Grill/Smoker?

[The Guilds of Grot]

Ah, yes. Mrs. Grot is a vegetarian and doesn't like to smell meat cooking, right?

Still really considerate of you to grill in blizzard conditions so she is not subjected to the aroma!

I still think you need gloves.

We live in a small house and frying in a pan makes the house smell for days. I don't want to smell it either and it's more healthy cooking on the grill. (Well fat wise, maybe not so much on the carcinogens!)

Since I'm only outside for like 30 seconds to flip I don't need gloves. (For that matter I don't bother with a jacket either!)

 

[Rocky]

We live in a small house

Is it really a small house, or is that just what's left after the guitars? Inquiring minds.

 

[Midnight Toker]

I started with a small charcoal grill but after a while the waiting/planning on the charcoal just got old! 99.9% of the time I am grilling either one burger, or a chicken breast, or a pork chop. I now have this:

Light the grill, let it preheat for 5 minutes and you're cookin'! I purchased my own propane bottle so I get it refilled about every year and a half. The bottle swapping deal is a rip-off! I grill year round!

I have 5 tanks that I rotate and refill. (You save about $7-8 per getting them refilled yourself.) And keep in mind, all tanks are stamp dated near the fill collar. Some hardware stores check the dates and won’t refill them if they are past whatever the lifespan regulation is. So…I have taken an empty outdated one and swopped it for a new empty outside of one of the tank swops at a gas station.

A friend of mine always asks for them if they are outdated. He cuts then in 1/2 and makes slit drums out of them to go along w/ the steel drums he also makes.

 

[gjmalcyon]

Searing a tri-tip (an uncommon cut in the land of pork roll) over direct fire on the 22" Weber before moving to indirect to finish. Nice glass of Rioja to help pass the time:



The Kettle Pizza at work on a November evening:



Getting close to done on a Thanksgiving smoked turkey cook, pre-rotisserie. Air temp is 253 degrees, meat probe (heh-heh) at 151 degrees. Big fan of all things Thermoworks:

 

[The Guilds of Grot]

Is it really a small house, or is that just what's left after the guitars? Inquiring minds.

House is too small for the guitars! They live in a different town in The Vault.

 

[RBSinTo]

It's about time someone stood up for smoker's rights.

For smoking food, yes.
For smoking tobacco, no.
My old dear friend stupidly stood up for tobacco smokers' rights, and it killed him.
This is not a subject to joke about.
RBSinTo

 

[tonepoet]

My old dear friend stupidly stood up for tobacco smokers' rights, and it killed him.
This is not a subject to joke about.

Veering off topic..., but I smoked for 16 years, between the ages of 14 and 30. Averaged a pack and a half a day. I still think quitting the habit is one of the best accomplishments of my life.

I must have tried quitting 1,000 times and failed. What did it was a tip from a customer who said to go "cold turkey" and suck on a very strong mint every time the urge to smoke hit you. It worked. Smoke free for 37 years now.

 

[davismanLV]

Searing a tri-tip (an uncommon cut in the land of pork roll) over direct fire on the 22" Weber before moving to indirect to finish. Nice glass of Rioja to help pass the time:

Took me forever to understand that a Tri-Tip, which I grew up with in Southern California is a primarily West Coast thing. I never knew that before I joined LTG!! Sooooo good!!

 

[gjmalcyon]

Took me forever to understand that a Tri-Tip, which I grew up with in Southern California is a primarily West Coast thing. I never knew that before I jointed LTG!! Sooooo good!!

My Sacramento cousin would yammer on endlessly about Tri-Tip, so I got my local Amish butcher to order me one. I prepped it the traditional Santa Maria way - olive oil, salt, pepper, granulated garlic, grilled over lump charcoal with some white oak thrown in (couldn't get the red oak they use in Cali). I loved it as did my offspring. She Who Must Be Obeyed not so much - as far as I could decode it, she thought it was too beefy.

That Amish butcher now carries it regularly, and I cook it from time-to-time, notwithstanding my fiercest critic's objections.

 

[12 string]

Veering off topic..., but I smoked for 16 years, between the ages of 14 and 30. Averaged a pack and a half a day. I still think quitting the habit is one of the best accomplishments of my life.

I must have tried quitting 1,000 times and failed. What did it was a tip from a customer who said to go "cold turkey" and suck on a very strong mint every time the urge to smoke hit you. It worked. Smoke free for 37 years now.

After a year or so of not smoking I took the money I saved and bought my JF-65 12. Anticipation became motivation.

' Strang

 

[mavuser]

I thought the title of this thread said Girl/Smoker? To which I was going to reply "depends what she is smoking." But now I see I was waaay off. and suddenly craving bbq chicken

 

[davidbeinct]

Weber kettle is a good tool in your price range. Akorn double walled Kamado style are good looking for the money. Having used both a Weber and for years now my Big Green Egg I think the Kamado style makes temperature control easier. Or save up a little more and get a Big Green Egg. After all it’s traditional on forums of all sorts to recommend something above the OP’s budget.

 

[JohnW63]

The big green and the Kamado Joe are much more expensive than the Weber, right?

 

[Rocky]

The big green and the Kamado Joe are much more expensive than the Weber, right?

FWIW, a friend of mine in Virginia had his big green egg crack in the winter time.

 

[davidbeinct]

The big green and the Kamado Joe are much more expensive than the Weber, right?

Yes. Re the cracking noted above, I’ve owned mine through twenty Connecticut winters. They have a lifetime warranty on the ceramic too.

 

[Rocky]

We are considering a grill/smoker but know nothing about what's currently available....I'm clueless. Could someone kindly clue me in, please?

Has any of this been useful?

 

[Opsimath]

Has any of this been useful?

Yes, it has been useful. Have I made a decision? Not quite. It will be either a Weber or the Oklahoma Joe charcoal/gas/smoker. I'll probably run some numbers on a Weber plus the accessories we would want versus the Joe and see where it ends up.

 

[tonepoet]

Yes, it has been useful. Have I made a decision? Not quite. It will be either a Weber or the Oklahoma Joe charcoal/gas/smoker. I'll probably run some numbers on a Weber plus the accessories we would want versus the Joe and see where it ends up.

I am also considering the Oklahoma Joe since it is very close to the construction of the discontinued New Braunfels brand smoker I had. I think I read that New Braunfels was bought out by the folks that make the Oklahoma Joe grill/smoker.

Oklahoma Joe's Highland model:



And the discontinued New Braunsfels below, like I once had and had success with as a smoker.



I think the key is the "full barrel" construction with the lift hatch type cover rather than the two half barrels where you lift the whole top half. Some of those have 1/2 inch air gaps on 3 sides of the top half that make air flow, temperature and smoke impossible to tightly regulate.

 

[GGJaguar]

Oklahoma Joe's Highland model:

I keep seeing a steam locomotive.