Smoking and Grilling!
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Old 07-10-2013, 12:33 AM   #1
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Default Smoking and Grilling!

after discussing some things with Winds of Change and her wanting to learn how to use her smoker she got, i decided to start a dedicatedthread to just smoking and grilling.

now i am no expert and personally am still learning new techiques and ingredients that will work for smoking meats and grilling them. but i will say this, outdoor cooking is one of my hobbies and passions. i smoke and grille pretty much year round, regardless of the weather.

smoking is low and slow. with this method, you can take one of the worst or toughest cuts of meat and make it into a tasteful and tender eating master piece. when done, the meat will have an excellent flavor and will almost be able to cut with a fork. this is the method i use for large cuts of meat. i use what's called indirect cooking. the meat is never over the heat or flames with this method.

grilling is a fast and hot method of cooking. used for fast food presentation. steaks, hamburgers, chicken, suasage, and other such meats. even vegatables and breads. key thing is when grilling steaks, i have found that using the fast and hot method, you need a higher quality of steak to grille. the quality of the meat when choosing your steak is critical. i like to marinate my steaks for about an hour before grilling. anything with vinegar will aid in meat tenderizing. when my steaks go on the grille, i use very lttle seasoning and usually just salt and pepper. i also like to use wood rather than charcoal for my heat as it imparts a little smoky flavor to the meat.

now a discussion on heat sources. personally i use different types, with my preference for wood. but i still use some charcoal and on occasion propane. propane i pretty much reserve for breads and vegatables, or hamburgers or hotdogs if in a hurry. charcoal i use to start my wood fires and occasionally for cooking when i have no wood ready to go. but my prefence is wood. mainly i use wood from oak because that's the main type of trees i have on my place. i have on occasion used pecan and mesquite and if more available in larger quantities, would use them much more. fruitwoods i have used and like them as they have a very mild smoky flavor, but again for me not readily available. i like my wood to be aged at least six months of longer.

now lets open this thread for discussion and questions. myself, i am looking to learn new methods and want to help others as well. like i said, outdoor cooking is one of my hobbies and one of my favorite cooking methods. there is nothing that can be cooked inside in the kitchen, that can't be cooked outside is my motto!

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Old 07-10-2013, 12:35 AM   #2
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Three word for ya......


Big Green Egg!

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Old 07-10-2013, 12:46 AM   #3
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I have one of these and I would like to learn how to use it. I don't want to ruin a cut of meat.

http://www.walmart.com/ip/12441314?wmlspartner=wlpa&adid=2222222222700000000 0&wl0=&wl1=g&wl2=c&wl3=21486607510&wl4=&wl5=pla&wl 6=19880599990&veh=sem

I was told not to trust the built in thermometer and bought a digital one like this.

http://www.walmart.com/ip/Maverick-Barbeque-Digital-Thermometer/19898362

I have Kingsford Charcoal briquettes and Royal Oak lump wood coal.

http://www.kingsford.com/products/details/kingsford-original-charcoal/

http://www.walmart.com/ip/Royal-Oak-All-Natural-Hardwood-Lump-Charcoal/19546016

Educate me!

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Old 07-10-2013, 12:48 AM   #4
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Originally Posted by ctshooter View Post
Three word for ya......


Big Green Egg!
here's my answer! i build my own smokers and grilles now! here's my current smoker and grille.

the smoker is made from a 60 gallon hydraulic tank, an air tank off a Mack truck for the firebox, an exhaust pipe from an old Chrysler and some old metal kitchen chairs for a stand.

the grille is made from and old water heater.

neither one is fancy, but they do work quite well!
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Old 07-10-2013, 01:04 AM   #5
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Quote:
Originally Posted by winds-of-change View Post
I have one of these and I would like to learn how to use it. I don't want to ruin a cut of meat.

http://www.walmart.com/ip/12441314?wmlspartner=wlpa&adid=2222222222700000000 0&wl0=&wl1=g&wl2=c&wl3=21486607510&wl4=&wl5=pla&wl 6=19880599990&veh=sem

I was told not to trust the built in thermometer and bought a digital one like this.

http://www.walmart.com/ip/Maverick-Barbeque-Digital-Thermometer/19898362

I have Kingsford Charcoal briquettes and Royal Oak lump wood coal.

http://www.kingsford.com/products/details/kingsford-original-charcoal/

http://www.walmart.com/ip/Royal-Oak-All-Natural-Hardwood-Lump-Charcoal/19546016

Educate me!
Winds, here is a quick and abbreviated instructional on using your Meco water smoker. pretty much spot on. another nice thing about smoking meat low and slow, you can start with cheaper and tougher cuts of meat. you are not limited to using top shelf cuts. low and slow will impart smoky flavor and make the meat very tender.

not a method i use very often, but have on occasion is brining the meat. this serves two purposes, as it helps flavor the meat and also helps in terderizing it. google brines as there probably hundreds of brine recipes.

dry rubs are usually my favorite and prefered method of seasoning most any meat for smoking. here again. there are probably hundreds of different rubs, and my rubs are based on what i am cooking. my brisket rub is different than the one i use for turkey and chicken. another thing, this is an area where you will just have to experiment and try different spices and seasoning out and see what appeals to you. but i try and accent the flavor of the meat, but not overpower it. i like a balanced flavor of the natural flavor of the meat, the spices and the smokiness.

http://www.ehow.com/how_5002538_use-meco-smoker.html
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Old 07-10-2013, 01:07 AM   #6
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Default Oh h$ll No...............

You had to say PROPAIN.................Not in my yard................lol..............Go out and fill your boat wit dem silver carp. Put that in your smoker to feed the masses. Makes some good eating...........

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Old 07-10-2013, 01:12 AM   #7
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Do not underestimate the marinade injector. Oh, and also flavored smoking pellets (like Jack Daniels.) Most important, get the smoke going before you put the meat on. Second most important, never let the water bowl run dry.

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Old 07-10-2013, 01:15 AM   #8
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You had to say PROPAIN.................Not in my yard................lol..............Go out and fill your boat wit dem silver carp. Put that in your smoker to feed the masses. Makes some good eating...........
good to se you back Wills! been missing your candid humor!

propane is not my prefered method, but used mainly for last minute in a hurry for some things like hamburgers and hotdogs and such. i do use mine occasionally in the evenings like when i get home form work and just don't have the energy or desire to build a fire!
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Old 07-10-2013, 01:22 AM   #9
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Attachment 109584

This is how I do it...... A Green Mountain wood pellet grill. I have a charcoal and gas grill as well, but I absolutely love the wood pellet grill. With it I can grill, smoke and even bake if you want to.

My mother in law just bought a Traeger pellet grill for her lake house this past weekend. I broke it in with a brisket. 12 hours with meat directly on rack with only a dry brisket rub, then 2 hours wrapped tightly in foil with a little apple juice on it. After 14 hours we had a juicy smoked perfection.

Attachment 109585Attachment 109586

I love me some brisket! Been eating left overs for the last few days.

We usually grill 2-3 times a week. BBQ chicken, pork chops, pork tenderloin, burgers, brats..... Mmmmm! I even do potatoes on it.

Attachment 109587

This was a pork tenderloin that I finished off with a raspberry chipotle glaze and cheesy potatoes.
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Old 07-10-2013, 01:23 AM   #10
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axxe,

Just finished grilling out for the two grandchildren who are here from Indiana visiting Grandpa this week. Spent part of the last two days shooting the AR's, 22 Rifles, 40X Rem Sniper Rifle and others! What a great time. So to get to the point I fixed them one of my favorite items on the Grill tonight! Got a good pork loin yesterday. Last night I mixed up my favorite butter,beer and other ingredient potion and injected the pork loin full of it. Let it set and baste all night. This afternoon I basted the outside with the potion in the bowl and then rubbed it down with seasoned pork rub mixed with cajun spices. All of the excess mixed together in the original bowl. I put it on the grill at 325 degrees, based it every 15 minutes with the contents of the bowl. About 20 minutes before it was done I stopped basting from the bowl and took it off at 155-160 degrees inside temp depending on the contour of the loin. Let it set for 10 minutes and began to cut it into 5/8" slices! The kids had two helpings of it and it is almost gone as we speak! I to love to grill out when I get a chance. Have not smoked anything for a long time even though I have a small smoker a buddy gave me!

03

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