MMMM.. BRISKET..
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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 01-03-2018, 03:29 PM   #1
el luchador
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Default your grilling : smoking ratio

just curious here . Sorry cant post a poll. Of every 10 cooks you do(grilling and bbqing) what percentage of the time are you grilling, and what percentage goes to bbq.
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Old 01-03-2018, 03:32 PM   #2
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75% grilling, 25% smoking.
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Old 01-03-2018, 03:33 PM   #3
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in the winter it is 50/50. the rest of the year it is 75% smoking and 25% grilling.
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Old 01-03-2018, 03:34 PM   #4
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60 grill/40 smoke

Used to be the other way around but the SV has changed that.

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Old 01-03-2018, 03:34 PM   #5
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I'm 60/40 smoking to grilling.
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Old 01-03-2018, 03:52 PM   #6
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15 (if that) grilling / 85 smoking
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Old 01-03-2018, 03:55 PM   #7
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55 grilling/45 smoking
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Old 01-03-2018, 03:57 PM   #8
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I'd say 10% grilling and 90% smoking.
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Old 01-03-2018, 03:58 PM   #9
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I don't know how to answer the question.

Beside the kettle my Santa Maria and wood fire barrel get most of the work and they are stick burners.

How would you guys consider this type of cooking?
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Old 01-03-2018, 04:00 PM   #10
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70/30 grilling over smoking
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Old 01-03-2018, 04:03 PM   #11
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5% grilling, 95% indirect long cooks. Not sure that I'm not over stating the grilling. Hamburgers about every other month, steak less than that. Occasional chicken breasts for my wife and sausages, but even those are usually over leftover coals in my kettle after smoking something like spareribs or a butt.
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Old 01-03-2018, 05:21 PM   #12
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Don't grill much. I would guess 80 smoke 20 grilling, and that could be high, unless you count a reverse sear as grilling.
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Old 01-03-2018, 05:40 PM   #13
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Quote:
Originally Posted by Joshw View Post
Don't grill much. I would guess 80 smoke 20 grilling, and that could be high, unless you count a reverse sear as grilling.
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.
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Old 01-03-2018, 05:47 PM   #14
Bob C Cue
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Over that last couple of years I would say 90% smoke, 10% grill and 110% beer.
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Old 01-03-2018, 05:48 PM   #15
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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.

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