Momorider Posted September 26, 2016 Share Posted September 26, 2016 3 hours ago, ckf said: On gas, SMH Arnt most smokers electric Quote Link to comment Share on other sites More sharing options...
ckf Posted September 26, 2016 Author Share Posted September 26, 2016 11 hours ago, Capt.Storm said: This seems like a good idea..for sure to do a lot of ribs at once on a gas grill. http://ribalizer.com/ check the vid This is all you need http://www.homedepot.com/p/Nexgrill-Cast-Iron-Smoker-Box-680-0002/206416025?cm_mmc=SEM|THD|google|&mid=s0Mo9GjDe|dc_mtid_890338a25189_pcrid_50057397341_pkw__pmt__product_206416025_slid_&gclid=CK3PzaySrc8CFRJZhgodI1kBIQ 9 hours ago, Momorider said: Arnt most smokers electric Some are electric. Most are going to be fired by charcoal or wood. Quote Link to comment Share on other sites More sharing options...
Freddy the Freeloader Posted September 26, 2016 Share Posted September 26, 2016 Fuck electric gas or charcoal we use anything that will burn for our bbq's bishes Quote Link to comment Share on other sites More sharing options...
Zambroski Posted September 27, 2016 Share Posted September 27, 2016 Been waiting for it to stop raining to drop these on. Not waiting anymore. Got a late start but by 2100 hrs.....dinner #2 is on! Lotsa pork to freeze for later and of course give some away to my begging friends. BUT NO SAUCE! GO MAKE YOUR OWN! Ok....just a little sauce then. 3 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted September 27, 2016 Share Posted September 27, 2016 ain't skeered of a little rain Quote Link to comment Share on other sites More sharing options...
dz246 Posted September 27, 2016 Share Posted September 27, 2016 looking good Z Quote Link to comment Share on other sites More sharing options...
Zambroski Posted September 27, 2016 Share Posted September 27, 2016 Oh Biggie.............where's Granny Hawkins! 1 Quote Link to comment Share on other sites More sharing options...
Doos Posted October 1, 2016 Share Posted October 1, 2016 Pork butt for Michigan/Wisconsin game rolling along right on schedule. 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted October 1, 2016 Share Posted October 1, 2016 On 9/25/2016 at 5:46 PM, Biggie Smails said: I will make it happen John! Quote Link to comment Share on other sites More sharing options...
ckf Posted October 1, 2016 Author Share Posted October 1, 2016 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted October 1, 2016 Platinum Contributing Member Share Posted October 1, 2016 2 hours ago, Doos said: Pork butt for Michigan/Wisconsin game rolling along right on schedule. Lets Go Badgers! Quote Link to comment Share on other sites More sharing options...
sear Posted October 1, 2016 Share Posted October 1, 2016 boink " electric gas or charcoal we use anything that will burn for our bbq's bishes " #578 I'm nearly on it w/ you #578. I avoid toxics. But whatever wood is lying around is fine. The trick depicted in this graphic is called "beer-can chicken". I don't use a beer can, just a wire rack to hold the bird up. The heat rises into the inverted cauldron, and cooks the bird, ~22 minutes per pound if you keep the flame within 3" - 4" of the grill. It's DELICIOUS ! Quote Link to comment Share on other sites More sharing options...
Momorider Posted October 1, 2016 Share Posted October 1, 2016 2 minutes ago, sear said: I'm nearly on it w/ you #578. I avoid toxics. But whatever wood is lying around is fine. The trick depicted in this graphic is called "beer-can chicken". I don't use a beer can, just a wire rack to hold the bird up. The heat rises into the inverted cauldron, and cooks the bird, ~22 minutes per pound if you keep the flame within 3" - 4" of the grill. It's DELICIOUS ! Leftist clown enviro Nazis like you are usually all geeked out about all that carbon going into the atmosphere you dupe faggot Quote Link to comment Share on other sites More sharing options...
ckf Posted October 1, 2016 Author Share Posted October 1, 2016 8 minutes ago, sear said: I'm nearly on it w/ you #578. I avoid toxics. But whatever wood is lying around is fine. The trick depicted in this graphic is called "beer-can chicken". I don't use a beer can, just a wire rack to hold the bird up. The heat rises into the inverted cauldron, and cooks the bird, ~22 minutes per pound if you keep the flame within 3" - 4" of the grill. It's DELICIOUS ! If you click on the 'quote' button below each post you can reply directly to the post. If you want to reply to several different posts you can click on the + button to the left of 'quote' Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted October 2, 2016 Share Posted October 2, 2016 OK Just because....., and in the rain no less Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted October 2, 2016 Share Posted October 2, 2016 Now thunder you light weights LOL Quote Link to comment Share on other sites More sharing options...
jtssrx Posted October 3, 2016 Share Posted October 3, 2016 What kind if f wood do you guys use and do you use different kinds for each type of meat Quote Link to comment Share on other sites More sharing options...
Zambroski Posted October 3, 2016 Share Posted October 3, 2016 Maple seems to work well on anything. I've been using apple from a downed tree this summer...and it is even better. Quote Link to comment Share on other sites More sharing options...
Doos Posted October 3, 2016 Share Posted October 3, 2016 12 minutes ago, jtssrx said: What kind if f wood do you guys use and do you use different kinds for each type of meat I have tons of different types, fun to experiment. peach, guava, Apple, or pecan for poultry, fish, and pork. Post oak, red oak, bourbon barrell oak for different types of beef. All really distinct flavor. Hickory is my favorite, use it for everything. 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted October 3, 2016 Share Posted October 3, 2016 2 minutes ago, Doos said: I have tons of different types, fun to experiment. peach, guava, Apple, or pecan for poultry, fish, and pork. Post oak, red oak, bourbon barrell oak for different types of beef. All really distinct flavor. Hickory is my favorite, use it for everything. I use hickory a lot too. Cherry is also good. 1 Quote Link to comment Share on other sites More sharing options...
Doos Posted October 3, 2016 Share Posted October 3, 2016 7 minutes ago, dz246 said: I use hickory a lot too. Cherry is also good. I've used cherry a time or two, it's good. The butt I did yesterday I used peach and a couple chunks of hickory. Nice flavor Quote Link to comment Share on other sites More sharing options...
ckf Posted October 3, 2016 Author Share Posted October 3, 2016 Mostly apple for me. Quote Link to comment Share on other sites More sharing options...
sear Posted October 3, 2016 Share Posted October 3, 2016 #595 I like apple and maple. But I frequently use poplar because it's easier to regulate the fire with it. Quote Link to comment Share on other sites More sharing options...
dz246 Posted October 3, 2016 Share Posted October 3, 2016 11 minutes ago, ckf said: Mostly the oven for me. 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted October 3, 2016 Author Share Posted October 3, 2016 2 minutes ago, dz246 said: Quote Link to comment Share on other sites More sharing options...
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