it is. Just wondering what it was I’d never heard the term. I probably won’t spend too much time itt because like I said I “grill” more than “bbq”. I make things like chicken thighs but not much more on the bbq side. I had a smaller Q1200 for about five years this new one is a lot bigger but still small since my balcony isn’t huge. I wanted the 3200 but my balcony isn’t big enough.
Daniel Ocean Not sure how much space you have on your patio, but these are inexpensive and very simple to use: Masterbuilt MB20070210 Analog Electric Smoker with 3 Smoking Racks, 30 inch, Black You can probably even find one previously owned if you watch Facebook Marketplace or Craigslist.
Brother, user devine has been cooking bbq on a $100 weber charcoal kettle and making decent Q, and he is literally considered to be a mentally handicap citizen Don't sell yourself short
Start with looking at Oklahoma Joe's (pretty sure academy has them) though they arnt as thick and quality as they used to be Then go up from there, look at lyfetime pits or similar You're in Houston, right? You could also look at klose and gator pits, if you want to be a real pitmaster
We welcome grilled foods itt as well, and while this opinion isn't universal, just don't come one here with sous vide and grill marks
i’m learning on the fly it’s taking longer than i’d like (my fault) but when i do get time to work on it, i love it it’s been sorta therapeutic i’ll get an updated picture on monday when i get back to it
I'm thinking this spring I'm going to get either an inexpensive offset or pellet. I am probably going to go pellet because I already have a large bge and the ability to set it and forget it is appealing. Other than surface space there isn't as much that differentiates a standard offset from an egg.
I literally built the war wagon after buying my first ever welder and having had a couple of high school shop classes where I never tried welding 5 years earlier Luckily I had access to a big shop where I could play and practice until it worked
I understand the argument that sous vide/sear is somehow cheating. I don’t agree with it, but I understand it.
Just don't ruin meat obsessing over chris cross marks and aesthetic. A char crust is more important than X's and neither is worth overcooking a good piece of meat.
For the record, sous vide is a fine way to cook. I just don't think it belongs here just like crock pot doesn't belong here.
Hey guys, lets fucking invade a different thread even though we have our own thread, just because we have an inferiority complex over here
Man, the first thing to slip my mind when I've got that good feeling is the garlic bread. I usually stay pretty focused on the protein but that bread under the broiler gets away from me in hurry when I'm buzzed.
And then when you are careful with bread it feels like you are staring at it for an hour waiting for it. Like staring at water waiting for it to boil.
I once saw my best friend’s mother-in-law send back a burger he cooked for her because it didn’t have good enough grill marks on it. He handled the situation (publicly) infinitely better than I would have, but I guess he’s used to that sort of bullshit by this point.
Much like sex, it feels better when you enter a box uninsulated. LOL j/k I don’t know anything about sex.
made a trip to Home Depot and got six landscaping bricks that I wrapped in grill foil and put in the bottom of the OK Joe smoker barrel. got my chuck roasts and approximately one metric (not imperial) fuckload of wings for those who didn't pay attention in class, a fuckload is less than a fuckton (or fucktonne)