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BBQ/Grill/Smoker/etc. Cooks

I’m not sure if this has been discussed before but i was recently made aware of a new way to light my BGE which will also work for any charcoal grill. I bought a J J George blowtorch. Any torch will do but this one has a longer head making it easy to get close to the lump charcoal I use.

By “torching” the charcoal for 30 seconds in each of three different spots I can have a 500 or 600 plus degree fire in about or less than 15 minutes with the bottom vent wide open and top vent off. This is as fast and can be hotter than my Weber Genesis.

Propane at $3.50 to $4.00 per cylinder makes the cost per light a non-issue. MAP fuel at 3 or 4 times the price will produce an even quicker result and is said to work better in very cold weather when propane won’t flow as well.

The BGE is now available to me for quicker smaller cooks as the wait time is no longer much of an issue.
 
SM29 said:
I’m not sure if this has been discussed before but i was recently made aware of a new way to light my BGE which will also work for any charcoal grill. I bought a J J George blowtorch. Any torch will do but this one has a longer head making it easy to get close to the lump charcoal I use.

By “torching” the charcoal for 30 seconds in each of three different spots I can have a 500 or 600 plus degree fire in about or less than 15 minutes with the bottom vent wide open and top vent off. This is as fast and can be hotter than my Weber Genesis.

Propane at $3.50 to $4.00 per cylinder makes the cost per light a non-issue. MAP fuel at 3 or 4 times the price will produce an even quicker result and is said to work better in very cold weather when propane won’t flow as well.

The BGE is now available to me for quicker smaller cooks as the wait time is no longer much of an issue.
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Sounds like a solid plan! I never much got into grilling myself. My FIL grills constantly though, he uses one of those briquet chimneys to get his going, swears by them! Whatever works though...the less time you have to spend tending the fire and just focusing on cooking, the better.
 
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Masterbuilt® Gravity Series® 1050 Digital Charcoal Grill + Smoker

With the Gravity Series® 1050 Digital Charcoal Grill + Smoker by Masterbuilt®, you can smoke, grill, sear, bake, roast and more. Set the temperature and the DigitalFan™ maintains the desired cooking temperature. The GravityFed™ hopper holds up to 8 hours of charcoal, gravity ensures you have...
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My new toy will be delivered on Monday from Home Depot. What to cook first???
 
Ohh, ahh! I love my smoker but admit I’ve ignored it a bit too much. I recently ran a batch of cold smoked cheeses, then a chicken and last thing I did was a couple of sirloin steaks. I’ve decided I am no longer going to wait for large cuts of meat to use the thing…I’m smoking EVERYTHING.

the ONE thing I would like to do but don’t have access to is a real nice beef bologna, I was able to get a couple Frankenstein bologna’s 2 years ago but haven’t found any since. I definitely will be doing a whole brisket
 
CBLindsay said:
Ohh, ahh! I love my smoker but admit I’ve ignored it a bit too much. I recently ran a batch of cold smoked cheeses, then a chicken and last thing I did was a couple of sirloin steaks. I’ve decided I am no longer going to wait for large cuts of meat to use the thing…I’m smoking EVERYTHING.

the ONE thing I would like to do but don’t have access to is a real nice beef bologna, I was able to get a couple Frankenstein bologna’s 2 years ago but haven’t found any since. I definitely will be doing a whole brisket
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Oooh smoked bologna chub I love those!!! I bet I'll be smoking ribs first. But man I'm excited for this new setup!
 
Saturdays pork shoulder. 215 or so for 8 hours, 3.5 lbs in a Weber charcoal grill with frequent amounts of cherry chips. Could not get past the stall at 175 deg, so instead of pulled pork it became sliced pork.

Consensus was - bloody delicious. Only one slice made it to the day after.
2ae6a1a274dddf84a3321d21bbf5db8a.jpg


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haggises said:
Saturdays pork shoulder. 215 or so for 8 hours, 3.5 lbs in a Weber charcoal grill with frequent amounts of cherry chips. Could not get past the stall at 175 deg, so instead of pulled pork it became sliced pork.

Consensus was - bloody delicious. Only one slice made it to the day after.
2ae6a1a274dddf84a3321d21bbf5db8a.jpg


Sent from my Pixel 4a (5G) using Tapatalk
Click to expand...
Did you try increasing the humidity of your kettle by adding water pans? I usually have a pan of water over the coals and another below the meat. I know they say the stall comes from the meat cooling itself by moisture evaporating from its surface. The water pan method really helps by increasing the overall humidity of the kettle and keeps the meat from evaporating it’s precious juices. Alternatively you could achieve the same results by wrapping the meat in aluminum foil.

Looks delicious!
 
Luecke3262 said:
Did you try increasing the humidity of your kettle by adding water pans? I usually have a pan of water over the coals and another below the meat. I know they say the stall comes from the meat cooling itself by moisture evaporating from its surface. The water pan method really helps by increasing the overall humidity of the kettle and keeps the meat from evaporating it’s precious juices. Alternatively you could achieve the same results by wrapping the meat in aluminum foil.

Looks delicious!
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I didn't have any water at all. Will try this next time. Thanks!

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Spent some quality time with the Weber Kettle this weekend :D. Did hamburgers and hotdogs on Saturday. Sunday afternoon (while putting the trampoline together for my daughter) I did a whole Chicken for Mondays dinner, then later threw on steak and salmon for Sunday dinner.


IMG_20210502_155326245_HDR[1].jpg
IMG_20210502_183220033_HDR[1].jpg
 
Fenster said:
Spent some quality time with the Weber Kettle this weekend :D. Did hamburgers and hotdogs on Saturday. Sunday afternoon (while putting the trampoline together for my daughter) I did a whole Chicken for Mondays dinner, then later threw on steak and salmon for Sunday dinner.


View attachment 51848
View attachment 51849
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That chicken looks awesome!!!! Yum! We just did some Brats yesterday evening, I need to throw a chicken on soon!
 
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