Grilling/BBQ Thread

[Caca-faat]

I smoked the lamb for about 4 hours, served in a wrap with tzatziki, and pickled onions

 

[Caca-faat]

Can I use wood instead of charcoal I'm sick & fukking tired of charcoal...

Yeah you can but you need some charcoal for combustion. I have used coconut husk many times because I always have them on hand, they are very dry and flammable. If you use fruit wood chips, make sure you soak them before hand so they don’t burn too quick.

 

[ORDER_66]

Yeah you can but you need some charcoal for combustion. I have used coconut husk many times because I always have them on hand, they are very dry and flammable. If you use fruit wood chips, make sure you soak them before hand so they don’t burn too quick.

I wanted to get that bag of hickory wood chips I seen from home Depot. we use too much charcoal and it's the same ole same. Bags too fukking heavy taking them out the shed

 

[Caca-faat]

I wanted to get that bag of hickory wood chips I seen from home Depot. :oh lawd: we use too much charcoal and it's the same ole same. Bags too fukking heavy taking them out the shed

Yeah soak the hickory wood chips they will burn slower, also don’t put too much coal in your bbq/ smoker at a time otherwise it will be too hot. Don’t put all your chips in at once either. Make sure to smoke your meat over indirect heat so the smoke can cook the meat rather than the heat.

 

[NSSVO]

I think I gotta buy a new smoker. Cali storms plus me being lazy for my shyt soaked. I fked up

 

[Batsute]

Smoked my first wagyu brisket on a little bullshyt grill but that shyt came out amazing.


I’m addicted now, I’m looking at full packer briskets, and I get chills like heroin addict, but I need a real grill first.

 

[ORDER_66]

Yeah soak the hickory wood chips they will burn slower, also don’t put too much coal in your bbq/ smoker at a time otherwise it will be too hot. Don’t put all your chips in at once either. Make sure to smoke your meat over indirect heat so the smoke can cook the meat rather than the heat.

So it should be 50/50 50% charcoal 50% wood chips in the grill equally... also the soaking thing elaborate... soak the wood chips with what??? i just want to be clear.

 

[Caca-faat]

No if you want to smoke your meat you may wanna go 60/40 or 70/30 if you are using large chunks of wood. The amount of coals are on the smaller side as the coals are there for combustion to start the flame.

The soaking of the wood chips in water are so the flavoured wood doesn’t burn too quickly in the combustion before the flame dies; the wood now contains more water so won’t light as fast also the dampness in the wood creates steam as it burns off.

Also get a digital thermometer.

 

[ORDER_66]

No if you want to smoke your meat you may wanna go 60/40 or 70/30 if you are using large chunks of wood. The amount of coals are on the smaller side as the coals are there for combustion to start the flame.

The soaking of the wood chips in water are so the flavoured wood doesn’t burn too quickly in the combustion before the flame dies; the wood now contains more water so won’t light as fast also the dampness in the wood creates steam as it burns off.

Also get a digital thermometer.

Ahhh thanks for elaborating the concept i understand it now...

 

[Sir Richard Spirit]

So it should be 50/50 50% charcoal 50% wood chips in the grill equally... also the soaking thing elaborate... soak the wood chips with what??? i just want to be clear.

No if you want to smoke your meat you may wanna go 60/40 or 70/30 if you are using large chunks of wood. The amount of coals are on the smaller side as the coals are there for combustion to start the flame.

The soaking of the wood chips in water are so the flavoured wood doesn’t burn too quickly in the combustion before the flame dies; the wood now contains more water so won’t light as fast also the dampness in the wood creates steam as it burns off.

Also get a digital thermometer.

30%-40% wood chips?

That’s overkill. I would think 7%-10%.

 

[Caca-faat]

30%-40% wood chips?

That’s overkill. I would think 7%-10%.

lol maybe by wood chips are week I use fruit woods like cherry and apple which is quite mild. Hickory would be a much stronger flavour.

 

[Sir Richard Spirit]

lol maybe by wood chips are week I use fruit woods like cherry and apple which is quite mild. Hickory would be a much stronger flavour.

That’s not funny that’s disgusting.

 

[Caca-faat]

That’s not funny that’s disgusting.

Speak for yourself, I gave you a specific breakdown of why I do this and explained my logic. Don’t blame me if your food is nasty. Nothing I’ve made has come out tasting insipid or medicinal. If that’s how yours taste, that’s on you my guy.

 

[abominable1]

Good thing I'm away on Vacation

I would be trying to use the smoker today on my day off

Apparently, it was 86 this past Friday , but Mother nature is a Fickle Bytch and its in the 30's right now because of a cold snap that popped through this weekend

My Smoker does not have its full powers unless I am in shorts , wearing shades and have a few cold ones to help me make the tough decisions .

 

[Caca-faat]

I wanna smoke a pork butt, what else can I do with it apart from pulled pork?