Anybody live in an apartment with their smoker? I’m about to move into an apartment for about the next year until I buy a house and I’m not sure if I can bring the akorn with me. There was nothing in the lease about grills/smokers, but I don’t know if I should just say screw it and bring it or ask them and have them say no. There are sprinklers on the patios, so by NFPA it would meet code, but I don’t want to move it in and have them tell me to get rid of it.
This. Last time I lived in an complex, it was a definite fuck no. The complex leased garage spaces, so I just used mine right outside of the garage and plugged in the smoker right next to the motor. Got all that sweet sweet free electricity #lifehack
How do y'all do smoked Chuck? Thinking about just a salt and pepper rub with pecan wood for the smoke
Trying this for the first time Saturday, is it a bad idea to do the smoke one day in advance (Friday night) then finish with braise in oven the following morning?
Yeah I think just being able to check your temps from your phone. And I guess being able to set an alarm on your phone when your internal temp hits a certain degree, which would be great for overnight smokes. The DigiQ works fine for me though
Go ahead and finish it a day ahead, the ln just reheat in the oven PSB is sometimes better reheated, as the flavors all soak together even more
As bigred77 said, just do the whole thing the day ahead. That's how I always do it now unless I don't have time to do it in advance. I've found it turns out even better the second day
I've lived in 2 with patios and both permitted gas. They even had community ones with gas. No charcoal because they were afraid some idiot would put hot coals down the garbage chute.
Going to put a deep dish pizza on the egg tonight. How should I set up my grate? Regular height? Elevated? Pizza stone? Direct or indirect?
I've never done that in the grill, but I'd guess indirect at around 400-425 so it'll cook through. Then you can crisp the bottom up briefly on direct afterwards.
After further research, the Big Green egg forum consensus is raised indirect. Lots of complains that direct overcooked the bottom. Going indirect and raised loves the bottom away from the fire and the heat off the doam cooks the top. That's what they say anyway so I'm going to do it.
Did one raised indirect today and came out fine. I was probably around 500 or so. My one buddy swears by hotter than fuck but he’s made a shit load of pizza in experimenting.
Got some heb sauces The ones you see are mango Habanero and garlic parmesan Not seen were a bbq sauce and a teriyaki heb sauce that I pulled a few minutes before