REVscene - Vancouver Automotive Forum


Welcome to the REVscene Automotive Forum forums.

Registration is Free!You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! The banners on the left side and below do not show for registered users!

If you have any problems with the registration process or your account login, please contact contact us.


Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

Reply
 
Thread Tools
Old 06-22-2013, 10:42 PM   #176
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,726
Thanked 775 Times in 206 Posts
I am the only one on here that I know of that smokes on a BBQ . Turns out great!
Advertisement
pintoBC_3sgte is offline   Reply With Quote
This post thanked by:
Old 06-23-2013, 01:28 PM   #177
OMGWTFBBQ is a common word I say everyday
 
punkwax's Avatar
 
Join Date: Jun 2006
Location: South Surrey
Posts: 5,297
Thanked 4,196 Times in 1,318 Posts
You're not alone. This was a few weeks ago. 21lbs of bone in NY.

__________________
If you drive like an asshole, you probably are one.
punkwax is offline   Reply With Quote
This post thanked by:
Old 06-23-2013, 01:40 PM   #178
I have named my kids VIC and VLS
 
Hondaracer's Avatar
 
Join Date: Oct 2001
Location: Off-Topic
Posts: 27,736
Thanked 7,283 Times in 2,575 Posts
I'm sure I could search this but you guys with the BBQ's mind sharing your technique/goods in the smoking process?
Posted via RS Mobile
Hondaracer is offline   Reply With Quote
Old 06-23-2013, 02:04 PM   #179
OMGWTFBBQ is a common word I say everyday
 
punkwax's Avatar
 
Join Date: Jun 2006
Location: South Surrey
Posts: 5,297
Thanked 4,196 Times in 1,318 Posts
I just use a cast iron griddle filled with dampened wood chips (hickory & mesquite shown) over the flame and usually keep the meat on the other side of the Q for indirect heat.

In the pic you'll notice I had the far burners on both sides going, which I shouldn't have but the middle left burner is starting to go and makes a sound that drives me nuts.. I couldn't maintain a good temp with just the one going so I ended up with some serious bark on both sides as a result. It was tasty bark though. Usually with a smaller piece of beef like a brisket I get a good temp with just the one burner on high.
__________________
If you drive like an asshole, you probably are one.
punkwax is offline   Reply With Quote
This post thanked by:
Old 06-23-2013, 04:47 PM   #180
I have named my kids VIC and VLS
 
Hondaracer's Avatar
 
Join Date: Oct 2001
Location: Off-Topic
Posts: 27,736
Thanked 7,283 Times in 2,575 Posts
So how long for a peice like that and at what temp?
Posted via RS Mobile
Hondaracer is offline   Reply With Quote
Old 06-23-2013, 09:20 PM   #181
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,726
Thanked 775 Times in 206 Posts
Quote:
Originally Posted by Hondaracer View Post
I'm sure I could search this but you guys with the BBQ's mind sharing your technique/goods in the smoking process?
Posted via RS Mobile

like mentioned already, use indirect heat. I usually heat up the Q by turning on the left and middle burners (3/4) , then kill the middle burner when it approaches my desired temp. Leave it for a few and dial down the knob to about 1/3. You will have to find the sweet spot for your dial to hold your temp.

smoking... i either use a foil pouch with wood chips or a smoker box.. or even a combo of both. I don't soak/dampen my wood before smoking. I find that it takes longer to produce smoke since the wood will steam before smoking.

i would also recommend getting either a digital or oven thermo to monitor your temps. the one on the lid is almost always way off.
pintoBC_3sgte is offline   Reply With Quote
Old 06-23-2013, 09:59 PM   #182
I have named my kids VIC and VLS
 
Hondaracer's Avatar
 
Join Date: Oct 2001
Location: Off-Topic
Posts: 27,736
Thanked 7,283 Times in 2,575 Posts
ive got an older Weber but the burners are still mint, problem seems though that i dont have a top rack to rest the meat on overtop of the smoke?
__________________
Dank memes cant melt steel beams
Hondaracer is offline   Reply With Quote
Old 06-24-2013, 03:36 PM   #183
OMGWTFBBQ is a common word I say everyday
 
punkwax's Avatar
 
Join Date: Jun 2006
Location: South Surrey
Posts: 5,297
Thanked 4,196 Times in 1,318 Posts
Top rack is essential unless your Weber is big enough to keep the meat a fair distance away from flame.
__________________
If you drive like an asshole, you probably are one.
punkwax is offline   Reply With Quote
Old 06-24-2013, 04:31 PM   #184
I have named my kids VIC and VLS
 
Hondaracer's Avatar
 
Join Date: Oct 2001
Location: Off-Topic
Posts: 27,736
Thanked 7,283 Times in 2,575 Posts
yea may have to look into adding a top rack if possible
__________________
Dank memes cant melt steel beams
Hondaracer is offline   Reply With Quote
Old 06-24-2013, 05:40 PM   #185
RS Veteran
 
bcrdukes's Avatar
 
Join Date: Dec 2001
Location: YYZ / YUL
Posts: 24,826
Thanked 6,596 Times in 2,598 Posts
Hey guys,

Noob question here. I have a Broil King BBQ grill that's well over 5 years old (I think 7 or 8 years old actually.) The triangle things below the grill (sorry, I don't know the name of it) - do they ever have to be replaced and if so, where can I buy parts locally? My electronic igniter also needs to be replaced. Thanks!
__________________
Quote:
Originally Posted by slowguy
Fuck you hipster
Quote:
Originally Posted by GLOW View Post
no one said being a hipster was cheap.
bcrdukes is offline   Reply With Quote
Old 06-24-2013, 06:11 PM   #186
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 19,610
Thanked 16,830 Times in 3,952 Posts
Quote:
Originally Posted by bcrdukes View Post
Hey guys,

Noob question here. I have a Broil King BBQ grill that's well over 5 years old (I think 7 or 8 years old actually.) The triangle things below the grill (sorry, I don't know the name of it) - do they ever have to be replaced and if so, where can I buy parts locally? My electronic igniter also needs to be replaced. Thanks!
Reliable Parts is the best place to get BBQ parts from. If you know the model it will be way easier.
murd0c is offline   Reply With Quote
This post thanked by:
Old 06-24-2013, 06:18 PM   #187
RS Veteran
 
bcrdukes's Avatar
 
Join Date: Dec 2001
Location: YYZ / YUL
Posts: 24,826
Thanked 6,596 Times in 2,598 Posts
FML. It's a Char-Broil. I'll have to check the model number later on. I think what I'm looking for is the heat shield?
__________________
Quote:
Originally Posted by slowguy
Fuck you hipster
Quote:
Originally Posted by GLOW View Post
no one said being a hipster was cheap.
bcrdukes is offline   Reply With Quote
Old 06-24-2013, 06:28 PM   #188
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 19,610
Thanked 16,830 Times in 3,952 Posts
sounds about right, might be better off getting a new bbq. Nothing beats smoking or grilling on one.
murd0c is offline   Reply With Quote
Old 06-24-2013, 06:32 PM   #189
RS Veteran
 
bcrdukes's Avatar
 
Join Date: Dec 2001
Location: YYZ / YUL
Posts: 24,826
Thanked 6,596 Times in 2,598 Posts
Quote:
Originally Posted by murd0c View Post
sounds about right, might be better off getting a new bbq. Nothing beats smoking or grilling on one.
Ok that was another option but wanted to seek your opinion as to the pros and cons regarding replacing the heat shields vs. getting a new BBQ.
__________________
Quote:
Originally Posted by slowguy
Fuck you hipster
Quote:
Originally Posted by GLOW View Post
no one said being a hipster was cheap.
bcrdukes is offline   Reply With Quote
Old 06-24-2013, 06:54 PM   #190
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 19,610
Thanked 16,830 Times in 3,952 Posts
Quote:
Originally Posted by bcrdukes View Post
Ok that was another option but wanted to seek your opinion as to the pros and cons regarding replacing the heat shields vs. getting a new BBQ.
if it's only the heat shield it's not a big deal and cheap. The question is how are your burners and the rest of the condition of your grill. Best bet is clean everything and see the type of condition. The advantage of the heat shield is it protects your burners which will prolong them from rusting out.
murd0c is offline   Reply With Quote
This post thanked by:
Old 06-24-2013, 07:13 PM   #191
RS Veteran
 
bcrdukes's Avatar
 
Join Date: Dec 2001
Location: YYZ / YUL
Posts: 24,826
Thanked 6,596 Times in 2,598 Posts
Thanks for the pro tip. I'll have to pull the BBQ out sometime this month and do some grilling and cleaning to see how things are.

Ultimately, I was going to pick up a Broil King Q3xx series portable BBQ for small/quick BBQs in the garage after bike rides etc. But I know it isn't a direct replacement for a full-sized BBQ. (Or can it be?)
__________________
Quote:
Originally Posted by slowguy
Fuck you hipster
Quote:
Originally Posted by GLOW View Post
no one said being a hipster was cheap.
bcrdukes is offline   Reply With Quote
Old 06-24-2013, 08:07 PM   #192
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,726
Thanked 775 Times in 206 Posts
If its just for quick grilling like steaks and what not it should be fine.

More smoking pics everyone!
pintoBC_3sgte is offline   Reply With Quote
Old 06-24-2013, 09:00 PM   #193
I have named my kids VIC and VLS
 
Hondaracer's Avatar
 
Join Date: Oct 2001
Location: Off-Topic
Posts: 27,736
Thanked 7,283 Times in 2,575 Posts
im not sure about that Broil king model but i've had nothing but great experiances with the small oval Weber portable one is amazing
__________________
Dank memes cant melt steel beams
Hondaracer is offline   Reply With Quote
Old 06-24-2013, 09:29 PM   #194
RS Veteran
 
bcrdukes's Avatar
 
Join Date: Dec 2001
Location: YYZ / YUL
Posts: 24,826
Thanked 6,596 Times in 2,598 Posts
Quote:
Originally Posted by Hondaracer View Post
im not sure about that Broil king model but i've had nothing but great experiances with the small oval Weber portable one is amazing
Sorry, you're right. It's a Weber. Fuck my life I'm retarded today.
__________________
Quote:
Originally Posted by slowguy
Fuck you hipster
Quote:
Originally Posted by GLOW View Post
no one said being a hipster was cheap.
bcrdukes is offline   Reply With Quote
Old 06-25-2013, 01:22 AM   #195
My homepage has been set to RS
 
Join Date: Jun 2008
Location: Nowhere
Posts: 2,111
Thanked 755 Times in 339 Posts
Damn, I knew you could smoke on a bbq, figured it wasn't worth it on spending $$ on a shoulder. Might have to try it, but heck, it'd use a lot of propane wouldn't it? Leaving that sucker on for 8 hrs? smoking it.
subordinate is offline   Reply With Quote
Old 06-25-2013, 07:47 AM   #196
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 19,610
Thanked 16,830 Times in 3,952 Posts
Quote:
Originally Posted by pintoBC_5sfte View Post
If its just for quick grilling like steaks and what not it should be fine.

More smoking pics everyone!
One of my good mates have been making bacon on his Bradley, I will post some pics of it later.
murd0c is offline   Reply With Quote
Old 06-25-2013, 10:24 AM   #197
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,726
Thanked 775 Times in 206 Posts
Quote:
Originally Posted by subordinate View Post
Damn, I knew you could smoke on a bbq, figured it wasn't worth it on spending $$ on a shoulder. Might have to try it, but heck, it'd use a lot of propane wouldn't it? Leaving that sucker on for 8 hrs? smoking it.
I can probably get a good 18-24 hours of low and slow out of one tank (20lbs). Depends on how high you have the heat and if you do any grilling in between.
pintoBC_3sgte is offline   Reply With Quote
Old 06-25-2013, 07:17 PM   #198
OMGWTFBBQ is a common word I say everyday
 
punkwax's Avatar
 
Join Date: Jun 2006
Location: South Surrey
Posts: 5,297
Thanked 4,196 Times in 1,318 Posts
I have 3 propane tanks on rotation. Running out is never a concern
__________________
If you drive like an asshole, you probably are one.
punkwax is offline   Reply With Quote
Old 06-27-2013, 10:26 PM   #199
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,726
Thanked 775 Times in 206 Posts
Here's my first crack at Candied Salmon / Indian Candy.
-Brined for 20 hours, smoked @ 128F with cherry and pecan wood for 4 hours and cooked w/o smoke for a hour.

2oz. squares of certified ocean wise Steel head Salmon


filled with brine


out of the brine the next day


after drying for a bit



on to smoke and sprinkled with brown sugar


after being mopped with a maple syrup/brown sugar mix a few times


after smoking for 4 hours it looks like this


off after 5 hours


after a night in the fridge



interior shot. turned out nice and moist!


All in all turned out great! will do again for sure
pintoBC_3sgte is offline   Reply With Quote
This post thanked by:
Old 06-28-2013, 09:03 AM   #200
OMGWTFBBQ is a common word I say everyday
 
punkwax's Avatar
 
Join Date: Jun 2006
Location: South Surrey
Posts: 5,297
Thanked 4,196 Times in 1,318 Posts
Looks delish!

Also, Steelhead are trout, not salmon...
__________________
If you drive like an asshole, you probably are one.
punkwax is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off



All times are GMT -8. The time now is 05:30 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
SEO by vBSEO ©2011, Crawlability, Inc.
Revscene.net cannot be held accountable for the actions of its members nor does the opinions of the members represent that of Revscene.net