What's Your BBQ Smoking/Grilling Setup?

[DitmasPork]

Inflation/shrinkflation.

Been deciding between Weber Premium Kettle and Master Touch.

The price of the Premium Kettle jumped in the last week from $219 to $239.

Master Touch ($299) no longer comes with the two Charcoal Baskets, it instead includes Char Rails. Personally I prefer the baskets.

Buying something this week, to break in and use for Thanksgiving. The additional $27 for charcoal baskets is making my wallet flinch.

 

[DitmasPork]

Smoked chuck roast makes a pretty good poor man's substitute and is more reasonable if you're only feeding a few.

That said, there are few things in life I love as much as a perrrrrfectly smoked hunk of brisket. Dino ribs are the only competition.

Do you use the same bbq methodology with chuck roast as brisket?

 

[SwampDonkey]

Do you use the same bbq methodology with chuck roast as brisket?

It needs a little braising. I smoke at 225 till it hits the stall around 155-165° internal, 3-5 hours depending on size etc, then put it in one of those foil pans with a bit of beef stock and whatever else you want and seal that with foil, keep on smoker or oven till it's probe tender, usually around 203° F internal. Take out, back on smoker to reset bark.

I tried a no wrap/braise one once and it came out a little dry but could've been poor execution.

 

[HolyDiverScallop]

Well, that looks absolutely horrific.

 

[DitmasPork]

Done procrastinating—bought a Weber Master Touch + Weber Char Baskets to convert into a ‘Bro-n-Sear’ + Box of local kiawe wood.

 

[dchang21]

Done procrastinating—bought a Weber Master Touch + Weber Char Baskets to convert into a ‘Bro-n-Sear’ + Box of local kiawe wood.

congratulations. smoke a pork butt as your first and show us the results. keep the grill clean to avoid grease fires in the future..

 

[DitmasPork]

Ready, set, go!

 

[DitmasPork]

Almost done, just gotta go to the hardware store and buy a new screw for the cover holder, the one included was poorly machined. This thing is solid.

 

[Dan-]

Looking good. One tip is that Weber’s stainless is not particularly, so don’t be surprised when you need to replace the fasteners next year this time.

 

[Michi]

Ready, set, go!

Good thing you have that first aid box!

 

[Taurahe]

My full setup consists of a Weber spirit E310 propane grill , which is primarily my rotisserie for chicken and pork butts, a Blackstone 28 in griddle , 2 20in Weber kettle grills , one is set up for high temp indirect grilling and the other as an oven , a Kamadojoe kettle Joe , which is primarilariy for slow smoking / baking and a 36in diameter open fire pit . I can do just about anything I want , anyway I want right now.

 

[DitmasPork]

Looking good. One tip is that Weber’s stainless is not particularly, so don’t be surprised when you need to replace the fasteners next year this time.

No wonder they have stacks of replacement Weber grates near the grills.

 

[SwampDonkey]

No wonder they have stacks of replacement Weber grates near the grills.

I think their grate is probably on ~5 year replacement cycle depending on how you store it. I keep mine outside but covered so it's still ok, but my dad's is fully exposed and in much worse shape since rain gets through the lid vent

 

[DitmasPork]

Good thing you have that first aid box!

That’s my dad’s drill bit collection in a box from his military days, he was a medic

 

[DitmasPork]

I think their grate is probably on ~5 year replacement cycle depending on how you store it. I keep mine outside but covered so it's still ok, but my dad's is fully exposed and in much worse shape since rain gets through the lid vent

In Hawaii probably a shorter cycle, salty humidity.

My Raquin got rusty very quick in an edge guard.

 

[Simply]

^^ those belt scratches on raquins love to rust

Propane grill lost a burner. Don’t care about it enough to fix, want a nice grill. Whaddo I get?

 

[Dan-]

Crown Verity if you can.

 

[dchang21]

this is the vent blade assembly at the bottom of your bowl. you need to keep this area clean or else drippings and ash will make this seize and you will no longer control air flow. this is also a replaceable part.

 

[DitmasPork]

this is the vent blade assembly at the bottom of your bowl. you need to keep this area clean or else drippings and ash will make this seize and you will no longer control air flow. this is also a replaceable part. View attachment 364469

I’ve never fully cleaned a bbq, is Windex a good product to clean it with?

 

[Dan-]

Nope. Use Dawn and hot water. You have to get the nasty corrosion inhibiting oils off so it doesn’t ruin your food. Dawn is excellent for that.

 

[dchang21]

i hear good things about dawn powerwash
i use PBW on my grates.

but you don't need to clean every time you use the grill, you want to keep it seasoned like a carbon steel pan, but heavy build up of grease and ash needs to go..

 

[RonB]

Looking good. One tip is that Weber’s stainless is not particularly, so don’t be surprised when you need to replace the fasteners next year this time.

SnS Grills makes a better replacement grate.

 

[DitmasPork]

Bro-n-Sear completed

View attachment 364594

 

[DitmasPork]

 

[Dan-]

I still wonder if you can adapt kalua pig methods to a turkey.

 

[DitmasPork]

I still wonder if you can adapt kalua pig methods to a turkey.

Apparently works fine, a cousin of mine gets together with a bunch of people at thanksgiving, they bury dozens of turkeys to cook in an imu.

Lots of recipes for oven versions.
https://kaiwakiloumoku.ksbe.edu/article/recipes-kalua-turkey

Be forewarned, many islanders LOVE using large amounts of liquid smoke for their oven baked kalua dishes, my mom sends me bottles of the stuff. I prefer real smoke.

 

[Veitchii]

Offset smoker:

 

[JASinIL2006]

No wonder they have stacks of replacement Weber grates near the grills.

My Weber grate looked pretty rough after a year of moderate use. Not the highest quality stainless steel, I think...

 

[DitmasPork]

My Weber grate looked pretty rough after a year of moderate use. Not the highest quality stainless steel, I think...

Honestly, not seeking the best of the best, but something solidly built, reasonably priced, as a gift to my parents. The Master Touch grates an immense upgrade from the $30 grill at my parent’s house.
There’re a couple of poor design decisions on the MT, and the nuts didn’t work (bad machining)—but overall it’s seems an awesome grill.

 

[Bill13]

Who here has a fan-controlled all-wood 1000-gallon offset smoker?

I know you’re out there, you just haven’t posted because you’re too busy smoking briskets in BARBECUE HEAVEN

On my Christmas list. How many probes did you order and what was your thought process behind the number ordered? They aren't cheap!