Smokers, grills, and BBQs. What are you cooking?

[Moeghoul]

Why not just put them on the skillet dry? I'm not big on frying the meat for a crust, I guess.

Good point, I'll try dry the next time, I may be thinking the fat prevents stickage.

[Tippster]

Depends on the steaks I guess. Good marbled meat (Strip steak, Ribeye) will release fat and juice to caramelize the crust. I've used suet, lard, or bacon grease for reverse sears where you low bake or smoke the meat first to near temperature and then zap it, but seem to have moved away from that lately.

[bodywhomper]

I enjoy reverse searing. It works well on my 2 burner gas grill, using the grill as a smoker.

Someday we'll pony up and get one of those insta read meat thermometers. Using our slower read digital thermometer oftrn results in low and slow can become super slow, especially during winter. Also, i sometimes miss that point of beef rare-ness that i love on thicker cuts.

[irul&ublo]

I actually dislike those - used to have an old Genesis Silver B and it was nearly impossible to cook indirectly on it. They switched for a reason.

I will always use my charcoal grill for steaks and chops. This will be for chicken, veggies, Fish, and kabobs/etc.

The new ones run front to back. You can turn off the front or back and have 2/3 w/ no direct heat, but spread long ways across the end of the cooking surface


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[Tippster]

Yeah I get the concept. Problem was that the Silver B had 3 long burners running sideways. Turn the middle one off and you could barely fit a chicken on there, certainly not a Spatchcocked one, without parts of it still being over the flame. The grill I just killed had 4 running front to back. Chicken sat in the middle of the grill and only the far left and far right burners would be on - worked like a champ.

Wife just gave the go-ahead on the Weber Spirit 310. Thanks to Prime it should be here Thursday.

[The Tortoise]

I have had no problem doing indirect heating on mine. Either I turn the middle off or the front and middle off and can easily regulate the temperature...

I did a Spatchcocked one last week with no issues. Though I don't mind having the thighs a little closer to the heat.

[::: :::]

Yeah I get the concept. Problem was that the Silver B had 3 long burners running sideways. Turn the middle one off and you could barely fit a chicken on there, certainly not a Spatchcocked one, without parts of it still being over the flame. The grill I just killed had 4 running front to back. Chicken sat in the middle of the grill and only the far left and far right burners would be on - worked like a champ.

Wife just gave the go-ahead on the Weber Spirit 310. Thanks to Prime it should be here Thursday.

I believe the spirit burners run lengthwise too

[Tippster]

Ah fuck. Oh well. I assumed that since the knobs were on the front rather than the side like the Genesis Silver B that they'd still go front to back.

Edit: Hey - I was right!

Edit 2: fuck that was for the Genesis 310, not the Spirit. Ah well.

[~mikey b]

Ah fuck. Oh well. I assumed that since the knobs were on the front rather than the side like the Genesis Silver B that they'd still go front to back.

Edit: Hey - I was right!

Edit 2: fuck that was for the Genesis 310, not the Spirit. Ah well.

I sell those...

the Spirit has 2 burners that run front to back on each side and one that runs left to right along the back

[MakersTeleMark]

I sell those...

the Spirit has 2 burners that run front to back on each side and one that runs left to right along the back

Never pegged you for a bbqrista. Doesn't sound like that bad of a job actually.

[Pegleg]

I've got a Genesis 310 with the front-to-back burners. Love that thing. Turning the middle burner to low or off and keeping the side ones on makes for perfect indirect heat for a spatchcocked chicken or two. I've had it for 6 years and it still looks and performs like the day I bought it.

[Cruiser]

Got a touch of grill envy at the Costco the other day.

[Bobby Stainless]

Thats a good looking rig for 900 bucks. ^

soon.

[bodywhomper]

don't ya'll use a pan filled with water above the burners and below the grill if you need to do indirect heat for big pieces of meat?

[undertow2]

Got a touch of grill envy at the Costco the other day.

It is a lot of grill for the money and almost made the mistake of getting one... Do a search and you will find plenty of reviews regarding their grills... Inconsistent cooking, poor quality, hard to get parts since Costco rebrands and rust forms quickly... I had a buddy buy one several yrs ago and after 4 yrs unloaded it and got a Weber... I did to and would not trade my 4 burner for anything...

[Cruiser]

That makes me feel better for sure. And really, my old Vermont Castings is still able to hit 700* pretty consistently so I shouldn't even be looking at stuff like that. But I'll be damned if shiny things don't always get me excited.

[undertow2]

Cruiser, Vermont Casting is the shit... A very good friend of mine has had his for 6 yrs and the thing cooks great, heats up fast and like you said gets up to 700 with no problems... His lid has to be one of the heaviest I have lifted and he cooks on it weekly... So many new units out there that look good on the show room floor, but don't cook for shit... Just saw a new Kitchen Aide 4 burner checked out the reviews and it got trashed...

[Tippster]

don't ya'll use a pan filled with water above the burners and below the grill if you need to do indirect heat for big pieces of meat?

Of course, but not on a burner that's on. All it would do is boil the water.

Actually I do all my long slow cooks on the Weber kettle.

[irul&ublo]

Of course, but not on a burner that's on. All it would do is boil the water.

Actually I do all my long slow cooks on the Weber kettle.

Have you gone for the smokenator yet?

[bodywhomper]

Of course, but not on a burner that's on. All it would do is boil the water.

Actually I do all my long slow cooks on the Weber kettle.

In my experience, it only boils the water when the water level is low or the burner are on too high. It works well for me and does not get soggy.

[~mikey b]

Never pegged you for a bbqrista. Doesn't sound like that bad of a job actually.

Been working at my buddy's hardware store and I'm slinging BBQs. Weber deals at Ace this weekend.

[bodywhomper]

In my experience, it only boils the water when the water level is low or the burner are on too high. It works well for me and does not get soggy.

Here's a lot of info
http://amazingribs.com/tips_and_tech...ill_setup.html

[Tippster]

Here's a lot of info
http://amazingribs.com/tips_and_tech...ill_setup.html

"On a three burner grill such as the Weber Genesis, you can set up indirect heating several different ways. The one you chose will depend on how cold or rainy it is, how much meat you have, and how hot you want the oven. You need to find what works best. Just get the heat be all on one side, doesn't matter which."

Only one burner is on. You do not light the burners that the pans are resting on. In the picture the lit burner has the wood chips on it.

[bodywhomper]

"On a three burner grill such as the Weber Genesis, you can set up indirect heating several different ways. The one you chose will depend on how cold or rainy it is, how much meat you have, and how hot you want the oven. You need to find what works best. Just get the heat be all on one side, doesn't matter which."

Only one burner is on. You do not light the burners that the pans are resting on. In the picture the lit burner has the wood chips on it.

I only do the pan when i have a lot on the grill and can not do traditional indirect style. My picture from a few days ago is traditional indirect style. The three pound london broil is sitiing over the burners that are not on.

Here is a picture of a turkey. The pan is on all the burners and they are both on to get the "oven" temp right.

[Tippster]

Ah gotcha. How do the burners under the pan not get that water boiling?