This is a discussion on Your BBQ rig? within the Off Topic & Humor Discussion forums, part of the The Back Porch category; Originally Posted by FAS1 I can't compete with what's available around here with my little grill, so I just go to The Salt Lick. Salt ...
We get the government we deserve.
the salt lick is ok,mine is better
these are from a couple of different BBQ competitions
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"There are some ideas that are so wrong, only a very intelligent person could believe them." - George Orwell
Do my grilling at Longhorn and Smokey Bones....Not a cooker here.
There is nothing like getting up a 0400 setting up a comfy chair and side table.
Fire up the smoker. Pour a dram of your favorite whisky and watch to sun come up.
The smell of a wood burning smoker is intoxicating.
Feeding a fire also feeds my soul.
I wanted to get a Green Egg several year ago, but being the cheap Jack Benny I am I have been using a Weber kettle grill for about five years now. For a low and slow cook I'll use the "snake" method. I just did 31 lbs of beef brisket for a party. Took about 27 hours total for cook time at 225 degrees in two phases, with another two hours of rest for each brisket. Foiled and then wrapped in towels to hold the heat in and let 'em simmer. Then I rapid cool them to 40F or under using ice, and pull them back out for chow day and they just need to be re-warmed and sliced. Honestly, that 31 lbs was just a bit too much to handle.
Each snake build I can get about 17 hours of cook time at about 200-225F, or as short as 8-10 hours if I have the heat up around 350F, like if I'm doing a turkey or a duck or something. They also now make electronic dampening systems for the kettles, but I just play with the top damper until I get the temp where I want it.
Ironically, I like using a Weber kettle for up to about twenty pounds of meat that needs to be cooked at a lower temp. Whole chickens, turkey, duck/goose. Large beef cuts like brisket, large roast, corned beef, Chicken breast and bratwurst, and of course low and slow BBQ like ribs or pulled pork or hams. But for burgers and steaks I'd rather have a fast and hot propane grill. I'll still do steaks and burgers (and fish), usually getting the temp hot and fast at about 450-600F or so.
The largest BBQ a buddy and I have done a time or two for a couple of church weddings was just renting a large rig from one of the local rental places around town. Five or so bags of charcoal and eight hours of cook time once we get to temp and we'd be swimming in a couple hundred pounds of meat.
Probably the most primitive "BBQ" rig has been on the Rez cooking mutton or pork. Being out in the sticks with no power or running water. An oil drum cut in half or rock ring and rock back face to reflect the heat back into the cooking area. Using mainly juniper and oak wood. Cooking off of a spit or maybe a grate. Again, low and slow for a few hours with semi-indirect heat.
I tried an offset wood smoker about 20 years ago, but it was impossible to maintain the temperature because it's so windy here. Been using a Weber kettle for about 35 years. It's big enough for 2 10# butts, briskets or chuck roast. I usually smoke 6 slabs of ribs at a time. Very easy to keep the temp around 250. I've got a propane grill for camping and an electric grill for direct grilling in the garage when the weather is nasty.
I know little on the subject so I'll speak at length.
If you have an excuse for failure, you will.