BBQing Reefers - What's on your grill/smoker?

[redpine42]

Sometimes you just want to good burger. And yes, I smoked it then reverse seared it. Had I been smart I would’ve use the smoked cheddar cheese that I did a little while back.

Reverse searing? I've heard about that with steaks. Cook in the oven on low (250) then sear before serving. Haven't tried yet. Any better?

And yes that looks really good. Will have to try. What temp and time for smoking a burger? Thanks!

 

[alton]

No BGE this weekend, instead I used my old BBB (Big Black Box). No sauce since I was using B&B lump coal for the first time I wanted to only taste smoke to see if I liked the flavor. And since I was using the big pit my neighbor asked to drop a couple smaller briskets in also. I cheated a little by using a BGE thermometer controlled fan, which worked out perfect. My pit stayed at 225 to 250 for 8 hours. My family scarfed up the 8 pound brisket, a slab of ribs, and a 4 lb chicken on Sunday.

 

[gcarroll]

Reverse searing? I've heard about that with steaks. Cook in the oven on low (250) then sear before serving. Haven't tried yet. Any better?

And yes that looks really good. Will have to try. What temp and time for smoking a burger? Thanks!

So I cook at 225 to put some smoke flavor on, it then crank up the heat to carmelize the outside.

Advantage is that the burger has far less shrinkage and maintains a lot of it's moisture. When you put a cold burger on a hot grill, the outside shrinks up, and the burger gets lost in the bun.

 

[Brew12]

So I cook at 225 to put some smoke flavor on, it then crank up the heat to carmelize the outside.

Advantage is that the burger has far less shrinkage and maintains a lot of it's moisture. When you put a cold burger on a hot grill, the outside shrinks up, and the burger gets lost in the bun.

Shrinkage should always be avoided!

Once again, my wife will be out of town this weekend so the smoker will be running! I need to think about a menu.... ;Writing

 

[Opus]

From all the pictures, I appear to be the only smoker that doesn't use a thermometer.

 

[Brew12]

From all the pictures, I appear to be the only smoker that doesn't use a thermometer.

For controlling smoker temp or to check meat doneness?

 

[redpine42]

So I cook at 225 to put some smoke flavor on, it then crank up the heat to carmelize the outside.

Advantage is that the burger has far less shrinkage and maintains a lot of it's moisture. When you put a cold burger on a hot grill, the outside shrinks up, and the burger gets lost in the bun.

I don't grill anything, burgers and Steaks I pan fry. I'll try the burger in the smoker next time. Thanks.

 

[redpine42]

From all the pictures, I appear to be the only smoker that doesn't use a thermometer.

The temp on my smoker is never right. Mostly use a wireless meat thermometer and track temp.

 

[alton]

From all the pictures, I appear to be the only smoker that doesn't use a thermometer.

My days of placing my hand to check the heat of my pit are long gone, maybe it is my age?

 

[Opus]

For controlling smoker temp or to check meat doneness?

Either. I never check the temp. Just put wood on it every couple of hours.

 

[Brew12]

Either. I never check the temp. Just put wood on it every couple of hours.

I'm impressed! I have a friend who can do that also but I have no idea how he pulls it off.

 

[Geebs19]

Here is some of my delicious goodness.


Currently smoke/cook on
Weber Smokey Mountain
Camp Chef Woodwind
Weber Kettle
And lastly Weber Q2200

 

[gcarroll]

Here is some of my delicious goodness.


Currently smoke/cook on
Weber Smokey Mountain
Camp Chef Woodwind
Weber Kettle
And lastly Weber Q2200

Very nice and I see you got yourself a PitmasterIQ to keep those temps steady in that WSM!

 

[Geebs19]

Very nice and I see you got yourself a PitmasterIQ to keep those temps steady in that WSM!

Yes sir, it was given to me as a gift. Honestly it didnt really need it before, I think the WSM does a great job itself keeping temps steady.

 

[Opus]

I'm impressed! I have a friend who can do that also but I have no idea how he pulls it off.

Don't be too impressed! I figure I'm cooking a brisket for 12 hours so why worry about temp. I just base it all on time. I'm really surprised how well my briskets turn out. I put mine on around midnight and then setup my phone alarm to go off every 2 hours. Many times it will not wake me up and it will be 4 hours before I go check on the fire and it will be out. I just start it back up and continue on. I haven't cooked a bad brisket yet. Of course I probably have jinxed myself for this weekends cooking.

 

[siggy]

Dang I need to step it up. BTW whats a good thermometer? I want a 2 channel one for the box and one for the meat

 

[gcarroll]

Dang I need to step it up. BTW whats a good thermometer? I want a 2 channel one for the box and one for the meat

Thermoworks makes some of the best thermometers out today.
https://www.thermoworks.com/Smoke?gclid=EAIaIQobChMI2-SMof6N3QIVj19-Ch3y9ww2EAAYASABEgKm4fD_BwE

I have had good performance using Maverick. Here is there new ET-735 bluetooth thermometer. But I used a Maverick ET-73.
https://www.walmart.com/ip/Maverick...9794&wl11=online&wl12=192135209&wl13=&veh=sem

Here is the ET-73
https://www.walmart.com/ip/Maverick...66001f5-641e4893-2039b61b4105e4f3&athena=true

 

[siggy]

Thermoworks makes some of the best thermometers out today.
https://www.thermoworks.com/Smoke?gclid=EAIaIQobChMI2-SMof6N3QIVj19-Ch3y9ww2EAAYASABEgKm4fD_BwE

That is Bad ascii right there! the tune was pretty good too Thanks!

 

[Opus]

Tried to find some beef short ribs this weekend but no luck. Sams had them put they were cut up.

 

[gcarroll]

Tried to find some beef short ribs this weekend but no luck. Sams had them put they were cut up.

That is the way they are at costco too. I just knock on the window to get the butcher's attention and ask him for the cryo pack. He just weighs it and slaps a label on it.