Grilling, smoking, BBQ, campfire cooking...

Thought I'd start a thread related to cooking with fire and smoke and such... If there is already, I apologize. I guess I'll start it off.

BUT PLEASE SHARE YOURS!!

Tonight, like I do about weekly, I fired up the grill. I like to use a combination of charcoal and kiawe wood for cooking and smoking. And I like having a red hot searing and grilling side and a cooler smoky side when I cook (unless I am making a large amount, then I have to adjust accordingly). I do this both at home and at camp. At camp, it is kiawe all the way, so a little bit better.

So hamburgers are grilling while the roast is smoking after getting seared on both sides.



Hamburger steaks done



Smoked three kinds of sausage... two types of Japanese snap sausages and Polish sausages.



Grilled corn



Roast beef



Chocolate bananas dessert



The surf component was a whole mess of clams



Little monkey are two plates before I could take my first bite. Sheesh...



The guts of the banana dessert



After washing it down with coffee, I am so full!

By the way, half a chimney of charcoal and one small piece of kiawe wood was more than enough for all this.

 

I use different styles of grills for different dishes. I have a pair of Weber 22 1/2" grills with lots of accessories, a gas grill for fast fixings, an upright propane smoker for the long cooks, and yesterday I finally got a Char-Griller kamado style Akorn cooker.

I have wanted a kamado style cooker since I saw my first Big Green Egg. I got it put together and seasoned yesterday and cooked up a couple of frozen burgers. So far, I am impressed, especially with the ability to hold a steady temp.

Prolly gonna try something a bit more ambitious today.

Kajun

 

We LOVE to grill out. Like @TXKajun I have a couple here. We have a gas/charcoal and a smoker. Working on gathering up materials for a true smokehouse. I'll post pics next time I fire up.

 

@TXKajun. Which one do you have The Big Green Egg or another brand? I've looked at 2 different ones and I can't see any difference except price. Your thoughts would be much appreciated

@Hanzo. Great thread. Those bananas look yummy

 

Ganado I have the Char-Griller brand, Akorn #16820 kamado style, not the Big Green Egg. It was only $249 on sale at Walmart yesterday.

 

Pictures, folks!

 

I have a char-griller grill with a side box burner. Used to have the side burner (propane), but using it to start the chimney of coals caused it to rust out.

I usually cook several boston butts for pulled port, and ribs (of course, being in Memphis ).

Sorry no pictures, had a bunch but recently deleted them to save space. When I grill the boston butts (pork shoulder) I also grill some "smoked fatties". These are 1lb breakfast sausage rolls, split in half length wise, make a depression or hollow out slightly and add in any filling you want (cheese, peppers (spicy/sweet), onion, etc.) put the two halves back together, seal the seams and then wrap in bacon. Smoke with indirect heat for about 3 hours then slice and serve.

 

I am smoking some brisket as we speak! Made kind of an -I shaped unit using cinderblocks, and then put an twenty yer old tube style metal smoker on top of the I piece. Now I have a good cold smoker I can feed logs into, and not have to worry about fire touching anything. I'll try and snap a pick, and get it up.

 

How do I like that twice?

 

I've never done this, but was told it was a handy way to start the charcoal-guess I'll just stick to the lighter fluid and a match

I've GOTTA try these!

 

Use a chimney to start up your coals!

 

Roast beef



Teriyaki kebabs

 

My hubby wanted to try our new charcoal chimney. It worked really well.

 

Now we're cooking!

And chimneys are awesome.

 

Need cooling aids when grilling too...

 

Awesome, Hanzo!

 

Roast beef

 

Doing it right
For 300