Whats on the Grill or Smoker?

[LOMartin]

Making good pizza on the webber is tricky, fresh dough is key.

the freshest of dough. The lady made it in the morning. I have to get my temp control in check and preheat better.

 

[Deets066]

the freshest of dough. The lady made it in the morning. I have to get my temp control in check and preheat better.

Well really I said fresh, but that wasn’t a good choice of words. Make some dough and put it in an oiled bowl and cover. Then make your pizza next week.

 

[LOMartin]

Well really I said fresh, but that wasn’t a good choice of words. Make some dough and put it in an oiled bowl and cover. Then make your pizza next week.

She let it sit for 5hrs. Wasn’t aware of the week wait method. I’ll pass it on.

 

[Deets066]

@drf256 showed me the light.

 

[stihl_head1982]

View attachment 243787 View attachment 243788

Did another batch of grilled habanero hot sauce.

Somebody's mouth is gonna be smokin!

 

[Deets066]

Somebody's mouth is gonna be smokin!

It’s not for the light hearted

 

[Ryan Browne]

If you guys were gonna pick between an offset style smoker or one of those big green eggs, which way would you go? I have a gas grill for quick chops or burgers, I want something to do low/indirect heat for longer periods of time, ribs, shoulders, etc.

 

[Deets066]

If you guys were gonna pick between an offset style smoker or one of those big green eggs, which way would you go? I have a gas grill for quick chops or burgers, I want something to do low/indirect heat for longer periods of time, ribs, shoulders, etc.

I’ve never cooked on the offset style, but have eaten good food from em. I have a Saffire, which is identical to the egg and love it.

hope this helps, lol

 

[Ryan Browne]

I’ve never cooked on the offset style, but have eaten good food from em. I have a Saffire, which is identical to the egg and love it.

hope this helps, lol

It certainly looks like you get good use from it! Would you do an 8+ hour cook on yours? How many times would you have to change coals on a long cook like that? The Smoke thermometer I have can control a small fan to regulate coal temp Could you use that on your setup?

I hadn't really considered an Egg, but there's on local on marketplace pretty cheap.

 

[ayoungtexan]

If you guys were gonna pick between an offset style smoker or one of those big green eggs, which way would you go? I have a gas grill for quick chops or burgers, I want something to do low/indirect heat for longer periods of time, ribs, shoulders, etc.

I have an XL size big green egg. I’ve used it for burgers, ribs, pork, venison, steak, and chicken. I slow cook ribs for a 9 hour period at 225. It definitely does a good job for slow cooking

 

[Deets066]

It certainly looks like you get good use from it! Would you do an 8+ hour cook on yours? How many times would you have to change coals on a long cook like that? The Smoke thermometer I have can control a small fan to regulate coal temp Could you use that on your setup?

I hadn't really considered an Egg, but there's on local on marketplace pretty cheap.

I’ve cooked pork shoulder for 16 hours without adding any charcoal. I’ll put it on the night before and it usually holds within 5-10 degrees overnight after you get temp set.

 

[Deets066]

I’ll start with 3 chimney starters of charcoal on a long cook like that.

 

[Ryan Browne]

I’ve cooked pork shoulder for 16 hours without adding any charcoal. I’ll put it on the night before and it usually holds within 5-10 degrees overnight after you get temp set.

Dang. That's cool.

 

[LOMartin]

I’ve cooked pork shoulder for 16 hours without adding any charcoal. I’ll put it on the night before and it usually holds within 5-10 degrees overnight after you get temp set.

16hours on the Weber!!!?

 

[LOMartin]

Here was my first attempt at the snake method smoke time back. Around a 4hr smoke and 45min rest wrapped in aluminum foil.

this stuff is fun, wish we all had more time to enjoy a good bbq.

 

[Deets066]

16hours on the Weber!!!?

Hell no, Weber can’t get close to that. On the egg

 

[Deets066]

These were some fresh hams that I smoked on the egg for about 13 hours if I remember right. I actually like doing these better than pork shoulder.

 

[USMC615]

22.5" Weber Smokey Mountain (WSM) will get every bit of a 12-16 hr smoke with the right charcoal in the right outside temperature conditions. Not only will it do it...Weber has had a 24" 'egg-style' smoker called the Summit Charcoal for a couple of years now that will damn near smoke that long as well.

 

[stihl_head1982]

22.5" Weber Smokey Mountain (WSM) will get every bit of a 12-16 hr smoke with the right charcoal in the right outside temperature conditions. Not only will it do it...Weber has had a 24" 'egg-style' smoker called the Summit Charcoal for a couple of years now that will damn near smoke that long as well.

Agreed. The way you station, use and start the charcoal has a lot to do with it.
As for the question: "which one would you buy -- the offset, ceramic, the kettle?" Those answers are gonna be pretty diverse.
I imagine that most of us would enjoy meat from all of them
To be truthful the best pig BBQ I've eaten was cooked in the ground.
I have a few cookers, and a gas grill. Each are used in the way that I enjoy the cooks.
I actually started cooking Boston butts on an ugly drum cooker made from an old oil drum.
Keep the pics coming guys! Yes, I am hungry.

 

[Deets066]

22.5" Weber Smokey Mountain (WSM) will get every bit of a 12-16 hr smoke with the right charcoal in the right outside temperature conditions. Not only will it do it...Weber has had a 24" 'egg-style' smoker called the Summit Charcoal for a couple of years now that will damn near smoke that long as well.

Completely agree, I was just referring to my Weber performer, which is about clapped out. I mainly use the propane igniter to start the charcoal for my egg