Saw a 22” portable blackstone tailgating yesterday. I’m now a jv member of team blackstone. It’ll be here Friday.
it’s a solid little setup i attached to a small foldable table that’s 24” but has another fold out to make it 36” perfect for tailgating or camping
I bought a vertical roaster while waiting on my delivery of the KJ not knowing anything. Trying it out today.
The house I bought has this built into a wall in the backyard. Is this something I can salvage and use to smoke meats? If so, how? Help
Those are gas briquettes at the top and now that I zoom in what appears to be gas tubing at the base?
If it is a gas burning grill might at least get a plumber out to give you an opinion on getting it back up to operational condition. I’d be more worried about the condition of the gas lines than the functionality of the grill itself
That looks like it could be fun Stone Cold Steve Austin Does the bottom vent open for like ash clean out or anything? I would want to burn wood or charcoal in it and use the gas as an ignitor or something Maybe after getting a plumber to check it out, get you a welder to look into making grates and maybe an ash catch at the bottom somehow
dblplay1212 how is that kick ash basket working out for you. I think I’ve reach the point where I’m tired of cleaning out my egg even if it takes less that a minute or so with the shop vac.
I wouldn't think the grates would be too expensive Depending on those gas burner locations and if you can already open that bottom vent for ash clean out, you may not need any thing but grates Getting someone to look at it shouldnt cost anything You could take some pictures and dimensions to a local welding shop too
Man it's so worth the money. I feel like my pit burns cleaner bc I'm able to shake all of the ash out prior to firing up and then emptying it takes 30 seconds now. Big fan.
Grilled pork chops & roasted broccolini with mushrooms & carrots. Wife was getting ready throw a frozen apple pie in the oven and I said why not put it on the Primo.
Having some family over today, so trying my hand at smoking some wings. Will likely screw it up, but will have pizzas on standby when that happens.
What cooking apparatus do you have at your disposal? What's the plan? We are here to help you through this
Set them in the fridge, naked, to dry out for a couple hours. I put oil and rub on them and let them sit a little longer. Doesn’t take long to smoke them. I then cook them over hot coals to get a crispier skin. Smoked wings are my favorite.
kamado Joe. Dried the wings out this morning, tossed them in some baking powder and salt, stuck them in the fridge for a couple hours. Seasoned some more after a while with a meat church dry rub and stuck them back in the fridge. just lit the smoker. Gonna toss some pecan wood in there. Gonna smoke at 250 for 30 minutes, then crank it up to 425 or so for 40 minutes, turning once after 20 minutes. will keep some with the dry rub, but some Franks on some and some bbq sauce on the rest, toss them back on to set the sauce, then watch my family die of salmonella this was Brewtus suggestion in the buckeye thread after searched TMB for smoking wings.
Got some beef short ribs on the smoker. Just put them in a braise with beef stock, red wine, tomato paste, celery, onion, carrot, garlic, and rosemary.
Curious how these turned out. Will the 425 temp crisp up the skin. Dislike rubbery skin on smoked wings.