[rabman5]

Well grilling season is almost here in Michigan and I need to stock up on some wood. Who has a good online source? I want medium to large chunks of apple or pecan wood. No wood-chips or small pieces. What I used last year was good, just a little small.

[jtodd_fl]

Originally Posted by rabman5

Well grilling season is almost here in Michigan and I need to stock up on some wood. Who has a good online source? I want medium to large chunks of apple or pecan wood. No wood-chips or small pieces. What I used last year was good, just a little small.

Dude, I thought in Orchard Lake, you just had the staff grill your shit for you?

(Just kidding - grew up in SE MI - worked at Maple and Orchard Lake Rd and then Big Beaver (yes, that's real people) and Coolidge Hwy. Come to FL, it's ALWAYS grilling season down here.)

[igzekyativ]

long smoke of this pork butt.. turned out sooo good!

[AW335TT]

Got these Prime Ribeye Medallions from Costco. Came out so good. If was like a filet with ribeye flavor.

[UncleWede]

but the question on everyone's mind: How were the goldfish???

[j_marinelli]

Man I didn't take any pictures but here is the recap of my March Madness :

March 12th: Had my son's bday party at the house. Grilled 20 burgers and 48 hot dogs. That night grilled some inexpensive sirloin steaks for the famlia that stuck around.

March 20th: My mother inlaws surprise 60th bday party at our house. Grilled 40lbs of fajitas (chicken, beef, and pork)

March 27th: Easter at the house wrapping up the 3 weekends of get togethers at my house. Did 25 bugers, 48 dogs, and 20 kielbasa sausage.

Needless to say my grill is a little worn out and not sure if I should retire it or get a new one. Its not high dollar but I do eventually want to build my own brick n motar grill/smoker so Im leaning toward fixing mine, buying a smoker and continuing my research on building one.

Anyone have one they built or had built they could share pics of?

[AW335TT]

Originally Posted by UncleWede

but the question on everyone's mind: How were the goldfish???

Awesome as always!

[cays]

Originally Posted by igzekyativ

long smoke of this pork butt.. turned out sooo good!

Great looking piece of pork...



Ends up like this?



Damn! Looks amazingly delish.

[j_marinelli]

Got to try out my new "budget smoker" this weekend.

Last week I did run bundle of mesquite wood through it to "season" the smoker.

I picked up a brisket from HEB:


rubbed down with some seasoning:


Shot inside the pit a few hours before I pulled the meat out (sorry crappy night shot):


Brisket 1:


Brisket 2:


Sliced:


The Verdict: The smoker works so much better than my normal grill/smoker box combo. Wife loved the flavor, I wish had more as to me the center of the meat didnt have enough. I do recommend the smoker for anyone looking to try something different than an electric one. I was fortunately to find it on Amazon on sale for under 160. retail is 220 i think.

What I learned: I need to invest in some good high temp sealant and close up some gaps in the smoker. I had a lot of smoking coming out of areas that I think caused it to not be as efficient. It ended up being a last second thing so I only got to marinade the meat about an hour in advance. Next time I think I will do it night before and make sure to sit it out long enough so that it is at room temp by the time I start smoking it.


Bonus Pic:
My new grilling buddy (I call him Tortilla because he loves those things)

[TXSTYLE]

Nice! ^^

I am currently in the market fora "dedicated Smoker". Not trying to over spend because it may only get used a couple times a year as I grill nearly every other week!
Let the search begin...

[jtodd_fl]

Originally Posted by j_marinelli

My new grilling buddy (I call him Tortilla because he loves those things)

This season, he watches... next season, he is on the grill!

(I kid, they taste way better in chill.)

[AW335TT]

Originally Posted by j_marinelli

Got to try out my new "budget smoker" this weekend.

Last week I did run bundle of mesquite wood through it to "season" the smoker.

I picked up a brisket from HEB:


rubbed down with some seasoning:


Shot inside the pit a few hours before I pulled the meat out (sorry crappy night shot):


Brisket 1:


Brisket 2:


Sliced:


The Verdict: The smoker works so much better than my normal grill/smoker box combo. Wife loved the flavor, I wish had more as to me the center of the meat didnt have enough. I do recommend the smoker for anyone looking to try something different than an electric one. I was fortunately to find it on Amazon on sale for under 160. retail is 220 i think.

What I learned: I need to invest in some good high temp sealant and close up some gaps in the smoker. I had a lot of smoking coming out of areas that I think caused it to not be as efficient. It ended up being a last second thing so I only got to marinade the meat about an hour in advance. Next time I think I will do it night before and make sure to sit it out long enough so that it is at room temp by the time I start smoking it.


Bonus Pic:
My new grilling buddy (I call him Tortilla because he loves those things)

Looks good.

[lsturbointeg]

this thread is making me freakin' HUNGRY NOW!

[upstatedoc]

Question: how long did you smoke the brisket?

[Naz24]

how did i only find this thread recently? this is fire

[Naz24]

My contribution to "tools"

[upstatedoc]

THAT is a serious oven.

[UncleWede]

It *MIGHT* hold those 50lb turkeys I'm growing this year. Last year the two that survived to harvest were 54 and 52, dressed.

[Naz24]

Originally Posted by upstatedoc

THAT is a serious oven.

Yep. Garland only made residential applications for a few years. It's at my parents house. 35,000 BTU on stove top

[JasonCSU]

Originally Posted by TXSTYLE

Nice! ^^

I am currently in the market fora "dedicated Smoker". Not trying to over spend because it may only get used a couple times a year as I grill nearly every other week!
Let the search begin...

I am considering getting a dedicated smoker as well and am looking at these traditional type of smokers from Weber that I can use with wood or lump charcoal.

http://www.weber.com/grills/series/smokers

A friend of mine owns a Traeger and highly recommends it. I'm not sure I want to spend that much or even have the space for one. I'm not sure how I feel about the electric style using wood pellets compared to a traditional as well.

http://www.traegergrills.com/

[TXSTYLE]

Found me a Smoker! It is gonna be the BOMB!!!

I can taste all of that yummy, smoky goodness now!

No more paying $20 plates for Burnt Ends by this soon to be Pit Master

[MChat]

Originally Posted by JasonCSU

A friend of mine owns a Traeger and highly recommends it. I'm not sure I want to spend that much or even have the space for one. I'm not sure how I feel about the electric style using wood pellets compared to a traditional as well.

http://www.traegergrills.com/

For the money, those Traeger's appear to be constructed out of some thin sheet metal. I have a reverse flow smoker from Lang (well worth the cost, IMO) which is made from 1/4" plate steel. I had a standard, offset firebox, cheaper "Home Depot Special" for years and had to constantly adjust the vents to keep the temperature in range (was usually lucky to keep it between 200 and 250). With the Lang, once I get it warmed up and the temperature set, it pretty much stays the same temperature and all I need to keep doing is feed it wood/lump charcoal about every 30 minutes.