The BBQ and Smoking Thread

[R-Audi]

Not exaclty BBQ or smoking... but would use wood/charcoal/wood pellets.

Anyone have experience with the Ooni Pizza ovens? Looking at one as a 'family' XMas gift.. and looking at the pellet or wood/charcoal models.

[ThePenIsMightier]

I smoked a turkey breast roast (same as Thanksgiving) on Xmas, as well. It turned out great.
The big surprise for me was that it was a struggle to keep the temps under 280°F on my charcoal Weber Smokey Mountain while it was -27°C outside. That's some fucking hot charcoal!
I used one single, tiny piece of oak. It was about twice the size of your thumb. Less is more.

[ExtraSlow]

Every day we stray farther from God's light.

[ThePenIsMightier]

Paging my army of alt's to NegRep ExtraSlow!
LoL!

[killramos]

I love how they put some kind of a skin on it to pretend it’s not just processed meat

[90_Shelby]

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I smoked a turkey breast roast (same as Thanksgiving) on Xmas, as well. It turned out great.
The big surprise for me was that it was a struggle to keep the temps under 280°F on my charcoal Weber Smokey Mountain while it was -27°C outside. That's some fucking hot charcoal!
I used one single, tiny piece of oak. It was about twice the size of your thumb. Less is more.

Did you have water in the bowl? I smoked beef and pork ribs for Christmas dinner and it was a struggle keeping the temp up and I had to finish them on the BBQ. I believe that I would have been fine without water.

[ThePenIsMightier]

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I love how they put some kind of a skin on it to pretend it’s not just processed meat

Incorrect.
It's literally a 1.6kg turkey breast. The end.
They wrap and roll the thinner pieces near the edges under to make it a semi-roast shape and then use an elastic/twine mesh to hold it together. I cut that off to splay it out for seasoning coverage and it's just a simple turkey breast. Then I rolled/folded it back into its shape carefully enough that it happily sat on the smoker without flopping over.
There is a small amount of skin on the presented "top" which turned out to be thicker than I remembered (so yummy). Here's another picture of the smoked one and the roasted one we did.

[ThePenIsMightier]

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Did you have water in the bowl? I smoked beef and pork ribs for Christmas dinner and it was a struggle keeping the temp up and I had to finish them on the BBQ. I believe that I would have been fine without water.

No water. I have never used water in that pan and I don't fully understand how that wouldn't boil and steam the shit out of everything. I thought it was more for very slow, 8+ hour cooks like brisket.

[90_Shelby]

I’ve used water in the bowl for every smoke in the past 7-8 years. It helps regulate temp in the smoker and yes it also keeps the meat and smoker moist. Give it a shot once it’s a bit warmer out.

I wouldn’t use water with chicken or turkey if you’re hoping to have crispy skin though.

[ThePenIsMightier]

Nailed. It.

[The BMW Guy]

Looking to replace our current BBQ that is falling apart, have had it since university. At the same time, I've always had an interest in smoked meats and so am looking at the smoke & propane grill combos. Does anyone have experience with one and have tips/recommendations?

[ExtraSlow]

you won't go wrong with Traeger. They are good, people like them. I don't know enough to compare the various competitor brands.

[Buster]

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you won't go wrong with Traeger. They are good, people like them. I don't know enough to compare the various competitor brands.

this.

also you can get all of the stuff at costco.

[dirtsniffer]

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Looking to replace our current BBQ that is falling apart, have had it since university. At the same time, I've always had an interest in smoked meats and so am looking at the smoke & propane grill combos. Does anyone have experience with one and have tips/recommendations?

No experience here with a two in one, so I'd probably get two separate ones. a propane grill for the quick and dirty, and a pellet/charcoal grill for fun. personally, I'd get a kettle and a used weber propane grill off a buy and sell.

something like this will be as good as a new $1000 grill. It's about $50-100 overpriced.
https://www.facebook.com/marketplace...3525567705352/

[Buster]

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Looking to replace our current BBQ that is falling apart, have had it since university. At the same time, I've always had an interest in smoked meats and so am looking at the smoke & propane grill combos. Does anyone have experience with one and have tips/recommendations?

Being a BMW guy, I guess you like the big grills?

[ThePenIsMightier]

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Being a BMW guy, I guess you like the big grills?

LoL

[birdman86]

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you won't go wrong with Traeger. They are good, people like them. I don't know enough to compare the various competitor brands.

+1. I picked up an Ironwood 650 over the summer and use it every chance I get. Smoked some deer sausage last night and it was unbelievably good. Effortless chicken wings and ribs last week, and this meat loaf will blow your mind.

I haven't used my gas grill since I got it, but its still there for searing steaks.

[The BMW Guy]

Two grills is a great idea actually. I'm okay getting a cheap propane one on kijiji and a dedicated smoker.

I'm old school BMW, none of the new over compensating grills for me.

[sabad66]

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Looking to replace our current BBQ that is falling apart, have had it since university. At the same time, I've always had an interest in smoked meats and so am looking at the smoke & propane grill combos. Does anyone have experience with one and have tips/recommendations?

I’m in the same boat planning for spring to make a purchase. Was almost dead set on a Traeger silverton 620 (Costco version, around $1000) but then I came across Masterbilt gravity series charcoal and now I’m torn.

I think it comes down to how smoky you like your meat. Apparently Traegers and other wood pellet smokers are on the lower side of smoke flavour compared to charcoal. Downside to something like a masterbilt gravity is the charcoal consumption. Wood pellets much more efficient. Also traegers can only get up to 450-500 or so compared to 700 with a masterbilt, but if you keep a separate propane grill you can always use that for searing at high heat.

[ExtraSlow]

My one buddy with a higher-end traeger just bought a "Magnum Smoke Daddy PIG Smoke Generator" and he's very impressed. Adds more smoke to normal cooks and allows true cold smoking on the traeger.