your grilling : smoking ratio

[el luchador]

thanks to all who posted their ratios. Its seems there is a lot of both being done by the brethren

[THoey1963]

I can't think of much that goes on my WSCG or in the LSG cabinet that doesn't get smoked. I'm a big fan of indirect smoking to bring it up to temp and then a sear to make it pretty. Steaks, chops, thick burgers, chicken, they all take a smoke bath before I char them up.

Veggies... Maybe veggies might be the only thing I don't really smoke, more just sear...

[bonz50]

this time of year, I'm 100% grilling (winter's in N. IL sucks). when the weather breaks I still lean more toward grilling probably about 4:1 but that is mostly because my kids are involved in summer sports which means I'm involved with sports as a coach so time is limited. i've only got one more season and they are all in High School so I'm hoping that ratio is going to change in a year or two

[sloandsteady]

80% Grilling, 20% Smoking

[Smokiemon]

Originally Posted by Czarbecue

Ha.. don’t bring Chinese and Korean barbecue into the mix. They both are grilled/roasted dishes but the ignorance of the public can’t tell the difference between grilling and barbecue so the translation stuck.

If someone does not know the difference between grilling and barbecuing then let’s educate them.

Wow....

[bonz50]

when I've traveled to Sao Paulo on biz my friends down there (speaking english) will say let's go out for barbecue. what they mean is a Fogo de Chao style place (what we call a brazilian steakhouse). it is most assuredly not BBQ, but it is really damn good so I don't really care what they call it!!! :D

[Czarbecue]

Using a term to its definition is not being narrow minded. Just wanted to point that out.

[SirPorkaLot]

I grill (indirect mostly) 5-6 nights a week at grilling temps (above 300F). I smoke at much lower temps (225-275) 3-4 times a month.
So going the math, it would be 17.77% smoking and 82.23% grilling.
Disclaimer: This is based on the assumption that smoking is using a wood or charcoal/wood combination at <300F and grilling is charcoal, wood or any combination of the above at temps of 300F+

[Grillard]

About 95% smoking. I can't remember exactly the last time I grilled anything.

[el luchador]

Originally Posted by SirPorkaLot

I grill (indirect mostly) 5-6 nights a week at grilling temps (above 300F). I smoke at much lower temps (225-275) 3-4 times a month.
So going the math, it would be 17.77% smoking and 82.23% grilling.
Disclaimer: This is based on the assumption that smoking is using a wood or charcoal/wood combination at <300F and grilling is charcoal, wood or any combination of the above at temps of 300F+

I like the math but you excluded gas grills from your disclaimer

[smoke ninja]

Originally Posted by Czarbecue

Using a term to its definition is not being narrow minded. Just wanted to point that out.

Whats "your" definition of bbq?

[smoke ninja]

Originally Posted by SirPorkaLot

I grill (indirect mostly) 5-6 nights a week at grilling temps (above 300F). I smoke at much lower temps (225-275) 3-4 times a month.
So going the math, it would be 17.77% smoking and 82.23% grilling.
Disclaimer: This is based on the assumption that smoking is using a wood or charcoal/wood combination at <300F and grilling is charcoal, wood or any combination of the above at temps of 300F+

Illustrates my point.

By your definition ive never had bbq chicken. My favorite pulled pork is also on my wood fired drum....direct raised heat over 300 degrees. It tastes alot like bbq to me

[SirPorkaLot]

Originally Posted by smoke ninja

Illustrates my point.

By your definition ive never had bbq chicken. My favorite pulled pork is also on my wood fired drum....direct raised heat over 300 degrees. It tastes alot like bbq to me

Yea.
That’s why I qualified my statement. The definition of “BBQ”is all over the map, depending on who you ask.

I used my own personal definition.

Note: I don’t like bbq chicken, but I’ll eat the heck out of some grilled chicken.

Note 2: The latest HnF trend is not bbq by my definition and I’m okay with that.

[smoke ninja]

Originally Posted by SirPorkaLot

Yea.
That’s why I qualified my statement. The definition of “BBQ”is all over the map, depending on who you ask.

I used my own personal definition.

Note: I don’t like bbq chicken, but I’ll eat the heck out of some grilled chicken.

Note 2: The latest HnF trend is not bbq by my definition and I’m okay with that.

I hear you john. I understand this is a talk about semantics. The chicken thing i agree and thats kinda my point. If you limited yourself to bbq chicken (low and slow indirect) then your missing out on the best way to fix it imo.


I just found this

http://www.dictionary.com/browse/barbecue

barbecue
[bahr-bi-kyoo]
noun
pieces of beef, fowl, fish, or the like, roasted over an open hearth, especially when basted in a barbecue sauce.

a framework, as a grill or a spit, or a fireplace for cooking meat or vegetables over an open fire.


barbecue
[bahr-bi-kyoo]
noun
pieces of beef, fowl, fish, or the like, roasted over an open hearth, especially when basted in a barbecue sauce.

a framework, as a grill or a spit, or a fireplace for cooking meat or vegetables over an open fire.

a dressed steer, lamb, or other animal, roasted whole.

a meal, usually in the open air and often as a political or social gathering, at which meats are roasted over an open hearth or pit.

verb (used with object), bar·be·cued, bar·be·cu·ing.
to broil or roast whole or in large pieces over an open fire, on a spit or grill, often seasoning with vinegar, spices, salt, and pepper.

to cook (sliced or diced meat or fish) in a highly seasoned sauce.

verb (used without object), bar·be·cued, bar·be·cu·ing.
to cook by barbecuing or to entertain at a barbecue:
If the weather's nice, we'll barbecue in the backyard.

Origin of barbecue
1655–65; < Spanish barbacoa < Arawak (perhaps Taino) barbacoa a raised frame of sticks


Heres my point made visual (i believe amazingribs.com is the source)

[SirPorkaLot]

Originally Posted by smoke ninja

I hear you john. I understand this is a talk about semantics. The chicken thing i agree and thats kinda my point. If you limited yourself to bbq chicken (low and slow indirect) then your missing out on the best way to fix it imo.


I just found this

http://www.dictionary.com/browse/barbecue

barbecue
[bahr-bi-kyoo]
noun
pieces of beef, fowl, fish, or the like, roasted over an open hearth, especially when basted in a barbecue sauce.

a framework, as a grill or a spit, or a fireplace for cooking meat or vegetables over an open fire.


barbecue
[bahr-bi-kyoo]
noun
pieces of beef, fowl, fish, or the like, roasted over an open hearth, especially when basted in a barbecue sauce.

a framework, as a grill or a spit, or a fireplace for cooking meat or vegetables over an open fire.

a dressed steer, lamb, or other animal, roasted whole.

a meal, usually in the open air and often as a political or social gathering, at which meats are roasted over an open hearth or pit.

verb (used with object), bar·be·cued, bar·be·cu·ing.
to broil or roast whole or in large pieces over an open fire, on a spit or grill, often seasoning with vinegar, spices, salt, and pepper.

to cook (sliced or diced meat or fish) in a highly seasoned sauce.

verb (used without object), bar·be·cued, bar·be·cu·ing.
to cook by barbecuing or to entertain at a barbecue:
If the weather's nice, we'll barbecue in the backyard.

Origin of barbecue
1655–65; < Spanish barbacoa < Arawak (perhaps Taino) barbacoa a raised frame of sticks


Heres my point made visual (i believe amazingribs.com is the source)

Yup!
When we start trying to define “BBQ” it is a slippery slope.

Heck folks out here in California think firing up a gas grill to cook some hot dogs is having a “BBQ”

Of course they have a lot weird ideas out here, so I overlook them