Grilling/Smoking Options

MJMGator · Jun 2, 2020

flg8rfan said:
I’m a little surprised no one brought up griddles. I was shopping for a new grill years ago and got a blackstone griddle instead. I honestly don’t miss having a grill. Cleanup is easy and you can cook so much more on it. Fajitas, full breakfasts, I can sear steaks and chops on it, and smash burgers are easy do do. And I can cook 5 lbs of bacon at one time ;-). Both of my neighbors replaced their grills with griddles after seeing mine in action.

This is my new one, I wanted one with the drain in the rear (the older models were a bit messy). I had no problems finding a home for my old one, it worked fine, just wanted something new.

Of course once I build my cook shack I’ll probably get a BGE just to have that option, but I’ll still probably use the griddle most.

Bought one a few months ago. We love it!

Zambo · Jun 2, 2020

You can get a griddle top for the Traeger or any other grill. This one is ribbed on one side (for her pleasure!) for letting the grease run off when cooking bacon or whatever, and smooth on the other side for pancakes, eggs, etc.

G8trwood · Jun 2, 2020

The griddle looks pretty cool. When I do burgers, I put the cast iron on the webber as I like the seared salt crust

crosscreekcooter · Jun 3, 2020

Zambo said:
Made these on the Traeger last weekend. Google 3 2 1 Traeger ribs for the recipe. 6 hours total. Had this grill for at least 5 years now, maybe longer and still running strong. These were freaking delicious.

Admit it, thats not your finger.

NVGator · Jun 3, 2020

crosscreekcooter said:
Admit it, thats not your finger.

Nor is that thy finger.

Zambo · Jun 3, 2020

crosscreekcooter said:
Admit it, thats not your finger.

It is my finger, but I rarely know where its been.

G8trwood · Jun 4, 2020

Any opinions on infrared sear burners for grills.

Gatordiddy · Jun 4, 2020

Zambo said:
It is my finger, but I rarely know where its been.

bradgator2 · Jun 6, 2020

9lb Durac Shoulder just went on

bradgator2 · Jun 6, 2020

Only the 2nd peak at 9 hours in. Haven’t touched it. 225ish the whole time

alcoholica · Jun 6, 2020

I've always liked the Bradley smokers, mainly because they are easy, consistent, and produce a good smoked product for pretty cheap.

HOWEVER, here is a great BBQ website from a UF dropout, with all kinds of recipes and product reviews.

Reviews and Ratings Of Grills, Smokers, Barbecue Pits, Accessories, Books, Tools & Toys

Gator By Marriage · Jun 8, 2020

bradgator2 said:
Only the 2nd peak at 9 hours in. Haven’t touched it. 225ish the whole time

A sure sign of a true man. Grilling in the rain.

bradgator2 · Jun 8, 2020

Gator By Marriage said:
A sure sign of a true man. Grilling in the rain.

It rained 7 freaking inches during that. The Egg was not happy, but kept on chugging away and maintained 225. I had bottom vent opened all the way (which I only do when I need to hit 700 degrees) and the top vent opened way more than normal. Final smoke time 11 hours on a 9lb bone-in shoulder. Very, very little of the near 1inch fat cap was left... maybe 1/8th of an inch remained.

I can say, without a hint of arrogance, it was the best pulled pork I have ever eaten. We invited some neighbors over and they couldnt believe how good it was. Truly melt in your mouth.

Gator By Marriage · Jun 8, 2020

bradgator2 said:
It rained 7 freaking inches during that. The Egg was not happy, but kept on chugging away and maintained 225. I had bottom vent opened all the way (which I only do when I need to hit 700 degrees) and the top vent opened way more than normal. Final smoke time 11 hours on a 9lb bone-in shoulder. Very, very little of the near 1inch fat cap was left... maybe 1/8th of an inch remained.

I can say, without a hint of arrogance, it was the best pulled pork I have ever eaten. We invited some neighbors over and they couldnt believe how good it was. Truly melt in your mouth.

Sounds awesome. I drove from Atlanta to my in-laws in Pasco on Saturday to pick up Mrs G. and then drove back yesterday. The amount of rain I encountered through Central and Northern Florida was crazy.

Windy City Gator · Jun 17, 2020

Gator By Marriage said:
A sure sign of a true man. Grilling in the rain.

or the snow in my case in the winters....

Windy City Gator · Jun 17, 2020

bradgator2 said:
It rained 7 freaking inches during that. The Egg was not happy, but kept on chugging away and maintained 225. I had bottom vent opened all the way (which I only do when I need to hit 700 degrees) and the top vent opened way more than normal. Final smoke time 11 hours on a 9lb bone-in shoulder. Very, very little of the near 1inch fat cap was left... maybe 1/8th of an inch remained.

I can say, without a hint of arrogance, it was the best pulled pork I have ever eaten. We invited some neighbors over and they couldnt believe how good it was. Truly melt in your mouth.

Do you brine your pork? I have used a brine of salt, spices olive oil and brown sugar over night. About 6-7 hours in, I wrap it in foil with apple cider vinegar and smoke it another 4-5 hours.

bradgator2 · Jun 17, 2020

Windy City Gator said:
Do you brine your pork? I have used a brine of salt, spices olive oil and brown sugar over night. About 6-7 hours in, I wrap it in foil with apple cider vinegar and smoke it another 4-5 hours.

I have tried all the tricks of the trade, including those things. My conclusion is you dont need any of it if you buy the right quality piece of meat.

For this shoulder, all I did was spread a little basic pork rub on it. I like Stubb's rubs. You need something to help it stick, so I use a little bit of yellow mustard. That's it. There is no marinating, no injecting, no ciders, no brines, no foil.

Fat cap on the top, 11 hours at 225 with apple wood. Only opened the lid twice to take a picture.

Briskets are the same. I've tried all the tricks and you dont need them. Thick layer of 50/50 kosher salt and coarsely ground fresh black pepper. 225 for an hour per pound.

And I have finally come to the same conclusion with pork ribs.

I am only buying my shoulders and briskets from this place. It's the same place the ultra famous Aaron Franklin buys his meat from:
Creekstone Farms

flg8rfan · Jun 17, 2020

I cheat (a lot) and use a Masterbuilt electric smoker.

Slather in mustard and throw your rub on, let sit a day or so (in the fridge). I use Butt Rub, can be found at Publix and Sams.

Throw it in the smoker @ 225 and add Apple wood chips to it for the first hour or so and then just wait until it hits an internal temp of 200-205. When using the bone in ones that come 2 to a package, it’s usually 20-24 hours until it’s ready. I try to avoid wrapping in foil, just let it ride through the stall.

Pull it, wrap it in foil, throw it in a cooler with a towel over it for an hour or two (or until ready to eat, I’ve pulled butts out of the cooler that were still steaming 4 hours after I put them in)

bradgator2 · Jun 17, 2020

flg8rfan said:
I cheat (a lot) and use a Masterbuilt electric smoker.

Slather in mustard and throw your rub on, let sit a day or so (in the fridge). I use Butt Rub, can be found at Publix and Sams.

Throw it in the smoker @ 225 and add Apple wood chips to it for the first hour or so and then just wait until it hits an internal temp of 200-205. When using the bone in ones that come 2 to a package, it’s usually 20-24 hours until it’s ready. I try to avoid wrapping in foil, just let it ride through the stall.

Pull it, wrap it in foil, throw it in a cooler with a towel over it for an hour or two (or until ready to eat, I’ve pulled butts out of the cooler that were still steaming 4 hours after I put them in)

It's not cheating. Work smarter, not harder. I use my Bradley electric for long smokes like that.

I have found that wrapping it and keeping in a cooler doesnt do anything. Certainly doesnt hurt anything. I just cant detect a difference between digging right in vs doing that. I have certainly done that technique when I needed to bring it somewhere. I have found that butcher paper will preserve your bark much better than that foil.

Windy City Gator · Jun 17, 2020

flg8rfan said:
I cheat (a lot) and use a Masterbuilt electric smoker.

Slather in mustard and throw your rub on, let sit a day or so (in the fridge). I use Butt Rub, can be found at Publix and Sams.

Throw it in the smoker @ 225 and add Apple wood chips to it for the first hour or so and then just wait until it hits an internal temp of 200-205. When using the bone in ones that come 2 to a package, it’s usually 20-24 hours until it’s ready. I try to avoid wrapping in foil, just let it ride through the stall.

Pull it, wrap it in foil, throw it in a cooler with a towel over it for an hour or two (or until ready to eat, I’ve pulled butts out of the cooler that were still steaming 4 hours after I put them in)

I also have a masterbuilt electric and when it is 20 degrees out, it takes about an hour to get to 225. LOL

Grilling/Smoking Options

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