I probably picked the worst temperature of this winter to try to smoke in( High of 4 last night) BUT there is no wind so it shouldn't be too bad ( I hope).
On the grill is a Top Round roast I picked up at Giant, They were/ might still be buy one get one free of equal or less value
Angus Top Round:
They are right around 4lbs so It shouldn't take long. I FORGOT to take a picture after rubbing it down!! >.< oh well, I imagine everyone knows what it'd look like. I just did a simple rub of SPG, paprika for color and Montreal steak seasoning for more flavor and texture.
** one cool thing I learned is how to refill the store bought grinders that you shouldn't be able to get the lids off of. what you do is get a bowl of hot hot water and flip it upside down into the bowl covering the whole top part of the grinder. the plastic will soften and after 15-30 minutes you should be able to pull them apart. Stupid they make grinders that are one time use.
Non-reusable grinder being reused:
Just make sure you get the grinder and container part completely dry before refilling it.
This is my second actual smoke on this grill and I'm using my new Therm-Pro TP-20 thermometer to watch both the grill temp and meat. It being so cold out, I dont want to check of it flaming out. Which as soon as I was typing that last sentence my alarm went off about the grill getting below my low alarm setting, this thing is great! Highly recommend one if you dont already have one.
Therm-Pro:
My process this time is to use the "smoke" setting on the grill for about 2-3 hours first then up to a 225 for the rest. the last time I smoked on this my food didn't have enough smoke flavor which I realize that I wasn't using the smoke setting at all which probably could have been the problem.
This is a lender piece of meat so I'll be wrapping it when it reaches 150. Most pictures to come is I remember
On the grill is a Top Round roast I picked up at Giant, They were/ might still be buy one get one free of equal or less value
Angus Top Round:
They are right around 4lbs so It shouldn't take long. I FORGOT to take a picture after rubbing it down!! >.< oh well, I imagine everyone knows what it'd look like. I just did a simple rub of SPG, paprika for color and Montreal steak seasoning for more flavor and texture.
** one cool thing I learned is how to refill the store bought grinders that you shouldn't be able to get the lids off of. what you do is get a bowl of hot hot water and flip it upside down into the bowl covering the whole top part of the grinder. the plastic will soften and after 15-30 minutes you should be able to pull them apart. Stupid they make grinders that are one time use.
Non-reusable grinder being reused:
Just make sure you get the grinder and container part completely dry before refilling it.
This is my second actual smoke on this grill and I'm using my new Therm-Pro TP-20 thermometer to watch both the grill temp and meat. It being so cold out, I dont want to check of it flaming out. Which as soon as I was typing that last sentence my alarm went off about the grill getting below my low alarm setting, this thing is great! Highly recommend one if you dont already have one.
Therm-Pro:
My process this time is to use the "smoke" setting on the grill for about 2-3 hours first then up to a 225 for the rest. the last time I smoked on this my food didn't have enough smoke flavor which I realize that I wasn't using the smoke setting at all which probably could have been the problem.
This is a lender piece of meat so I'll be wrapping it when it reaches 150. Most pictures to come is I remember
