Grill and/or Smoker Recommendations

Toe said:
I mentioned it above, but you can get one of Char-Griller's lightweight Akorn steel kamados for only about $300. That's my main cooker.

https://www.homedepot.com/p/Char-Griller-Akorn-Kamado-Kooker-Charcoal-Grill-in-Graphite-16620/205026253

https://www.homedepot.com/p/Char-Griller-AKORN-Kamado-Kooker-20-in-Charcoal-Grill-in-Grey-with-Cart-6520/204151650
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Yeah, those are a good option in-between a traditional Kettle grill, and a ceramic komado. They don't retain heat as well as a ceramic, but they're much better than a regular kettle.

 
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Saunders said:
Yeah, those are a good option in-between a traditional Kettle grill, and a ceramic komado. They don't retain heat as well as a ceramic, but they're much better than a regular kettle.
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I'll put my home made barrel cooker up against any of them in a cook off.

 
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Saunders said:
Don't get me wrong, the cook makes the meal. But, some of the different methods/tools are easier than others.
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I agree.  I made the comment because I have thought about buying a green egg or something similar.  But, every time I use my barrel it is just so dang easy, uses very little charcoal and stuff tastes so dang good.

And, it was cheep.  

 
BigRedBuster said:
I agree.  I made the comment because I have thought about buying a green egg or something similar.  But, every time I use my barrel it is just so dang easy, uses very little charcoal and stuff tastes so dang good.

And, it was cheep.  
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Yup, completely understand.Personally, if I was starting out, I wouldn't buy an Egg. I just happened to get mine brand new for $100, so I took it, lol.

They're small for the price, and a PITA to move. HOWEVER... Getting to 900º is super easy, and I make the best steaks on it (combined with sous vide). For low and slow BBQ, you add a simple temperature controller, and it's almost as easy as a pellet smoker, with extremely low fuel consumption.

 
Update:  Smoked some wings and some chicken breasts and a LOT of salmon. Looking forward to doing some ribs for games this fall. Hard to smoke a bunch of stuff when there's only 2 of us in the house and I'm the only one that eats beef or pork.

Does anyone have any tried and true rubs they would recommend for some ribs?

 
GSG said:
Update:  Smoked some wings and some chicken breasts and a LOT of salmon. Looking forward to doing some ribs for games this fall. Hard to smoke a bunch of stuff when there's only 2 of us in the house and I'm the only one that eats beef or pork.

Does anyone have any tried and true rubs they would recommend for some ribs?
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3/4 cup  dark brown sugar

3/4 cup white sugar

1/2 cup paprika

1/4 cup garlic powder

2 tablespoons ground black pepper

2 tablespoons onion powder

1 tablespoons ground ginger powder

1 teaspoon cumin

1/2 teaspoon cayenne ( not needed unless you like some heat)

salt to taste

 
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GSG said:
Update:  Smoked some wings and some chicken breasts and a LOT of salmon. Looking forward to doing some ribs for games this fall. Hard to smoke a bunch of stuff when there's only 2 of us in the house and I'm the only one that eats beef or pork.

Does anyone have any tried and true rubs they would recommend for some ribs?
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Go to https://amazingribs.com/ Everything I've tried from there was good.

Also, I quite like this Carolina BBQ sauce: https://www.thespruceeats.com/big-daddy-carolina-style-barbecue-sauce-333684

 
I'm always tweaking my recipe, but here's what I've been using lately:

.25 c dark brown sugar
2 T mild chile pepper powder (I use ancho or New Mexico chile powder)
2 T onion powder
1.5 T garlic powder
2 T salt
2 T allspice
1 T black pepper

 
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View attachment 13453

Here's what I made yesterday: corn, couple of turkey breast tenderloins, and ribs.

My girlfriend made her own rubs for the meats and I found a quick and easy spread for the corn

 
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@GSG I notice that the bark is really uneven on those ribs, and pretty thin on most of the rack. Did you try to brush a sauce or mop on, and end up lifting off part of the rub or something?

 
Toe said:
@GSG I notice that the bark is really uneven on those ribs, and pretty thin on most of the rack. Did you try to brush a sauce or mop on, and end up lifting off part of the rub or something?
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Yeah. The only brush we have is a silicone one and I think I brushed a little hard

 
@GSG Yeah, I'm not too fond of brushes and mops, for just that reason. Sauces I usually just spread with a butter knife or something, and if I want more moisture I use a spray bottle.

 
Toe said:
@GSG Yeah, I'm not too fond of brushes and mops, for just that reason. Sauces I usually just spread with a butter knife or something, and if I want more moisture I use a spray bottle.
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What do you put in the spray bottle? I considered trying that but I didn't really have much to put in there

 
@GSG Just water. Spraying is really just for moisture, anything you spray on is going to be in too small quantity to really contribute much to the flavor.

 
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