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Thread: The BBQ and Smoking Thread

  1. #1321
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    What is everyone running for wood pellets? I have been using the Traeger competition blend from Costco but would be interested in swapping for better flavor or value.

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    Name:  20200614_160528_compress47.jpg
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    Tried out my first chicken on the kettle. Damn good.

  3. #1323
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    Something to be said about just naked, mopped chicken... garlic/soy/etc marinade, then mopped with the rest of it as it smokes. That’s it, that’s all. No sauce or anything

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    Quote Originally Posted by ramminghard View Post
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    What is everyone running for wood pellets? I have been using the Traeger competition blend from Costco but would be interested in swapping for better flavor or value.
    I've been using LJ lately. For the cost of them, its only a couple bucks more than traeger ones, can get them at airdrie canvas, paradise bay. I can't believe though, in the US guys are getting bags of LJ for $7. Its insane what we pay here for "cooking" pellets, considering what heating pellets are worth
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  5. #1325
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    New smoker cover, because unlike my propane grill, I believe an electric smoker can be damaged by precipitation.
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    New $19 Amazon cover.
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    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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    What's a good place to get wood chunks for smoking?
    Bought some from Home Depot for convenience, but it wasn't great.
    Originally posted by max_boost
    Hey baller, any problem money can solve is no problem at all. Don't sweat it.

  7. #1327
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    The chips / chunks I got from CT I thought weren't bad
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    Chips from CT are fine, BBQ Galore should offer whatever you need for chips or chunks.

  9. #1329
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    I bought some Weber chips, but some of them are massive, had to get the hatchet out.

    I would support barbecues galore anyways. Not many great local shops of any sorts left.

    Knocked out a couple more chickens this weekend myself

  10. #1330
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    I smoked burgers for supper yesterday and they turned out incredible. 1hr at 225 with maple in a Bradley digital. I'll definitely be doing that again!
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    Meh, they all look like Jackie Chan to me
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    I'm generally cute.

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    That massive outdoor shop at Cross Iron had a nice selection of chips.
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    Beyond, bunch of creme puffs on this board.
    Everything I say is satire.

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    Quote Originally Posted by schurchill39 View Post
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    I smoked burgers for supper yesterday and they turned out incredible. 1hr at 225 with maple in a Bradley digital. I'll definitely be doing that again!

    Recipe?

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    Superstore has all their seasonal bbq gear on clearance, picked up some nice tongs and a flipper for $2.40 each.

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    Walmart too. Most hardware stores will be doing that soon. Discounted floor models.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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    Quote Originally Posted by 3drian View Post
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    Recipe?
    Just grab those Angus burgers from Costco. If you are feeling triple meaty, the Silver Sage ones are pretty good also.
    Quote Originally Posted by 89coupe View Post
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    Beyond, bunch of creme puffs on this board.
    Everything I say is satire.

  16. #1336
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    Quote Originally Posted by 3drian View Post
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    Recipe?
    I always make my own burgers. Usually I use the following as a general guideline but play around with it depending who I am cooking for.

    For 1 lbs of ground beef
    - 1 large egg
    - 1/4 cup of steel cut oats (ish, I usually eye ball it, you just want it to act as a binder)
    - 1/2 tsp onion powder
    - 1/2 tsp garlic powder
    - 1/2 tsp mustard powder
    - 1/2 tsp cumin (I usually heap the cumin scoop because its tasty)
    - 1/2 tsp salt
    - 1 tbsp pepper
    - 1/4 tsp of cayenne pepper or smoked paprika (do this one to taste. Start here and increase the amount)

    I have a burger press so I aim for 3-4 patties per lbs of meat. Then on the smoker at 225F for about an hour, maybe a bit more. Aiming for 160-165F. If you want cheese put it on with 10-15 mins left.
    Quote Originally Posted by rage2 View Post
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    ...Last thing I want is someone reading my posts and losing their cock over it...
    Quote Originally Posted by Sugarphreak
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    Meh, they all look like Jackie Chan to me
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    I'm generally cute.

  17. #1337
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    I used to add all sorts of shit to my burgers, but lately it's just beef, Montreal steak spice and that's it. Don't find any issues without a binder either. No press so I hand firm the patties. Have never smoked. Will try it out sometime.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

  18. #1338
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    Quote Originally Posted by schurchill39 View Post
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    I always make my own burgers.
    Y no pork and msg. Need some fat and flavor. Hiiiyaaa.
    Quote Originally Posted by 89coupe View Post
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    Beyond, bunch of creme puffs on this board.
    Everything I say is satire.

  19. #1339
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    There is no place for fillers in a burger.

    2/3 Beef , 1/3 Pork. Doing this alone will lead to the best burgers you have ever had.

    From there I season the meat with Salt, Pepper, Worchestershire, liquid smoke, mustard, onion powder, garlic powder. All of which are essentially optional.
    Originally posted by Thales of Miletus

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    fact.
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    guessing who I might be, psychologizing me with your non existent degree.

  20. #1340
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    Liquid smoke is fine, but you gotta get even distribution. If you are lazy, getting too much in one spot can ruin it. I stopped using it for that reason.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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