Grillroteca

[Root]

Women are so dumb

To be fair, I don't think I've ever actually told her the current timeline for pulled pork.
Recently I've been aiming a ~6 hour lazy snake smoke around 250-275, then either letting it sit 12+ hours in green chili salsa and doing an hour or so in the pressure cooker (only one attempt, and it didn't turn out my favorite) or 4+ hours in a cast iron dutch oven if I am making tacos, or just wrapping it and letting it think about what it's done until it's gotten a bit steamy.

I just put a butt on. Counting on 8 hrs cook time at 275. Will probably wrap with paper when the bark is good.

[Manveer]

The kamado stalled at around 420F (dome temp). I put another full chimney (unlit) on top of the burning coals on the direct side. Temp eventually went to 440F. I took the ash tray out to try and get a little more airflow. It was taking too fucking long, though, so I just started cooking. When I threw the steak on, fat from the steak got the temps to shoot way up. I saw 600+ in the dome while searing. I closed the cap for a little bit to get it to calm down.

Anyway, there’s a learning curve. Just glad it didn’t fuck up the meal.

That's pretty strange that it stalled. With all the vents wide open, that thing should rocket up to 800 in 20 minutes. How much and what kind of charcoal did you use?

Initially I used about 3/4 chimney, maybe a bit more. Then dumped a full unlit chimney on later.

It might be the brand I used. I was in a rush when I got it, just grabbed what I could find from Vons instead of making a separate stop at Home Depot or something. It’s called Open Nature (lump).

My brother uses Royal Oak in his BGE. I’ll try it.

[Hanley]

The kamado stalled at around 420F (dome temp). I put another full chimney (unlit) on top of the burning coals on the direct side. Temp eventually went to 440F. I took the ash tray out to try and get a little more airflow. It was taking too fucking long, though, so I just started cooking. When I threw the steak on, fat from the steak got the temps to shoot way up. I saw 600+ in the dome while searing. I closed the cap for a little bit to get it to calm down.

Anyway, there’s a learning curve. Just glad it didn’t fuck up the meal.

That's pretty strange that it stalled. With all the vents wide open, that thing should rocket up to 800 in 20 minutes. How much and what kind of charcoal did you use?

Yeah, something's gotta be off. That fucker should get screaming hot really fast. A single chimney should be plenty.

[Root]

Also, 600 is a perfectly good temperature for searing steak.

[Hanley]

Also, 600 is a perfectly good temperature for searing steak.

I've gotten away from the insanely hot and fast sears.

I'm really liking grilling slowly over wood. More flavor.

My autobiography Steak: A Spiritual Journey is forthcoming.

[iamsmu]

I like to grill too. My favorite thing to grill is steak. Yum. Steak is good. I used to grill chicken breasts for lunch.

I like charcoal. I have a chimney starter. Just got a new one. The old one rusted since I left it in the snow.

My grill is red. I used to have a blue one. It is so pretty. But the old one was even more prettier.

Did you know you can grill meat? It is very delicious.

Meat is yummy. I heard that you can also grill peaches. Though they are out of season right now.

[Root]

Also, 600 is a perfectly good temperature for searing steak.

I've gotten away from the insanely hot and fast sears.

I'm really liking grilling slowly over wood. More flavor.

My autobiography Steak: A Spiritual Journey is forthcoming.

Post some pics, dude. Do you miss having a crust when you grill slow?

[Hanley]

Post some pics, dude. Do you miss having a crust when you grill slow?

I will. The whole process is pretty awesome. I get some coals going, then split a bunch of mesquite (which is gross for smoking, but amazing for grilling), get the mesquite blazing, then let it calm down a bit, then meat on for 20 minutes or so using a santa maria style attachment for the weber (you don't use the cover and the grate raises and lowers).

I don't miss the crust. The first time we did this, my wife and I both agreed that the steaks were the best we'd ever had.

[omaniphil]

Any recommendations on temperature probes/thermometers? Would ideally have two probes, one for bbq air temp, one for meat. WiFi would be nice, but RF would be fine too. I had an Ivation Long Range Wireless Thermometer https://www.amazon.com/gp/product/B00AN ... UTF8&psc=1, but I lost the receiver during my move a couple of months ago, and don't really want to buy another set - it had some issues with being finicky about pairing the transmitter and receiver, and I also had to buy two replacement probe wires that malfunctioned.

[Manveer]

Any recommendations on temperature probes/thermometers? Would ideally have two probes, one for bbq air temp, one for meat. WiFi would be nice, but RF would be fine too. I had an Ivation Long Range Wireless Thermometer https://www.amazon.com/gp/product/B00AN ... UTF8&psc=1, but I lost the receiver during my move a couple of months ago, and don't really want to buy another set - it had some issues with being finicky about pairing the transmitter and receiver, and I also had to buy two replacement probe wires that malfunctioned.

Not sure what kind of grill you have. I bought the Flame Boss 200 for my brother and he seems to like it. It’s a controller, not just a monitoring device.

[Hanley]

Any recommendations on temperature probes/thermometers? Would ideally have two probes, one for bbq air temp, one for meat. WiFi would be nice, but RF would be fine too. I had an Ivation Long Range Wireless Thermometer https://www.amazon.com/gp/product/B00AN ... UTF8&psc=1, but I lost the receiver during my move a couple of months ago, and don't really want to buy another set - it had some issues with being finicky about pairing the transmitter and receiver, and I also had to buy two replacement probe wires that malfunctioned.

Oh. Easy. This:

https://www.thermoworks.com/Smoke

I love mine. You can use RF straight out of the box or add the wifi bridge for $65ish

[omaniphil]

Any recommendations on temperature probes/thermometers? Would ideally have two probes, one for bbq air temp, one for meat. WiFi would be nice, but RF would be fine too. I had an Ivation Long Range Wireless Thermometer https://www.amazon.com/gp/product/B00AN ... UTF8&psc=1, but I lost the receiver during my move a couple of months ago, and don't really want to buy another set - it had some issues with being finicky about pairing the transmitter and receiver, and I also had to buy two replacement probe wires that malfunctioned.

Not sure what kind of grill you have. I bought the Flame Boss 200 for my brother and he seems to like it. It’s a controller, not just a monitoring device.

I have a propane Masterbuilt. I'd love it if a controller could adjust the propane flow, but I don't think that's possible.

[Root]

If you only want to monitor temps, Hanley's suggestion is the correct one.

[Root]

This weekend I did a brisket and, for the first time ever, felt good about the results. Started by smoking it at 275-285 for 6 hours. After that, I checked it, and the flat was at 190ish and the point was at 170ish (a fundamental brisket problem.) But then I wrapped in butcher paper, and brought the temp way down to 210-220 for 4 more hours. Didn't worry too much about temperature when I pulled it off, just probed for feel. After that, it rested in a cooler for 4 or 5 hours, which I think is probably key. The middle and point end were fantastic, and the thin part of the flat was tender and not dry. Great success!

[Hanley]

After that, it rested in a cooler for 4 or 5 hours, which I think is probably key.

I always mess this part up. Takes too much discipline not to devour the fucker

[Allentown]

Lighting charcoal in the rain: how? I probably need something different than a chimney. One of those electric starters perhaps? The Weber isn't tall enough to close the lid with the chimney in it.

[Hanley]

Lighting charcoal in the rain: how? I probably need something different than a chimney. One of those electric starters perhaps? The Weber isn't tall enough to close the lid with the chimney in it.

Should still light just fine. You might need paraffin cubes, though. Those will stay lit versus - say- newspaper

[Allentown]

Should still light just fine. You might need paraffin cubes, though. Those will stay lit versus - say- newspaper

I do need more of those.
I also didn't have much charcoal in there, which I'm sure didn't help once the rain started.

[cgeorg]

Cardboard works will to start a chimney too. Or spray some Pam on the paper towel.

[Manveer]

Grilling on Saturday is becoming a regular thing, which is cool. Made some stuff yesterday. The prior weekend, I also grilled carne asada and chicken for tacos.