Originally Posted by alblancher
The difference is the flavor. Many different types of wood can be used to give different flavors. Charcoal may be limited
But I add on a good bed of hot charcoal many wood chunks to increase the smoke flavour
Originally Posted by Smokin Relaxin Steve
Why not just make a hybrid of both??? this way you will have more options when it comes to the different cuts of meat you are doing...
Can you explain me please?
Originally Posted by Dutch
Vulcanus -Welcome to SMF, I think you are our first member from Italy.
In answer to your question about "a direct cooking" method, I think that and Ugly Drum Smoker (UDS) would best fit your need.
You can build the UDS so that it has two height levels for you to cook on or you can use both levels at the same time using two racks. The UDS does have a lid. You will need to modify the orginal lid that come on the drum. For extra height, you can use the domed lid that is used on the Weber Smokey Mountain Cooker.
If you do not not want to build a smoker, I would suggest going with the Weber Smokey Mountain Cooker.
I want to use this grill with 15 or 25 friends, I cook about 20 steak, 20 sausages and 20 bread slice; probably the UDS is too little.
How can I do?
I have 22.5"Weber Kettle, it's beautifull
Originally Posted by JIRodriguez
Vulcanus - the main differance between grilling and barbequeing is the temperatures.
- Grilling - is cooking meat quickly with direct heat at high temperatures. 500° F / 260° C.
- BBQ - is cooking meat slowly with indirect heat at lower temperatures 200°-250° F / 93°-121° C.
Most of the grills you showed in your post are for high heat grilling. They can be used with either wood, charcoal, or a mix of wood and charcoal. You can produce some really good food off of grills like that, but you do have to tend to them a lot more often to maintain a fire and keep the meat from burning.
The low and slow BBQ that most of us do is accomplished with a smoker that cookes at lower temps. A good smoker will run for several hours without having to tend the fire, or do anything with the meat.
Hope that helps give you a better understanding between the two types of cooking. Both are really good and you can always have more than one grill or smoker.
I thought: grilling (cooking over direct heat at high temperatures) as opposed to barbecue (cooking either direct or indirect for longer period of time using low temperature)
The problem of any open pit grill is:
1) keep the temperature (charcoal burn down to embers soon)
2) keep the meat away from burning
With a adjustable grill and a separate firebox, solve I this problem?
Probably I would like to build a Grill only for direct cooking and a BBQ for Low&Slow but I'm not sure!!!
Originally Posted by mballi3011
Man oh Man they are really proud of their grill now. You could do just about the same thing with a handful of nuts and bolts and a UDS.
I often gril many little piece of meat for 20 friends (like beef steak, sausages, pork ribs, chicken legs, spatchcock chicken etc) rarely a spit roast. Probably the UDS is too little.
Question for all:
With a open pit grill the meat go down quickly to dry than a kettle?
Thanks to all.