Red Mosquito

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:

washing machine wrote:

Chris_H_2 wrote:do you soak your wood chunks/chips?

I do not.

me either...ive been using chunks of pecan the last couple years..its my go to now

why do mine always start on fire and flame out when i throw them directly on the coals? what the hell am i doing wrong?

are you using chips or chunks? i only use chunks and place 3 or 4 of them within the lump charcoal, not on top...

chunks. i usually place on them on the edges of the lump coals.

i don't know...i only use them on the egg when i smoke stuff for hours..i don't use them for quick grills..once the lid is shut i don't open it for hours so i guess i don't really know what the wood is doing other than providing a nice smoke after a couple hours

i may be letting too much oxygen in; the times where it's happened i've been grilling with the cover off (not traditional smoking, but grilling with smoke).

Man, I love reading what Meathead Goldwyn has to say about the science of grilling but his website is a real chore.

https://amazingribs.com/

so i'm debating getting a Kamado Joe over a Big Green Egg. everything that I've read says that they are both really great at cooking, but the former offers a little more in terms of ease of use and clean up, comes with more, has a better gasket, and an air-lift handle. plus you can buy it and accessories at more places than at just the stupid authorized Big Green Egg dealers (which can be a chore to find).

Chris_H_2 wrote:so i'm debating getting a Kamado Joe over a Big Green Egg. everything that I've read says that they are both really great at cooking, but the former offers a little more in terms of ease of use and clean up, comes with more, has a better gasket, and an air-lift handle. plus you can buy it and accessories at more places than at just the stupid authorized Big Green Egg dealers (which can be a chore to find).

they are good too...ive had the egg for almost 10 years now..accessories that i have replaced have never been green egg brand, they're a rip off..even their brand of charcoal is grossly expensive and not as good

I've got a pretty modestly sized charcoal grill. Is there such a thing as a chimney starter that's too big? I accidentally ordered a behemoth but it fits in the grates so whatever.

pulled the trigger

Stopping by for two reasons.

WM bro you’ve hardly been posting lately. WTF?

Can anyone recommend a good natural gas grill for under $1,000? Looking around I can see that a lot of them will convert from propane to natural gas (including the one I currently own which is pushing 7 years) but I watched a how to video on YouTube and it looking like a huge pain in the ass. I just wanna hook it up to gas right outta the box.

Chris_H_2 wrote:pulled the trigger

boom..what size?

Bammer wrote:Stopping by for two reasons.

WM bro you’ve hardly been posting lately. WTF?

Can anyone recommend a good natural gas grill for under $1,000? Looking around I can see that a lot of them will convert from propane to natural gas (including the one I currently own which is pushing 7 years) but I watched a how to video on YouTube and it looking like a huge pain in the ass. I just wanna hook it up to gas right outta the box.

Go with charcoal. Standard Weber round grill should do nicely.

doug rr wrote:

Chris_H_2 wrote:pulled the trigger

boom..what size?

I got the 18-inch. I thought about the 24, but that thing is massive, and we don’t really cook for large gatherings too often.

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:pulled the trigger

boom..what size?

I got the 18-inch. I thought about the 24, but that thing is massive, and we don’t really cook for large gatherings too often.

first thing you're going to smoke?

washing machine wrote:

Bammer wrote:Stopping by for two reasons.

WM bro you’ve hardly been posting lately. WTF?

Can anyone recommend a good natural gas grill for under $1,000? Looking around I can see that a lot of them will convert from propane to natural gas (including the one I currently own which is pushing 7 years) but I watched a how to video on YouTube and it looking like a huge pain in the ass. I just wanna hook it up to gas right outta the box.

Go with charcoal. Standard Weber round grill should do nicely.

tragabigzanda wrote:Seriously bammer, we wouldn’t want you to get any propane in your vagina

I grilled on charcoal for the first 33 years of my life. I have earned the convenience.

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:pulled the trigger

boom..what size?

I got the 18-inch. I thought about the 24, but that thing is massive, and we don’t really cook for large gatherings too often.

first thing you're going to smoke?

brisket (that's the one thing i could never replicate in my old grils).

any good techniques/suggestions?

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:pulled the trigger

boom..what size?

I got the 18-inch. I thought about the 24, but that thing is massive, and we don’t really cook for large gatherings too often.

first thing you're going to smoke?

brisket (that's the one thing i could never replicate in my old grils).

any good techniques/suggestions?

they're pretty hard to fuck up..a little harder to do than pork shoulders though..are you going to do a whole one or just a flat? watch a video on how to trim one
if you haven't already..the best part is waking up way early and having an excuse to pour a drink and monitor temps for a few hours before the rest of the household gets up

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:pulled the trigger

boom..what size?

I got the 18-inch. I thought about the 24, but that thing is massive, and we don’t really cook for large gatherings too often.

first thing you're going to smoke?

brisket (that's the one thing i could never replicate in my old grils).

any good techniques/suggestions?

they're pretty hard to fuck up..a little harder to do than pork shoulders though..are you going to do a whole one or just a flat? watch a video on how to trim one
if you haven't already..the best part is waking up way early and having an excuse to pour a drink and monitor temps for a few hours before the rest of the household gets up

god, that sounds like my kind of day.

i'm going with a flat (easier to find; i just have to make sure i don't trim too much fat off (i'll watch a video).

i also bought that iKamand, that basically lets you set the temperature that you want and it will self regulate the oxygen flow and throw on a fan at the bottom vent. i'm pretty high maintenance.

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:pulled the trigger

boom..what size?

I got the 18-inch. I thought about the 24, but that thing is massive, and we don’t really cook for large gatherings too often.

first thing you're going to smoke?

brisket (that's the one thing i could never replicate in my old grils).

any good techniques/suggestions?

they're pretty hard to fuck up..a little harder to do than pork shoulders though..are you going to do a whole one or just a flat? watch a video on how to trim one
if you haven't already..the best part is waking up way early and having an excuse to pour a drink and monitor temps for a few hours before the rest of the household gets up

god, that sounds like my kind of day.

i'm going with a flat (easier to find; i just have to make sure i don't trim too much fat off (i'll watch a video).

i also bought that iKamand, that basically lets you set the temperature that you want and it will self regulate the oxygen flow and throw on a fan at the bottom vent. i'm pretty high maintenance.

a lot of the local girls that want to grill do flats too...ive never tried one

all kidding aside, a flat should come already trimmed...i have never done one though, only wholes..as long as you get the bad fat off you can usually leave more
regular fat than most guys say..find a rub you like or just do salt and pepper...I do a small coat of french's yellow mustard to start with and use various rubs..i use pecan or peach wood
and its funny i never use hickory as i'm not a big fan of it..come across too strong in the egg..indirect heat with the legs up on the plate and a foil pan full of water and apple cider vinegar..easy

also, if you ever just fire it up for burgers or dogs..just use match light charcoal because its a waste of good lump to do otherwise

doug rr wrote:all kidding aside, a flat should come already trimmed...i have never done one though, only wholes..as long as you get the bad fat off you can usually leave more
regular fat than most guys say..find a rub you like or just do salt and pepper...I do a small coat of french's yellow mustard to start with and use various rubs..i use pecan or peach wood
and its funny i never use hickory as i'm not a big fan of it..come across too strong in the egg..indirect heat with the legs up on the plate and a foil pan full of water and apple cider vinegar..easy

also, if you ever just fire it up for burgers or dogs..just use match light charcoal because its a waste of good lump to do otherwise

how do you start your coal? i'm thinking of getting a heat gun (electric or propane).

also, i'll probably just do a straight up dalmatian rub with 50/50 salt to pepper. and i usually only grill with pecan (when i'm not actually burning the chunks) (i used a cast-iron grill box for the gas grill and the pecan is really good).