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It's great for starting my charcoal.

It's great for starting my charcoal.

(post is archived)

[–] • 5 pts

Had me going for a couple seconds there. Good on you.

Gonna light a big honking wood fire this weekend and after that burned to mostly charcoal, let the flames kiss delicious marinated ribs, bellies and a couple more pork parts. Weather looks promising, beers are cold. Nazi podcasts are downloaded and ready to play. Wife will take care of salads. We'll eat like royalty :)

[–] • 2 pts

Every time I have a burn pile I put in that little extra effort to harvest the charcoal. You can get an excellent yield with a long rake and a water hose, no barrels or fancy fkn reflux BS required. Besides being far and away the nicest cooking fuel, the stuff has a million uses around the house. Probably the single best additive for the garden too, just gotta "charge" it first.

[–] • 4 pts

HERESY, I tell you whut, Peggy

[–] • 1 pt

I have 5 BBQ's.

A brick and mortar Santa Maria style, oak fired typically.

A 4 burner propane with ceramic searing element on the side.

A 5 burner propane with rotisserie and a side burner for chili or whatever.

Good 'ole classic Weber.

And a mini travel propane that is great for camping or the beach.

Each has it's place.

[–] • 1 pt

“Each has its place.”

Except for the gay propane shit.

BIG GREEN EGG 4 LYFE, BEEYATCH

I’ll give you a pass on the travel one..but not the others.

[–] • 0 pt (edited )

Typically there was multiple at once going on during all the covid bullshit. When everything was "locked down" that meant BBQ with the neighbors. And indeed we did, a lot.

Edit: I aquired about 2 or 3 yards of oak just for the BBQ during all that.

E2: We had wood splitting competitions

[–] • 1 pt

I was about to say that’s the gayest thing I’ve seen on here….

[–] • 1 pt

As long as you’re not burning coal, it’s fine by me.

[–] • 1 pt

Smoking > grilling

[–] • 0 pt

They both have their place. I'm not gonna smoke a cheeseburger.

[–] [deleted] • 1 pt

It comes out really good

[–] • 0 pt

Probably, idk. I like the crisp you get from the flames licking the meat. You can't get that from smoking.

Don't get me wrong, I do love smoking meat. There's no other way to do ribs.

[–] • 0 pt

What do you use to light it? Ive been using a charcoal chimney for years (like this one) https://www.amazon.com/Weber-7429-Rapid-Chimney-Starter/dp/B07B5BHKDZ (lit with newspaper wrapped up in a tube and jammed in the base).

Also, What charcoal? Ive tried a few out and like the one im using now but the last one was all heat and no taste.

[–] • 0 pt

I use a Bernzomatic torch to get it started. Takes a minute, and you have to hit the charcoal at different points manually. Works a charm though. Charcoal is just whatever bag of hardwood lump I can get a deal on. No briquettes.

[–] • 1 pt

Ah, ill look into one. I refuse to use briquettes and anyone that actually enjoys cooking on charcoal should too.

The current stuff ive been using is: Jealous Devil All Natural Hardwood Lump Charcoal

Im always interested in what other people use though. I have had some good and some bad but I am starting my 2nd bag of this over the weekend and I hope the quality holds up.

[–] • 1 pt

I keep going back to Royal Oak. It's the big bag brand Walmart carries, 30 lbs and cheap. Very dry, so it sparks up quick too. Flavor isn't anything to write home about, but it's not offensive. I'd throw some cherry or hickory chips in if I wanted to add flavor.

[+] [deleted] • 0 pt