Whats on the Grill or Smoker?

[Deets066]

https://saffiregrills.com/

This is grill that I have. It’s the medium 19” model

 

[USMC615]

https://saffiregrills.com/

This is grill that I have. It’s the medium 19” model

I've only ever seen a couple of saffires in person, BGE's are the most popular here...but they're every bit equal a grill/smoker the BGE's are.

 

[Deets066]

I've only ever seen a couple of saffires in person, BGE's are the most popular here...but they're every bit equal a grill/smoker the BGE's are.

They are both very well built, can’t go wrong either way.

 

[ayoungtexan]

Grilled Chicken for lunch

 

[GCJenks204]

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.

Local Marketplace cheap May be your answer... if you have to or are buying new I’d consider the Weber Smokey Mountain as Jason said. Have done lots of reading and YouTube watching and they seem incredibly versatile. You can add a Billows fan right to the vent with metal tape covering 3 of the 4 holes. Check marketplace for those too. Seems like 18.5” versions come up frequently as people look to upgrade to larger 22.5” ones.

 

[Deets066]

These aluminum ones look pretty sweet. 1-1/4” thick too.

 

[Spladle160]

Peruvian style turkey breast.

 

[LOMartin]

Round 2 was a success.

grill was at 600, stone was at 350.

dropped the pizza in and cooked for 15min.

came out perfect. Zero burn on the bottom.

 

[Ryan Browne]

Local Marketplace cheap May be your answer... if you have to or are buying new I’d consider the Weber Smokey Mountain as Jason said. Have done lots of reading and YouTube watching and they seem incredibly versatile. You can add a Billows fan right to the vent with metal tape covering 3 of the 4 holes. Check marketplace for those too. Seems like 18.5” versions come up frequently as people look to upgrade to larger 22.5” ones.

Yeah, this one is pretty tempting. It's the regular large size for $450 with the tables on either side.

 

[GCJenks204]

Yeah, this one is pretty tempting. It's the regular large size for $450 with the tables on either side.

Up here the Nest with side table alone is $450...

If I was in the market for a ceramic cooker I would have to consider the Primo XL. Made in USA and a unique oval shape that allows you to cook more at a time.

 

[Deets066]

Round 2 was a success.

grill was at 600, stone was at 350.

dropped the pizza in and cooked for 15min.

came out perfect. Zero burn on the bottom.




View attachment 244041 View attachment 244042

Looks good, I do mine a little different. But if the end result is good, then that’s all that matters.

 

[USMC615]

Peruvian style turkey breast.
View attachment 244029 View attachment 244030 View attachment 244031

Might have to cough up the marinade/season trick ya got going on there, young man...looks pretty happening.

 

[stihl_head1982]

Might have to cough up the marinade/season trick ya got going on there, young man...looks pretty happening.

yeah that Peruvian chicken looks delicious!

 

[LOMartin]

Looks good, I do mine a little different. But if the end result is good, then that’s all that matters.

Share the method. I have zero idea what I’m doing, just going by feel.

 

[Spladle160]

Might have to cough up the marinade/season trick ya got going on there, young man...looks pretty happening.

I live about 2 miles from a place called Dizzy Pig. It's a BBQ supply place that makes their own seasonings. 5 and 10k silos of salts sugars peppers etc. The on on their turkey is called Peruvianish. It's flat out fantastic. The turkey breast were skin on and a touch fatty for turkey. The grill/smoker is lump charcoal and I cooked these at 375 with a few chunks of hickory then pulled them to rest when they hit 165. The skin was hands down the best poultry skin I've had in years. Fat totally rendered, skin crispy with just a little chew. The best was great too but that skin was just one of this AAAAAHHHH!! moments.

 

[Deets066]

Share the method. I have zero idea what I’m doing, just going by feel.

Mine cook for 2 minutes at the most.

 

[stihl_head1982]

View attachment 244077 View attachment 244078 View attachment 244079

Mine cook for 2 minutes at the most.

My my! Looking plenty tasty!

 

[USMC615]

I live about 2 miles from a place called Dizzy Pig. It's a BBQ supply place that makes their own seasonings. 5 and 10k silos of salts sugars peppers etc. The on on their turkey is called Peruvianish. It's flat out fantastic. The turkey breast were skin on and a touch fatty for turkey. The grill/smoker is lump charcoal and I cooked these at 375 with a few chunks of hickory then pulled them to rest when they hit 165. The skin was hands down the best poultry skin I've had in years. Fat totally rendered, skin crispy with just a little chew. The best was great too but that skin was just one of this AAAAAHHHH!! moments.

I've bought several Dizzy Pig seasonings, never thought of giving the Peruvian-ish a try. Gonna order a couple of shaker bottles later today...ready to give it a go.

 

[GCJenks204]

I live about 2 miles from a place called Dizzy Pig. It's a BBQ supply place that makes their own seasonings. 5 and 10k silos of salts sugars peppers etc. The on on their turkey is called Peruvianish. It's flat out fantastic. The turkey breast were skin on and a touch fatty for turkey. The grill/smoker is lump charcoal and I cooked these at 375 with a few chunks of hickory then pulled them to rest when they hit 165. The skin was hands down the best poultry skin I've had in years. Fat totally rendered, skin crispy with just a little chew. The best was great too but that skin was just one of this AAAAAHHHH!! moments.

My local BBQ shop (LBS) carries some of their stuff. I may need you to pick some up and send it though. These guys want $15 for a small shaker...

 

[Spladle160]

Yeah, I think that's a bit rich. Dizzy pig is pretty proud though, usually 10-13 for an 8 oz shaker. I usually end up getting the quarts. 2 of those and a bag of Rockwood later I'm into 6 figure range. Makes me appreciate good ole salt pepper and garlic on a brisket.