lighter fluid, really? Grab a starter stove and some newspapers. My grill has never seen one drop of lighter fluid.
X2
We use one of the starter stoves for our dutch oven when we camp. It's the best way to light charcoal. 
best charcoal
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You both are wrong. This is the way to cook meat. Slow and smoky.
I'm jealous! Is that propane or electric run? -
I'm jealous! Is that propane or electric run?
Electric
The Cabela's one I have is not nearly as nice as the one pictured but I love it. It's amazing what you can do with it. -
All these new-fangled electric and gas gadgets y'all put so much faith in these days! Just what I'd expect from a Jeep'r with coil springs.
If you're gonna do it, do it right! http://www.smoking-meat.com/smokehouse-plans Kinda digging on the whole outhouse appearance. Neighbors ask what the 'outhouse' is for and you just say, "Well, Jim, that's where I go to get away from the wife and kids so I can smoke my meat." 
[img height=572 width=437]http://www.smoking-meat.com/image-files/smokehouse3.jpg[/img] -
Electric
The Cabela's one I have is not nearly as nice as the one pictured but I love it. It's amazing what you can do with it.
I've been researching them and been going back and forth between electric and gas smokers. Ideally I would like to go all wood and do it "right" but I need something a little more practical and less time consuming that delivers great results. I'm not set on any one brand yet. -
I've been researching them and been going back and forth between electric and gas smokers. Ideally I would like to go all wood and do it "right" but I need something a little more practical and less time consuming that delivers great results. I'm not set on any one brand yet.
Less thinking with electric IMO. You just have to keep any eye on the wood tray to make sure it doesn't empty. Other than that, it's just an oven with a meat probe, timer, and thermostat. A water tray keeps the humidity right.As mentioned, it's the coil springs of smokers.
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Less thinking with electric IMO. You just have to keep any eye on the wood tray to make sure it doesn't empty. Other than that, it's just an oven with a meat probe, timer, and thermostat. A water tray keeps the humidity right.[shadow=orange,left]As mentioned, it's the coil springs of smokers.[/shadow]
When you put it like, it makes sense. More efficient with none of the extra work. ie "a wood burning smokers is to a YJ as a electric smoker is to a JK.
I'm sold! Now just to choose which one...
Oh yeah, wasn't this thread supposed to be about charcoal...
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X2
We use one of the starter stoves for our dutch oven when we camp. It's the best way to light charcoal.
I thought a dutch oven was when you fart in bed and pull the blanket over your wife's head..... Didn't know you could smoke meat that way..... What exactly goes on at your house billy that we don't know about?
I'm just now getting into the smoking phase of outdoor cooking.... But who would've thought that a simple thread about charcoal would of turned into a my grill is bigger then yours.... Haha and I've learned pinot grigio (echo domain) goes a long way with chicken. Really brings the flavor out... And just a bit of sweet baby ray's with some jack daniels hickory barbecue sauce makes it zing. My wife gets mad she. I use a 20$ bottle of her wine to cook with but it always goes back to my favorite phrase with her.. "Its easier to ask for forgiveness then it is for permission" -
Some ideas we use is Italian dressing. Stab the steak to out holes in it then put it in a zip lock bag. Pour italian dressing in it and letit sit for 8 hours in the fridge while you are at work. No A1 needed...
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find someone n who deals with Sysco and get their charcoal, burns real slow. I can get you a few bags if you. Also like be careful marinating and acids you use. They do break down meats and will cure as well.
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I rub with olive oil then use KOSHER Salt (all salt is SEA salt) and fresh cracked pepper. When cooking steaks, direct heat! When cooking roasts\chicken\Turkey, indirect heat (charcoal along the sides). Also, if you are lookin, you aint cookin! Put the lid on, leave it on! Lots of good tips on the weber grill website.
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I never never use lighter fluid, I guess it will burn off but just don't use it. I also use wood chips- hickory or apply or whatever you want to use that I would soak with 1 can of beer ( not a waste) and or some jack or other whisky. I cook steaks at 4.5 minutes per side over a medium or low heat only flipping once with the smoke just pouring out. Medium rare. Let steaks sit for 3 to 5 minutes after cooking. Now I am hungry.
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I think I'm inspired to start trying to smoke meat now. But before I run out and go buy a smoker I'm going to play around with using my Weber Gensis propane grill and try smoking on that. I found what looks like a good forum and website on the subject matter. I get hungry everytime I go on the site.
http://www.smokingmeatforums.com/
http://amazingribs.com/bbq_equipment_reviews_ratings/ -
Some ideas we use is Italian dressing. Stab the steak to out holes in it then put it in a zip lock bag. Pour italian dressing in it and letit sit for 8 hours in the fridge while you are at work. No A1 needed...
OH DEAR LORD! First off, mail your man card back in because you don't deserve it. A cow gave it's beautiful meat for your belly and you destroy it like that. You disgust me more than car insurance commercials. Poking holes in steak causes them to dry out on the grill. Period.
I don't BBQ, I grill. BBQing is a skill that I haven't mastered yet, but I'll put my steak up against Morton's, Ruth's Chris, Sullivans, whoever any day. I don't just grill my steak, I'll cook the whole meal including sides on it. But here's a simple way to not ass up cow.
1. Get good quality steak with lots of marbling. FAT = FLAVOR
2. Let the steak come up to room temp before grilling. On thicker steaks, this is important to get a warm, pink middle...everybody prefers a warm, pink middle over something hot only on the surface and cold and frigid inside.
3. When I say thicker steaks, I have the butcher cut my NY strip steaks 2" thick. It takes skill, but yes you can grill some absolutely slamming thick NY strip steaks. The only prep work you may need to do is cutting the fat...not trimming. On thinner steaks, a large fat band around the edge will curl up under heat and cause the steak to warp. Leave it on there, but make little stress relief cuts every one inch.
4. Just before grilling, and I mean just before, dip your steaks in a 50/50 mixture of veg oil and melted UNSALTED butter. Let the excess drain off, DO NOT PAT DRY.
5. Slap them on a cutting board and coat to taste with fresh cracked peppercorns and kosher salt. Do not get all mad scientist and start throwing everything in the spice rack on them. Pepper and salt. Use your palm to press it into the steak.
6. Slap them on the grill. 2.5-3 minutes as is and then rotate them 45 degrees for another 2.5-3 minutes. This gives those lovely cross-hatch marks like real deal steak joints and it helps ensure even cooking.
7. After getting a nice browning/char on the first side, flip them over. FLIP MEAT ONCE AND ONLY ONCE! You're not filming a GD porno here; two positions will get it done. 2.5-3 minutes and rotate and another 2.5-3 minutes.
8. Now, on 1" or thinner steaks, this will be enough. GET IT OFF THE GRILL. But on thicker steaks, you will want to continue cooking the steak until the center is done to your liking. That's why I use a big charcoal grill. I use a space for direct cooking (high heat) and I have an area away from the coals to cook other items and finish off my steaks. Most restaurants will "mark" your steak on a gas grill and then cook it in an oven or broiler.
9. Learn your temps for steak. Learn the touch method for checking your steak...you'll look badass at cookouts. I use a meat thermometer...as do a lot of chefs. Touch method is cool, but I don't want to screw up my dinner. It also can tell you if one end is colder than the other.
10. Let the steak rest for 5 minutes before serving. Do not pull it off the grill and start cutting into it. It will allow the juices to permeate back into the outer areas of meat and the result is a juicier slab of beef. Also keep in mind that the meat will rise in temperature 5 degrees after removing it from the grill.
11. Don't overcomplicate this stuff. 10-12 minutes will grill most steaks to perfection.
A side note about steak. Men eat their meat pink. It's what we do. Too many people out there are grilling steak with the same amount of care that Stevie Wonder puts into choosing paint colors. Stop it. And draw a line in the sand and stand behind your craftsmanship with pride. When somebody says, "Ewww I hate pink meat. It's disgusting. I want mine well done." offer them a hot dog or a burger. DO NOT RUIN YOUR FOOD TO APPEASE THEM! You wouldn't turn off your AC in July and crank the heat up if they asked you to. You would tell them to take their weird ass to a hotel. If they don't like it, they can leave. At a cookout once, my brother-in-law asked for me to cook his steak well done. In front of all the guests, including his wife and mother-in-law, I asked him if he had a mangina. I told him to pull down his pants and show it to me and I'd cook his steak well done. I told him if he had a penis, then he was going to eat his steak like a man or get no steak at all. He took it med-rare and his mother-in-law had to finish it for him. I never liked the guy anyway.
Now on to charcoal. I use Wal-Mart brand charcoal. The bricks are bigger and it gets hot...and I mean hot. And they burn longer. You want searing radiant heat to grill the steaks quickly. Before it broke, the thermometer on my Weber used to go all the way around the dial and start back up from zero. 1000-1200 degrees really gets the job done. Take that, you propane grilling little girls. Hank Hill has nothing on charcoal. Wal-Mart charcoal used to be sold in big ass bags for like 5 bucks and they were covered in advertising showing their bigger bricks. Now they are in smaller, plain bags, but the bricks are still big. I think they scaled back because people were catching on and it was taking a chunk out of Kingsford's sales.
Go get some good steak and practice around with it. Pretty soon, you'll be the cookout king and everyone will want you at their summer party in spite of your over-intoxication and your repeated attempts to get granny to do body shots. -
I gotta stop reading your crap at work!!! Employees are walking through the lobby thinking I've finally cracked!
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OH DEAR LORD! First off, mail your man card back in because you don't deserve it. A cow gave it's beautiful meat for your belly and you destroy it like that. You disgust me more than car insurance commercials. Poking holes in steak causes them to dry out on the grill. Period.
I don't BBQ, I grill. BBQing is a skill that I haven't mastered yet, but I'll put my steak up against Morton's, Ruth's Chris, Sullivans, whoever any day. I don't just grill my steak, I'll cook the whole meal including sides on it. But here's a simple way to not ass up cow.
1. Get good quality steak with lots of marbling. FAT = FLAVOR
2. Let the steak come up to room temp before grilling. On thicker steaks, this is important to get a warm, pink middle...everybody prefers a warm, pink middle over something hot only on the surface and cold and frigid inside.
3. When I say thicker steaks, I have the butcher cut my NY strip steaks 2" thick. It takes skill, but yes you can grill some absolutely slamming thick NY strip steaks. The only prep work you may need to do is cutting the fat...not trimming. On thinner steaks, a large fat band around the edge will curl up under heat and cause the steak to warp. Leave it on there, but make little stress relief cuts every one inch.
4. Just before grilling, and I mean just before, dip your steaks in a 50/50 mixture of veg oil and melted UNSALTED butter. Let the excess drain off, DO NOT PAT DRY.
5. Slap them on a cutting board and coat to taste with fresh cracked peppercorns and kosher salt. Do not get all mad scientist and start throwing everything in the spice rack on them. Pepper and salt. Use your palm to press it into the steak.
6. Slap them on the grill. 2.5-3 minutes as is and then rotate them 45 degrees for another 2.5-3 minutes. This gives those lovely cross-hatch marks like real deal steak joints and it helps ensure even cooking.
7. After getting a nice browning/char on the first side, flip them over. FLIP MEAT ONCE AND ONLY ONCE! You're not filming a GD porno here; two positions will get it done. 2.5-3 minutes and rotate and another 2.5-3 minutes.
8. Now, on 1" or thinner steaks, this will be enough. GET IT OFF THE GRILL. But on thicker steaks, you will want to continue cooking the steak until the center is done to your liking. That's why I use a big charcoal grill. I use a space for direct cooking (high heat) and I have an area away from the coals to cook other items and finish off my steaks. Most restaurants will "mark" your steak on a gas grill and then cook it in an oven or broiler.
9. Learn your temps for steak. Learn the touch method for checking your steak...you'll look badass at cookouts. I use a meat thermometer...as do a lot of chefs. Touch method is cool, but I don't want to screw up my dinner. It also can tell you if one end is colder than the other.
10. Let the steak rest for 5 minutes before serving. Do not pull it off the grill and start cutting into it. It will allow the juices to permeate back into the outer areas of meat and the result is a juicier slab of beef. Also keep in mind that the meat will rise in temperature 5 degrees after removing it from the grill.
11. Don't overcomplicate this stuff. 10-12 minutes will grill most steaks to perfection.
A side note about steak. Men eat their meat pink. It's what we do. Too many people out there are grilling steak with the same amount of care that Stevie Wonder puts into choosing paint colors. Stop it. And draw a line in the sand and stand behind your craftsmanship with pride. When somebody says, "Ewww I hate pink meat. It's disgusting. I want mine well done." offer them a hot dog or a burger. DO NOT RUIN YOUR FOOD TO APPEASE THEM! You wouldn't turn off your AC in July and crank the heat up if they asked you to. You would tell them to take their weird ass to a hotel. If they don't like it, they can leave. At a cookout once, my brother-in-law asked for me to cook his steak well done. In front of all the guests, including his wife and mother-in-law, I asked him if he had a mangina. I told him to pull down his pants and show it to me and I'd cook his steak well done. I told him if he had a penis, then he was going to eat his steak like a man or get no steak at all. He took it med-rare and his mother-in-law had to finish it for him. I never liked the guy anyway.
Now on to charcoal. I use Wal-Mart brand charcoal. The bricks are bigger and it gets hot...and I mean hot. And they burn longer. You want searing radiant heat to grill the steaks quickly. Before it broke, the thermometer on my Weber used to go all the way around the dial and start back up from zero. 1000-1200 degrees really gets the job done. Take that, you propane grilling little girls. Hank Hill has nothing on charcoal. Wal-Mart charcoal used to be sold in big ass bags for like 5 bucks and they were covered in advertising showing their bigger bricks. Now they are in smaller, plain bags, but the bricks are still big. I think they scaled back because people were catching on and it was taking a chunk out of Kingsford's sales.
Go get some good steak and practice around with it. Pretty soon, you'll be the cookout king and everyone will want you at their summer party in spite of your over-intoxication and your repeated attempts to get granny to do body shots.mmmm I need to get myself a charcoal grill.
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Both Haas' butcher shop on Hazletville and Whit Bros in Camden.
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Haas's is butchering my cow from the fair this year.
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