Old Friend Homecoming

[SmokyMose]

When I got the offset last year the main sticking point for the Mrs. was that there wasn't room on "her" patio for three cookers and since there was no way I could lose the MB/mailbox setup the 22 year old kettle, which supposedly could be replaced by the CharGriller which is billed as a griller/smoker, got the bad news. The kettle has been residing in one of the warehouses at work ever since (No, Dear, I didn't get rid of it...).

She'd been bugging me to make grilled BBQ Chicken ("You know, like you used to, not smoked"). I explained again and again that even though the offset could be used as a grill, I really didn't want to get ashes in the pit and it just wouldn't be as good as in a kettle. She finally relented. I just had to store it somewhere besides the patio.

It came home with me Tuesday and knocked out some killer BBQ legs and thighs!

If you squint just right you can almost see it smile....

kettle.jpg

• SmokyMose
• Jun 21, 2017

Kettle chicken.jpg

• SmokyMose
• Jun 21, 2017

Yes, the original wooden handles are gone and yes, that is gaffer's tape holding the legs on. It still cooks like a dream.

Now I just need to figure out how to explain why I really NEED a Vortex...

 

[noboundaries]

 for putting your Kettle back to work again. Great story SmokeyMose!

It is amazing how patient Kettles can be.  You can put them aside, forget about them, then ten years later they're like bouncy little puppies, just happy you're putting them to use again.  They perform like time stood still.

My two Kettles once spent about 10 years on the side of the house while a gas grill masqueraded as a BBQ in my backyard.  When I decided I wanted to smoke meat, the Kettles took center stage again.  Now the gasser is a subservient charcoal starter to my Kettles and WSM.  One Kettle, the small one, is back on the side of the house, waiting for the day I turn it into a WSM type smoker. 

Heck, it may be 90F outside right now, climbing to 110F later this afternoon, but I've got some thighs thawed in the refrigerator.  I think it's time to fire up the Kettle and let it make lunch!

 

[SmokyMose]

Thanks, NB!
We tend to forget, though I get reminded occasionally, that everything doesn't always have to be smoked and some don't love it like we do.
I was tempted to toss a couple of chunks on the coals but contained the urge ;-)

 

[Bearcarver]

Thanks, NB!
We tend to forget, though I get reminded occasionally, that everything doesn't always have to be smoked and some don't love it like we do.
I was tempted to toss a couple of chunks on the coals but contained the urge ;-)

Nice!!!

Love me some Drums & Thighs!!

Our Wives would get along Great---Smoke only belongs on Bacon type things!!

Oh Well,

Bear

 

[noboundaries]

Thanks, NB!
We tend to forget, though I get reminded occasionally, that everything doesn't always have to be smoked and some don't love it like we do.
I was tempted to toss a couple of chunks on the coals but contained the urge ;-)

You're a stronger man than I am.  I save the wood chips at the bottom of the chunk bags and use them in the Weber for quick smokes.  The BSC thighs I did for lunch today got a nice handful of chips on the hot coals. 

 

[griz400]

tell you what .... nothing like an old grill that you cooked with alot, you know exactly how it will cook, takes a while to " learn a grill or a smoker "' ...... I personally burnt up 3, count em ... charbroil silver smokers 2 at home, and 1 at hunting camp .  ... https://www.charbroil.com/silver-offset-smoker ... I knew exactly how this smoker would cook, I would put 1 chimney of kingsford on it, wait 45 minutes, add meat, ... add 1 secret container .. ( from parrot food we buy ... ) lol, t equals like 1/2 chimney charcoal, and  4 big chunks hickory every hour, and that baby would sit and talk at 225 for hrs on end ... I would just come in house, wait an hr.. fire it back up and flip meat .. meaning from 1 side of grill to other,, wasnt a reverse flow  .... but, this really aint a bad starter smoker ...my 2 cents .....

 

[SmokyMose]

tell you what .... nothing like an old grill that you cooked with alot, you know exactly how it will cook, takes a while to " learn a grill or a smoker "' ...... I personally burnt up 3, count em ... charbroil silver smokers 2 at home, and 1 at hunting camp .  ... https://www.charbroil.com/silver-offset-smoker ... I knew exactly how this smoker would cook, I would put 1 chimney of kingsford on it, wait 45 minutes, add meat, ... add 1 secret container .. ( from parrot food we buy ... ) lol, t equals like 1/2 chimney charcoal, and  4 big chunks hickory every hour, and that baby would sit and talk at 225 for hrs on end ... I would just come in house, wait an hr.. fire it back up and flip meat .. meaning from 1 side of grill to other,, wasnt a reverse flow  .... but, this really aint a bad starter smoker ...my 2 cents .....

I know what you mean, griz. Mine is the CharGriller model 6130 (the $300 model, not the $200 one) and 260 to 280 is it's happy range. I know where the sweet spot is inside and how often it needs wood (about every 30 to 45 minutes). When it wears out, instead of upgrading, I might just get another one. I've gotten used to it.

 

[SmokyMose]

Thanks, NB!

We tend to forget, though I get reminded occasionally, that everything doesn't always have to be smoked and some don't love it like we do.

I was tempted to toss a couple of chunks on the coals but contained the urge ;-)

Nice!!!Thumbs Up
Love me some Drums & Thighs!!:drool

Our Wives would get along Great---Smoke only belongs on Bacon type things!!

Oh Well,

Bear

A cross we have to bear, Bear (no pun intended).
Actually I'd kind of forgotten how good plain old barbequed chicken can be! I also got a chance to try out a mustard based sauce on some of them [emoji]128523[/emoji]

 

[griz400]

This would make a great picture thread ... you favorite old smoker and your new reverse flow ... old verses new ... lots of good meals, good times, and memories along the way ,,,

 

[HalfSmoked]

Exactly the way it goes the old ways were good when that's what we were doing then came the new and we parted with the old ways. That's what happen with my fathers day pit beef been a long time since I had done that and the taste was great and brought back a lot of old memories. Great post on days gone by.

Warren