- Dec 13, 2007
- 23
- 10
Hello all,
The family and I moved to Auburn about 6 months ago so she could continue her schooling. Well, with her new school chums she is wanting to start entertaining, and as she does not cook and catering is expensive I decided I needed to get a grown up cooker.
I have been wanting to get into smoking, and more into grilling for a long time. I have a friend in KC that got me hooked with his "country cut" ribs. We have even came up with a rub that is just awesome.
I have a brand new Char-Griller Super Pro and a Side fire box sitting in the dining room floor right now just waiting for me to get home and put it together. Picked it up at Lowes last night. Bought them seperatly. The reason I bought separately was it was the same price as Home depot had the whole kit for and buying separately the warming rack is included. NOTE: This will be my only outdoor cooking appliance so I got this unit because I know it will do both very well.
As far as smoking goes I plan to use lump charcoal-Will avoid Cowboy brand. This will be the first time I have used lump. Always used the big K for grilling. Is lump acceptable for grilling as well? Will use wood chunks-Mostly apple (If I can find it here) but use hickory for the butts.
I know the in-lid thermometer is basically useless. My wife picked me up a remote thermo. I plan on adding 2 more at grate level, one on each side. Until I get the other thermos installed is it acceptable to use the remote to monitor the temp of the grill and just stick the pig with it every half hour? And what is generally used to support the probe? I see what looks like a potato in some pics.
Many, MANY more questions to follow.
Thanks,
Fish
The family and I moved to Auburn about 6 months ago so she could continue her schooling. Well, with her new school chums she is wanting to start entertaining, and as she does not cook and catering is expensive I decided I needed to get a grown up cooker.
I have been wanting to get into smoking, and more into grilling for a long time. I have a friend in KC that got me hooked with his "country cut" ribs. We have even came up with a rub that is just awesome.
I have a brand new Char-Griller Super Pro and a Side fire box sitting in the dining room floor right now just waiting for me to get home and put it together. Picked it up at Lowes last night. Bought them seperatly. The reason I bought separately was it was the same price as Home depot had the whole kit for and buying separately the warming rack is included. NOTE: This will be my only outdoor cooking appliance so I got this unit because I know it will do both very well.
As far as smoking goes I plan to use lump charcoal-Will avoid Cowboy brand. This will be the first time I have used lump. Always used the big K for grilling. Is lump acceptable for grilling as well? Will use wood chunks-Mostly apple (If I can find it here) but use hickory for the butts.
I know the in-lid thermometer is basically useless. My wife picked me up a remote thermo. I plan on adding 2 more at grate level, one on each side. Until I get the other thermos installed is it acceptable to use the remote to monitor the temp of the grill and just stick the pig with it every half hour? And what is generally used to support the probe? I see what looks like a potato in some pics.
Many, MANY more questions to follow.
Thanks,
Fish
