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Like others, I need some advice.....
Versatility as well as precision temperate control over a wide range (from 180 to 700 typically), the BGE can grill as well as smoke and produces one hell of a pizza. I'm looking forward to trying to bake some bread on it this summer. But, as you point out, the price is a big downside. Even...- elde
- Post #15
- Forum: Propane Smokers
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Smoked Chicken
Loaded up the smoke vault this weekend... Two chickens brined for four hours, one with just plain salt one with my rib rub (based on Alton Brown's). Smoked to just shy of done, the foiled with some chicken stock in a 210 degree oven until done. Pulled/sliced and ready to serve with a... -
The Great Conundrum
Actually, I've found the higher you are up the scale (from occasional weekend warrior up to full time fanatic), the less likely you are to get equipment ready to go out of the box. The higher you are on the scale, the smaller the market segment you represent and higher your standards and the...- elde
- Post #3
- Forum: General Discussion
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Like others, I need some advice.....
AFAIK even a gasser is going to need attention now and again. (At least my Smoke Vault does.) My BGE on the other hand can go for hours once tweaked. (But a BGE is going to blow your budget to hell and back.)- elde
- Post #8
- Forum: Propane Smokers
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Smoking in the backyard...
At last some Qview! The chicken fresh from the oven, ready to pull/slice and serve; The taco sausage fattie, cooled and ready to wrap and toss in the frig for later tonite:- elde
- Post #10
- Forum: Propane Smokers
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Flat Sunday with Q view.
As I said in another thread, dang good thing I have my own going today or else I'd be going insane seeing all this great Q! -
"Fireball" my makeshift smoker!
Man, if I didn't have some of my own Q fresh outta the smoker and about ready for the table I'd be jealous as hell. Instead, I'm just a little bit jealous, that looks wonderfully tasty. -
Smoking in the backyard...
LOL, yes - moss is better than snow. :) :) Anyhow, the chicken is done too, it's sitting resting before I slice/pull it. I whipped up a honey BBQ sauce (ketchup, honey, Lexington style 'dip' in lieu if cider vinegar, spices) for the chicken, when the LOML tasted it she declared today's dinner...- elde
- Post #9
- Forum: Propane Smokers
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Smoking in the backyard...
I do my fatties in a pan just to cut down some on the mess as they throw so much grease. Anyhow, just pulled everything from the smoker. The fattie was done, so it's cooling on the counter for a bit then it'll go in the fridge. The chicken was a bit shy of done, so it's in the oven. The...- elde
- Post #7
- Forum: Propane Smokers
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holding steady temp
You don't want to close them completely anyhow - you need some airflow through the unit. Close the vents the most you can and tweak the burner.- elde
- Post #2
- Forum: Propane Smokers
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Smoking in the backyard...
Just open her up to put in the next batch of chips and everything appears to be perking along just fine. It's been a bear maintaining temps as we're having a breeze coming and going... Beer-B-Q that green stuff is moss. It's supposed to be grass, but here in the Pacific Nortwet moss is what...- elde
- Post #5
- Forum: Propane Smokers
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Electric Or Propane
Gas (my 24" Smoke Vault) for big cooks, charcoal on my BGE for small cooks. So my vote is "it depends".- elde
- Post #20
- Forum: Smoker Builds
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Smoking in the backyard...
Ahh, a loaded smoker, the lovely smell of smoke a' perkin' away, and anticipation of meals to come... Does it get any better? In the top left is a is a taco sausage fattie... Ground beef with taco seasonings, will be cooked to 160 then cooled and reheated later in a proper sauce for taco's...- elde
- Thread
- Replies: 13
- Forum: Propane Smokers
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How do you get meat from the smoker?
Yep. Whatever gloves and tools you may use, it's still best to be able to just pick up -> turn -> set down into/onto destination.- elde
- Post #19
- Forum: General Discussion
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8lb bone in Shoulder for 15 people?
It's still going to be close... Better to do two. -
Howdy from Washington state
Welcome from Wa State! :) Derek on the Peninsula. -
A new weapon in the arsenal....
Well, wood that's been converted into charcoal... Seriously, even a cheap ass takeout pizza came out 110% better in the egg... I'm starting to think there may be something in all that hype.- elde
- Post #7
- Forum: Charcoal Smokers
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A new weapon in the arsenal....
My new toy: a large big green egg. Tired after a long day of yard work (moss is EVIL), the LOML headed up to a local take-'n-bake place and we tossed a pizza on it:- elde
- Thread
- Replies: 6
- Forum: Charcoal Smokers
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Yucatan Style Pork BBQ
Isn't that the fun of recreation cooking? Figuring out their tools, ingredients, recipes, and techniques and then trying to recreate them? Lots and lots of sweat, both mental and physical. And a lot of screw ups along the way... Don't ask how many pots and pipkins we broke trying to learn... -
Yucatan Style Pork BBQ
It's a blast... Earlier this year I got to help do a recreated Italian feast from the 1600's. Raph tasked me with the main dish, but gave me nothing but the text redaction, directly translated from the original Italian source, for the recipe! It was quite the challenge to go directly from the...
