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Post by Jets Things on Feb 1, 2024 11:28:45 GMT -5
Indirect heating. If you're using a Weber kettle, watch this video about the Snake Method. It's a smart way to set up the charcoal/wood chunks and allows for easier temperature control. Yeah that's the technique we saw. Seemed like a lazy way of doing it which sounds perfect for us. I'm used to varying direct/indirect when needed. Never direct heat when smoking. Since you're using a Weber kettle, I'd suggest getting wood chunks. They burn longer and you can layer them with the charcoal for the snake method. Keep any eye on the dampers - more open means higher heat. Thin blue smoke is what you're looking for. Don't put any food on it until you see it. |
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Post by Raoul Duke on Feb 1, 2024 11:46:47 GMT -5
Yeah that's the technique we saw. Seemed like a lazy way of doing it which sounds perfect for us. I'm used to varying direct/indirect when needed. Never direct heat when smoking. Since you're using a Weber kettle, I'd suggest getting wood chunks. They burn longer and you can layer them with the charcoal for the snake method. Keep any eye on the dampers - more open means higher heat. Thin blue smoke is what you're looking for. Don't put any food on it until you see it. Thanks. My brother subscribed to the Masterclass training sessions. They had Aaron Franklin give a Masterclass on smoking, was really interesting. He explained his whole set up. About 10 episodes an hour each explaining everything, giving his recipes, choice of wood... |
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Post by Big L on Feb 1, 2024 11:59:05 GMT -5
Easier than ribs for your intro to smoking meat is a pork loin. Don’t need to do shit except season it and throw it in the smoker. You can even buy the already seasoned ones at the store and use those if you’re truly lazy. It’s a pretty quick cook and if you ruin it it’s only a few $$ you wasted.
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Post by DDNYjets on Feb 1, 2024 12:41:11 GMT -5
Never direct heat when smoking. Since you're using a Weber kettle, I'd suggest getting wood chunks. They burn longer and you can layer them with the charcoal for the snake method. Keep any eye on the dampers - more open means higher heat. Thin blue smoke is what you're looking for. Don't put any food on it until you see it. Thanks. My brother subscribed to the Masterclass training sessions. They had Aaron Franklin give a Masterclass on smoking, was really interesting. He explained his whole set up. About 10 episodes an hour each explaining everything, giving his recipes, choice of wood... I think Aaron uses a "stick burner" or offset. Very different from the kettle. There are tons of youtube vids on smoking with a kettle. Find one you like and follow. As for wood, I think you frenchies got nice white oak and olive wood. Whereas where Aaron is in Texas they use post oak. Basically whatever is local. |
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Post by shakin on Feb 1, 2024 13:19:51 GMT -5
gonna break in the smoker today. they tell you to wipe it out, get it up to like 275 then rub cooking oil on the walls
i don't use seed oils/cooking oil, i only use olive oil which prolly wouldn't work
gonna go online and see if EZ Lube is an acceptable replacement for cooking oil
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Post by 32Green on Feb 1, 2024 13:38:58 GMT -5
gonna go online and see if EZ Lube is an acceptable replacement for cooking oil Prolly depends where you intend on putting the pork loin. |
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Post by Jets Things on Feb 1, 2024 14:12:12 GMT -5
gonna break in the smoker today. they tell you to wipe it out, get it up to like 275 then rub cooking oil on the walls i don't use seed oils/cooking oil, i only use olive oil which prolly wouldn't work gonna go online and see if EZ Lube is an acceptable replacement for cooking oil You can use olive oil. It has a low smoke point, but definitely not below 300. |
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Post by DDNYjets on Feb 1, 2024 17:59:51 GMT -5
Olive oil cooking spray should suffice.
Dont you want it to smoke or burn off when you are seasoning the grill? Then a low smoke point oil would make sense.
I would do what they said. Run it on the highest setting for a while before seasoning it. Burn off the metal fabrication oils. Usually 30 mins is enough. Then let cool, wipe down, then season. Sounds like a bitch but if done right it will the last time you will likely ever have to do it unless you let it get so filthy that you have to chemically clean it.
Use a tray to catch the drippings and it will keep it pretty clean on the inside.
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Post by Jets Things on Feb 1, 2024 20:59:42 GMT -5
Olive oil cooking spray should suffice. Dont you want it to smoke or burn off when you are seasoning the grill? Then a low smoke point oil would make sense. I would do what they said. Run it on the highest setting for a while before seasoning it. Burn off the metal fabrication oils. Usually 30 mins is enough. Then let cool, wipe down, then season. Sounds like a bitch but if done right it will the last time you will likely ever have to do it unless you let it get so filthy that you have to chemically clean it. Use a tray to catch the drippings and it will keep it pretty clean on the inside. Seasoning a grill/smoker is easy. I have a 36" Blackstone griddle. That was a pain in the ass and more so if it needs to be re-seasoned. |
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Post by 32Green on Feb 1, 2024 21:11:28 GMT -5
Olive oil cooking spray should suffice. Dont you want it to smoke or burn off when you are seasoning the grill? Then a low smoke point oil would make sense. I would do what they said. Run it on the highest setting for a while before seasoning it. Burn off the metal fabrication oils. Usually 30 mins is enough. Then let cool, wipe down, then season. Sounds like a bitch but if done right it will the last time you will likely ever have to do it unless you let it get so filthy that you have to chemically clean it. Use a tray to catch the drippings and it will keep it pretty clean on the inside. Seasoning a grill/smoker is easy. I have a 36" Blackstone griddle. That was a pain in the ass and more so if it needs to be re-seasoned. I have my Blackstone set up, but havent seasoned it yet. (I bought the seasoning from Blackstone.) Why would I have to re-season it after the original application? |
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Post by Jets Things on Feb 1, 2024 21:22:50 GMT -5
Seasoning a grill/smoker is easy. I have a 36" Blackstone griddle. That was a pain in the ass and more so if it needs to be re-seasoned. I have my Blackstone set up, but havent seasoned it yet. (I bought the seasoning from Blackstone.) Why would I have to re-season it after the original application? If you don't keep it covered or don't use it for a while, it can flake and rust. Then you have to do a fuck ton of scraping and re-seasoning. |
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Post by 32Green on Feb 1, 2024 21:46:59 GMT -5
I have my Blackstone set up, but havent seasoned it yet. (I bought the seasoning from Blackstone.) Why would I have to re-season it after the original application? If you don't keep it covered or don't use it for a while, it can flake and rust. Then you have to do a fuck ton of scraping and re-seasoning. Figured I'd do the original seasoning, then coat it with a little vegetable oil after each use. I have a cover. |
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Post by Jets Things on Feb 1, 2024 22:14:16 GMT -5
If you don't keep it covered or don't use it for a while, it can flake and rust. Then you have to do a fuck ton of scraping and re-seasoning. Figured I'd do the original seasoning, then coat it with a little vegetable oil after each use. I have a cover. Bought my Blackstone during covid and used it daily when the weather was good. Use the seasoning you got from Blackstone for the initial burn, but cook with avocado oil. Highest smoke point. Just a tip - if you ever make fried rice, which I highly recommend - cook the rice the day before and then throw it on the griddle. What size did you get? Mine has four burners so I can cook on one side and keep warm on the other. |
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Post by 32Green on Feb 1, 2024 22:24:57 GMT -5
Figured I'd do the original seasoning, then coat it with a little vegetable oil after each use. I have a cover. Bought my Blackstone during covid and used it daily when the weather was good. Use the seasoning you got from Blackstone for the initial burn, but cook with avocado oil. Highest smoke point. Just a tip - if you ever make fried rice, which I highly recommend - cook the rice the day before and then throw it on the griddle. What size did you get? Mine has four burners so I can cook on one side and keep warm on the other. "36 which was recommended by most of my pals that have one. I set it up at my Pa. house to replace a cheap gas bbq that shit the bed, but it was 14 degrees when we were last up there so no fucking way I was seasoning/using it then. Stupid question, how do simple things like hot dogs, hamburgers, steaks do on the griddle? Do I need to also maintain a regular gas grill as well? |
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Post by Jets Things on Feb 1, 2024 22:51:32 GMT -5
Bought my Blackstone during covid and used it daily when the weather was good. Use the seasoning you got from Blackstone for the initial burn, but cook with avocado oil. Highest smoke point. Just a tip - if you ever make fried rice, which I highly recommend - cook the rice the day before and then throw it on the griddle. What size did you get? Mine has four burners so I can cook on one side and keep warm on the other. "36 which was recommended by most of my pals that have one. I set it up at my Pa. house to replace a cheap gas bbq that shit the bed, but it was 14 degrees when we were last up there so no fucking way I was seasoning/using it then. Stupid question, how do simple things like hot dogs, hamburgers, steaks do on the griddle? Do I need to also maintain a regular gas grill as well? Eh, if you're only cooking burgers and dogs, the flat-top should suffice. All the rage is smash burgers. Make a 3oz. meatball (like a big one), let it brown on the bottom and then use one of the spatulas to smash it down (put some parchment paper between the spatula and burger so it doesn't stick). And for fucks sake, use only potato rolls. For the dogs, I'd say split them and flip them when they look done. Can't really overcook a hot dog unless you suck. I'm a purist, so no ketchup on a hot dog, but you do you. For fried rice, get the onions and peppers going first, then cook chicken/beef/whatever on the other side. Add the pre-cooked rice and then crack a few eggs and mix the shit out of it. Griddles are fun, but require a lot of maintenance. |
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