Whats on the Grill or Smoker?

[hseII]

This Char-Broil Big Easy cooked these wings/thighs/legs absolutely perfect...I'm impressed with the thing. Again, I just winged the time having never cooked on one before. Skin was just as crispy as it could be after putting the mesh top on it in the last 12-15 mins, steam just rolled out of the meat after you take that first bite. Just as moist as it could be on the inside. I'd always been skeptical about these things as I only cook on charcoal grills and always deep fried turkeys in peanut oil. If you're on the fence about one of these things, spend the little jingle and buy one. Looking forward to getting a 14-16lb dry rubbed turkey in this thing.

Looks like HSN right now has this setup with the accessory kit for $60 plus tax, out the door. Academy and other stores are $80 plus tax.

They also have rib hangers that hold a couple of slabs of ribs cut in half (because of the depth of the chamber basket)...I think I'm gonna pick up a set of those. If these 12 pieces of chicken I just did are any indicator as to how this thing cooks, spend the little jingle and buy it, I don't think you'll regret it.

But How does it taste?

Still Moist?

 

[USMC615]

But How does it taste?

Still Moist?

Excellent taste. Ate a couple of more pieces a few mins ago, just as moist as it can be. Anxious to get a turkey with the 'dust' rub in this thing.

 

[hseII]

Excellent taste. Ate a couple of more pieces a few mins ago, just as moist as it can be. Anxious to get a turkey with the 'dust' rub in this thing.

You will go sell all your peanut oil.

I wonder how fish does in one of those....

 

[USMC615]

You will go sell all your peanut oil.

I wonder how fish does in one of those....

Not sure about fish but thought the same thing. I've got quite a bit of bass and crappie filets in the shop freezer. Thinking about thawing some maybe next wknd, season a little, either let it go on the racks for a few mins or loosely wrap filets in foil and let'em sit for a little longer.

 

[hseII]

Not sure about fish but thought the same thing. I've got quite a bit of bass and crappie filets in the shop freezer. Thinking about thawing some maybe next wknd, season a little, either let it go on the racks for a few mins or loosely wrap filets in foil and let'em sit for a little longer.

Next weekend?

Cool, I might just be in by then. [emoji13]

 

[Mastermind]

Are you gonna throw up some pics of the build?

 

[hseII]

View attachment 41582 View attachment 41584 View attachment 41585 View attachment 41586 View attachment 41587

Dew It!!

 

[srb08]

View attachment 41582 View attachment 41584 View attachment 41585 View attachment 41586 View attachment 41587

That'll feed a few people.

 

[Genius]

Here's some ballistic data for the .44 mag at rifle velocities
240 JHP
Range Velocity Energy. Drop
Muzzle 1700 fps 1540fllb -1.5"
100 yds. 1331 944. 0
200 1084 626. -18
300 951 482 -66

300yds might be iffy.

.

Crap.... even 200 is iffy

I've always been a fan of the 1000 fps/1000lbs theory. According to that, you'd be at the edge at 100 yds. Heart or lung shot would be ok, but there's no "shock factor" for collateral damage.

I'd be ok with 900 flbs

It sucks living in a shotgun only zone. In the woods they are fine cause a 100yd shot is a long shot.

But when hunting on a field edge the smart buggers know just how far to stand.

 

[srb08]

Now onto the brine for wet cure

About a cup of kosher salt. 2.5 tablespoons garlic.
1 tablespoon of onion powder
Fresh ground pepper corns.
Guessing about a cup of pure maple syrup.
1/2 cup brown sugar
And a fee good shots of Jim beam bourbon till I could taste it of the salt n garlic.
5 cups water and mix like crazy View attachment 41524

Eagerly awaiting to see the results.
Preparation is the most important part of the process.

 

[srb08]

Never using one of these before, what I hope is the finished product...about an hour and fifteen mins, playing with the gas btwn high/med/low then dropping the mesh screen top on for the last 15 mins. The mesh screen top certainly works as advertised...it gets things heated up quick.
View attachment 41533

Those turned out pretty damn good.
I guess I'll be picking one up. Considering the results and price, it's hard to justify not having one.

 

[amberg]

View attachment 41510

30 mins after cranking it up, heat on medium to high with the control knob. Think I'm gonna put the mesh top on after pumping it down with apple juice/vinegar/water and let the skin crisp on up.
View attachment 41530

Now I am really hungry!! Guys.

 

[USMC615]

Those turned out pretty damn good.
I guess I'll be picking one up. Considering the results and price, it's hard to justify not having one.

Only four legs came in the pack with the thighs and wings in the underneath baskets. There's another top half (semi-circular) leg holder that fits into the empty area up at the top of the basket. Both leg racks together will hold 12-14 legs total.

 

[Mastermind]

Got the drains done. You can see where the gutters are inside by looking at my welds.

 

[Mastermind]

Trial run....

 

[huskihl]

.

Crap.... even 200 is iffy



I'd be ok with 900 flbs

It sucks living in a shotgun only zone. In the woods they are fine cause a 100yd shot is a long shot.

But when hunting on a field edge the smart buggers know just how far to stand.

I agree with the 900 also. I believe you can also use a muzzle loader. I've got a TC Encore that'll shoot 3" groups ay 200 yds....

 

[srb08]

Gotcha. I could've ordered the solid door version and saved even more with the 15% off, but I wanted that tempered glass door...it kinda keeps folks from wanting to go...'come on open it up, I wanna see the groceries' theory. No different than any other smoking...if you lookin', you ain't cookin'.

The order cancelled on the 38" Smoke Hollow. I ordered the 44" solid door unit today.
Should be here next Monday.
When birds go on sale, after Thursday, I'll grab a medium size one to brine and smoke. Smoked Turkey and Smoked bacon on toasted fresh baked Sourdough bread and a slathering of Dukes, makes a pretty righteous sandwich. Too bad I can't get good Tomato's this time of year.

 

[USMC615]

The order cancelled on the 38" Smoke Hollow. I ordered the 44" solid door unit today.
Should be here next Monday.
When birds go on sale, after Thursday, I'll grab a medium size one to brine and smoke. Smoked Turkey and Smoked bacon on toasted fresh baked Sourdough bread and a slathering of Dukes, makes a pretty righteous sandwich. Too bad I can't get good Tomato's this time of year.

Sounds good Steve. I went on ahead and ordered a 15' roll of LavaLock 1/2" wide x 1/8" thick high-temp seal for the door, and two 2.8 oz tubes of Sil-Bond black, high-temp RTV to seal the cabinet to the base. I hope the chip holder and burner access door seals pretty good from the get go. Doing the math dimension-wise to seal both doors, I'll need about 16 1/2 feet of seal tape...I'd have to buy another whole 15' roll of LavaLock to get my hands on about a foot and half worth.

On the fence right now about a cabinet thermometer replacement...either gonna be a 3" Tel Tru for about $45 or a 3" River Country for about half the price.

 

[srb08]

Thanksgiving dinner for two. I picked this up today and have it drying in the pantry fridge. A week would be better but four days is going to have to do. I was looking for Prime but had to settle for Choice.
Heavy coat of coarse salt and cracked Black Pepper. About an hour of heavy smoke, then into the oven. 20 minutes at 450, to set the crust. Drop the temp to 325 and finish to Med Rare.
Should eat.

 

[srb08]

Sounds good Steve. I went on ahead and ordered a 15' roll of LavaLock 1/2" wide x 1/8" thick high-temp seal for the door, and two 2.8 oz tubes of Sil-Bond black, high-temp RTV to seal the cabinet to the base. I hope the chip holder and burner access door seals pretty good from the get go. Doing the math dimension-wise to seal both doors, I'll need about 16 1/2 feet of seal tape...I'd have to buy another whole 15' roll of LavaLock to get my hands on about a foot and half worth.

On the fence right now about a thermometer replacement...either gonna be a 3" Tel Tru for about $45 or a 3" River Country for about half the price.

I have an old New Braunfels that I bought years ago at Home Depot. It's been on three smokers so far. The new one will be #4. I think I paid about $30 for it. I check it yearly against a Fluke digital. Still stays within a couple of degrees of the Fluke. Good thermometers are well worth the cost.
Have you decided on a wireless unit?
I've been looking at the Thermo Pro and Maverick units. Leaning toward the Thermo Pro because of good experience with Itronics in the past.
What has your research turned up?