Have had my kettle for a little over a month, have tried a few different brands of charcoal and fire starters for my chimney (Never lighter fluid) and have finally got it down. I know the way i like to do it now and have found my groove. Have done Fajitas, Chicken, Sausage, and some burgers. I think i’m gonna dip my toe into the world of Smoking next.
How much is this chickens estimate calories with skin
Saturday was my type of carrying on for sure.
Hi all,
I am stuck on what to get, I want to get really good smokes and not have to check on it constantly, and I want really hot sears for steak and other meats.
My main options are weber summit kamado, pk360 and masterbuilt xt. The pk just seems a little small and I plan to cook a lot. Im open to other options as well. Ive also been thinking about getting a gravity fed for smoking and a kettle for searing, but idk if that is just overkill.
I’m open to any other smokers if there are good ones. Price is not as important but nothing over 2 thousand.
Thanks for the recs.
I had some red wine that I wanted to use up, then I noticed Vidalia onions were back in stores & they are one of my favorites so I decided to plan a meal around them with some pork tenderloins I found on sale. I seasoned these pork tenderloins in a blend of salt, raw sugar, peppercorn medley, grains of paradise, garlic powder, sumac, arbol powder, & celery seeds using fish sauce as a binder going heavy on the peppercorns. I cooked them on my Weber Smoky Mountain smoker at 275F for 25 minutes on the middle rack with the water pan removed. After that I placed the meat right over the coals to achieve a nice sear. I basted the tenderloins in red wine that I had marinated onions in overnight (the onions were caramelized for the final plate). I also glazed one of the tenderloins in a red wine reduction BBQ sauce that I made. I served the tenderloin with the marinated onions, mashed potatoes with red wine compound butter, & onions roasted directly in the coals that were topped with pickled onions, fried onions & red wine compound butter. The tenderloin was amazing & while some may say this plate was onion heavy other people will totally get it.
I had a full layer of coals on the bottom. It's the standard grates, I know cast iron would give darker grill marks but I mean a sear from the charcoal itself.
Do I just need more charcoal inside the bottom so that they're closer to the grates?
I can only find ones for grills 18in or larger. I guess I could makeshift something out of foil or something, but it'd be nice to have something more sturdy and actually made for the purpose. I can't find anything small enough though.
I lit my coals in the chimney, had them red, removed the chimney and let the grill warm up. My thermometer says the coals are over 400F. Yet my burgers have been in the grill for over 20min and are still raw. Temp still says coals are over 400F. Vents are both open. What am I doing wrong???
I love charcoal grilled food. I want to get one because they're pretty cheap, but I can't help but wonder if I'm going to be wasting a lot of fuel.
My understanding is that you can't really snuff out charcoal to reuse, so once I light a pile it's gotta all burn away. And with something like a Weber kettle, it looks like I'll need to light a decent amount to get it hot enough to sear a piece of chicken or a steak.
Smaller grills will put the coals closer to the grate, which I would think means less charcoal needed.
Looking for thoughts and recommendations. Because I also really like that I can get wood chips to smoke stuff without needing to get a whole big smoker
Im thinking things like:
- Fuel efficiency, snuffing out and reusing charcoal
- cleaning tips, ash and whatnot
- temperature tips, maintaining low for maybe smoking or high for searing
- favorite things to bbq that aren't the obvious hunks of meat, veggies or whatever
- favorite recipes
I want to make this thing my main cooking vessel as much as possible. Give me anything you think is worth sharing!
Bought some on a whim, some Costco Pollo Asada seasoning, 350-400 and a lava stone shield. A little over (190-195) but skin crissspyyy