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

shred5

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The holes are in a completely different pattern then what’s on my grill. I suppose a metal plate could be made or something but my shelf is in that spot now. I was thinking to see if one of the guys at work could make some kind a stand or plate for it to mount it.

The new pit boss combo grills look nice with pellet grill and gas combo.. Not a true sear grill but they look neat.
The platinum series stole some ideas from camp chef.



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1577896800646.png
 

Reef-junky

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The new pit boss combo grills look nice with pellet grill and gas combo.. Not a true sear grill but they look neat.
The platinum series stole some ideas from camp chef.



1577896724065.png





1577896800646.png

I looked at those but just not for me. Going to get the sear box and have the fabricater at work make a small stand for it.
 

vetteguy53081

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7” of snow on my deck- not happening

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DarthSimon

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I threw a rack of ribs on my smoker the other day. Honestly I’m not thrilled with My Traiger smoker..... maybe it’s me... I Smoked my ribs for 4 hours at 225 and they came out ok.... Nothing special. I sprayed them with apple juice every 30-40 minutes to keep them moist.....
I also threw 2 chicken breasts on the bone. Put them on for last 2 hours.... Chicken came out fully cooked, but very spungy.
What am I doing wrong?
 

Reef-junky

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I threw a rack of ribs on my smoker the other day. Honestly I’m not thrilled with My Traiger smoker..... maybe it’s me... I Smoked my ribs for 4 hours at 225 and they came out ok.... Nothing special. I sprayed them with apple juice every 30-40 minutes to keep them moist.....
I also threw 2 chicken breasts on the bone. Put them on for last 2 hours.... Chicken came out fully cooked, but very spungy.
What am I doing wrong?

Are you using a temperature probe?
 

shred5

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I threw a rack of ribs on my smoker the other day. Honestly I’m not thrilled with My Traiger smoker..... maybe it’s me... I Smoked my ribs for 4 hours at 225 and they came out ok.... Nothing special. I sprayed them with apple juice every 30-40 minutes to keep them moist.....
I also threw 2 chicken breasts on the bone. Put them on for last 2 hours.... Chicken came out fully cooked, but very spungy.
What am I doing wrong?


Learn from this guy:

He has recipes on his website and tons of videos on youtube.
I use his stuff slightly modified all the time.

He cooks on various types of grills but just follow temps and times and you should be ok..

It also could be the meat you are using.

With smokers it is a slow process it is not about speed.
 
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shred5

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I have been doing some cooking in the winter. We have had about a foot of snow on the ground for a month.

I have done a pork shoulder and ribs.
I also have pulled out the gasser and have done various sausages.
I keep my grills in the garage and just wheel them onto the driveway in the winter.
I just have not done any pictures lately.
 

Butuz

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here is an update on my most recent bbq toy. I already have a big green egg as well as traeger timberline, so I very rarely used my gas grill. So, I decided to get rid of the built-in gas grill and replace it with an open flame greek/turkish style shallow grill to cook with skewers, high temp steak sear and rotisserie. Hired a company out of Tomball who custom built this beauty for me. The pic of scallops on charcoal above came from this grill. The pics are self descriptive, you can use a crate for steaks, vegetables, etc. the other modular piece is notched for skewers. Then, the motorized rotisserie piece. Came out great.

C84EC2CE-2282-41FF-B1FA-E10718A5F68A.jpeg 1EC63A32-4B26-4793-83DE-EF0703203550.jpeg 9CACE77E-EB83-47A5-BA79-F17BC80EA412.jpeg 4C0434C0-E297-4882-B5E4-07253B42E319.jpeg 95AFE85F-E6AE-4EC2-B58C-0A1D806AE831.jpeg B400F338-607F-4476-A114-52EF8C5830AB.jpeg 06BFB6A0-CD11-4C46-B713-1A009C1E55A8.jpeg 410CE3BB-F071-43EB-9D22-CD286F1E3AA3.jpeg 6D259E2B-D5A6-4EEF-9B76-BEB67963E581.jpeg
 

shred5

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here is an update on my most recent bbq toy. I already have a big green egg as well as traeger timberline, so I very rarely used my gas grill. So, I decided to get rid of the built-in gas grill and replace it with an open flame greek/turkish style shallow grill to cook with skewers, high temp steak sear and rotisserie. Hired a company out of Tomball who custom built this beauty for me. The pic of scallops on charcoal above came from this grill. The pics are self descriptive, you can use a crate for steaks, vegetables, etc. the other modular piece is notched for skewers. Then, the motorized rotisserie piece. Came out great.

C84EC2CE-2282-41FF-B1FA-E10718A5F68A.jpeg 1EC63A32-4B26-4793-83DE-EF0703203550.jpeg 9CACE77E-EB83-47A5-BA79-F17BC80EA412.jpeg 4C0434C0-E297-4882-B5E4-07253B42E319.jpeg 95AFE85F-E6AE-4EC2-B58C-0A1D806AE831.jpeg B400F338-607F-4476-A114-52EF8C5830AB.jpeg 06BFB6A0-CD11-4C46-B713-1A009C1E55A8.jpeg 410CE3BB-F071-43EB-9D22-CD286F1E3AA3.jpeg 6D259E2B-D5A6-4EEF-9B76-BEB67963E581.jpeg

That is nice, never seen anything like that before..
 

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