BBQ and Grilling megathread

[Flames_Gimp]

Originally Posted by guzzy

Just finished my outdoor kitchen/grill island. Pretty happy with the results even though one of the countertops bowed on me a bit. Opted for no sink because there is a sink in the kitchen. I didn't see the value.



This pic is the smoke shack and grill island together.

looks real nice but I see your siding is melted behind it, is that the final location?

[DoubleK]

Originally Posted by I-Hate-Hulse

Once you go the route of indirect grilling, you basically halve your grilling area. A three burner gets a little small when doing this.

Fair point, but I think you'd agree with me that indirect is done more better on a charcoal grill.

[I-Hate-Hulse]

Originally Posted by DoubleK

Fair point, but I think you'd agree with me that indirect is done more better on a charcoal grill.

I agree it's more important on a charcoal grill, but on a gasser the principle still leads to better results IMHO.

Much like a lot of people - my wife's family technique of BBQ is to turn all burners on high, toss meat on, and pull it off with milliseconds to spare before it's carbonized into a lava like crust. More often than not - they don't.

Teaching her how to indirect has given her a wider margin of error. Sear here, finish over there. It's also nice for roasts, whole chickens, and other "lower for longer" items.

[Maritime Q-Scout]

Originally Posted by I-Hate-Hulse

I agree it's more important on a charcoal grill, but on a gasser the principle still leads to better results IMHO.

Much like a lot of people - my wife's family technique of BBQ is to turn all burners on high, toss meat on, and pull it off with milliseconds to spare before it's carbonized into a lava like crust. More often than not - they don't.

Teaching her how to indirect has given her a wider margin of error. Sear here, finish over there. It's also nice for roasts, whole chickens, and other "lower for longer" items.

Admittedly, I'm bad for that.

I need to get better at using the indirect heat.

Any tips for chicken? Should it be left burner high, right burner low and let it cook for 20 minutes?

[I-Hate-Hulse]

Here's a good overview from Napoleon for indirect griling:

https://www.napoleon.com/en/ca/barbe...irect-grilling

There's some debate as to whether the finishing side is burner off or low. I like to preheat it with it on low, and turn it to off when the meat's on to leave it a true "finishing" zone. It helps for the grill rods on this side to have some heat (and oiled) to minimize sticking).

For chicken - it depends on if your chicken is skinless or not. If you're trying to crisp the skin, after I cook to 130 or so I move it closer (not necessarily over) to the sear side to crisp / get color. Whereas if it's skinless chicken thigh - I can leave it on the "finish" side 100% of the time if I really want to (I usually give it some color and crisp admittedly by searing 1st)

Probably the #1 thing you can do to improve your BBQ is get a instant probe thermometer to avoid under/overcooking. Takes the guesswork out of everything. I've used $15 ones and $150 ones - anything is better than guesswork.

As for chicken I find it depends on what you're trying to do and what part of the chicken. If it's something with skin you may want to crisp it / ad colo

[PaperBagger'14]

On the topic of probe thermometers, I've tried a few different kinds and honestly the cheaper ones do just as good as expensive ones.

I was gifted a meater thermometer for Christmas, their Bluetooth version, and it isn't very practical to use at all. My phone loses connection to it every time I walk into my house (about 8' from my smoker) and if I'm doing a 12+ hour smoke, it may not even read when I'm outside towards the end of the smoke. The app is fantastic though, but the product severely underperforms. I've gone back to using some generic battery operated one in tandem with the built in traegar probe.

[Fuzz]

I use this guy, it's great:

https://www.amazon.ca/gp/product/B07...?ie=UTF8&psc=1

Really quick reads, long probe, magnet on the back.

[Weitz]

Originally Posted by Fuzz

They do, and maybe one day, but I wasn't risking my first grill on that! The tenderloin was perfect, though. Even heat, so nice to not have the "wall of heat" at the back 3rd of the grill like my old one. Think I'm gonna like this IR side burner, it's almost like it's own mini grill!

Another bonus is I finally went NG, so no more propane tanks!

I'm not totally convinced on the quality, and it makes me appreciate my old one all that much more. When they went to load it, they rolled a wheel into a pothole, and it broke off(they found a replacment). When I was moving it into position the side platform fell off and a little piece of plastic broke. My old one has solid metal casters, and no plastic trim. It really was incredible value for $350 from Walmart 20 years ago. I may have a plan for it...

Any issues on hot spots? Or could you tell after one cook? Good call on NG. I’ll never go back based on ease alone.

[Fuzz]

Originally Posted by Weitz

Any issues on hot spots? Or could you tell after one cook? Good call on NG. I’ll never go back based on ease alone.

Ya, too soon to tell for hot spots. But definitely more even than my last one.

[Weitz]

Originally Posted by Fuzz

Ya, too soon to tell for hot spots. But definitely more even than my last one.

Nice. I have a similar bbq just older and had to make some adjustments on one side and then it was good to go.

[Brendone]

Originally Posted by Fuzz

Ya, too soon to tell for hot spots. But definitely more even than my last one.

Can always do the “Toast test”.

The “toast test” is most often used to test an oven's hot spots, but it's just as helpful for the grill. Here's how to do it. Heat the grill on high for 15 minutes to get the grill grates nice and hot. Lower the heat to medium and arrange slices of white sandwich bread on the grates, covering the grill evenly.

[Fuzz]

I'm not sure I can afford that with gluten free bread...

[PaperBagger'14]

Originally Posted by Fuzz

I use this guy, it's great:

https://www.amazon.ca/gp/product/B07...?ie=UTF8&psc=1

Really quick reads, long probe, magnet on the back.

Ones like that are great for short cooks and I keep one in the kitchen, but for long smokes like briskets and pork butts I prefer a probe with a lead and an external thermometer. The constant opening of the lid is a no no for long smokes.

This guy has been solid for me and it can work for short cooks like steaks and chicken too.

https://www.homedepot.ca/product/broil-king-side-table-thermometer/1001535925?eid=PS_GOOGLE_D28%20-%20CM_E-Comm_GGL_Shopping_PLA_EN_BBQ_BBQ__PRODUCT_GROUP_au d-1004003206983la-421321125052&gclid=CjwKCAjw7eSZBhB8EiwA60kCWxRDK6d s_Ar095WgA60E0PImtDiPj-X1fMxHURr7uFmfjTJnqhKcjxoCW_UQAvD_BwE&gclsrc=aw.ds

[Fuzz]

Ya, I just like it for quick temp checks on things like steak or chicken parts. One piece, no messing with cables.

[guzzy]

Originally Posted by Flames_Gimp

looks real nice but I see your siding is melted behind it, is that the final location?

It is concrete and brick. Yes that is the final location. Siding was melted from previous grill. Got to close when I burned the grates once.

I can put my hand behind the grill with the burners cranked and there isn’t much heat behind. There is almost 10” clear behind the grill.

[DoubleF]

Originally Posted by Fuzz

I'm not sure I can afford that with gluten free bread...

You're not eating the bread... you don't need gluten free for the test, no?

On a side note, Superstore is clearance selling a bunch of small kettle styled charcoal BBQ for $9.94. For those who want to foray into testing out a little bit of charcoal cooking, good price. Then there's weirdos like me who thought it'd be a great item/place to put the charcoal chimney/starter and other hot items while prepping the main BBQ... Also good price.

[Canadianman]

Originally Posted by Fuzz

I'm not sure I can afford that with gluten free bread...

not to mention that it would take 3 hours for the GF bread to start to show any browning.

[photon]

Did you find a good deal on it somewhere? My dad wants to get a new BBQ but I don't know when they start clearing out stock. Or maybe it's already too late?

[Fuzz]

https://barbecuesgalore.ca/products/...bd0b4c59&_ss=c

$300 off. I was actually waiting for as Napoleon sale, and he said they probably wouldn't, but he is a sales guy, so...

If you want a bit more lower mid-range I'm sure the big box stores are clearing stuff out.

[photon]

Thanks, I'll mention it to him I keep telling him to get a Broil King instead of a box store special.