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Discussion Starter · #1 ·
Hello everyone. Any other grilling/smoking enthusiasts in here? What's your favorite stick while working the grill/smoker. I tend to grab cheaper sticks in case I have to toss it. Smoking some pork ribs and enjoyed a Diesel Sunday Gravy. Pretty decent stick.
Edit: I have 5 kids, so I tend to enjoy my better sticks at night when they are all asleep.

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Discussion Starter · #12 ·
The weather here in PA. Needs to make up its mind. T-shirt and shorts one day and the next day it's snows. I got a beautiful brisket in my fridge that wants to get smoked. I'm seriously considering getting a thermal blanket for the smoker.

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Discussion Starter · #16 ·
Beautiful day today. Nothing fancy just some dogs, country style rbs, and asparagus on the grill. I saw someone wrapped asparagus with bacon so I figured I'd give it shot. The kids liked it but the mostly just ate the bacon and left the asparagus alone. I thought it was pretty good.


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Discussion Starter · #27 ·
Curious if you are brining it? Best turkeys I have had and cooked are smoked.
I don't often brine turkeys when I smoke them or deep fry them, I stuff them with sweet apples, onion and garlic. I'll layer strips of bacon over the bird so as the bacon renders it keeps the skin moist and stops it from drying out. For the last 30 minutes of cooking I remove the bacon and crank the heat up to brown and crisp the skin. Comes out pretty good every time.
If I am doing a really heavy bird (about 18-20 lbs) I'll spatchcock it and tie it back.


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Discussion Starter · #34 ·
@zcziggy in my experience the combo units have more issues then isolated units. If it were me I would invest the money into a decent grill. Then you can get the griddle plate for your grill. This actually has multiple benefits. First you can sear your meat on the hot griddle plate. Then you can move your meat to the upper rack of the grill, close the lid and in a sense create an oven atmosphere to finish the cook. Plus the cleaning of the griddle top is sooo much easier. You don’t have to get grill bricks and scour the “flat top”. It’s also very easy to create zones on the flat top, the same way you can on an isolated unit. Simply put the more parts there are the more that can go wrong. A good quality grill will last years and years with minor maintenance. It will cost prolly 50/75 extra for the flat top “conversion”. And unless you have have an accident with a plasma cutter I doubt your going to damage a half inch thick steel plate, for lack of a better term
Definitely good advice.

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