What’s on the grill/smoker today? 2021

[cabaiguan juan]

Lamb

 

[Darin]

Smoked some pork ribs this weekend. Started with an overnight brine, smoked for 2 hours and finished in the oven. Delicious!

 

[bfreebern]

Smoked some pork ribs this weekend. Started with an overnight brine, smoked for 2 hours and finished in the oven. Delicious!

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Country Style ribs, for the win!

 

[AVB]

Smoked some pork ribs this weekend. Started with an overnight brine, smoked for 2 hours and finished in the oven. Delicious!

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If they are already in the smoker why put them in the oven?

 

[Darin]

If they are already in the smoker why put them in the oven?

They have the smoky flavor about as much as they will absorb at that point. Next step is tightly covered anyway and the oven doesn't require wood or babysitting.

 

[AVB]

They have the smoky flavor about as much as they will absorb at that point. Next step is tightly covered anyway and the oven doesn't require wood or babysitting.

I guess that depends on your smoker. Once I get my BGE to temp I can walk away for 24 hours if I want. I also think the bark is far better leaving ribs in the smoker.

 

[behike]

I guess that depends on your smoker. Once I get my BGE to temp I can walk away for 24 hours if I want. I also think the bark is far better leaving ribs in the smoker

Love, the BGE!

 

[Darin]

I guess that depends on your smoker. Once I get my BGE to temp I can walk away for 24 hours if I want. I also think the bark is far better leaving ribs in the smoker.

To each their own, especially when the options are so many. Personally, I find the bge to be an overpriced, gimmicky, offset wannabe.

 

[AVB]

To each their own, especially when the options are so many. Personally, I find the bge to be an overpriced, gimmicky, offset wannabe.

All that can be true but I can still walk away for 24 hours and have it keep the same temp without refueling. I don't know of an offset that can say the same. Do you?

 

[Darin]

All that can be true but I can still walk away for 24 hours and have it keep the same temp without refueling. I don't know of an offset that can say the same. Do you?

I'd never even compare the two. I do full wood-burn smoking which, while more tedious, delivers a superior smoke IMHO. Are a lot of BBQ joints you've been to using bge's?

 

[jfields]

To each their own, especially when the options are so many. Personally, I find the bge to be an overpriced, gimmicky, offset wannabe.

Overpriced I'll give you maybe. But gimmicky, absolutely not. I've tried Traeger, Brinkman, Cookshack, Pit Boss, Masterbuilt, and still own a regular pig cooker on wheels, along with the Cookshack. My XL BGE beats them all hands down! Especially, when it comes to versatility.
How long did you own and use a BGE before you came to that conclusion?

 

[Darin]

Again, we're only going to be going deeper into the murky waters of opinion. Many people are happy with bge, electric, pellet, etc. For me, I like the tradition and experience of offset smokers and feel they offer the best flavor.

 

[George Scott]

I have friends that swear by their BGE's. I've never used one, I'm sure they are the bomb.

My first smoker was a Traeger that I bough on a whim at Costco. They had a sales rep there showing them off. I stopped to talk to them and several Costco patrons walking by all said they are great, get one you won't regret it. After 1 year of replacing parts and frustration due to poor functionality, I gave up and took it back. Yes Costco took it back!!! Amazing return policy.

I tried a few things after that and finally gave in and bough a good one. I wanted a wood pellet smoker/grill. I didn't want to deal with charcoal, I didn't want to cook with gas, and I wanted something that I could set and forget.

I landed on a MAK Grills Two Star General. Pricey, but it's built like a tank and will last forever. They have gone up about 1K since I bought mine. It has a super smart controller on it that never fails. I can fill the hopper set it and let it run for over 12 hours without worrying about it. It maintains the temperature better than +-10 degs. I get pellets for about $13 for a 20 lb bag.

I just smoked a pork butt yesterday. 9 hour smoke at 250 deg. Used less that 10 lbs of pellets. If possible, I like to keep the cooking outside in the summer so I don't heat up the house with the oven.

Tonight's left overs will be pulled pork pizza!!!!

 

[behike]

I'd never even compare the two. I do full wood-burn smoking which, while more tedious, delivers a superior smoke IMHO. Are a lot of BBQ joints you've been to using bge's?

I know a bbq world champion and in his personal outdoor kitchen the only smoker he has is an egg (and yes they were part of his arsenal when he competed), which he also uses for pizza and on occasion grilling. Eggs were also used for smoking by a former, and for a very long-time restaurant that was ranked the best in the world, Noma. Of course they are not used at most restaurants, they need to produce in volume, which while just a large egg can handle four pork butts that clearly isn't enough space for a retail enterprise. Nonetheless, they are certainly respected by people who know BBQ and food. I've had smoked meat out of a hole in the ground that is excellent.

 

[AVB]

I'd never even compare the two. I do full wood-burn smoking which, while more tedious, delivers a superior smoke IMHO. Are a lot of BBQ joints you've been to using bge's?

Equating size with quality means we all should be driving Pierce Arrows. I haven't seen them at restaurants but I've seen plenty at competitions. I agree that compared to the completion it can be expensive but I found one in a pawn shop still new in the box for about 40% off list. So not that bad.

My google fu is usually pretty good but I'm finding nothing on "full wood burn" care to explain?

 

[Darin]

"My google fu is usually pretty good but I'm finding nothing on "full wood burn" care to explain?"

Using wood (splits) only with no bagged charcoal. It's a labor of love.

 

[AVB]

"My google fu is usually pretty good but I'm finding nothing on "full wood burn" care to explain?"

Using wood (splits) only with no bagged charcoal. It's a labor of love.

But you burn that split wood down to charcoal before you use it so how does it make it different then using charcoal and relighting it? Once they are both ready the result is charcoal burning. Now if you mean you put the meat on while the wood is burning down I can see that making a difference. When I learned whole hog in North Carolina it was burn down the wood to coal. spread the coals in the pit, add more coals as needed not more wood on the coals. No side box. I've always thought of side box as space saving and not an improvement over full bed of coals. Mr. Fields is the expert here, I'm just a pretty good amateur.