Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 03-21-2013, 09:29 PM   #1
somebody shut me the fark up.

Toast's Avatar
Join Date: 03-17-12
Location: Shreveport, Louisiana
Default How do you decide When to fire up the grill ?

I mean on a week night cooking for two or more. Does it depend on what your cooking? Would it be bad in the oven?

How do you decide on a daily bases?

Thanks for any and all input.
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
GrillEye Bluetooth Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q

Toast is online now   Reply With Quote

Old 03-21-2013, 09:39 PM   #2
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

randomly. totally randomly. I sit here all day, then think, I want to cook something outside.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

landarc is offline   Reply With Quote

Thanks from:--->
Old 03-21-2013, 09:42 PM   #3
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles

Same here, pretty much random. I'll daydream at work thinking which cooker I'd like to play with that evening...
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote

Thanks from:--->
Old 03-21-2013, 09:47 PM   #4
somebody shut me the fark up.
caseydog's Avatar
Join Date: 07-08-10
Location: Texas

Yeah, it is pretty random. I love to cook, but don't like to clean, so any chance I get, I fire up the grill. It tastes good, and cleanup is easy.

As warm weather returns, I will be using a grill or smoker three to five days a week. It will taper off as we hit triple-digits.

But, it is not planned, for the most part. I just keep the freezer full, or spot a hot sale on something, and go with the flow.

caseydog is offline   Reply With Quote

Old 03-21-2013, 09:47 PM   #5
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

Spur of the moment or when it is to hot to cook inside.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote

Old 03-21-2013, 09:49 PM   #6
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

You mean there's another choice?
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote

Old 03-21-2013, 09:52 PM   #7
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
Default Re: How do you decide When to fire up the grill ?

Better question. How do I decide when to cook inside?

Sent from my SCH-I535 using Tapatalk 2
Kamado Big Joe
[COLOR=Red]Kamado Classic Joe
Kamado Joe Jr. [/COLOR]
A bunch of Webers
Smoothsmoke is offline   Reply With Quote

Thanks from: --->
Old 03-21-2013, 09:54 PM   #8
Full Fledged Farker
rcbaughn's Avatar
Join Date: 09-27-12
Location: Birmingham, AL

I usually do it based on what I'm cooking. I'm feeling lazy I'll bang the meat veggies out under the broiler, or if it's a burger just do it in cast iron.

Really though, after using the Weber charcoal starter cubes last night it's changed my whole grilling/time allotment perspective. It is literally just as fast as waiting on the oven to hit 450 and isn't any harder than pressing the buttons to select the oven temp. For $3.99 for 24 cubes, it's almost free if you ask me and you ain't gotta fool with paper towel/newspaper/cooking oil and you get a solid light right off the bat, no fighting it. It ha literally made me think I may never use my Weber Gasser again, it's that easy.

The temp outside does a lot to whether I want to do it or not as well. Smoking is a different story, but grilling is affected a whole lot depending on if it's cold around my house. I'm really cold natured.

Clean-up is about 10 times faster too though and a lot less pans to deal with.
Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.
rcbaughn is offline   Reply With Quote

Thanks from:--->
Old 03-21-2013, 09:56 PM   #9
is Blowin Smoke!

Join Date: 12-31-09
Location: Hernando,MS

"IF"I get home in time and am physically able,I grill.Everyday.Sunday is grill/smoke day from the get go,just so I have grilled/smoked food during the week.Just in case I get home too late or am not "up to it" during the week.
Hoss is offline   Reply With Quote

Old 03-21-2013, 09:57 PM   #10
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles

My wife: "Ribs again?!"
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote

Old 03-21-2013, 09:59 PM   #11
Churrasqueiro Bob
Full Fledged Farker
Join Date: 06-14-11
Location: Boston, MA

I'll fire it up on any day that ends in a y.
Churrasqueiro Bob is offline   Reply With Quote

Old 03-21-2013, 10:01 PM   #12
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

It's a "time" thing for me. If I have time and no interruptions I'll cook outside.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
cowgirl is offline   Reply With Quote

Thanks from:--->
Old 03-21-2013, 10:01 PM   #13
Watching over us.
bbqbull's Avatar
Join Date: 12-27-05
Location: Mid Michigan

My gasser gets fire up prolly 3 times a week in blizzard, white out and above 20 below conditions.
Pretty tough to fire up the BGE or Steel Keg with 40 mph winds like we had 2 days ago and keep temps stable.
bbqbull is offline   Reply With Quote

Old 03-21-2013, 10:06 PM   #14
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL

I usually plan ahead. Sometimes I'll just pull a couple burgers out of the freezer and fire up the gasser for them. Anything more and I prefer to light charcoal. I made my first charcoal fired pizza last week and had to start the dough the previous day so it took planning. Lots of evenings it's just a nice salad. Lunch is often leftovers or a sandwich.

Outside conditions don't usually matter. Darkness is more an issue than cold.
Weber Crazy
HankB is offline   Reply With Quote

Old 03-21-2013, 10:21 PM   #15
is one Smokin' Farker
flyingbassman5's Avatar
Join Date: 11-26-12
Location: Saint Louis MO

I'm of the random variety as well. Though it mostly becomes an issue of having a food scratch that I can't itch unless smoke, fire, and meat is involved. Rain, shine, hot, cold, hurricane, volcano, etc doesn't matter. If I can light the charcoal, I'm gonna grill/smoke.

Every few days I have to grill or cook something in the cast iron to avoid mild withdraws and every few weeks I have to do a low and slow cook to avoid going psychotic. This BBQ thing really has become an addiction.

Joking around of course.....

Or am I.......................
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC
flyingbassman5 is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 07:00 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts