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food-bev Post pics of your smoker or grill

I have used kingsford comp briquettes with chunks of apple/oak/cherry when smoking pork butts before.  Results turned out quite nicely.  
 
Royal Oak is my go to, and what we use exclusively in competitions.  But in a pinch the comp briquettes have worked well enough that I'd used them again.
 
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Jeff H said:
I call BS there Scovie, after all, you were the one with the indoor smoker, remember?
 
http://thehotpepper.com/topic/51986-my-new-indoor-smoker/?hl=%2Bindoor+%2Bsmoker
 
 
Even that thing uses gall dang WOOD CHIPS.
 
I am unclear what you would use for smoking besides wood chips/chunks or pellets...
 
Are we talking about charcoal for heating the wood chips or wood for the actual smokability?
 
Cuz I am confused as to what exactly you are calling BS.
 
Scoville DeVille said:
 
 
Even that thing uses gall dang WOOD CHIPS.
 
I am unclear what you would use for smoking besides wood chips/chunks or pellets...
 
Are we talking about charcoal for heating the wood chips or wood for the actual smokability?
 
Cuz I am confused as to what exactly you are calling BS.
 
 
In the WSM you fill the charcoal basket with briquettes and 3-5 small fist sized wood chunks. Typically, most of us throw a 1/2 full lit chimney of briquettes on top and let everything slowly burn for 12-20 hours, but Joyner gets fancy and puts bricks in his to the fire burns around the bricks in a circle. :D
 
grantmichaels said:
nice pit ...
Thanks for looking.
roper2008 said:
That's a lot of nice looking toys there.  I just have a Weber grill.
I do like to BBQ.....and I like toys.
Jeff H said:
 
 
Looks good. Glad to see someone who wants a BGE actually buys one. :rofl:
I love that BGE....if I knew how efficient they were and they can do it all .....It might have been the only cooker I own.
 
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