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Grills, smokers, etc… what do you use?

HoLeChit

Member
Fren
I have found that I dislike my okie Joe kettle that replaced my faithful Weber kettle. So I was wanting to make something to replace it. Have been thinking of an offset smoker, maybe with a Santa Maria grill built on the side. I also don’t know what I’m gonna do in terms of placement. I don’t know if I want to do permanent, or something on a trailer. Lots of stuff in the air. So I figure I would get some advice and thoughts on what everyone else uses around here.

What do you use for your outdoor non-gas cooking needs? Why? How has it worked for you?

If you could have anything, what would it be? What features?
 
Pit boss lexington pellet grill/smoker, large brick bbq pit, a portable camp fire pit & a 3 burner propane grill (that hadn't been used for awhile).

We use the pellet grill, bbq & campfire pit often.

Like'm.

Pellets with wood chip box for smoke.

Use mostly split seasoned blackjack and/or red oak, along with pecan, apple & peach limbs in the bbq & campfire pit.

occasionally mesquite limbs & chunks when I got it.

Just build a camp fire in the bbq & campfire pit, let it burn to small flame mostly coals & it's time to cook.

Hadn't used charcoal in it for awhile, bout only time we use it is in state parks in a little 16"x16" camp bbq grill we got.
 
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Well for our door cooking I like to start with a big old fire and go from there!

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Great thing about a real fire cook/grilling is get the coals just right & throw the big chunk of beef right on them sear'm good then flip & sear bit more, pull dust the very little ash & let it rest while you pull the foil wrapped taters out of coals,

Unwrapped on a plate, split, fill with butter, sprinkle bit of salt & pepper and big pinch of chopped up 🧀,

Throw the steak on & dinner time.
 
Messed with bike I'm selling off a bit this morn,

Flies bit thick, my woman fired up the camp pit, so I throw handful of wet leaves on it ever now & then for smoke when the flies start buzzing round thick again.

But since it's bout lunch time, I tossed in several extra chunks to get the flames going & put the grill over then flame grilled some bacon & cheddar dogs.

Good enough with some cheetos & coke.
 
Messed with bike I'm selling off a bit this morn,

Flies bit thick, my woman fired up the camp pit, so I throw handful of wet leaves on it ever now & then for smoke when the flies start buzzing round thick again.

But since it's bout lunch time, I tossed in several extra chunks to get the flames going & put the grill over then flame grilled some bacon & cheddar dogs.

Good enough with some cheetos & coke.

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I have a neighbor that is one of those master pit bosses. He's founded and owned/ran 3 restaurants for like 10 years each before selling out, then managed a few others, now he's a Food broker for Tyson ( just left brokering for US Foods). If I need something smoked, I ask him the night before. I don't have the setup. We had a barrel charcoal grille but haven't touched it in two years. The Blackstone has replaced almost everything for us. I know y'all take pride in getting up Saturday at 3am and smoking that meat, or sitting all day getting charcoal or pellets perfect, but the Blackstone is ready for meat like 9 minutes after rolling it out of the garage. I wouldn't give that up for anything. Breakfast, lunch, dinner, from fried rice to grilled bologna to quesadillas, it's doing everything for us now. Even deep fried chicken on it once, but it did use a chunk of propane that day.
 
I have a neighbor that is one of those master pit bosses. He's founded and owned/ran 3 restaurants for like 10 years each before selling out, then managed a few others, now he's a Food broker for Tyson ( just left brokering for US Foods). If I need something smoked, I ask him the night before. I don't have the setup. We had a barrel charcoal grille but haven't touched it in two years. The Blackstone has replaced almost everything for us. I know y'all take pride in getting up Saturday at 3am and smoking that meat, or sitting all day getting charcoal or pellets perfect, but the Blackstone is ready for meat like 9 minutes after rolling it out of the garage. I wouldn't give that up for anything. Breakfast, lunch, dinner, from fried rice to grilled bologna to quesadillas, it's doing everything for us now. Even deep fried chicken on it once, but it did use a chunk of propane that day.

The deep fried chicken on the blackstone is pretty fucking good.
 
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Ny strip & basic salad Dinner last night, I was bout halfway through eating when thought to take a pic.

Had the flame cover open on the pitboss & temp set at 500deg,

My woman cooked it, but figure approx 4 minutes per side since it was med-rare instead of rare like the porterhouse i had thursday night, course she prepared a fully loaded chef style salad with that meal.
 
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Goddammit,

my woman smoked then flame seared/grilled a half pork loin for dinner,

she Had it sliced up & plated, with brown pork gravy on the side, slice of grilled potato bread, garlic butter pasta and basic salad right when I walked in,

It smelled, looked & tasted great, fork tender and juicy.

I ate like a fat kid in the candy store afore I thought to take a picture to post.
 
Quick dinner,

my woman grated handful of new potatoes, seasoned up and cooked on the pellet smoker/grill in a metal grate grill pan,

Along with bradshaw burgers & swiss and some leftover alfredo pasta.

It isn't pretty, but it was tasty.

The burger's could of used a good quick sear. And we was down to two of the artisian potato buns, so I used a chunk of italian bread for a hogie burger.

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I bought several of the $.88/lb butterball whole turkeys at walmart last night, and a butterball breast along with several boxes of the gv stuffing for quick & easy turkey day holiday.

I'm low on wood chips so light smoked the breast on the pitboss this afternoon & was cooling it on a rack on the stove, when it cooled was going to run it through the deli slicer so could have smoked turkey & potato bread sandwich lunches for several days.

I run up to hf for pair of end knippers & dg for a 12pk of coke.

I get back to the house...............

My woman cut up the breast, made mash taters, box stuffing & homemade brown turkey drippins gravy and some whole berry cranberry sauce.
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Should have took a pic when pulled it off grill, as you can see it only light brown due to being light on chips for smoker box.

Going to have to run some pecan limbs through the chipper to have some smoker chips for the turkey day smoke.
 
I'm way behind the power curve, I know. When I cook outside it's in the pellet smoker, on a gas grill or on the grate over the fire pit. I have a small griddle for the Camp Chef but it's just too small to use...so I never use it.

Walmart had a small-ish Blackstone on a Black Friday special so we snagged one. It's just a 2-burner, 28" griddle but it's plenty big for the two of us. I seasoned it yesterday and did breakfast this morning. Didn't do too bad for a first time...everything tasted great. But I can see there's gonna be a bit of a learning curve. Everything always tastes better cooked outside, regardless of how it's cooked.


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Looks good enough & normally tastes better than it looks.

I don't have a big outside griddle anymore; the one Id built years back was sold to people that seen and wanted it.

But I know people that have blackstones from the smaller tabletop camp model to the big party sized griddles, they cook near everything on them.

they all say keep them cleaned up and seasoned greased cause the crud up quick without regular use
 
I'm way behind the power curve, I know. When I cook outside it's in the pellet smoker, on a gas grill or on the grate over the fire pit. I have a small griddle for the Camp Chef but it's just too small to use...so I never use it.

Walmart had a small-ish Blackstone on a Black Friday special so we snagged one. It's just a 2-burner, 28" griddle but it's plenty big for the two of us. I seasoned it yesterday and did breakfast this morning. Didn't do too bad for a first time...everything tasted great. But I can see there's gonna be a bit of a learning curve. Everything always tastes better cooked outside, regardless of how it's cooked.


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I’ve got the two burner as well for camping. I’m not as impressed as other folks seem to be with it. My experience is that it doesn’t heat the griddle evenly. Hopefully you’ll have better luck with yours.
 
No...it doesn't heat very evenly. It does OK for a 2-burner but I noticed while seasoning it the heat wasn't even. You get what you pay for, I guess. It'll work OK for us.
 
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