What kind of grill do you use?

Jun 30, 2005
10,875
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outsiddah Boston

Haeder

South Dakota
Mar 30, 2005
6,024
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Ok. Because smokers get seasoned. You want to leave all that grime in there. 2 great smoking resources www.tvwbb.com and this book https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200

It's from the owner of Franklin Bbq in Austin Texas. People wait 4-6 hrs for his food
My friend went on a fishing trip to Canada and when he returned his smoker was spotless inside and out because his wife wanted to surprise him on his birthday. He was definitely surprised. Not happy at all. But very surprised.
 
Sep 16, 2005
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dirty jersey
Spiderwebs in the venturi openings. They will set a gas grill aflame pretty quick. Whenever I use my gas grill I check that shit. Luckily I am a real man and use charcoal and wood most of the time.
 
Jun 30, 2005
10,875
2,062
681
outsiddah Boston

lemon

New Wackbag
Jun 12, 2017
1
0
1
oh..... i use charcoal grill and barbecue tool set several years .. i dont like gas . it dont have any feeling when bbq (maybe that is my personal feel )
 
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Haeder

South Dakota
Mar 30, 2005
6,024
4,135
608
oh..... i use charcoal grill and barbecue tool set several years .. i dont like gas . it dont have any feeling when bbq (maybe that is my personal feel )
You fucking spamming cocksucker. I hope you find yourself in a walk in bbq. Oh....welcome to Wackbag.
 

Sinn Fein

Infidel and White Interloper
Wackbag Staff
Aug 29, 2002
31,793
2,352
898
Florida's Nature Coast
I just pulled the trigger on a Kamado grill. Woot had a deal for $479. Cheapest price I could find anywhere for the same model was QVC for $599.

Current grill is a Weber Genesis that's from like 2007. It's rotting pretty bad at the bottom. Plus, I think I could do more cool stuff with one of these.

Sent from my SM-G935V using Tapatalk
 

THE FEZ MAN

as a matter of fact i dont have 5$
Aug 23, 2002
43,355
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848
I just pulled the trigger on a Kamado grill. Woot had a deal for $479. Cheapest price I could find anywhere for the same model was QVC for $599.

Current grill is a Weber Genesis that's from like 2007. It's rotting pretty bad at the bottom. Plus, I think I could do more cool stuff with one of these.

Sent from my SM-G935V using Tapatalk
Good luck with it, I always had trouble with my moms “green egg”
 

Sinn Fein

Infidel and White Interloper
Wackbag Staff
Aug 29, 2002
31,793
2,352
898
Florida's Nature Coast
Good luck with it, I always had trouble with my moms “green egg”
I want to smoke a turkey for Thanksgiving. I figure I'll try and do a couple chickens this week as a test run to make sure I can do it without ruining Thanksgiving dinner.

Sent from my SM-G935V using Tapatalk
 

Shootr

OOHHH, GNARLY!!!
Donator
Dec 9, 2005
4,105
2,030
613
Arizona
I want to smoke a turkey for Thanksgiving. I figure I'll try and do a couple chickens this week as a test run to make sure I can do it without ruining Thanksgiving dinner.

Sent from my SM-G935V using Tapatalk
Not that I'm an expert, but from my first try last week...

*Stay around 13 pounds - much bigger is tough to smoke without risking it taking too long and causing health issues.
*Plan on 7 hours +/- at 250 degrees
*Get a bluetooth temp probe to better monitor the grill temp and the bird - This one kicks butt.
*On my bird the white and dark hit 165degrees at the same time. Next time I'll foil the breasts at 145-150 to help the dark get to 180 before the white hits 165. I'm still researching that to see what others do.

Otherwise it came out fantastic - enough that I committed to doing the bird for our gathering.
 

Sinn Fein

Infidel and White Interloper
Wackbag Staff
Aug 29, 2002
31,793
2,352
898
Florida's Nature Coast
Not that I'm an expert, but from my first try last week...

*Stay around 13 pounds - much bigger is tough to smoke without risking it taking too long and causing health issues.
*Plan on 7 hours +/- at 250 degrees
*Get a bluetooth temp probe to better monitor the grill temp and the bird - This one kicks butt.
*On my bird the white and dark hit 165degrees at the same time. Next time I'll foil the breasts at 145-150 to help the dark get to 180 before the white hits 165. I'm still researching that to see what others do.

Otherwise it came out fantastic - enough that I committed to doing the bird for our gathering.
Health issues?
 

Shootr

OOHHH, GNARLY!!!
Donator
Dec 9, 2005
4,105
2,030
613
Arizona
I've read that bigger birds cooked at low temps spend too much time in a bacteria-friendly temp zone before finishing. I wouldn't think it would matter if the entire bird reached 165, but just throwing it out there.