Traeger, Big Green Egg, ol' standard Weber, or somethin else?

I just saw a facetube real this morning that was genius and I wanted to share.

Buy a loaf or 2 of cheap bread. Set up your grill/BBQ/smoker/etc and put slices of bread in a grid pattern on the grill. Close it and run for 10-20-30 min. You can look at the bread and see where the hot and cold spots are. the guy did his pellet smoker at 300 for 30min. One side was burnt toast the other ok toast and the middle light toast.
Genius way to see where to put stuff for different heat, charring, etc.
 
ChemGuy said:
I just saw a facetube real this morning that was genius and I wanted to share.

Buy a loaf or 2 of cheap bread. Set up your grill/BBQ/smoker/etc and put slices of bread in a grid pattern on the grill. Close it and run for 10-20-30 min. You can look at the bread and see where the hot and cold spots are. the guy did his pellet smoker at 300 for 30min. One side was burnt toast the other ok toast and the middle light toast.
Genius way to see where to put stuff for different heat, charring, etc.
Click to expand...

I’ve used Pillsbury biscuits before. Tastier.
 
I started with Akorn and went through two of them in about 10 years. If you are forced to leave them in the West Virginia winter, they eventually rust out. Even with a cover. That said, I think they are the best value egg-shaped cooker on the market and comes standard with the upper rack and the side tables. I bought one for my soon-to-be son-in-law as an engagement present, and used it to cook the Thanksgiving turkey last month during my visit. Akorn is the egg I recommend for first-timers.

If you want to cook a turkey or any other big chunk of meat, a diffuser is your best friend. All a diffuser does, functionally, is push the heat of the charcoal around the sides of the grill plate (and the meat). When cooking with charcoal at anything other than wide-open, the spots/areas where the coals are burning will move around during your cook and will cause the "hot spots." The diffuser, well, diffuses these hot spots. :-)

You don't "need" the high-dollar diffuser. For years and years I used an old 12" round cake pan. It got gross and misshapen but it did it's job. Over this Thanksgiving, I used a veggie grill rack that I wrapped in foil and placed over the coals. Worked just fine.

Back to the turkey. Light your grill, place diffuser. Bring the grill temp up to a *stable* 350. I have cooked turkey directly on the grill grate (with a diffuser below) and in a disposable aluminum pan (also with a diffuser in place). If you want "drippings" for gravy, use a pan. Whatever floats your boat. More importantly, do not stuff the cavity full of stuffing. That makes a difference. I like to rinse the thawed bird in cool water, trim the excess skin and pat dry. I spray a coat of oil over the whole bird and season. Put in the egg *uncovered* and monitor until at 155 in the thigh and breast. Spray bird again with oil for a nice crispy golden skin. Pull at about 170 or so for some deliciousness.

All of the above wroks with whole chickens. Practice on chickens before ruining Thanksgiving. :-)
 
Spatchcock is great for cooking, especially if you are carving prior to serving. Presentation of a spatchcocked bird without cutting is a bit less than perfect.
 
Captain Morgan said:
Honestly get a weber or any quantity gas turn and burn grill, keep grilling simple. Your about to be a dad, sorry "hun" take care of the baby, I'm going to prepare the grill with charcoal or wooden pellets, I'll be back in a bit. "OK" now the charcoal is getting hot I think, let me run out to check on it because it could be to cold, wait I forgot my pellets for my electric smoker grill that I can't figure out if it's a smoker or a grill??
Click to expand...

Yep. I want results, the process is much less important. I can get the same results much quicker with propane for a heat source. Same deal with using sous vide for steaks and brisket and ribs. Can still get smoke flavor if I want it and they turn out perfect every time.
 
Sam's Club is doing a weekend doorbuster on the Traeger Renegade. Normally $599 on sale for $499.
I think it's delivery only, but may want to check to see if they have it in the store. If you have a Plus membership, should be free shipping.
 
anyone have a favorite north carolina style vinegar BBQ sauce they like or a recipe ?

We used to get BBQ in a styrofoam cup in Ft Davis Alabama and I just remember it being in a vinegar sauce but it was so good. I'm trying to recreate that stuff
 
I got a free Weber Spirit II a week or two back for the stuff I can't do on my Blackstone and it works okay enough.

I can't stomach Vinegar much less vinegar based BBQ. Upsets my stomach in my aging body so I got nothing on doing that.
 
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