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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. |
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09-21-2010, 09:47 AM | #1 |
Is lookin for wood to cook with.
Join Date: 09-03-10
Location: London, Ontario
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Taste / Texture Test project
This weekend I am doing a bit of a test, I know what the results will be like but love the challenge anyway.
I am working on an article on smoking on a gas grill and am going to smoke ribs on my Vermont Casting's VC5700. I used to do this all the time before I had my UDS. I remove a grate and add a tinfoil tray on top of the difuser with some wood chips in it. I plug 95% of the holes / gaps around the lid and smoke away. I have had really good results doing this in the past. What I want to try is a side by side comparison with the UDS. I know I will get better flavor out of the UDS using lump charcoal instead of natural gas as the fuel, but am curious either way. I will post picks as I get into it, I plan on Saturday pending severe weather changes and unforseen circumstances. -Jay
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Jay "Jake" Calvert London, ON (UDS and Vermont Castings VC5700) |
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09-21-2010, 02:43 PM | #2 |
is one Smokin' Farker
Join Date: 07-10-10
Location: saint louis, MO
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Looking forward to seeing the results. I used to smoke with a gasser and a chip box - but then I saw the light.
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09-22-2010, 10:50 AM | #3 |
Full Fledged Farker
Join Date: 12-19-09
Location: Danville, CA
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Charcoal vs gas? U R kidding right?
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ParkAQ Nick - Park it. Grill it! Eat It! |
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09-22-2010, 10:53 AM | #4 |
Is lookin for wood to cook with.
Join Date: 09-03-10
Location: London, Ontario
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I know there will be a huge taste difference. Wondering if I kept the temps the same if I can get some comparible textures.
With the Gas grill, I will be smoking them with wood chips and using indirect heat. -Jay
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Jay "Jake" Calvert London, ON (UDS and Vermont Castings VC5700) |
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09-22-2010, 11:02 AM | #5 |
Full Fledged Farker
Join Date: 12-19-09
Location: Danville, CA
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I would be surprised if the textures even came close as I'd anticipate the coal vs gas has a different humidity factor as well. I now that when I have had smoked gas meat its never as good in flavor or as deep in smoke and the bark is less rigid. Note I've never used gas, i'm not allowed ....
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ParkAQ Nick - Park it. Grill it! Eat It! |
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09-22-2010, 11:36 AM | #6 |
Is lookin for wood to cook with.
Join Date: 09-03-10
Location: London, Ontario
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I am very interested to find out. I never thought about the humidity. One thing I do do (heehee) is always have a bowl in both with my baste in it to add extra humidity.
I know that before I had the UDS I had produced pretty awesome ribs on the grill using the mentioned, indirect method but never had both side by side before. I do like the ribs on the UDS because of the added flavour Either way, it gives me a chance to fire them up this weekend. Really looking forward to seeing if there is a texture difference. -Jay
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Jay "Jake" Calvert London, ON (UDS and Vermont Castings VC5700) |
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09-22-2010, 11:42 AM | #7 |
Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC
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I'll be looking forward to the report of your results. For many years I did ribs on a gasser and my results were, to put it mildly, inconsistent.
Hub
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[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR] |
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09-22-2010, 12:41 PM | #8 |
Full Fledged Farker
Join Date: 12-19-09
Location: Danville, CA
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mild put noted Hub. duly noted!
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ParkAQ Nick - Park it. Grill it! Eat It! |
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