So, recently I've been getting into grilling in a really big way. I've been slaving over the fiery pit of yumminess since I was a kid, but in the last 6 months I've been delving deeper into the dark arts. Been tinkering w/ smoking a bit and I've also been messing w/ indirect grilling a lot and really like the results. I realized that I needed to step up my game, but I'm too broke to buy a nicer grill and a proper smoker, so I decided that my 5 year old POS grill needed an overhaul. [evil]
One of my main problems is that the coal pan on my grill was shot. Was never a problem w/ charcoal briquettes, but I have recently seen the light and converted to hardwood lump charcoal which consists of many pieces small enough to fall thru what little grating is left on the coal pan. So I ran down to the hardware store and bought a few sheets of expanded metal and a little hardware to mount it on the grill. I threw a metal cutting blade on the ol' sidewinder and commenced to burning the shit out of myself. On a side note, shorts and a t-shirt = bad idea. (metal working squid) I did wear safety glasses though.
(http://i32.photobucket.com/albums/d45/Gibsonchild/P1000850.jpg)
Got both of the coal pan pieces marked, cut out and mounted in about 45 minutes.
(http://i32.photobucket.com/albums/d45/Gibsonchild/P1000865.jpg)
I also got a chimney starter. Yay!! [clap]
(http://i32.photobucket.com/albums/d45/Gibsonchild/P1000863.jpg)
Best invention since sliced bread and the blow up doll. Except, the grate in the bottom is big enough to drop a bowling ball thru. "No problem, I'll just put some expanded metal on that too." [bang] Was a little fussy, but after about an hour or so of swearing and throwing shit, I got it.
(http://i32.photobucket.com/albums/d45/Gibsonchild/P1000859.jpg)
(http://i32.photobucket.com/albums/d45/Gibsonchild/P1000861.jpg)
Like I said above, I'm all about indirect grilling, but it's a PITA w/ this grill cause there's no easy way to add coals after the food's on. After a little brainstorming and a few minutes of assaulting the grill w/ the saw again, I came up with this. Now I can quickly add coals and smokewood as needed w/o having to move the food....
(http://i32.photobucket.com/albums/d45/Gibsonchild/P1000870.jpg)
Just a random shot of the chimney starter in action that I thought looked pretty cool. [bacon]
(http://i32.photobucket.com/albums/d45/Gibsonchild/P1000884.jpg)
So, FFW to the next day, and the oh-so-sweet payoff. Not too many pics, it never crossed my mind to take any of the actual cooking process cause I'm apparently retarded. Next time I'll take more food pron pics for ya'll in the peanut gallery. Sorry.
The weather looks just right for grilling... [bang]
(http://i32.photobucket.com/albums/d45/Gibsonchild/P1000890.jpg)
It was raining so hard (wing gusting 40-50) that I actually had to bungee a concrete block to the lid of my grill to keep it from blowing off...
(http://i32.photobucket.com/albums/d45/Gibsonchild/P1000898.jpg)
So.... after approx six hours at a slow burn, I had some damn fine BBQ. Here's the run down on a damn tasty home-made meal:
Pulled pork BBQ (mesquite smoked and water pan filled with Sierra Nevada Pale Ale)
My top secret bourbon BBQ sauce (made with Woodford Reserve. Oh yes I did.)
Cole slaw
Potatoes Au Gratin
5-Bean baked beans (yes, they contain [bacon] )
Money shot...
(http://i32.photobucket.com/albums/d45/Gibsonchild/P1000905.jpg)
You makin me hungry. Thanks. >:(
Great bit of kit BTW! [thumbsup]
Nice [thumbsup]
that looks awesome.
i'd commit brutal criminal acts for some good american barbecue. none to be found in korea... :P
Damn it.
I thought this was gonna be about gold teeth.
Mine:
http://www.biggreenegg.com
Retirement/birthday present from the wife ;D
Quote from: howie on September 28, 2008, 09:47:06 PM
Mine:
http://www.biggreenegg.com
Retirement/birthday present from the wife ;D
Oh yeah, I want one of them. [thumbsup]
Quote from: howie on September 28, 2008, 09:47:06 PM
Mine:
http://www.biggreenegg.com
Retirement/birthday present from the wife ;D
Best grill ever. Takes a good bit of time getting it down to a science, but once you do you will be so happy. [thumbsup]
Looks like you done good. It's a little late now, I suppose, but Weber does make a top cooking grate (http://www.amazon.com/Weber-70615-Replacement-Master-Touch-Bar-B-Kettle/dp/B00004RALM)with fold-up sides for adding charcoal. For future consideration.
Maybe not as healthy as smoked meat, but this is the way we do it over here [thumbsup]
(http://i298.photobucket.com/albums/mm272/jacopansegrouw/braai.jpg?t=1222681716)
Awwww hells yeah...Calico Beans. Best way of doing the BBQ beans ever.
Gonna steal some of your ideas for my smoker. I am still a fan of the barrel smoker but I can see it needs some mods...
Quote from: kopfjager on September 28, 2008, 10:15:11 PM
Best grill ever. Takes a good bit of time getting it down to a science, but once you do you will be so happy. [thumbsup]
Already am! Incredible smoker and roster too, keeping temperatures consistent is no problem.
What's a chimney starter and what does it do for the grilling process?
Quote from: Monsterlover on September 29, 2008, 06:51:04 PM
What's a chimney starter and what does it do for the grilling process?
It's a nice way to start your fuel (briquettes, lump charcoal, whatever) without lighter fluid. Put a couple wads of paper on the bottom, fill up the top with your choice of fuel, light the paper and presto! in 15-20 minutes you're ready to cook. Good stuff [thumbsup]
I have been known to cheat for bigger fires by putting the paper under the bottom grate, then piling the charcoal on top of the bottom grate and just going from there. Perfectly workable solution.
So it's just a can with a screen at the bottom?
Quote from: Monsterlover on September 29, 2008, 08:23:30 PM
So it's just a can with a screen at the bottom?
A rather large can with a grate (or screen) about 1/3 up inside and holes around that lower third to allow for more air. Simple concept, excellent functionality. Lighter fluid should never be a flavor profile. [puke]
Quote from: elTristo on September 29, 2008, 08:27:17 PM
Lighter fluid should never be a flavor profile. [puke]
That's why I got the chimney starter. I always thought it was grill-snobbery until I made the switch myself. Makes a
huge difference in flavor for me, but to be fair, I have a terribly sensitive palate. Plus, it was only $15 at Home Depot.
My next project is gonna be adding a chimney to the lid and a firebox to the side for proper smoking. Good way to work on my (nonexistent) welding skills.
Quote from: howie on September 29, 2008, 09:40:10 AM
Already am! Incredible smoker and roster too, keeping temperatures consistent is no problem.
[thumbsup] No need for a chimney starter. ;)
Well done. I'm glad to see that I'm not the only one who's had the mod bug spread to various other parts of his life (coffee table, shelving, car, garage loft....). Whenever I go out and think about buying a nice grill, I always get dissapointed in one aspect or another, whether it be shoddy workmanship or materials or overall poor design and location of various bits (hence, your "wide grate" problem). Now just git to working on those welding skills and the bike is all but next.
By the way, shame on you for using Woodford as a cooking aid. Would you use a $25 bottle of Caceres Red to cook?? Something like that needs to be sipped on, for sure. Go get a bottle of Evan Williams or something. It doesn't have that smoky and kind of oakish taste Woodford does, but it's fantastic for the price.
So tell me about this "lump charcoal" I recently bought a bag by accident and hate it. What's it really for, cause it sucks for taking the place of briquettes?
Quote from: Monsterlover on September 30, 2008, 02:59:50 PM
So tell me about this "lump charcoal" I recently bought a bag by accident and hate it. What's it really for, cause it sucks for taking the place of briquettes?
It is what is left over when wood is burned in a controlled environment, eliminating moisture and random gunk. The main advantage is that it burns much hotter than briquettes. Additionally, there are no chemicals or fillers involved, just good ol' charred wood. The only disadvantage that I can think of is that, since it burns hotter, it also burns more quickly.
What did you hate exactly?
The heat went away and my food wasn't done.
They didn't even fully burn up.
But, I also had zero experience using it. I've since tried using more of it and had better results, but it still doesn't fully burn up.
Quote from: Monsterlover on September 30, 2008, 03:15:24 PM
The heat went away and my food wasn't done.
They didn't even fully burn up.
But, I also had zero experience using it. I've since tried using more of it and had better results, but it still doesn't fully burn up.
Hmm. I've never had that problem. Maybe a small chunk or 2 that weren't really in the pile proper, but nothing noticeable.
B starts our lump charcoal with fat wood sticks. Takes about 15 min before its ready for food. Lasts about 30 min to cook on.
Quote from: Jarvicious on September 30, 2008, 01:16:17 PM
By the way, shame on you for using Woodford as a cooking aid. Would you use a $25 bottle of Caceres Red to cook??
Never cook w/ anything that you wouldn't drink. Mom's been preaching that at me since I was a wee lad. Besides, Woodford is the only bourbon I keep around.
Quote from: Timmy Tucker on September 30, 2008, 05:52:35 PM
Never cook w/ anything that you wouldn't drink. Mom's been preaching that at me since I was a wee lad. Besides, Woodford is the only bourbon I keep around.
Good man. [thumbsup]
Quote from: Rameses on September 28, 2008, 09:04:06 PM
Damn it.
I thought this was gonna be about gold teeth.
How about we combine the two meanings of grills(z). These are the shirts for my cafe...enjoy
(http://i43.photobucket.com/albums/e369/awc292/yogrill2.jpg)
on the shirts the grill and the flatware are gold with bling font
I have a New Braunfels smoker. Its the whole setup with the smoker box and chimeny. I use wood in it, oak, hickory, or mesquite. I will usually do a 12 to 17 pound brisket once a month but that thing gets used weekly. I always cook using indirect heat and will use a water pan for the bigger stuff. Generally when I do a brisket I will get it marinating in some Stubbs 24 hours in advance and wake up at about 5 in the morning to start the fire. Brisket is usually on by 5:30 and it won't come off till 6 or 7 in the evening. When I cut one up after its off the grill it will fall apart like string cheese. They are great.