I need a smoker. I should have bought the egg this summer vs the grill this year.
You guys r killing me!
You guys r killing me!
Official 2019 BBQ, Smoking, Grilling, Baking and Beer thread
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jtburf
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- Oct 18, 2009
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- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Wow that smoker is built like a tank, should last many lifetimes
jtburf
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For those who have never seen or heard of a Gravity Fed smoker. Here is how the smoker works and a few more pics!! I love Beef Ribs by the way!! I use lump charcoal and drop in a few wood chunks. Depending on the meat I am smoking I change the type of wood, Apple, Pecan, Cherry, ETC.
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Hey guys. Doing lamb tonight. Only thing on it now is salt pepper rosemary thyme and garlic. No oil!
Sitting in fridge for day.
When I cook it should I just oil the grates on the grill vs the meat like I do with my steaks? I only oil my steaks at end when I sear them anymore. I have been doing the reverse sear thing and it calls for oil only at sear at end.
I’m not reverse searing these.
So should I use any oil on meat? Or just grates?
Sear first and then indirect heat? Or just a hot direct heat whole time like Frank steak since these will cook quick? What do you all think?
They are getting a mint parsley cimichuri mix when I serve.
Sitting in fridge for day.
When I cook it should I just oil the grates on the grill vs the meat like I do with my steaks? I only oil my steaks at end when I sear them anymore. I have been doing the reverse sear thing and it calls for oil only at sear at end.
I’m not reverse searing these.
So should I use any oil on meat? Or just grates?
Sear first and then indirect heat? Or just a hot direct heat whole time like Frank steak since these will cook quick? What do you all think?
They are getting a mint parsley cimichuri mix when I serve.
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Personally I would do a hot sear on both sides and then finish with indirect heat. I think hot sear all the time would dry the lamb out. Looking great though
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Nothing big here just fried eggs on the griddle and hash brown patties in the air fryer
B_A_T
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Ok that’s what I was thinking but I was reading a lot for direct only which I thought would overcook outside layer.Personally I would do a hot sear on both sides and then finish with indirect heat. I think hot sear all the time would dry the lamb out. Looking great though
Thanks man! I have to do steaks for my wife, kids, and neighbor so I’ll do theirs first and then do the lamb for my dad and myself so I don’t get all messed up.
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
That is a lot of lamb for one person. What time is dinner I will bring the beer
jtburf
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More like a Ron Propels Set it and forget it.
I do run a PID for temp and fan control. I stick smoked for 20 plus years and hated long overnight cooks when you get up tend the fire and repeat every hour. I can hold temp within 3 degrees, I can smoke 16 Briskets or 24 butts or 36 yard birds or 16-20 slabs of ribs depending on the rib style at 1 time (not all combined).
As the lump burns the ash falls into a catch tray, and new pieces begin to burn. I control the airflow so I do not get high temp runs like stick smoking.
Burning lump leaves a clean taste, that dark burnt "Bark" is most of the time caused by green wood and it is actually tar. There is a major difference between a solid smoke ring and burnt bark. Look at that Brisket above and it has a 3/8" thick smoke ring. I control how much smoke by how many and how often I drop baseball sized chunks of wood into my lump.
I love Pecan and Apple for Yardbird, I will use Cherry on pork, all beef get a good front smoke out of Hickory and I will do a secondary "finish" smoke with a fruit wood.
I am not a fan of all the doctering of meats, Injection, marinades, or glazes when smoking. It is just my prefrance.
Hope that explaines it a little more.
Briskets and yardbird for comparision, stick smoked verses lump smoked.
John
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Last edited:
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Wow ? 16 briskets, That is a serious commercial smoker. Seems such a shame to fire it up for 1 brisket. You should open a restaurant. Good looking meats
love the pics and great in depth description.
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Guess what’s for dinner? Yes it is another hangar steak. There is a lot is trimming to do and I need to beef up my knife skills. It take me about 20 mins to trim but well worth it
No no 2 people! My dad and myself. Lol. He bought it. He called and said: 4 racks right? I said: No you nuts!That is a lot of lamb for one person. What time is dinner I will bring the beer
My chimichurri is made and in the fridge. I like it. Pretty cool favor with the mint.
I decided to do some sockeye salmon for myself. Only a few weeks left till it goes out for season. Sockeye is my favorite. I like it better than king. Coho is ok. But sockeye is so good.
I’m going to get some for tacos this week to take with us fishing next weekend. I think it will go good with the recipe I used for the flank steak. It’s a close enough piece of meat. So the hanger is different that skirt steak right cause skirt is the actual diaphragm right? Of am I off?Guess what’s for dinner? Yes it is another hangar steak. There is a lot is trimming to do and I need to beef up my knife skills. It take me about 20 mins to trim but well worth it
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- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
DW is so jealous as she loves salmon. I personally love meat but I would not turn down salmon especially sockeye salmon
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