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COMMUNITY DA ABW GRILL MASTERS LOUNGE

AP21 said:
was also wondering about this

well, really gas vs charcoal

the gas is easier to clean and i thought i remember reading that the gas taste that used to exist is no longer a thing

anyone care to discuss?
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Gas grills will never be able to fuck with charcoal grills. Even without a gas taste the flavor that added from charcoal can't be replicated.

Last year I just bought a big ass trailer grill hook that shit to the trailer hitch and can pull up anywhere and just start grillin. It's similar to this
51JDUBbHxNL.jpg
 
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@1/2 nice brisket!

I'm going to do one in a few weeks. What kind of wood did you use? I got some hickory and mesquite logs. Haven't decided which I'm going to use yet.
 
  • Goat
Reactions: 1/2
DMorgan said:
@1/2 nice brisket!

I'm going to do one in a few weeks. What kind of wood did you use? I got some hickory and mesquite logs. Haven't decided which I'm going to use yet.
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appreciate it....im definitely still learning.....you see I f'd up and cut that fat channel out of the top, I know better now

anyway, either one is good but i dont have a lot of experience with mesquite....i hear a lot about oak and pecan too....basically any strong flavored hardwood will do
 
I use it all

depends on what kind of meat

for pork I use Hickory and/or Applewood

chicken I use Pecan or Apple

I rarely use mesquite just because the taste is a bit bitter...you gotta be careful with that one
 
1/2 said:
appreciate it....im definitely still learning.....you see I f'd up and cut that fat channel out of the top, I know better now

anyway, either one is good but i dont have a lot of experience with mesquite....i hear a lot about oak and pecan too....basically any strong flavored hardwood will do
Click to expand...

I'm leaning towards the hickory. I like the flavor it gives better than the mesquite. Home Depot and Lowes don't sell Oak or pecan logs. If they did I would buy those as well.

I love smoking salmon filets. Try it out if you haven't already.

Mainly grilled it but added a little smoke to a whole rack lamb a month or so ago.
 
BDP™️ said:
what kind of rubs yall using?
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still learning with that too

from what i've gathered......salt and pepper only on beef....thats for brisket, short ribs, anything....heavy salt and pepper thats it

my pork is what I get a little more layered on (ribs and pork butt)......my rub is mostly brown sugar, then salt, pepper, paprika, chili powder, onion powder, garlic powder

I let my smoke work on that and build the bark....then when I take it off and wrap it i lay out a bunch of butter, brown sugar, balsamic glaze, and a little sauce if im doing ribs

i got a tip for chicken i'll get to in a minute lol
 
1/2 said:
still learning with that too

from what i've gathered......salt and pepper only on beef....thats for brisket, short ribs, anything....heavy salt and pepper thats it

my pork is what I get a little more layered on (ribs and pork butt)......my rub is mostly brown sugar, then salt, pepper, paprika, chili powder, onion powder, garlic powder

I let my smoke work on that and build the bark....then when I take it off and wrap it i lay out a bunch of butter, brown sugar, balsamic glaze, and a little sauce if im doing ribs

i got a tip for chicken i'll get to in a minute lol
Click to expand...

soak your ribs in apple cider vinegar for 2-3 hrs

thank me later
 
BDP™️ said:
I use it all

depends on what kind of meat

for pork I use Hickory and/or Applewood

chicken I use Pecan or Apple

I rarely use mesquite just because the taste is a bit bitter...you gotta be careful with that one
Click to expand...

yeah...apple or cherry is a must for my pork....and i mix it with hickory

i found that straight hickory is good af on chicken if you dont over do it

also ya'll gotta know to wait until you have "clean smoke" or "blue smoke" to put your meat on

DMorgan said:
I'm leaning towards the hickory. I like the flavor it gives better than the mesquite. Home Depot and Lowes don't sell Oak or pecan logs. If they did I would buy those as well.

I love smoking salmon filets. Try it out if you haven't already.

Mainly grilled it but added a little smoke to a whole rack lamb a month or so ago.
Click to expand...

only done salmon once....it was ok, but not quite how it comes out when we bake it, so i'll have to get used to it....I didnt have planks either...smoked it on a grate for a roaster pan
 
1/2 said:
yeah...apple or cherry is a must for my pork....and i mix it with hickory

i found that straight hickory is good af on chicken if you dont over do it

also ya'll gotta know to wait until you have "clean smoke" or "blue smoke" to put your meat on



only done salmon once....it was ok, but not quite how it comes out when we bake it, so i'll have to get used to it....I didnt have planks either...smoked it on a grate for a roaster pan
Click to expand...

I didn't use planks either. Just put in on the smoker grates and let it smoke.
 
  • Ether
Reactions: 1/2
uploaded this shit right quick.....idk if ya'll are familiar with oklahoma joe's smokers but they're not top of the line at all

it had lots of gaps and spots where heat and smoke was escaping so I modded it up......if ya'll can see on my raggedy video, I put a gasket seal around the whole cook chamber lid, and used high temp atv adhesive to seal off the cracks around the firebox



also, invest in a digital temp gauge as well as the hand held quick probes

shit means everything
 
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