Summertime...Barbeques, Grills & Smokers!

I have the cold smoker on my wish list. Sounds like I need to get one. Thanks.

 

Now that looks great!

 

My daughter got me a hot-smoke kit and cold-smoke kit for my birthday. I haven't tried the hot smoke yet but the cold smoker works a treat in my Webber Smoky Mountain. Made around 6lb of smoked salmon and several pieces of cheese. Vintage Cheddar and a softish goat cheese are the favourites -so far!

 

Pictures? Please.

 

I'll get some shots of the setup tomorrow.

 

Tonight was a whole wheat bar pie, with peach smoked chicken, roasted garlic, spinach, and ricotta done on the kamado. I was installing a new gasket today, so i did the chicken and garlic on my mini grill while I was out there working. Cooked at 475F for about 14 minutes. Turned out well. Thanks for looking.

 

Tonight was a quick and simple cook after a long week of work. A couple chicken breasts with my all purpose rub and grilled cabbage with salt and pepper.

 

I was in the mood for a pepperoni pizza this evening. Upped the temp to 550F and it seemed to have a positive impact.

Thanks for looking.

 

I have really been enjoying the grill recently. Tonight was a tasty little 3lb chicken seasoned with salt, pepper, and garlic. Served with roasted potatoes and a side salad.

 

Quick question, I usually use Kingsford Charcoal, but I am looking at the Royal Oak lump charcoal (blue bag) simply because of cost. It is significantly cheaper than the Kingsford.

I have read that lump charcoal burns hotter and longer than briquettes. Is there any input at all? I will be trying it, I just want to know a bit more of what is be getting in to...

Sent from my Nexus 5X using Tapatalk

 

What type of stone are you using? I understand that some can't handle the grill and will crack.

Sent from my Nexus 5X using Tapatalk

 

In the Kamado, I have been using Royal Oak. We have a red bag in the US so I am not sure if/how it differs from the blue bag. Yes lump does burn hotter. I am not sure if burns longer than the briquettes, but would think that it does as some of the pieces are larger. There is less ash using it and I just continually re-use the lump until the pieces get small enough that it impedes airflow.

I have cracked a couple pizza stones in the past. Currently for the last year plus, I am using this one (Harstone Pottery 15")that I picked up locally. I have it sitting on my deflector stones (essentially a kiln shelf) and use 4 copper 1/2" T fittings that I got from the Home Depot for $.93 a piece to give it some space and help keep it from cracking from radiant heat. Most of the time I was cooking at 450F, but raising the temp the last time had a positive impact and I will try it again.

Here is a pic of the set up, unfortunately you cant see the copper pieces.

 

That's some beautiful food @PanChango!

 

Thanks.

 

I guess the red and blue bags are just different packaging. Canada gets blue because we're colder, or something like that.

How do you start it up? Do you use a chimney like with briquettes?

Sent from my Nexus 5X using Tapatalk

 

Normally I just use a cotton ball soaked in 91% alcohol. If I am in a rush, I use my camping torch and have it lit in 30 seconds and up to temp in about 5 minutes.

 

Thanks!

Sent from my Nexus 5X using Tapatalk

 

Just a simple cook of drumsticks and roast potatoes tonight. Season the chicken with some buffalo wing rub and s&p on the potatoes.

Turned out well. Thanks for looking.

 

These are, what is called in the area I live in, Country Pork Ribs. After smoking, they were chopped up and added to a pot of Hatch New Mexico Green Chili Stew. The Hatch chili peppers have a taste all of their own. Yummy.

 

Those country style ribs look good and I still have some roasted hatch chilies frozen. I could go for some of that.

*************

Decided to make another pepperoni pizza tonight. Closer to my desired results, but not quite there.