Little late in the season but I love doing barbecue. I have a Chargriller Duo with the add-on smoke box, it's about the size of a semi trailer but make some damn good barbecue.
I have a big pile of cherry wood from my brother and I make ribs and pulled pork quite a bit during the summer (usually a half picnic so it doesn't take so long).
What I usually do is smoke the shoulder for 2 hours, then put it in a foil roaster pan covered with foil in some kind of liquid and give it another 3 hours or so. For a 4 lb shoulder that does it perfect with temps around 220*.
Last shoulder I did, when I put it in the roaster pan I put in a mixture of apple juice, Red's apple ale and apple cider vinegar. All I can say about that is:
I would post some pictures but apparently I don't have any on this computer.
I have a big pile of cherry wood from my brother and I make ribs and pulled pork quite a bit during the summer (usually a half picnic so it doesn't take so long).
What I usually do is smoke the shoulder for 2 hours, then put it in a foil roaster pan covered with foil in some kind of liquid and give it another 3 hours or so. For a 4 lb shoulder that does it perfect with temps around 220*.
Last shoulder I did, when I put it in the roaster pan I put in a mixture of apple juice, Red's apple ale and apple cider vinegar. All I can say about that is:
I would post some pictures but apparently I don't have any on this computer.
Braising liquid. I could not think of the term last night.
Yeah, all that mixed with the fat and juices from the pork and cooked for 3 hours....mahgawd it was amazing.
I could BBQ more often, just hard to keep the temps up when it's cold and/or windy
The pellets work great although you Cannot use the grill during a power outage, the only drawback in my mind. When your cooking meats low and slow for hours on end the consumption is very low. When you are grilling meats at 450°-500° or higher the hopper empties out faster of course. Most cooking pellets come in a 20lb bag, GMG pellets come in a 26lb bag. I use Lil Devil pellets from Winco for $5.83 for a 20lb bag, a hell of a deal for pellets. The draw back to them is they make more ash than GMG or Trager ones do. The ash is contained under the metal plates on the bottom. The ash Never flies up onto your food. Just gotta vacuum the ash out from time to time and it looks like fine sawdust.
I made 5 plates of buffalo turds the other day then smoked and grilled chicken last night and the hopper is still 1/3 full.
I made 5 plates of buffalo turds the other day then smoked and grilled chicken last night and the hopper is still 1/3 full.
Food pics or it didn't happen.
Edit:
drat
Vacuum the ash out? It doesn't have a pull tray?
Nope. You pull the two stainless grates and the titanic drip tray. Then there are 3 bent heavy gauge steel "plates" that you remove to get to the ash and firepot. I only do a vac out every couple of months, only takes 6-7 minutes with a shop vac. I replace the tin foil on the drip tray almost every cook.
That plate of turds I posted was the 5th plate before it was devoured. I forgot to take finished pics before people showed up. I am just not used to taking pics of food as I am usually eating it. I Refuse to take selfies as well.
Here is a pic of the "firebox" under all the plates and grates.
Hmmmmm.... I don't like putting ash into shop vacs unless it has a paper filter inside that I'm ready to throw away.
I've been looking at these and they look like they're built pretty stout. It also does not have a slide out ash catcher.
Wood Pellet Grills & BBQ Smokers | Best Value | REC TEC Grills
Pretty pricey at nearly a grand.
I've been looking at these and they look like they're built pretty stout. It also does not have a slide out ash catcher.
Wood Pellet Grills & BBQ Smokers | Best Value | REC TEC Grills
Pretty pricey at nearly a grand.
Yeah, I said shop vac for simplicity but in reality I use a older Eureka upright vac that has hepa filter bags. I use it for the grill, garage, cars etc... When vacuuming the ash nothing escapes the bag no dust clouds or anything. Used to be the inside of house vac until the wife upgraded. Now it is mine to abuse
Yes I do for cheese and salmon and my method is simple. With the grill turned off to contain the smoke. I use a empty baked bean can filled with a couple small handfuls of pellets or wood chips and a cheap soldering iron inserted vertically. The soldering iron cost my $4 at Harbor Freight and has Never seen solder as I bought it just for this purpose.
Some people get the A-MAZE-N pellet/dust smoker SMOKERS I save my money for Royal Purple and IPA
Damn that looks good! I'm coming over!
But with all that manly grilling and food, can I get a manly plate?
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Beef yes. chicken, sausage, pork I crank the heat up just a bit. I can't wait to bag a pig this spring and throw it on there.