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BBQ/Grill/Smoker/etc. Cooks

Dave in KY said:
@Cvargo Which model ya got?
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I currently have 2. One is a Weber model that is charcoal based. I love it can be a pain since you have to tend it all day.

What I use mostly is my Char Broil electric stand smoker. Almost idiot proof! The downside to it is the size of the one I got. Hard to cook enough when entertaining more than 8 people, which we do pretty regularly in the summer.

My Corona money as I call it will most likely buy me a Traeger.

I also own 3 grills though lol! When warmer temps hit I pretty much am cooking outside 3-4 times a week or more.

Personally I am not a fan of dual models. Because on my opinion they always lack something. For instance a lot of people buy traegers and grill on them. But on my opinion you can't get the heat high enough effectively to get a good sear
 
Dave in KY said:
@Cvargo Which model ya got?
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I know you didn’t ask, but I’ll chime in...

People seem to love the pellet smokers—I think they’re hard to beat for convenience and versatility. I have buddies with electric smokers and they seem to get good results as well. As Chad said, very easy to use.

BUT—if you’re considering this category, I think you have to give the kamado style a hard look. Incredibly versatile—I’m talking low and slow 225* for 18 hours and a 700* pizza oven. And you get the play with REAL FIRE 🔥😎! Downsides are extra time/steeper learning curve (but this is kind of the fun, IMO) and price.

There are also barrel smokers, offsets... tons of options with many different fuel sources! It’s definitely a rabbit hole 😂
 
JWS VII said:
I know you didn’t ask, but I’ll chime in...

People seem to love the pellet smokers—I think they’re hard to beat for convenience and versatility. I have buddies with electric smokers and they seem to get good results as well. As Chad said, very easy to use.

BUT—if you’re considering this category, I think you have to give the kamado style a hard look. Incredibly versatile—I’m talking low and slow 225* for 18 hours and a 700* pizza oven. And you get the play with REAL FIRE 🔥😎! Downsides are extra time/steeper learning curve (but this is kind of the fun, IMO) and price.

There are also barrel smokers, offsets... tons of options with many different fuel sources! It’s definitely a rabbit hole 😂
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You're not helping........I am unemployed right now 🙃
 
Those Kamados are really neat. I could go with that, a pellet, or both!

It's kind of like shaving.
 
Tried something different over the weekend. Did a meatloaf sous vide. Use my wife's family recipe for the mix plus my own spices.
20200411_171624.jpg
Dropped in 153F water for 75 min. Then pulled it out ant put the sauce over it and broiled it for a few minutes.

20200411_184401.jpg

Came out pretty good!
 
NurseDave said:
I'm surprised 75min was long enough for something that thick.
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my wife thought it could have used a bit more time but i thought it was pretty good. might up it to 90 min. I made a second loaf that was put into the freezer so i can just drop that in for 2.5-3 hrs right from the freezer at some point.
 
@ksblazer inspired me to try a Mississippi pot roast. Glad I did! Instead of the slow cooker, I decided to cook it on the smoker Malcolm Reed style (if you don’t know who Malcolm is, get on over to YouTube and check out How to BBQ Right—you’ll thank me later).

Started by seasoning up a chuck roast and getting it in some hickory and pecan smoke:
EBB412C1-9824-4EC2-BC57-B08B143D0CC7.jpeg

After a couple of hours getting happy, it was time to go in the Dutch oven (my favorite kitchen item!). Before seasoning:
9775AA3D-489A-4B19-B206-7E3427090F69.jpeg

After seasoning with the “signature” ingredients (au jus packet; ranch packet; stick of butter; whole pepperoncini peppers):
C27C2E0E-8EF0-4269-A2C7-3A16C6D1AEA0.jpeg

Then back on the pit for another 3 hours until fork tender:
C5D3BEE5-06D5-420D-9554-E75F2EF36093.jpeg

Here is the finished product shredded up on the cutting board. It was delicious and super tender. Great smoke flavor with a little heat and tanginess from the peppers. We had it over egg noodles and it was wonderful. The crockpot method produces a great result (I highly encourage all to try it—so easy), but I think the original slow cooker adds a little something extra. 😎 Thanks for reading!
5072AEAE-8164-49BE-B2A7-31576667AA0D.jpeg
 
JWS VII said:
@ksblazer inspired me to try a Mississippi pot roast. Glad I did! Instead of the slow cooker, I decided to cook it on the smoker Malcolm Reed style (if you don’t know who Malcolm is, get on over to YouTube and check out How to BBQ Right—you’ll thank me later).

Started by seasoning up a chuck roast and getting it in some hickory and pecan smoke:
View attachment 21662

After a couple of hours getting happy, it was time to go in the Dutch oven (my favorite kitchen item!). Before seasoning:
View attachment 21664

After seasoning with the “signature” ingredients (au jus packet; ranch packet; stick of butter; whole pepperoncini peppers):
View attachment 21665

Then back on the pit for another 3 hours until fork tender:
View attachment 21666

Here is the finished product shredded up on the cutting board. It was delicious and super tender. Great smoke flavor with a little heat and tanginess from the peppers. We had it over egg noodles and it was wonderful. The crockpot method produces a great result (I highly encourage all to try it—so easy), but I think the original slow cooker adds a little something extra. 😎 Thanks for reading!
View attachment 21667
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Glad to see you gave it a try and you liked it. I think smoking it up would give it just another layer of flavor.

PS: I'm a big fan of Malcom Reed too. 👍
 
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