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Thread: The BBQ and Smoking Thread

  1. #841
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    damn that looks good

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    Too much sauce

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    Quote Originally Posted by ExtraSlow View Post
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    Too much sauce
    Freshly applied, cut 50/50 with broth

    All setup:

    6A16F4CB-1E3C-45D4-A2E8-5090BC1838A8.jpg

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    Quote Originally Posted by ExtraSlow View Post
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    Too much sauce
    You are mistaken, sir. There is no such thing as too much sauce.
    Originally posted by rage2
    ...Last thing I want is someone reading my posts and losing their cock over it...
    Originally posted by Sugarphreak
    Meh, they all look like Jackie Chan to me
    Originally posted by ExtraSlow
    You dudes have some squeaky clean assholes. I commend you.

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    Noob question: What's your guys best method for cleaning your BBQ's?

    I have a Weber Spirit II Gas with the cast iron top, and one of those wooden scrapers. I find the wooden scraper to be super shit, it doesn't do a good job at all honestly, doesn't get between the grates at all. Suggestions?

    Do you pull them out and soak in water? I tried that and found just regular dish soap in the sink didn't do much at getting grease etc. cleaned off.

    Also for inside the lid and such what do you do?

    Guess I could Google all this shit but figured someone here might have a pro-tip from their experience.

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    Steel brush?

    That and 10 minutes of max heat usually does the trick.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

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    I would refrain from soaking cast iron in water... or doing anything to unseason the grill

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    You shouldn't do much cleaning of the cast iron grill at all. Scrape the chunks off, burn the rest and call it a day.

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    Bacon in for a cold smoke.

    IMG_20190712_110112.jpg

    3 hrs in.


    IMG_20190712_140121.jpg

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    Quote Originally Posted by Kijho View Post
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    Noob question: What's your guys best method for cleaning your BBQ's?

    I have a Weber Spirit II Gas with the cast iron top, and one of those wooden scrapers. I find the wooden scraper to be super shit, it doesn't do a good job at all honestly, doesn't get between the grates at all. Suggestions?

    Do you pull them out and soak in water? I tried that and found just regular dish soap in the sink didn't do much at getting grease etc. cleaned off.

    Also for inside the lid and such what do you do?

    Guess I could Google all this shit but figured someone here might have a pro-tip from their experience.
    Pick up a welding wire brush. Way more robust then a cheap bbq brush and the wires are so thick you won’t have a chance of accidentally swallowing one if somehow it got in a hamburger etc.
    I like neat cars.

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    Not sure if this is good for the grates or BBQ, but I was taught to cover the grill in aluminum foil (Shiny side down) and turn it on high for 30-45mins. Comes out spotless!

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    So if someone was looking for a smoker these days, who can't afford a 600 Traeger. Whats is the best option on the market? I already use a Bluetooth meat thermometer so are the digital units really worth the added cost?

  16. #856
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    Quote Originally Posted by Ca_Silvia13 View Post
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    So if someone was looking for a smoker these days, who can't afford a 600 Traeger. Whats is the best option on the market? I already use a Bluetooth meat thermometer so are the digital units really worth the added cost?
    I bought my Traeger 13 years ago when there were no other options due to their patents, I personally wouldn't buy another one at this day and age as I find them to be cheap Chinese junk and their controllers are horrible! When I bought mine it came with their old school Hi/Med/Low switch which I changed out for their original digital controller (Made by Ortech at that time) it worked great for 11 years with zero issues, then finally died so I tried a newer Traeger, Ortech and Stanbroil controller which were all garbage at this day and age (They all look the same and probably come from same Chinese factory), errors, swings each way of 50-60 degrees, etc which made me not want to use my Traeger at all! I then bit the bullet and upgraded to a Savanah Stoker PID Controller which works great, way more features, holds temp within a couple of degrees and I highly recommend!


    I think when Traeger had their patents (expired in 2006 I believe) they rested on their laurels, sold, went to China for more profits and basically their competition was doing their research and when released had come out with superior products! That being said Traeger is great at marketing and leads the market with a subpar products and way overpriced for what you get now in my opinion.

    I purchased my family a Pit Boss which performs just as well as Traeger, thicker construction and considerably cheaper so would look at those as they have models at numerous box stores. Rec-Tec is comparable prices but offer way more features (Have to import from the US) and a lot of guys are actually using their Controllers on their Traegers, Louisiana Pellet Grill seems to have a good following (Same parent company as Pit Boss and this is their upper end line), or simply just try an off brand to see if you even enjoy the process and end result of smoked food?

    Since I can't justify at this time, when my Traeger finally dies I am looking to step up to a Memphis, Pitts & Spitts, Yoder or CookShack / Fast Eddies Pellet smoker as they all have some pretty beefy nice models built to last a long time!

    P.S. Also keep in mind there is a proper tool for every job and Traegers are horrible for searing say steaks or something like that due to not getting really hot nor having a direct heat / flame. I know some of the Louisiana and Pit Boss have a searing plate that can be slid open to sear meats but I have not used so cant really comment on that. Here are some steaks I smoked at 160 Degrees for about 45 min to get to an internal temp of 120, then cranked my gas grill to approx 750 Degrees for a hot fast sear as to not overcook them.

    wKEu6HWKQXq0jTVIQFTsCQ.jpg
    fullsizeoutput_3d4.jpg
    f0c+FpZNTgiV3GEg%ESwig.jpg

  17. #857
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    All depends on the amount of effort you want to put in to achieve results. You can get the job done with a El Cheapo Brinkmann aka ECB, which is what I started with. I then moved to a kamado style.
    But in my experience, the frustration of tending fires/flares, not so great cooks, wasted time, mods, wireless thermometers, automated fans added up in price/cost.

    All that lead me to the conclusion that I should have bought a pellet smoker to begin with. I agree with Tony2, Traeger sucks relative to the competition.

  18. #858
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    FYI for those of you who have Pellet Grills

    Costco.ca has Pit Boss Competition Blend, Hickory and Apple pellets on sale, 40 Pound Bag for $27.99 delivered each!

    I have used the Pit Boss Competition blend in the past on like it, this is a really good deal, I was just there the other day and didnt see in store, just the Traeger Blend, this sale is just for today and tomorrow which I am assuming to battle with Amazon Prime days so act fast!!

  19. #859
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    Quote Originally Posted by Gestalt View Post
    Im the one with a learning disability....

  20. #860
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    Quote Originally Posted by dirtsniffer View Post
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    Any good? Looking for a smoker here

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