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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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05-15-2013, 08:56 PM | #1 |
Knows what a fatty is.
Join Date: 05-07-13
Location: Saskatoon Saskatchewan
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What's your "Go-To"?
In hopes of clarifying the roles of different cooking methods ie UDS, Komodo, Offset, etc., would you guys mind answering a couple questions?
-What stove do you find yourself gravitating towards when you want cook something substantial (briskets, shoulders, ribs)? -What are your other options (if any)? -Why do you use this particular unit, as opposed to another? -If you could add one unit to your BBQ "stable", what would it be and why? Thanks in advance for helping us new suckers narrow things down. Kevin. |
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05-15-2013, 09:03 PM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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If I have time to dedicate to a cook my Stick burner if not he UDS or the Weber OTS.
Official I want list ABS Allstar PK Grill
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. Last edited by Bludawg; 05-16-2013 at 12:09 AM.. |
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05-15-2013, 09:33 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Honestly, I enjoy cooking on a variety of cookers. That's why I have so many
If you make me choose, it goes like this... Every day grilling (burgers, chops, sausages, chicken pieces, etc) - Memphis Pro or Weber Kettle Steaks and pizzas - Big Green Egg Briskets, Butts and Ribs - FEC-100 with Backwoods Party a close second Roasts, whole chicken, turkeys, etc. - Big Green Egg
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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05-15-2013, 09:36 PM | #4 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Definitely my uds. Uses so little fuel and makes damn tasty food. Dont even need to add any wood. Nice clean BBQ flavor
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05-15-2013, 10:32 PM | #5 | |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Quote:
Other options are in the signature; OTG 22.5" weber kettle and a OTS 18.5" Budweiser edition Weber kettle. PBC? Ease of use, and good fuel mileage Without a doubt, a trailer mounted Lang 60 Deluxe or a Meadow Creek TS120. Really, some type of quality RF that is large enough to cook for a ~100 person party, is competition worthy and ready, tow-able by a smaller size pickup, and still small enough to be fired up on the weekends to cook 3 or 4 slabs of spares while me and the guys watch the Sunday Sprint Cup race.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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Thanks from:---> |
05-15-2013, 10:39 PM | #6 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I definitely use one of my drums for most cooks, briskets, pork butts & ribs. For larger amounts I use my horizontal wood burner or cinderblock pit.
Like Ron L, I have a variety of cookers and love them all.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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05-15-2013, 10:51 PM | #7 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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What Ron said.
For grilling, the most used would be my SS Performer. For smoking it would be my mini-WSM. Anything that doesn't fit in the mini goes either into the 18 WSM or 22 WSM. Specifically, briskets in the mini, butts and ribs in the 18 WSM and if I have more or bigger, in the 22. Other alternatives I have include a 26.75 kettle, 18 kettle, other 22 kettles, a couple gassers and a lodge Sportsman's grill. They're all fun to use! Not sure what I would add. I already have an extensive collection. I might go with some kind of Kamado since I don't have anything like that. Or maybe a stick burner. Someone listed a New Braunfels smoker recently for $30 and I tried to get that. For $30 it would have been something interesting to try.
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Weber Crazy |
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05-15-2013, 11:04 PM | #8 |
Full Fledged Farker
Join Date: 12-04-08
Location: Saugus, CA
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We use our MAK pellet grill the most. Big reason is ease of use. When time permits (aka I think ahead) the drum will be used providing plans are to cook under 325 degrees. Or use both.
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05-15-2013, 11:15 PM | #9 |
Is lookin for wood to cook with.
Join Date: 01-27-13
Location: El Dorado
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I 'grill' steak with my Weber,
I 'bbq' ribs with my Weber, I 'smoke' fatties , chicken, ribs, and burgers, with my Weber:
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I can't stand lighter fluid. 22.5 Weber OTG cast iron skillet mod |
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Thanks from:---> |
05-16-2013, 08:00 AM | #10 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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I am tending more and more toward the WSM for most cooks, unless I need more capacity. With the IQUE110, it's pretty much set it and forget it so I can do other things like mow the yard (big yard) without worrying about temp spikes. If I have time to invest, I really enjoy cooking on the offset. That feels like old style hands-on BBQ to me.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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05-16-2013, 08:03 AM | #11 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Backwoods for everything except chicken - UDS for chicken. I do fire up the offset every once in a while just to keep in practice.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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05-16-2013, 08:07 AM | #12 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I use my kettle for spatchcocked chicken, ribs, and general grilling. My mini's see a lot of action if it is pork butt and chicken wings. Now that my UDS is built, I will use that for ribs, brisket, and if I need to cook large amounts of food. I still plan on using my mini's when i'm just cooking normal amounts of meat and will still use my kettle for spatchcocked chicken.
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~Ren~ Fat Kids Club Founding Member |
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05-16-2013, 09:47 AM | #13 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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Lately my go to has been my horizontal 55gal drum grill/smoker. After a few recent mods this thing has become a Q machine, and its especially great for indirect cooking and reverse searing since the coals are right there on one side ready for a grate to be slid over them. A close second would be my UDS with grill option, that thing is an awesome cooker, especially in ****ty weather! Third is my wee little travel pal, the mini WSM. I take it with me when I go on dirt bike trips and to family functions to make tasty appetizers etc. I also own an Akorn, and while its a great cooker, I just don't find myself bonding with it like I have the cookers I've built myself and its gathering dust. There's just something special about cooking in old drums that you've built yourself!
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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05-16-2013, 10:03 AM | #14 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Depends on what I'm cooking and how much.
I love the BGE and BSK for grilling anything or hot smoking poultry. This weekend I'll be using the UDS because I need to cook 8 butts. I may even put the BGE to use as well to have a sort of "side by side" experiment. The performer and OTS are great for portability. The stick burner hasn't been used much for a long time. I just don't have time to babysit it much anymore. Too many other things going on in my life right now. The ECB has been neglected lately too. Perhaps I'll put it to use with the UDS this weekend?
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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05-16-2013, 10:18 AM | #15 |
is one Smokin' Farker
Join Date: 06-28-12
Location: Lantana, TX
Name/Nickname : Drunk Monkey
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I use my Vision Kamado for almost everything. It is so easy to start up and temp control is a snap.
If I need more space (Fajitas) I use my Weber 22 OTG. I also have the rotisserie for the Weber. If I could add something it would probably be a 48" Lang. I have no experience with a stick burner but it looks fun.
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Weber 26 , Q100, Mini UDS, Bayou Classis Stick Burner, Blaze Built in, Fornetto Basso |
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