BBQ and Grilling megathread

[InglewoodFan]

Started my first brisket of the season last night, was an absolute gong show. Should have played it safe and just used my WSM, just load it up and pretty much forget it. But I have been watching the Aaron Franklin brisket MasterClass so I boldly decided to use my offset smoker. Such a bear for temperature control. I way overloaded with charcoal to start, ended up having to shovel some of the coals out to get it to behave. Even with the draw vent almost closed it was just raging. After a midnight start, I finally could snooze a bit at about 2:00. It's been pretty good since 3:00. I wrapped it in butcher paper at 7:00, figure it will be off by 11:00 or 12:00 given where the temperatures are.

Went with Buffalo lump charcoal this time, very impressed. Huge pieces, not much little stuff or dust.

Will throw a turkey breast on shortly, a bit of sausage and bacon explosions later. Always figure once the smoker is up and running, might as well make the most of it.

[Royle9]

Originally Posted by InglewoodFan

Started my first brisket of the season last night, was an absolute gong show. Should have played it safe and just used my WSM, just load it up and pretty much forget it. But I have been watching the Aaron Franklin brisket MasterClass so I boldly decided to use my offset smoker. Such a bear for temperature control. I way overloaded with charcoal to start, ended up having to shovel some of the coals out to get it to behave. Even with the draw vent almost closed it was just raging. After a midnight start, I finally could snooze a bit at about 2:00. It's been pretty good since 3:00. I wrapped it in butcher paper at 7:00, figure it will be off by 11:00 or 12:00 given where the temperatures are.

Went with Buffalo lump charcoal this time, very impressed. Huge pieces, not much little stuff or dust.

Will throw a turkey breast on shortly, a bit of sausage and bacon explosions later. Always figure once the smoker is up and running, might as well make the most of it.

Sounds tastey.

Really love doing Turkey breast, always turn out well and don't take very long!

[Hanni]

Anyone with a Green Mountain using a universal cover on it? Wondering about fit. Looking at getting the grill but $125 for a cover seems ridiculous.

[DionTheDman]

Where do you all buy lump charcoal from? I've been going el cheapo and buying $10 bags of Royal Oak, but the last couple of bags had too much dust and small golf ball-sized pieces. I think it might be time to try something a bit better.

[Hanni]

Originally Posted by DionTheDman

Where do you all buy lump charcoal from? I've been going el cheapo and buying $10 bags of Royal Oak, but the last couple of bags had too much dust and small golf ball-sized pieces. I think it might be time to try something a bit better.

Barbecues Galore, I've tried a bunch of different kinds and have found the Big Green Egg stuff to be the most consistent. I don't have an Egg, it's not about the brand, in my experience it's the best.

I picked up a bag of this https://www.lowes.ca/product/charcoa...harcoal-422365 last year and was pleasantly surprised by it for the price.

[BlackArcher101]

Originally Posted by DionTheDman

Where do you all buy lump charcoal from? I've been going el cheapo and buying $10 bags of Royal Oak, but the last couple of bags had too much dust and small golf ball-sized pieces. I think it might be time to try something a bit better.

I like to use Buffalo or Wicked Good from BBQ's Galore.
https://barbecuesgalore.ca/collectio...-type_charcoal

[Weitz]

Originally Posted by Hanni

Anyone with a Green Mountain using a universal cover on it? Wondering about fit. Looking at getting the grill but $125 for a cover seems ridiculous.

Check out Paradise Bay hot tubs. I don't think mine cost nearly that much.

[Gundo]

Originally Posted by Hanni

Barbecues Galore, I've tried a bunch of different kinds and have found the Big Green Egg stuff to be the most consistent. I don't have an Egg, it's not about the brand, in my experience it's the best.

I picked up a bag of this https://www.lowes.ca/product/charcoa...harcoal-422365 last year and was pleasantly surprised by it for the price.

The Sugar Maple has been my go to for years honestly, it’s not too bad at all. If you haven’t tried the Komodo Joe stuff it’s worth a shot, probably some of the largest chunks I have ever used. I’m just too cheap to buy it on the regular.

[PaperBagger'14]

Oh man we're having a good smoking day at the bagger house, brisket, a whole duck and beef siblings. Long ways to go but should be awesome

[Canadianman]

Originally Posted by PaperBagger'14

Oh man we're having a good smoking day at the bagger house, brisket, a whole duck and beef siblings. Long ways to go but should be awesome

must be a heck of a smoker if you can fit 2 cows on it. Also, how did you know they were siblings??

[PaperBagger'14]

Originally Posted by Canadianman

must be a heck of a smoker if you can fit 2 cows on it. Also, how did you know they were siblings??

We nicknamed the smoker the barn burner! Lol **riblings

[InglewoodFan]

Chatting with some folks at Barbecues Galore, sounds like charcoal is going to be the next pandemic commodity to run out. Might be running out of some types in July.

That said, my Co-op had tons of Kingsford briquettes if that's your thing.

[CarlLester]

Good to know! I’ll have to load up. I’ve gone through 3 bags in the last couple of months.

[Komskies]

What's everyone planning for Father's Day BBQ?

We're doing some beef back ribs, a 35 oz bone in ribeye, and a couple of 1.5" centre cut pork chops. Probably going to sous vide the ribeye and pork chops then finish them on the grill. Really hoping the rain holds off on Sunday.

[calgarygeologist]

Originally Posted by Komskies

What's everyone planning for Father's Day BBQ?

We're doing some beef back ribs, a 35 oz bone in ribeye, and a couple of 1.5" centre cut pork chops. Probably going to sous vide the ribeye and pork chops then finish them on the grill. Really hoping the rain holds off on Sunday.

I have a brisket on the smoker. Looks like a perfect day to be smoking. I'm thinking it might be time to buy myself a nice vertical smoker as the smoker I use now is a large custom built "shack." I built it as a large smoker as I planned to do some big smokes for sausage and beef jerky but I rarely actually do that so it is a bit overkill for brisket and pork shoulders.

[DFO]

Beef short ribs and chicken wings on the Green Mountain smoker today.

[Ducay]

Originally Posted by calgarygeologist

I have a brisket on the smoker. Looks like a perfect day to be smoking. I'm thinking it might be time to buy myself a nice vertical smoker as the smoker I use now is a large custom built "shack." I built it as a large smoker as I planned to do some big smokes for sausage and beef jerky but I rarely actually do that so it is a bit overkill for brisket and pork shoulders.

Where do you get your brisket? I've probably asked before, but I generally only can find it at Costco reliably, and there are no specialty butchers on the West side.

Wonder if getting my local Coop to order a packer in is best....

[calgarygeologist]

Originally Posted by Ducay

Where do you get your brisket? I've probably asked before, but I generally only can find it at Costco reliably, and there are no specialty butchers on the West side.

Wonder if getting my local Coop to order a packer in is best....

I usually just go to Costco as it is quick and reliable. Sometimes I go to the butcher and occasionally I will get one from the Wholesale Club.

[PaperBagger'14]

Harry's Meats or Better Butcher. If you go to Harry's make sure to pick up a pack of bacon chipotle smokies.

[Ducay]

Originally Posted by calgarygeologist

I usually just go to Costco as it is quick and reliable. Sometimes I go to the butcher and occasionally I will get one from the Wholesale Club.

Originally Posted by PaperBagger'14

Harry's Meats or Better Butcher. If you go to Harry's make sure to pick up a pack of bacon chipotle smokies.

Ya, see that's my problem. Costco as well as all those options are a ways from the west side. I basically have to go into the SE or NW to get to a butcher. I might give my Coop or Sobeys a ring, see if they can just bring in a packer.

Seems silly, but adding that 45 minutes worth of travel time just discourages me from doing brisket more often.