Clean or trash?

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Smoked a pork butt yesterday. Used a different method. 3 hours @ 250 3 hours @ 300 And hour and a half at 350. Smoke first 5 hours then none. Best one ever. 10 lbs.

My friend has that Blackstone....it's nice. I want one, but damnit, I might get my ass kicked if I put another grill on the deck.

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the thing i'm workin on is oil/butter control. so that everything isn't a greasy mess. its nonstick so a ton isn't necessary. I ordered baking racks to allow stuff to rest but stay warm and hopefully drip down a bit when done cooking.

Avocado oil has a really high smoke point.

we use mostly avacado oil and ghee butter.

Yep, we love Avocado oil

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I mix it with grapeseed oil to stretch it out a bit.

Midge, I bought one at the beginning of the summer. My 20 yr old 22in finally crapped out. I’m glad I pulled the trigger and got the larger one. I’m pretty efficient at keeping the temp consistent and the increased grilling area allows you to cook other things while the brisket/shoulder/ribs cook. I bought the largest aluminum pan I could find for a water pan to control heat. I also use old street paving bricks as a barrier for the coals. They retain heat well so if I get distracted, the temp doesn’t fall too far.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

Good stuff, Reason.

I take it you have been happy with the 26-inch kettle's performance as a smoker?

What are you using to monitor the temperature inside the kettle?

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Yes, very pleased. I’ve only smoked ribs, so far. They’ve turned out great. Haven’t used it as much as I’d hoped, however. Life seems to get in the way. Three kids will do that.

So far, I’ve relied on the thermometer in the lid. I used to use an oven thermometer but I lost it and haven’t bought another yet. The lid therms are usually not very accurate, as I’m sure you already know.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

Trying to decide what to smoke Sunday. Have the whole day open for once.

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Elections have consequences.

Do a bacon-weave wrapped meatloaf.

Great presentation if you are having people over. Put a nice glaze over it.

I don't even like meatloaf and I enjoyed it.

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You know me like that.

I'm gonna do some spare ribs this weekend and pair it with my poblano-serrano ham-corn pudding. Great combination.

I guess I'll use my oven thermometer on the grill.

Looking forward to this. Maybe 7 or 8 years ago I used my 22-inch grill a lot to smoke ribs and pork shoulder. That worked quite well. I anticipate even better results with the 26-inch kettle.

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Haven't thought of that one before.

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Elections have consequences.

What sort of communist doesn't like meatloaf?!

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I think you will. If you were able to master the 22, you’ll have no problem with the 26.

I plan on smoking a shoulder Sunday. Im going to finally buy an oven thermometer.
That sounds like a great meal. Let us know how it turns out.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

Quiet you, Comrade.

I said I liked that one.

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You know me like that.

Pork shoulder going in the smoker tomorrow morning.

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Midge, I decided to smoke a couple of half chickens tonight. I bought an oven thermometer and placed it right below the lid thermometer. It’s reading 300’ and the lid is reading 400’. There’s only about three inches between the two. I’m going to go with the lid reading hot and rely on the oven thermometer.

I always put the chunks of wood on the hinged portion of the grate over the fire. They never start on fire but a couple of chunks will smolder for about two hours. Gives you good consistent smoke.

Let me know what readings you get. I’m sure the lid thermometers vary from grill to grill. Happy smoking.

Oh, and feel free to post your ham/pepper/corn pudding recipe. It sounds delicious.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

Co-signed.

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You know me like that.

secanted

We've got a full brisket in the freezer my wife has been nagging me about, I'm on vacation this week so I thought about working on it, but we're moving my daughter up to college Monday, and spending tomorrow and Sunday loading the truck/cars for the trip. My middle son, the grill master, will be back from his internship in DC next weekend, so I think I'll leave it for him. Should I take it out and thaw it now in the fridge, or leave it frozen?

Definitely thaw it first.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

I cannot be grateful enough for the bacon weave meatloaf suggestion. Holy hell was that good.

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Elections have consequences.

Plus a billion.

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Guy last work used to make "The Bacon Bomb"- cheese sticks wrapped in pork sausage wrapped in hamburger wrapped in weaved bacon.

Homer: While you live in my house you'll follow my rules. Now butter that bacon, boy!

Bart: But, Dad, my heart hurts!!

Homer: BACON UP THAT SAUSAGE!! Bacon it!!!

Ten hours on the grill and the Boston Butt came out great. Brined it in salt, molasses, and apple juice for 12 hrs. Outstanding. It’s been a few years since I smoked one on a Weber. The 26in is even easier than the 22in.

Glad I went for the extra 4in. My wife says she wished had many years ago. Sucks to be her.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

Sounds great.

I did two slabs of spare ribs on the 26-incher today. Took about 5 hours over lump charcoal and a combination of apple and hickory chunks. Used the Memphis Dust recipe from amazingribs.com for the rub. Also put an aluminum pan filled with hot water over the charcoal.

The ribs turned out fantastic--great bark, luscious interior, nice smoke ring. Pretty close to perfect.

The only problem was that I used Whole Foods charcoal, which runs hot. So I had to bring the kettle temperature down quite a bit at the start of the cook. Replenished the charcoal at about the 3.5 hour mark. Normally I use Royal Oak or Cowboy lump charcoal, but I didn't have time to get over to the hardware store this weekend to buy some. Both of those brands burn longer and maintain a more consistent temperature than the Whole Foods lump. I'll definitely stick to them in the future. Whole Foods charcoal sucks.

Oh, and Reason: I had pretty much the same experience with the Weber kettle thermometer as you did. I found that it ran about 100 degrees hotter than my oven thermometer.

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Cool. Glad it worked out.

Always a cool presentation also - along with great flavor.

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You know me like that.

Corn Pudding with Serrano Ham and Poblano Chiles

2 large poblano chiles
2 cups fresh corn kernels (from 2 large ears)
2 large eggs
1 stick butter, melted, slightly cooled
1 teaspoon salt
Large pinch of baking powder
1 cup sour cream
1/2 cup instant corn masa mix
4 ounces 1/4-inch-thick slices Serrano ham, cut into 1/4-inch cubes (about 1 cup)
1 cup coarsely grated Manchego cheese (about 4 1/2 ounces)

Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes.
Peel and seed chiles, then cut lengthwise into 1/4-inch-wide strips.

Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish.

Combine 1 1/2 cups corn,
eggs, and next 3 ingredients in blender. Blend until almost smooth. Transfer mixture to large bowl.

Add sour cream and corn masa mix; stir until blended, then stir in ham, cheese, chiles, and remaining 1/2
cup corn. Transfer mixture to prepared baking dish.

Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes.

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