***BBQ Redux Redux thread - All outdoor cooking except whole hog***

Maybe try and sort out your lotion/ body wash issue before adding any other variables there, big guy. Bath time @chez One Two fixin to be lit.

 

So I need to make a decision on this in the next 24 hours. I'm doing a built-in table with two kamados and a flat top, but I need to choose which flat top I'm using in the filing for the work permit.

Any opinions on this? Is Blackstone the way to go? The seem pretty cheap, is that indicative of quality?

 

Personally, if I were doing a built in and spending that kind of money I'd go with a higher end 300 series stainless flattop, not a Blackstone.

 

got a link for me by any chance?

 

Nothing specific, but almost any of the outdoor brands are good.

on the relatively cheaper side, Blaze and Coyote have some decent options and do lifetime warranty (on manufacturing defects)

if you want to go higher end you could go Le Griddle, heard good things about them and the price isn't insane compared to others.

if price is no object, Lynx, Twin Eagles or Alfresco are probably what you're looking at.

If you aren't already, check out BBQGuys.com's offerings for built-ins

 

double RL knows all in this space

 

I think double RL might be having phone issues based off his company’s website message this morning. bigred77 is another good resource as well

 

I've installed this unit several times. Everyone seems to really love it. It's stainless instead of cast iron, so the care and cleaning is pretty different. This is like what they use in hibachi restaurants.
https://www.bbqguys.com/blaze/premi...1krTDL-Zeyn6P3sq8O3vId2VYq5D70GEaAsswEALw_wcB

 

100k for all that sounds about right. Just make sure the company is well known and has a good reputation. You can have them send you a COI with you listed as the payee. Also, look up their license. I'm required to have a builder's license and it's available to the public through the state website. I would assume most states have the same requirements.

 

Now that I'm looking at it, the reviews look pretty poor. Is that something I should be concerned about?

 

It seems like those reviews about the knobs are several years old. We've installed a lot of Blaze products and I've never run into any of that. One bad review said they couldn't get theirs over 250 degrees. That's a gas issue and not the griddle. I texted a client that has that exact model for a year now and he still loves it. He said it is harder to clean, but he went to the hibachi restaurant and the cook there told him how to keep it clean. I don't have a connection to Blaze. It's just a model we have had great success with over the years. I'm sure other brands are good too.

 

Assuming that's a relatively new restaurant trying to get a foothold based on the price point. Looks good.

 

This looks nifty, may pick one up.

https://bbqdripez.com/products/rest...Uzp4v-xKAK-9EQvuS9hlhEZw6KYltuxgaAvDoEALw_wcB

 

Looks like an expensive towel to me

 

I would think it hold heat better than a regular towel.

 

Recycled windshield shades to me.

 

It's not what they're focused on but I launched that specific brand of butcher paper back in 2018-2019. Sells really well

 

I usually just pre heat my cooler so this may help.

 

2x 12lb prime packers on. Will be adding pozole ingredients and pork belly later.

 

Also, what happened to picture posting? Sometimes I can, sometimes I can’t embed a pic.

 

It's been doing that to me for a while
I blame Taques and his lack of use of his smoker

 

This is why I haven’t posted all the bbq trophies/awards I’ve won in the past 6 months. Or the actual bbq.

That’s it. It’s the pictures fault.

 

same, same

 

Pozole time

 

The mods have quiet quit but keep cashing a paycheck

 

Successfully made the 2 worst briskets of my life so here is a pic of the pork belly instead.

 

The pozole will always save the day.

 

Tell us more about these briskets a.tramp

 

They were bad and I feel bad. Undercooked.

 

Seems cool
If it's well made and lasts, it would be cool to have.
For $30, I have to wonder though

 

Who moved the timeline up?

 

I’m moving to a place where I have finally enough outdoor space and want to get into smoking. I have a grill now that’s a standard propane Weber Could keep it and get a standalone smoker. Or I could give it to a family member and get a new grill/smoker.

I see there are multiple options listed on the first page but not sure how dated that info is. Any tips for a newbie would be much appreciated. I’m sure I’ll be in here a bunch once I pull the trigger on something and take the dive.

 

How much time are you looking to dedicate to this?

I went with a Kamado Joe basically in the same situation three years ago. Very happy with it still.

 

Want to dedicate some to this but not all of my time. I’ve never smoked anything before so I’m sure there will be trial and error I have to fight through

 

If I were starting from scratch today, I'd get a mid range pellet smoker. They are super super easy, just push a button and set a temp. It's an oven with smoke. Frees you up to just learn different meats and rubs and mess around on that end. If you get into it and enjoy it, maybe you move to something later that burns lump or wood and then learn that end of it. I'd just keep it super easy to start.

If you're certain you're going to get into it, I'm a fan of ceramic cookers. I love my Egg, others like other brands. I like being able to cook anything from 200 degrees to 800 degrees, but like I said earlier, I'd start with a simple pellet smoker and figure it out from there.

 

Not really. If you care about the final product, there is a ton of info available about how to cook. Yes, you will get better with time but just a cursory review of info prior to going in to your first cook and you should be able to produce an enjoyable product to eat. The more you cook, the more you will chase a perfect (to your standard) product. We do this to eat, to pass time, to get nods of approval from the people we feed. It's fun. Enjoy the ride.

 

I’d say ceramic with a fan for long smokes >>> pellet grill as far as flavor. Pellets don’t get enough smoke and they’re essentially convection ovens so it’s much easier to dry stuff out if you’re cooking it for a long time. I have an Egg XL and a Recteq 700. I pretty much only do pork butts and sometimes ribs on the recteq. Everything else gets the egg

 

Agree with ceramic having more smoke and I've been being made fun of for using a fan for more than a decade. The pellet is just so damn easy to use though, I think I'd go that way to begin with. I could always level up later if I wanted to. Pellet smokers are super popular for a reason, they allow you yo Q with minimal time and effort.

 

I did. Needed the smoker space for pork belly and chicken and did not want to start another smoker up. My plan to salvage them is to sous vide at 200° for 24 hours when I reheat them. I portioned each brisket into 4 sections to freeze. They were never meant to be eaten yesterday.

 

First time using my smoker since I melted every gasket searing prime rib on Xmas.

 

Sams today had select packers for $3.94 a lb
Had prime for $3.98

Had to grab a couple

 

Have 2, love em

 

Don't be a fool, wrap your tool

Spoiler

pulled out a knife sharpener and looked upfield before completing the catch. Shut the drawer.