your grilling : smoking ratio - Page 2

Bob C Cue · 01-03-2018, 04:48 PM

Quote:

Originally Posted by Stlsportster

That's an excellent point. I was considering it grilling in my ratio. If a reverse sear is counted at smoking my ratio dramatically changes.

If you do recalculate don't forget to carry the 1!

frognot · 01-03-2018, 04:56 PM

70/30 grill/smoke

Bob C Cue · 01-03-2018, 04:59 PM

Quote:

Originally Posted by smoke ninja

Adam Perry Lang doesn't differentiate grilling vs bbq and i agree. This guy can cook and he doesnt put false restrictions on how he cooks and neither should we.

I had to Google him as the kids say. I would not disagree with him while he is brandishing what appears to be his weapon of choice.

Smoking Piney · 01-03-2018, 06:02 PM

About 50/50 depending on the weather. When it's single digits or less outside, the grilling wins.

okiej · 01-03-2018, 06:27 PM

I probably grill more often. But spend more hours smoking. Not sure how to put a percentage to that so I will say 50/50. Usually smoking is larger cuts of meat and it's just me and the wife usually. Otherwise it wouldn't be close, mostly smoking.

hurricanedavid · 01-03-2018, 06:31 PM

I grill a dinner meat (chicken breasts, lean pork, fish, or occasionally lean beef) every night on my BGE. I get my Stumps smoker out about every three weeks and do a two day multiple meat (usually 2 packer briskets, 12 racks of ribs, and 4 whole pork butts) massive smoke session to feed family, local friends, and employees.

Not smoking too often keeps it a special treat for those on the receiving end.

drs · 01-03-2018, 06:46 PM

summer..,.75 smoke, 25 grill, goes other way in the winter

electron_si · 01-03-2018, 07:36 PM

I would say 80% smoke and 20% grill.

And like another said 110% beer. I usually don’t fire up the grill without a beer/coozie in hand. It just doesn’t seem right

Happy Hapgood · 01-03-2018, 07:57 PM

75 grill 25 smoke. Only because of time constraints and the darn work gig that keeps getting in the way. Hope to reverse it soon.

Joshw · 01-03-2018, 08:10 PM

Quote:

Originally Posted by electron_si

I would say 80% smoke and 20% grill.

And like another said 110% beer. I usually don’t fire up the grill without a beer/coozie in hand. It just doesn’t seem right

I'm more of a 50% beer 50% bourbon guy

Czarbecue · 01-03-2018, 08:26 PM

95% smoking. If it’s something I can grill then it’s something I can use a griddle for.

jermoQ · 01-03-2018, 08:28 PM

So, I don't own an electric or gas grill. Only charcoal smoker, grill, and pellet grill. Since I cook with smoke all of the time, I BBQ 100%

Czarbecue · 01-03-2018, 08:29 PM

Quote:

Originally Posted by smoke ninja

Ok I'll take your bait.

Grilling, bbq, indirect, direct, long cooks and short.

When discussing what is bbq (or anything) its best not to speak in absolutes. All you do is paint yourself into a corner. Why limit yourself?

Adam Perry Lang doesn't differentiate grilling vs bbq and i agree. This guy can cook and he doesnt put false restrictions on how he cooks and neither should we.

So i guess what i am saying is that grilling is another toolset under the umbrella of bbq. I love bbq. Direct, indirect, long cooks and short.

Labels are for soup cans

Now that’s something a Northerner will say. Barbecue is low and slow. No other way around it. Maybe Adam needs to know the difference, celebrity status or not.

smoke ninja · 01-03-2018, 09:32 PM

Quote:

Originally Posted by Czarbecue

Now that’s something a Northerner will say. Barbecue is low and slow. No other way around it. Maybe Adam needs to know the difference, celebrity status or not.

A northerner, also south america, India, korea....ect ect

Southern bbq, texas bbq, carolina bbq hawiian bbq....ect ect

Canadians even have bbq

Dont be so narrow minded, not all bbq is as you know it

tom b · 01-03-2018, 09:43 PM

I'm with Ninja cause he knows his chit and I like the avatar

01-03-2018, 04:56 PM	#17
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	70/30 grill/smoke __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr

01-03-2018, 06:02 PM	#19
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	About 50/50 depending on the weather. When it's single digits or less outside, the grilling wins. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

01-03-2018, 06:27 PM	#20
okiej is One Chatty Farker Join Date: 09-20-13 Location: Cushing Oklahoma Name/Nickname : Jeff	I probably grill more often. But spend more hours smoking. Not sure how to put a percentage to that so I will say 50/50. Usually smoking is larger cuts of meat and it's just me and the wife usually. Otherwise it wouldn't be close, mostly smoking. __________________ [FONT="Franklin Gothic Medium"][B]Jeff[/B][/FONT] Shirley Fabrication 24x36 reverse flow offset. Weber 22.5 OTG, Weber Smokey Joe, 28" Blackstone KCBS CBJ, S-CBJ, OKBS

01-03-2018, 06:31 PM	#21
hurricanedavid is one Smokin' Farker Join Date: 04-26-16 Location: Florida	I grill a dinner meat (chicken breasts, lean pork, fish, or occasionally lean beef) every night on my BGE. I get my Stumps smoker out about every three weeks and do a two day multiple meat (usually 2 packer briskets, 12 racks of ribs, and 4 whole pork butts) massive smoke session to feed family, local friends, and employees. Not smoking too often keeps it a special treat for those on the receiving end. __________________ Stumps Baby XL, DigiQ DX3, Large Big Green Egg, XL Big Green Egg

01-03-2018, 07:36 PM	#23
electron_si is one Smokin' Farker Join Date: 12-08-15 Location: Midwest Name/Nickname : N/A	I would say 80% smoke and 20% grill. And like another said 110% beer. I usually don’t fire up the grill without a beer/coozie in hand. It just doesn’t seem right __________________ Yoder YS 640 Orange Comp / Sold: Traeger Lil Tex Elite

01-03-2018, 06:46 PM	#22
drs Found some matches. Join Date: 12-21-17 Location: Kingston, NS, Can Name/Nickname : Dean	summer..,.75 smoke, 25 grill, goes other way in the winter

01-03-2018, 07:57 PM	#24
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	75 grill 25 smoke. Only because of time constraints and the darn work gig that keeps getting in the way. Hope to reverse it soon. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

01-03-2018, 08:26 PM	#26
Czarbecue Babbling Farker Join Date: 06-24-17 Location: Monroe, GA Name/Nickname : Viet King Cong	95% smoking. If it’s something I can grill then it’s something I can use a griddle for. __________________ Boathouse Smokers Big Black Cabinet

01-03-2018, 08:28 PM	#27
jermoQ Babbling Farker Join Date: 10-28-14 Location: Mizzory Name/Nickname : Jeremy	So, I don't own an electric or gas grill. Only charcoal smoker, grill, and pellet grill. Since I cook with smoke all of the time, I BBQ 100% __________________ 9 out of 10 cannibals agree...vegetarians taste better!

01-03-2018, 09:43 PM	#30
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	I'm with Ninja cause he knows his chit and I like the avatar __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe