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Old 05-16-2005, 09:01 PM   #1
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Finally got some pictures of my new Grill





It's got 800 sq inches of cooking space. Cast iron grates. Adjustable firebed. Easy ash removal (remove the firebed, and tip into a trash can). Steel construction. Wheels at one end for easy one-person mobility. Thermometer. Storage space underneath.

I've already cooked on it three times. I love it! I just have to keep those cast iron grates clean and well-seasoned so they don't rust.

The company sells an optional side-mount firebox to turn it into a "Texas-style" smoker. I could just do an indirect smoke, since it's so big. But, I've got a separate smoker already, and will probably use that for smoking.

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Old 05-16-2005, 09:07 PM   #2
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Cool Allen, lots of good eats coming!

Have fun!
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Old 05-16-2005, 09:08 PM   #3
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Cool! When is dinner going to be done?
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Old 05-16-2005, 11:08 PM   #4
 
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It looks like a good one! I like my bbq Kansas City style.....when is the grub gonna be done?
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Old 06-25-2005, 10:14 AM   #5
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I bought the same one two days ago and I also want to buy the firebox and the rotisserie. This is a great smoker!
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Old 06-25-2005, 10:21 AM   #6
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allen, congrats, she's a beaut!!!

just curious: do you use briquette or lump charcoal?

if you've never used lump, ya gotta try it in your new grill. the flavor from real wood charcoal is amazing.

to me, gas grills are just outdoor ovens. it's nice to be able to put wood chips in them for smoke, but otherwise, it's an oven.
briquettes are good, will give you decent flavor, but lump charcoal is a whole 'nother level.
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Old 06-25-2005, 11:56 AM   #7
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Allen, my husband made a firebox for his smoker...I'll ask him how he did it.
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Old 06-26-2005, 08:10 AM   #8
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Quote:
Originally Posted by buckytom
allen, congrats, she's a beaut!!!

just curious: do you use briquette or lump charcoal?

if you've never used lump, ya gotta try it in your new grill. the flavor from real wood charcoal is amazing.

to me, gas grills are just outdoor ovens. it's nice to be able to put wood chips in them for smoke, but otherwise, it's an oven.
briquettes are good, will give you decent flavor, but lump charcoal is a whole 'nother level.
Buckytom, I've been a die-hard Lump burner for years. However, it appears things have changed a bit since I last cooked on a charcoal grill. That was 8 years ago. In the time between, I was living in upstairs apartments, or using my MIL's grill. I've noticed, now, though, that the Lump tends to burn up much quicker than what I remember. Rainee mentioned some things about the differences between Lump and briquettes. Now, I find myself using a mix of Lump, Briquettes, and wood. I'm using the wood just to get rid of it, as it's illegal to just burn wood in a pile in the backyard inside city limits. By burning it in the grill, then cooking over it, I can say I'm using it for fuel to cook with I'm almost done with the wood, then I'm going to use a mix of Lump and Briquette.

When I smoke, I get a small amount of charcoal going, then use some good-sized sticks or maple and/or oak. I've been using Hickory, soaked and wrapped in foil, but am going to try chunks on my next attempt, tomorrow.
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Old 06-26-2005, 06:31 PM   #9
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All, why do you wrap your wood chuncks in foil? Does it help keep the smoke going longer?? Do you poke holes in the foil?

I just smoked a using chunks for the first time this weekend and was surprised. I thought that the wood chunks would burn longer than they actually did. I bought hickory chunks from a local outdoor store. The chunks weren't that big, largest being the size of a woman's fist. I thought I would be able to use 6 or 7 chunks and not have to add more, but found that half way through my smoker stopped having smoke rise from it, so I added more.
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Old 06-26-2005, 08:27 PM   #10
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Allow me to clarifiy myself. I wrap wood chips (small stuff) in foil, after they've soaked in water. I puncture two holes in each side, and throw them on the coals. It'll smoke for over an hour or so.

I'm not exactly sure how I'm going to use chunks (large stuff you mentioned). The bag says to soak them. I hope I don't produce so much smoke that the outside of my next pork butt turns black.
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