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Thread: Outdoor Cooking (smoking, grilling, barbecuing, open spit, etc.)

  1. #851
    Site Supporter RoyGBiv's Avatar
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    Quote Originally Posted by Bratch View Post
    Iím looking at buying my first pellet grill. I currently have a propane grill and a Masterbuilt electric smoker. The pellet grill would take over primary smoking duties, mainly ribs, pork butt, and brisket. Maybe some chicken. All of this is currently being accomplished on the MES.

    Where I am stuck at is sizing. Most of the time itís just me and the wife, may have small groups over in the 6-8 adult range. Iím leaning towards the smallest option with 340 sq in of space and a 170 sq in add on grate option. A buddy has a similar grill thatís 340 sq in and he said heís never had a problem with enough space.

    What size grill/smokers are you guys using? Have you ever needed more space? The only reason I havenít ordered is Iím concerned Iíll regret the smaller grill but the space and dollar savings would be nice. Next size up is 590 sq in and +$300
    You know best how youíll wind up using it so it's hard to answer.... I never regret having more space. We tend to smoke in bigger batches then portion and freeze what won't get eaten promptly. Pretty common to smoke a bunch of fish filets (which take a lot of space per pound) over the first few hours of smoking a butt.

    That said, the space you're considering is enough to smoke a couple of racks or a couple of butts. If that's enough for you, no reason to spend more for space you don't need.
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  2. #852
    IS WHAT PLANTS CRAVE BehindBlueI's's Avatar
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    Quote Originally Posted by JM Campbell View Post
    Might be out of the price range but a lot more build quality and made in USA.

    https://lonestargrillz.com/products/...cabinet-smoker


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    Yeah, I'm not spending that much on it.

    Quote Originally Posted by rob_s View Post
    Are you set on a vertical? If so, is it due to space constraints or something else?
    I have zero space constraints. I am primarily attracted to the fact it's insulated and can be used in very cold weather. I can't smoke right now without going through a metric shit ton of charcoal and dealing with a lot of temperature fluctuation due to the freezing temps and wind. The combination of insulation and thermal mass of the water seems like it'd be a good option for smoking with snow on the ground.
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    Quote Originally Posted by UNM1136 View Post
    Maybe with talented students I would lube up with baby oil and then go at it.

  3. #853
    Site Supporter rob_s's Avatar
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    Quote Originally Posted by BehindBlueI's View Post
    I have zero space constraints. I am primarily attracted to the fact it's insulated and can be used in very cold weather. I can't smoke right now without going through a metric shit ton of charcoal and dealing with a lot of temperature fluctuation due to the freezing temps and wind. The combination of insulation and thermal mass of the water seems like it'd be a good option for smoking with snow on the ground.
    I might be inclined to go with one of the "green egg" style in that situation. Can't really beat them for insulation!

    A friend also has one of these guys, which are insulated
    https://www.weber.com/US/en/grills/c...-grill-series/
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  4. #854
    Hobbyist JAD's Avatar
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    I've only got two smokes on it but my Weber Kamado has held temp very well in cold and wind. It also didn't break into a million pieces when the wind blew it over (this is Kansas).

  5. #855
    Site Supporter rob_s's Avatar
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    Quote Originally Posted by rob_s View Post
    I might be inclined to go with one of the "green egg" style in that situation. Can't really beat them for insulation!

    A friend also has one of these guys, which are insulated
    https://www.weber.com/US/en/grills/c...-grill-series/
    Quote Originally Posted by JAD View Post
    I've only got two smokes on it but my Weber Kamado has held temp very well in cold and wind. It also didn't break into a million pieces when the wind blew it over (this is Kansas).
    thanks for reminding me. This is what I meant to link to
    https://www.weber.com/US/en/grills/c...kamado-series/
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  6. #856
    Site Supporter JM Campbell's Avatar
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    Quote Originally Posted by BehindBlueI's View Post
    Yeah, I'm not spending that much on it.



    I have zero space constraints. I am primarily attracted to the fact it's insulated and can be used in very cold weather. I can't smoke right now without going through a metric shit ton of charcoal and dealing with a lot of temperature fluctuation due to the freezing temps and wind. The combination of insulation and thermal mass of the water seems like it'd be a good option for smoking with snow on the ground.
    I cooked/smoked on a charbroil kamado Akorn for 3 years. It was a good cheap one I bought to try out the kamado style cooking. It worked very well for a $300 unit but did not last due to water intrusion/rust because I didnít bother to really take care of it. I should have bought a replacement bottom/ash collector and kept it. It does take some getting used to how to cook on it and the space was not great but the elevated rack set up makes it possible to smoke a few things at once.


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  7. #857
    IS WHAT PLANTS CRAVE BehindBlueI's's Avatar
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    Quote Originally Posted by JM Campbell View Post
    I cooked/smoked on a charbroil kamado Akorn for 3 years.
    Seems kind of small. How many ribs or chicken breasts could you reasonably expect to do at a time? I see it would have more versatility in temperature range.
    Important rule change regarding political discussion here: https://pistol-forum.com/showthread....58#post1151858

    Quote Originally Posted by UNM1136 View Post
    Maybe with talented students I would lube up with baby oil and then go at it.

  8. #858
    Site Supporter JM Campbell's Avatar
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    Quote Originally Posted by BehindBlueI's View Post
    Seems kind of small. How many ribs or chicken breasts could you reasonably expect to do at a time? I see it would have more versatility in temperature range.
    For ribs I used a rack that would stack 3 large and 4 small (length) ribs on the sides, then a large rib on the elevated grate.



    8 2-2.5lbs chuck roasts




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  9. #859
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    Where do you guys like to buy bulk spices? I have a Penzey's not far from me, but have to imagine there is something cheaper online. Any recommendations based on 1st hand experience?

  10. #860
    Quote Originally Posted by donlapalma View Post
    Where do you guys like to buy bulk spices? I have a Penzey's not far from me, but have to imagine there is something cheaper online. Any recommendations based on 1st hand experience?
    Have you checked Sams or Costco

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