Jun 14, 2012, 05:50 PM
So does anyone like grilling?
I do and have used a Weber kettle charcoal grill for the past 6 or 7 years.
Today I am trying out the new grill. It's a Masterbuilt 7 in 1 smoker/grill/charcoal or propane...
So far so good...ate some chicken breasts off of it...a few ears of corn...but the ribs are still on there. They will be the true test imo. The Weber can only hold heat for about an hour and a half...I need at the very least two hours to make good ribs with some smoke.
(I'm using apple wood chips today)
So do you grill? Charcoal or propane? Ever try smoking meat? What flavor chips do you like?
Jun 14, 2012, 08:07 PM
Hey John it looks like a great grill, I use a small gas grill to cook out with the one with the small tanks seems like I can control the heat well with it and it last awhile on a take, now I'm hungry!
Jun 14, 2012, 10:59 PM
Have not used my smoker for some time. I use any king of fruit wood that is available. I have been thinking about smoking some pork lately. My smoker is electric Brinkmann.
Ray S ECenFL
Wolf Pack Member
Jun 15, 2012, 06:07 AM
I LOVE JUMBO SHRIMP AND BONELESS CHICKEN ON THE GRILL
Jun 17, 2012, 09:30 AM
I'm entering into a bbq contest (Dad Fest) today.
Since we have to use their open face grills...I did the 2 hours at 250 degrees pre-bake in a oven routine so that I just need
to toss them onto the grill for 20 minutes. I am going to try and rig a foil tent so I can get a bit of smoke from my apple chips
Wish me luck!
Jun 17, 2012, 10:58 AM
Good luck John hope you win!!!
Jun 17, 2012, 11:24 AM
I have been grilling and smoking ALOT this spring. Port Ribs in particular.
I have a small weber that does a good job grilling. and a propane when I don't want to fuss with coals. I do not do ribs on the grill ( unless, I am lazy - I'll do an hour 15 in the oven, and them move to grill to finish)
A smoker - charcoal - with a water reservoir. Looks almost like yours, but no propane. Using apple wood pieces I split from a neighbors apple tree. Applewood is the best for Pork, I think. Alder for fish.
Just my 2 cents. I think the water reservoir helps keep the heat even, plus you throw in your onion skins, celery, and a carrot in that water for added favor. Also, you need to make sure you water doesn't go dry. Check it when you reload the soaked chips.
Jun 17, 2012, 11:48 AM
Well if you want really tasty ribs on their own, just marinade them in 7-Up overnight. Then cook as you usually do
Jun 29, 2012, 09:26 PM
I smoke turkey,beef ribs,pork ribs,pork rib roast,and chicken on a 3 tied modified Weber charcoal smoker.
Dry rub the beef and pork ribs,and pork rib roast the day before with spices.I mix my own.
Place the pork ribs on the rack closest to the water pan.
Beef ribs on the center rack.
Pork roast and chicken on the top rack.
I soak mesquite blocks over night,but start with a charcoal bed.When the coals are going good,I add the soaked mesquite which really gets the sweet smoke flavour of the mesquite into the meat.
Usually with this amount of meat in the smoker,it will take up to 9 hrs-and nothing is overcooked.
Jun 30, 2012, 08:30 AM
If it's just hamburgers and sausage, I'll grill with Kingsford. Any larger piece of meat goes in the smoker. I use oak, minus the bark, for heat, and add 1 piece of flavor wood, to 4 pieces of oak, for taste. I smoke all meats at 225-250 degrees, and 1 hour per pound. I could probably cook it faster, but the wife would put me back to work quicker.
As far as grilling goes, I quarter an onion and throw on the coals, adds a little flavor, and cuts the taste of starter fluids, if used.
Jul 02, 2012, 04:34 PM
Originally Posted by bsloan
Safe yourself money, and get a charcole Chimney. Starts the coals with one piece of news paper PLUs no nasty chemical taste
Jul 02, 2012, 05:15 PM
Used to cook with charcoal only and eventually graduated to propane...still use water-soaked apple wood for that smoky flavor...
For me I fnd that propane eliminates the lighter fluid and charcoal taste...(some charcoal can really be rank and ruin an otherwise great meal)
Absolutely do not use bottled smoky flavored liquids which tend to have a kerosene aftertaste...
I guess its up to the individual taste preference of each method...its really what you like...
I prefer the beer & BBQ approach...I drink the beer while the BBQ does its thing...
Enjoy the 4th
Oct 07, 2012, 01:47 PM
I with ya Stefen, charcoal has binding agents that hold it together, and the lighter fluid doesn't help, I use propane or open fire pit, but when I smoke the meat I like pecan wood gives it a sweet flavor, I will have to try applewood, sounds great, AC
Nov 18, 2012, 12:19 PM
I love to grill and especially loved smoked ribs on our smoker.We use beer,whole lemons,hot sauce,whole heads of garlic, and applewood chips in addition to the water in the bottom of the smoker.Good eatin'!
"What if it's not just another pull tab?" - Lance
Nov 18, 2012, 12:27 PM
I just smoked 9 LBS of pork back ribs.
Applewood with the coals - a a pan of water with onion skins, and carrot. No lemons, or garlic in the water - next time!
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