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Offishul YellowSnow's Record Shoppe BBQ/meat smoking thread
Comments
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I am 100% charcoal no mater the time of the year. Having a covered deck out back doesn't hurt, either.YellowSnow said:
There's something unholy and sinister about using propane to light charcoal.BleachedAnusDawg said:
Because I'm an impatient fuck, I cheat with getting the charcoal going with the deluxe Weber that has a small propane burner to get the coals started. This is the only good use for propane when doing bbq.YellowSnow said:
I love the smell of freshly lit lighter fluid on Kingsford in the morning. Smells like victory.BleachedAnusDawg said:
Nothing beats charcoal dialed in low and slow.YellowSnow said:
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.BleachedAnusDawg said:
Snake method is the shit for low and slow when doing pork butt or brisket.YellowSnow said:
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.BleachedAnusDawg said:Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Picked one of these up for indirect bbq. The water break helps to keep it humid and also helps to keep the temperature even. Highly recommend. https://www.amazon.com/Slow-Sear-Original-Charcoal-Grills/dp/B084ZWJ2J1/ref=asc_df_B084ZWJ2J1/?tag=hyprod-20&linkCode=df0&hvadid=416696576536&hvpos=&hvnetw=g&hvrand=265508889368940712&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060423&hvtargid=pla-891274866143&psc=1&tag=&ref=&adgrpid=92049668097&hvpone=&hvptwo=&hvadid=416696576536&hvpos=&hvnetw=g&hvrand=265508889368940712&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060423&hvtargid=pla-891274866143
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
https://www.weber.com/US/en/charcoal/performer/performer-deluxe-charcoal-grill-22/15507001.html
When I'm in a hurry or being lazy, I just fire up my propane grill which handles 81% of my outdoor cooking anyhow (99% in the winter). -
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YellowSnow said:
There's something unholy and sinister about using propane to light charcoal.BleachedAnusDawg said:
Because I'm an impatient fuck, I cheat with getting the charcoal going with the deluxe Weber that has a small propane burner to get the coals started. This is the only good use for propane when doing bbq.YellowSnow said:
I love the smell of freshly lit lighter fluid on Kingsford in the morning. Smells like victory.BleachedAnusDawg said:
Nothing beats charcoal dialed in low and slow.YellowSnow said:
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.BleachedAnusDawg said:
Snake method is the shit for low and slow when doing pork butt or brisket.YellowSnow said:
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.BleachedAnusDawg said:Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Picked one of these up for indirect bbq. The water break helps to keep it humid and also helps to keep the temperature even. Highly recommend. https://www.amazon.com/Slow-Sear-Original-Charcoal-Grills/dp/B084ZWJ2J1/ref=asc_df_B084ZWJ2J1/?tag=hyprod-20&linkCode=df0&hvadid=416696576536&hvpos=&hvnetw=g&hvrand=265508889368940712&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060423&hvtargid=pla-891274866143&psc=1&tag=&ref=&adgrpid=92049668097&hvpone=&hvptwo=&hvadid=416696576536&hvpos=&hvnetw=g&hvrand=265508889368940712&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060423&hvtargid=pla-891274866143
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
https://www.weber.com/US/en/charcoal/performer/performer-deluxe-charcoal-grill-22/15507001.html
When I'm in a hurry or being lazy, I just fire up my propane grill which handles 81% of my outdoor cooking anyhow (99% in the winter).
Propane has its time and place.
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Compressed air @PurpleThrobber in a captive bold gun.PurpleThrobber said:YellowSnow said:
There's something unholy and sinister about using propane to light charcoal.BleachedAnusDawg said:
Because I'm an impatient fuck, I cheat with getting the charcoal going with the deluxe Weber that has a small propane burner to get the coals started. This is the only good use for propane when doing bbq.YellowSnow said:
I love the smell of freshly lit lighter fluid on Kingsford in the morning. Smells like victory.BleachedAnusDawg said:
Nothing beats charcoal dialed in low and slow.YellowSnow said:
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.BleachedAnusDawg said:
Snake method is the shit for low and slow when doing pork butt or brisket.YellowSnow said:
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.BleachedAnusDawg said:Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Picked one of these up for indirect bbq. The water break helps to keep it humid and also helps to keep the temperature even. Highly recommend. https://www.amazon.com/Slow-Sear-Original-Charcoal-Grills/dp/B084ZWJ2J1/ref=asc_df_B084ZWJ2J1/?tag=hyprod-20&linkCode=df0&hvadid=416696576536&hvpos=&hvnetw=g&hvrand=265508889368940712&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060423&hvtargid=pla-891274866143&psc=1&tag=&ref=&adgrpid=92049668097&hvpone=&hvptwo=&hvadid=416696576536&hvpos=&hvnetw=g&hvrand=265508889368940712&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060423&hvtargid=pla-891274866143
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
https://www.weber.com/US/en/charcoal/performer/performer-deluxe-charcoal-grill-22/15507001.html
When I'm in a hurry or being lazy, I just fire up my propane grill which handles 81% of my outdoor cooking anyhow (99% in the winter).
Propane has its time and place.
@PostGameOrangeSlices can you set our fren right? -
That's a cattle killer
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The Throbber is a lover not a fighter.
Ebony to the ivory world.
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I'm easily triggered by bad gasPurpleThrobber said:The Throbber is a lover not a fighter.
Ebony to the ivory world.
Takes -
My white trash stainless steel <$500 20+ year old Char Grill (Front Avenue Costco Brand) BBQ is still going strong with its rebar suspended Camp Chef skillet. It came with a smoker chips tray, which worked, but never that well, so I retired that flimsy tray and snagged a Lodge smoker pan with perforated bottom and lid to replace it with.
Fucking thing ROCKS. <$20 for the Lodge gizmo and the right mesquite chips has my WTBBQ smoking like a beast.
My BBQ is like the Dodge Dart of WT ingenuity, making me the Red Green of my block. -
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Used smoker boxes back in the days before I got a Weber. If you've only used them, and not had real BBQ, they're okay. Not anywhere close to real BBQ off the Weber, though.TurdBomber said:
