so what's on the grill tonight?

propane or charcoal

  • propane

    Votes: 26 33.3%

  • charcoal/ lump wood

    Votes: 52 66.7%
  • Total voters
    78
Gotcha covered Jody!

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Although I'm sure those egg'd veggies are spot on
 
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Oldest son continuing to develop his Kamado skills.
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It's good to be the King! ;-)

Thai pork and shrimp. Level 4 at least on pork, and 1-2 on shrimp. My lips will re-grow... ;-)

Sent from my HP-41C during a flashback to 1978.
 
1/2 lb 80/20 hamburger, 1/2lb of sausage. 1/4lb of grated cheddar. Mix it up and flatten em out then put a piece of cream cheese in and roll them up. I smoked mine on Apple wood @ 250 for two hours until my internal temps reached 160*. They were good just out of the smoker but they were off the hook reheated, the flavors blended better. I multiplied the recipe X 4. You can add diced onions and jalapenos but I was cooking for in-laws and their palate is a bit mild.
 
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/dev/yj said:
Chargriller, but the model with the table is discontinued.


Sent from my HP-41C during a flashback to 1978.
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Thats what i thought it looked like. How does he/you like it? Is it ceramic or steel? I have thought about getting a cheaper one (~$300) vs the $1k+ BGE/Joe/Primo, but havent met anyone with a cheaper one to give honest feedback.
 
paradisePWoffrd said:
Thats what i thought it looked like. How does he/you like it? Is it ceramic or steel? I have thought about getting a cheaper one (~$300) vs the $1k+ BGE/Joe/Primo, but havent met anyone with a cheaper one to give honest feedback.
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It's steel, and as as a result is a bit twitcher than ceramic temp wise, but it's manageable. Lots of mods on forums to tighten it up. He loves it. :)


Sent from my HP-41C during a flashback to 1978.
 
/dev/yj said:
It's steel, and as as a result is a bit twitcher than ceramic temp wise, but it's manageable. Lots of mods on forums to tighten it up. He loves it. :)


Sent from my HP-41C during a flashback to 1978.
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Biggest concern I have with the steel ones, they cant get as high of temps since they arent insulated as well. Can he get 6-700+ deg on his?

I have a gas and small charcoal grill along with a few smokers. I thought about picking one of these up mainly to be able to do pizza, along with being a nice charcoal grill.
 
paradisePWoffrd said:
Biggest concern I have with the steel ones, they cant get as high of temps since they arent insulated as well. Can he get 6-700+ deg on his?

I have a gas and small charcoal grill along with a few smokers. I thought about picking one of these up mainly to be able to do pizza, along with being a nice charcoal grill.
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Haha, well, the last cook we weren't paying attention and ran it up to 800* or so! They don't recommend going above 700* (I think) and I can tell you some funky smells were beginning to happen. The vent cap got a bit warm and I think that's what it was (some kind of composite).

He regularly grills at 600* without the smoking stone, so that's probably ok. Will use more fuel than a ceramic, and one of the mods is to cut the cooking grate such that a small slice pivots up to add charcoal/wood.


Sent from my HP-41C during a flashback to 1978.
 
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Got a cheapo vertical water smoker from Walmart and tried my first attempt at smoking. Rubbed the chicken the night before, Cooked them about 3.5 hours.
I need to make a few mods to the smoker to help get the temps up and be able to maintain it.
Chicken was amazing.


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