Summer means smokers!

[Eric]

Pee-mixed in the flour?!? Ewwwww!!!!

I'm so not going to fix that. 

[TinkTanker]

Pee-mixed in the flour?!? Ewwwww!!!!

I'm so not going to fix that. 

You make maybe one typo in years on this board and I'm on it like white on rice! 

[AdmiralDigby]

Pee-mixed in the flour?!? Ewwwww!!!!

Actually sounds like urine for a treat .

[Spooky]

 

[TinkTanker]

Pee-mixed in the flour?!? Ewwwww!!!!

Actually sounds like urine for a treat .

[Eric]

Tink, AmazingRibs has a new handy-dandy tool to help find grills; including his reviews.  There's also a "made in America" option, if that's a factor.  I'm not sure what he says about Webbers, but I know they've always been a solid (but expensive) brand with good warranties.

We have a Huntington Rebel and it's been a good grill.  It can warm-up to about the 700-750 mark, which gives a decent sear (nothing's as good as a hot charcoal fire for sear, though).  I like doing two-zone cooking with it.   Not being able to lower the grates is the big downside.  I'm thinking of getting some Grill Grates, whch that guy highly recommends, and taking out one grill to put one of those directly on the Flav-R-Bars, or whatever those shields between the grates and the fire are called. 

Haven't done  much grilling or smoking lately other than two thick portherhouse steaks a few evenings ago.  A couple months ago we did a couple of Boston butts for a potluck with our local friends.  I'm not doing the brining method any more -- way too much work, sometimes hard to get salt (when it's not canning season) and I really don't notice much of a difference, if any. 

On the grate below the two 8lb butts I put a 5lb brisket flat which I'd injected the night before with a strong beef base.  Having it on the lower grate would let the pork drippings smother the beef with love.  I think in the end it was only a hint of pork, but it was one of my better briskets.  My recipe for briskets pretty much is this:  inject beef base; cook low-and-slow; and possibly the most important step is to be sure to cut the beef against the grain.

Dang. Now I'm hungry again. 
We might cheat and go try some of those burnt ends Famous Dave's is advertising. 

[AdmiralDigby]

On the grate below the two 8lb butts I put a 5lb brisket flat which I'd injected the night before with a strong beef base.  Having it on the lower grate would let the pork drippings smother the beef with love.  I think in the end it was only a hint of pork, but it was one of my better briskets.  My recipe for briskets pretty much is this:  inject beef base; cook low-and-slow; and possibly the most important step is to be sure to cut the beef against the grain.

http://cdn.epicski.com/3/36/1000x500px-LL-36ae9ce3_don%27s_barking_bear.jpg

[TinkTanker]

Tink, AmazingRibs has a new handy-dandy tool to help find grills; including his reviews.  There's also a "made in America" option, if that's a factor.  I'm not sure what he says about Webbers, but I know they've always been a solid (but expensive) brand with good warranties.

Finally pulled the trigger on this one: http://amazingribs.com/bbq_equipment_reviews_ratings/grill/weber-one-touch-gold-225-charcoal-grill

I love the convenience of gas, but charcoal cannot be beat for searing and flavor, IMHO. Plus you can smoke a couple racks of ribs, so there's that.

Ann is down at her sister's for the day, so it looks like tomorrow I'll break it in.

[Eric]

Tink, AmazingRibs has a new handy-dandy tool to help find grills; including his reviews.  There's also a "made in America" option, if that's a factor.  I'm not sure what he says about Webbers, but I know they've always been a solid (but expensive) brand with good warranties.

Finally pulled the trigger on this one: http://amazingribs.com/bbq_equipment_reviews_ratings/grill/weber-one-touch-gold-225-charcoal-grill

I love the convenience of gas, but charcoal cannot be beat for searing and flavor, IMHO. Plus you can smoke a couple racks of ribs, so there's that.

Ann is down at her sister's for the day, so it looks like tomorrow I'll break it in.

Awesome! I'm a fan of charcoal too; I've just gotten lay about it in the last few years. Still use lump charcoal for the old WSM smoker, though.
Had I known a couple years ago there were options for your grill like the Smokenator or even to turn it into a wood-fired pizza oven, I'd probably have gone that way myself. 

What do you start yours with?  I'm a big fan of chimney starters, though I understand Weber's starter cubes work very well.  I haven't used charcoal lighter fluid in years.

[TinkTanker]

I intend to go with a chimney starter. And I'll probably get the Smokenator in a few weeks. The pizza doohickey looks good, but I don't know if I can explain to Ann just how necessary it is. Maybe if I just don't mention the price tag...