Gerritt Posted January 30, 2015 Report Share Posted January 30, 2015 Are you the guy out in -20 temps trying to keep a Big green egg up to temp? I'm the guy across the street laughing at you I know my weber performer has zero issues at -30 I have done it several times. G Link to comment Share on other sites More sharing options...
AKRISONER Posted January 30, 2015 Report Share Posted January 30, 2015 I know my weber performer has zero issues at -30 I have done it several times. G you are only bbqin several times over the winter? Man im grillin every damn day! Link to comment Share on other sites More sharing options...
crappieperchhunter Posted January 30, 2015 Report Share Posted January 30, 2015 (edited) amateurs use gas or propane We use our Propane BBQ minimum 3 times a week...52 weeks a year. One at home and one at the cottage. No way I'm farting around with charcoal that often. However I do enjoy cooking over a wood fire when I'm relaxing in the summer. Edited February 1, 2015 by crappieperchhunter Link to comment Share on other sites More sharing options...
Gerritt Posted January 30, 2015 Report Share Posted January 30, 2015 you are only bbqin several times over the winter? Man im grillin every damn day! Limited time unfortunately being a shift worker... Before shift work I would be on the Q 3-4 times a week. That little performer is a workhorse. G Link to comment Share on other sites More sharing options...
Gerritt Posted January 30, 2015 Report Share Posted January 30, 2015 We use are Propane BBQ minimum 3 times a week...52 weeks a year. One at home and one at the cottage. No way I'm farting around with charcoal that often. However I do enjoy cooking over a wood fire when I'm relaxing in the summer. I like to switch it up from time to time as well, I used wood chunks in place of charcoal from time to time... Hickory, Apple and cherry are my favs. G Link to comment Share on other sites More sharing options...
pics Posted January 30, 2015 Report Share Posted January 30, 2015 I like to switch it up from time to time as well, I used wood chunks in place of charcoal from time to time... Hickory, Apple and cherry are my favs. G every time I get firewood from the pile I set aside the fruit wood for making chunks.. beats buying it.. Link to comment Share on other sites More sharing options...
captpierre Posted January 30, 2015 Report Share Posted January 30, 2015 Been thinking about the Egg or Keg. Might start with a $150 metal weber with lid to get back into charcoal before spending the bucks Link to comment Share on other sites More sharing options...
Paudash Posted January 31, 2015 Report Share Posted January 31, 2015 once you learn to use charcoal correctly it only takes 20 mins to get ready I also have a true pit that I think I have only ever used once or twice, take about 2 hours to get the coals ready also a bad steak on charcoal still tastes better than a good steak on gas Link to comment Share on other sites More sharing options...
akaShag Posted January 31, 2015 Report Share Posted January 31, 2015 (edited) How did we all know this thread was going to turn into a dick-waving contest? (there is supposed to be a "rolls eyes" emoticon here...............but not for this site with my NON Google Chrome browser............ Edited January 31, 2015 by akaShag Link to comment Share on other sites More sharing options...
Loonietoon Posted January 31, 2015 Report Share Posted January 31, 2015 My next Q will be a big green egg. Saving up the nickles for it. G I happen to own one Gerritt and expensive but worth every penny.. Great Smoker also Link to comment Share on other sites More sharing options...
bigugli Posted January 31, 2015 Report Share Posted January 31, 2015 it's a toss up these days whether I like BBQ or the smoker better. I used to love cooking on a wood fire. Here in Thorold, wood fire cooking is verboten. Propane, gas or charcoal. Neighbour had the fire dept at my door the first time we lit up the pit last spring. Now I make sure I throw up extra smoke when running the smoker. Link to comment Share on other sites More sharing options...
Sour_Squirrel Posted January 31, 2015 Author Report Share Posted January 31, 2015 Let's back up the bragging with some pics !!! Link to comment Share on other sites More sharing options...
irishfield Posted January 31, 2015 Report Share Posted January 31, 2015 My best BBQ spot.... Link to comment Share on other sites More sharing options...
spooner_jr Posted January 31, 2015 Report Share Posted January 31, 2015 My next Q will be a big green egg. Saving up the nickles for it. G You can get 2 of these for the price of an Egg. I have one at home and one at the cottage. It was a little heavy to bring over on the boat, but well worth it once it was there. http://www.canadiantire.ca/en/pdp/vision-grills-kamado-professional-charcoal-grill-0853662p.html#.VMzVPJ14ric Link to comment Share on other sites More sharing options...
dracokaos Posted January 31, 2015 Report Share Posted January 31, 2015 I currently have 5 BBQ's. 2 for tailgating, they are just small Weber propane's. I have a Weber Summit we got 2 years ago. Great BBQ very even heat and tons of space for entertaining. I have a Big Steel Keg (bought prior to Broil King buying them) charcoal bbq. Its great for cooking low and slow or I can get that thing scorching hot to do up some steaks. I recently bought a dual fuel smoker, propane or charcoal. Much easier to control the heat so thats where i do my long cooking pork shoulders etc. My next purchase (don't tell the wife though lol) is gonna be a La Caja China (china box) I love cooking whole hogs and this baby will do one in about 4hrs and makes the best crackling ever. Hope to have that for the spring. I'll post some pics of the BBQ's a little later. Now i got the hankering to cook! Cheers guys! Link to comment Share on other sites More sharing options...
Sour_Squirrel Posted January 31, 2015 Author Report Share Posted January 31, 2015 Here's a picture of my other Weber. Not as fancy as the one in the first post. It's an old Weber Silver C that's about 12 yrs old. The only thing I had to replace was the flavourizer bars. I'm smoking a couple of pork tenderloins on it as I'm writing this. The second picture shows the cast smoker box on the right and a foil pack on the left. Both are filled with cherry wood chips. I have a two stage smoke setup. The right has dry wood chips and the left has wet wood chips. The dry will smoke and burn off first and by the time that happens the left will start to smoke. This way I don't have to open the lid half way thru the cook and add more wood chips. I've tried cherry, alder, hickory, apple but I think pecan gives the best flavour. I ran out of pecan that's why I'm using cherry today..... Link to comment Share on other sites More sharing options...
akaShag Posted January 31, 2015 Report Share Posted January 31, 2015 back to Sour_Squirrel.............. I have been smoking meat, fish, etc for over thirty years but always have used a dedicated smoker. How does that work with a BBQ? I am guessing you'd have to set the heat down quite low so as not to dry out the stuff being smoked, BUT you need enough heat to make the wood chips smoulder............. and what the heck are flavourizer bars???????????? TYIADoug Link to comment Share on other sites More sharing options...
Sour_Squirrel Posted January 31, 2015 Author Report Share Posted January 31, 2015 (edited) The Weber Silver C has three burners. One in the front, one in the middle and one in the rear. It's opposed to some grills that have a burner on the right, centre and left side. Flavourizer bars are what Weber calls the bars (piece of stainless steel the length of the burner that's bent into a V) that are above the burners. The burners heat the bottom of the bars and the heat is radiated throughout the bottom of the bbq. The bars also prevent flare ups. If grease drops down the bars are covering the flame from the burner so the grease doesn't have the chance to ignite. When I use this bbq for smoking I have the smoke box and foil pouch at the rear over the rear burner while at the same time the other two burners are off. Basically I'm cooking the meat over indirect heat. That way the meat isn't over any direct heat and the meat doesn't dry out. The heat of just the rear burner is enough to get the wood chips smouldering --> smoke and flavour !! Depending on the outside temp I have the rear burner between half and almost high. It's enough to maintain a cooking temp between 225-230 F. Edited January 31, 2015 by Sour_Squirrel Link to comment Share on other sites More sharing options...
akaShag Posted January 31, 2015 Report Share Posted January 31, 2015 back to Sour_Squirrel..............thanks for that. Where does one buy a smoke box like that? (Or probably I could use an aluminum pie plate or similar, if you are using aluminum foil for some of the chips?) Thinking I might give the (natural gas) BBQ a try to smoke some ribs. My smoker has smaller racks than this BBQ so I have to cut a rack of ribs into three or four pieces to put the smoke to them. But a full rack of ribs is nicer to deal with (and I think has better flavour). Hmmmmmm......... But I don't see myself selling two scoped rifles to buy one of those Green Egg machines.......... Doug Link to comment Share on other sites More sharing options...
Sour_Squirrel Posted January 31, 2015 Author Report Share Posted January 31, 2015 I bought that smoke box from Lowes. You don't really need one. A foil pouch works just fine. Just use some heavy duty foil and wrap the woods chips with it and poke some holes into it using a fork or knife. I've cooked many full racks of ribs on my bbq. Again, it works on my bbq because the burners run front, centre and rear. I don't think you'd be able to fit a full rack of ribs if your burners are left, centre and right depending on the size of your bbq. Link to comment Share on other sites More sharing options...
Sour_Squirrel Posted January 31, 2015 Author Report Share Posted January 31, 2015 The tenderloins are done !! Link to comment Share on other sites More sharing options...
akaShag Posted February 1, 2015 Report Share Posted February 1, 2015 back to Sour_Squirrel............yeah you are right, the burners on that BBQ are left centre right, and a full rack of ribs takes up the entire width, so the end with the lit burner (and smoke) would get burned. The GOOD news is, my BBQ is just about ready for retirement, so I can look at a few new-to-me features that I am learning about here. But I still can't see selling two scoped rifles to buy one of those Green Monsters......... Doug Link to comment Share on other sites More sharing options...
manitoubass2 Posted February 1, 2015 Report Share Posted February 1, 2015 Does anyone cook on an open fire? I mean aside from fish and beans while camping. I wanna build a nice firepit and it seems to me that it would be an awesome way to cook. keeping that heat nice and even might be a challenge Link to comment Share on other sites More sharing options...
Sour_Squirrel Posted February 1, 2015 Author Report Share Posted February 1, 2015 Does anyone cook on an open fire? I mean aside from fish and beans while camping. I wanna build a nice firepit and it seems to me that it would be an awesome way to cook. keeping that heat nice and even might be a challenge The key to good results is temperature control. With an open fire it's almost impossible. I'm not saying it can't be done but it would require constant attention. Link to comment Share on other sites More sharing options...
Sour_Squirrel Posted February 1, 2015 Author Report Share Posted February 1, 2015 back to Sour_Squirrel............yeah you are right, the burners on that BBQ are left centre right, and a full rack of ribs takes up the entire width, so the end with the lit burner (and smoke) would get burned. You can always cut the racks in half and put the halves on the side with the burners off. But that goes against what you wanted to do - bbq a full uncut rack of ribs. But like you said it gives you an excuse to shop for a new bbq..... Link to comment Share on other sites More sharing options...
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