CHARCOAL GRILLERS UNITE!!!

[fishnmachine]

Thanks. Not to toot my own horn, but it was fantastic! My daughter said that although Easter dinner has always been great, she thinks this was the best one we've ever had. She suggested perhaps it's the start of a new tradition?   

[ActiveTrapChecker]

Easter dinner in the making.



Started at 4:00 AM. Hickory chunks and limbs with a little mesquite thrown in every half hour or so. A whole brisket cut into point and flat, a pork shoulder, and a pan of baked beans. 2 hours until I let it rest.

Happy Easter all!   

Looks good! What is your weapon of choice? Is that just a charcoal grill or a smoker?

[fishnmachine]

That's a smoker. 

[ActiveTrapChecker]

thanks. I am looking into broadening my patio culinary horizon with adding a smoker to the arsenal. Any insight for a newbie and a make and model that you like would be appreciated

[fishnmachine]

This is the one I have.

https://www.chargriller.com/collections/charcoal-grills/products/smokin-outlaw-3724-charcoal-grill

Under 200 at Wally-World. You can use it as a smoker or a charcoal grill. There's even grates for the side fire box so you could grill a steak or 6-8 burgers in there without using the main grill if you wanted.

With this type, you control the heat (200-225 is ideal for smoking) by fire size and damper control. It's not a set it and forget it thing. You have to be there every thirty minutes or so to add a couple more chunks of fuel. Too much fuel at once and your meat is burnt; not enough and the oven is too cold.

There are automatic, thermostat controlled, pellet-fed smokers as well that are set-and-forgets, but they're twice the money and need electricity. I personally think that takes the fun and satisfaction out of it, but to each their own.   

[ActiveTrapChecker]

Solid info right there, thanks fishnmachine! I am looking for a sit on the patio all day with scotch and a cigar type of set up, which this appears to be

[fishnmachine]

Dinner.   

[fishnmachine]

So, last night's smoked chicken was just a secondary part of the main project of smoking off a Canadian bacon cured for 5 days in a maple syrup and brown sugar brine. They were smoked with sugar maple and wild apple wood chunks.


Sliced.


Vacuum sealed in 8 oz. packages along with a 14 oz. zip lock in the meat drawer.  Mmmm mmmm good!   

[rgfixit]

Ribs on the rotisserie and home made German potato salad.







Mmmmmmmm goooood!

Rg

[Raquettedacker]

Sure looks good Bob...

[rgfixit]

Sure looks good Bob...

It was Dom. Fortunately there'll be leftovers.
Rg

[rgfixit]

Today it was Clams Casino on the Weber.




 
Long time since I made these. Yer you yummy

Rg

[TennesseeFreeze]

Wild Spring Turkey packed with veggies, low and slow, charcoal and mesquite, on the Weber.

[rgfixit]

Now...that's what we're talking about !

Very nice.

Rg

[dirtydeeds]

would love to try some of each please! grilled up my own surf n turf this evening