I think either of those are solid. I went with the Camp Chef due to the ease of clean out and the option for a sidekick. I think if it were me; I would see if I could get one with their second generation wifi controller. Camp chef has fantastic customer service as well.
When you say either, are you saying the camp chef and the pit boss, or camp chef and Green mountain? noted Not trying to focus just on smoking, if my understanding of that recommendation is correct
My bad I only saw two of the links. The Camp Chef and Green Mountain. Pit Boss isn’t shabby either. I don’t know much about the Z Grills other than what’s been posted.
That GMG is the little bitty one, like for RV campers. It's almost big enough to fit a small brisket on it.
my camp chef is awesome, just smoked a pork shoulder today and can open the firebox to grill burgers tomorrow. can't recommend high enough except i've only had it for a few months.
Yea, if you're looking for the camp chef 24 price range, there are many more options I have the GMG Daniel boone (i think its called the Ledge now) and love it
Just wanted to say this post is sponsored by Thermoworks and their new Probe Spools (not really) However, I did get tired of my probes dangling off the side of my grill or getting tangled up when I tried to store them in a drawer. Bought some of the new Thermoworks probe spools and at $7 a pop, they aren’t too expensive. They work pretty well and with a magnet you can attach them in the garage somewhere. 9 out of 10. Highly recommend.
So not sure it fully applies but there are many posts about it in the past. Got an Ooni, made my dough this morning. First run tonight. Opted for the wood fire to start because I like fire. If it’s a pain in the ass I’ll get the gas insert. Will report back.
Alright, so as some of you may know, it’s quite the process. Felt like the first time I made a brisket. A breakdown. Dough, I hate baking. Came out good, but it’s not easy to manipulate. Have to work on creating a better shape. Fire. Everything I read said don’t use it on a windy day. Naturally, we had sustained 15-20 mph winds. So eventually got it cooking with the assistance of my leaf blower. My stone read 550, I know hotter can be better but by this point I was a few brews deep and had two pies on the peel. Homework here is getting some hunks of hard wood to spike the temp pre cook. Cook was awesome, takes about a minute, I didn’t time it but you can clearly see when the cheese is good. Two things learned here, need a turning peel to keep the back from getting blackened. Second, ordered a stand, which isn’t here so I was working off a step on my patio. When I pulled the second pie off, as I was closing the door the pizza became uneven and some cheese slid off. Did not matter in the end, just cosmetic. Last but not least, we went to an Italian market and bought the cuntiest of cheese and sauce. Eventually I’ll make my own sauce, but the point is the taste was 10/10. We made what we’re supposed to be 12” pies and could have easily eaten 4 between my wife and I. Again still a good learning experience with considerations on volume for larger cooks. In summary, fire was fun and pizza was delicious which far exceeded my expectations. Well worth the investment and time. Promote above peers, highly recommend the purchase or some other means to make pizza. My goal is to present the thread some pictures that don’t look like Truman made a pie. Spoiler: They had a great personality
Here’s the angle I was referencing. So I was laying on my side, half lit. Probably not the smartest around boiling cheese but we had a good time.
the haul for today. If the whole meat church thing has been a bit y’all got me hook line sinker. Gonna do some ribs tonight and got a butt to smoke starting in the am tomorrow
It might have been a meme at first? but their rubs actually are delicious. my wife and I almost always use Holy Voodoo.
Read online that the meat church rubs actually are more effective when you wear a Viking hat so I got this. I was skeptical at first but it does work.
Made some pork belly burnt ends last night. Turned out fantastic. Anyone have any other recipes they like for pork belly? Not really sure what to do with the rest of it except more burnt ends or bacon.
nothing besides bacon and burnt ends but what i like to do with the burnt ends the next morning is crisp em up, make some home fries, add queso and top with a couple over medium eggs this was without queso but still excellent