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Old 07-25-2019, 04:06 PM
 
29,902 posts, read 34,951,892 times
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Quote:
Originally Posted by bodog57 View Post
Weber char-coal grill, Pit Barrel Cooker for a smoker (Char-coal and wood combination mostly). The Pit Barrel cooks at a higher temp than some adhere too, but the results are excellent. Just hang your meat on the hooks and it's kind of like a rotisserie.

But it is faster than low and slow. 12 pound brisket was cooked to perfection in about 6 1/2 hours last weekend. I used to monitor the temperature, but I don't bother anymore, just lift the lid at predetermined intervals and stick the thermometer in to see where we're at.
You the man a serious smoker
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Old 07-25-2019, 04:21 PM
 
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I have a charcoal Char Grill that gets used about 1-2 times a week in the Fall, Spring, and Summer.



I also have a New Braunfels horizontal offset smoker. Been smoking on that for the past 20+ years. Been retired for 4 years, and I can say it is nice to be able to smoke any day I wish to and not just on weekends. As the smoking season for me starts to wind down, I will start smoking for the winter. Usually 3-4 butts, 2-3 turkey breasts, and a couple of briskets (flat only). Of course not all at once.


I just picked up a Pit Boss pellet smoker, and am still getting used to it. I like the idea of filling the hopper with the pellets and walking away to do other things. Can't do that with the offset.
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Old 07-25-2019, 05:55 PM
 
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I tried to grill a few times - way too warm out there for that.

I don't know how you guys do it. I love eating the results though.

Maybe i should try it during winter. I love sitting around a chimenea fire, so grilling might almost be the same????
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Old 07-25-2019, 05:59 PM
 
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2-3 years from retirement. 42" Viking Professional Natural Gas Grill. 24" Camp Chef Smoke Vault (also natural gas). 18" Weber Smoky Mountain. I also combine all of the above with my two Anova Sous Vide ICs.

Fortunately, I telecommute, so I can smoke anytime. Doing a 3# Wagyu Chuck Roast this weekend.
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Old 07-25-2019, 06:04 PM
 
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Quote:
Originally Posted by Clemencia53 View Post
I tried to grill a few times - way too warm out there for that.

I don't know how you guys do it. I love eating the results though.

Maybe i should try it during winter. I love sitting around a chimenea fire, so grilling might almost be the same????
Talk to folks and look at Pinterest and see if you find a layout that works. I suspect you will.
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Old 07-25-2019, 06:06 PM
 
29,902 posts, read 34,951,892 times
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Quote:
Originally Posted by JTGJR View Post
2-3 years from retirement. 42" Viking Professional Natural Gas Grill. 24" Camp Chef Smoke Vault (also natural gas). 18" Weber Smoky Mountain. I also combine all of the above with my two Anova Sous Vide ICs.

Fortunately, I telecommute, so I can smoke anytime. Doing a 3# Wagyu Chuck Roast this weekend.
Awesome. Let us know how it turns out. Nice you telecommute and have plenty of pre retirement time to enjoy it
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Old 07-25-2019, 07:08 PM
 
Location: Willamette Valley, Oregon
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I just grilled a ribeye on my hibachi grill. Delicious. medium rare, cross hatched grill marks. Hmmm, no A1 on this baby!
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Old 07-25-2019, 07:08 PM
 
Location: Carolina Shores NC
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Quote:
Originally Posted by Clemencia53 View Post

I love sitting around a chimenea fire, so grilling might almost be the same????
Kind of. I like cooking out far better in cold weather. I like starting the charcoal and standing by the flames to warm up. It feels good to sit by the grill during the cooking.
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Old 07-25-2019, 07:15 PM
 
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Originally Posted by Willamette City View Post
I just grilled a ribeye on my hibachi grill. Delicious. medium rare, cross hatched grill marks. Hmmm, no A1 on this baby!
We did a ribeye roast on Saturday on the Kamado. Used a rotisserie.
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Old 07-25-2019, 07:27 PM
 
Location: Grove City, Ohio
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I smoked salmon about once a month in the summer time and I give most of it away to people at church.
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