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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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Old 01-28-2014, 08:05 PM   #16
sliding_billy
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I would hammer every last bit of that.
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Old 01-28-2014, 08:11 PM   #17
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all looks pretty good!
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Old 01-28-2014, 08:33 PM   #18
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Thanks everyone. Glad to get a second opinion and some good tips. I'm going to keep at it. Maybe one day I'll be an expert
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Old 01-28-2014, 08:40 PM   #19
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I'll arm wrestle you for that ribeye and baked potato.
Everything looks like you did it all correctly!
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Old 01-28-2014, 09:32 PM   #20
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that food looks tasty!!!
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Old 01-28-2014, 09:34 PM   #21
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Quote:
Originally Posted by grillinguy247 View Post
If wood chips is all that's available you could try putting them in aluminum foil and poking holes in it. I've never done this myself but someone else may chime in that has.
I've done this. Make a pouch with the foil, put in chips, close foil, and punch a bunch of holes in it with knife/fork. put on hot coals.

I bought a Smokey Joe the other day for the soul purpose of grilling steaks.

If it were me, and the SJ was my only grill, I'd try to bank the coals all to one side and go with a more indirect approach as to not dry out anything. (Except steaks. Those go right over the coals) Use half the briquettes your using, bank all to one side, put food and top exhaust on opposite side.

Might be interested in the bottom vent mod so you don't burn the hell out of your fingers, LOL:

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Old 01-28-2014, 11:42 PM   #22
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Quote:
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I like mine pretty rare. I try to use the "touch" method to test for doneness. I hate the idea of poking any holes in the steaks.
Since I started using this Steaks Cooking Chart, I have hit medium-rare every single time.

Speaking of, are there any other good guides like this? This is what the OP is talking about.
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Old 01-29-2014, 10:30 AM   #23
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Looks like you have been running it for years! A good tip , most anything you can cook in an oven can be done on a grill\smoker. You just need good temp control and maybe a little foil if in direct heat. Tators corn beans pineapple cocktail wieners ...should all fit on that little guy with your meat.
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Old 01-29-2014, 10:40 AM   #24
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Chips are fine. No foil. Make a small pile of chips on the hot coals. Let them catch fire and close up the cooker. 15 min or so you should have TBS
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Old 01-29-2014, 10:47 AM   #25
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Quote:
Originally Posted by crazej View Post
Looks like you have been running it for years! A good tip , most anything you can cook in an oven can be done on a grill\smoker. You just need good temp control and maybe a little foil if in direct heat. Tators corn beans pineapple cocktail wieners ...should all fit on that little guy with your meat.
This. I find myself trying to find reasons to grill stuff vs cook it indoors, even if it's normally an "oven" or "stove" meal.

Great job on the ribeye, looks perfect. Enjoy learning with the charcoal. Propane has its place and I own a small Weber Q for quick grills, but IMHO nothing beats the experience and fun of charcoal.
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Old 01-29-2014, 11:00 AM   #26
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Quick question, why do you need the thermometer on the grate? Just curious.
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Old 01-29-2014, 11:08 AM   #27
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Quote:
Originally Posted by Nitsua View Post
Thanks everyone. Glad to get a second opinion and some good tips. I'm going to keep at it. Maybe one day I'll be an expert
The million dollar question is "How did you like it compared to cooking on propane?" and "Could you tell a difference in taste?"
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Old 01-29-2014, 01:49 PM   #28
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Looks great! Ribeye and baked potato is my go-to when my wife is away. I had a smokey joe when I was in college, and I used and abused that sucker - I loved it. Keep up the good work!
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Old 01-29-2014, 03:33 PM   #29
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Quote:
Originally Posted by Nitsua View Post

Toast, all I could find we're chips and I'm afraid they would burn up way quicker than a chuck of wood. I'm on the lookout though.
If you can't find wood smoking chunks at your local Home Depot or equivalent, you can order them online at www.doitbest.com. Prices are very good and they have hickory, pecan, apple, cherry, and even mesquite, I believe.

Shipping is free to your local hardware store, and I see there is a doitbest affiliate in Lakewood about 6 miles from Tacoma. The store will call you when it comes in. I've been doing this now for over 4 years.
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Old 01-29-2014, 03:36 PM   #30
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Now you'll have to try nine million different brands of charcoal briquets, then another nine million brands of lump charcoal, to see what flavors you like. Hahaha.

Also....do a search for "caveman steaks". You'll love 'em!
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