Hi all...

Bahamianlvr · Joined: 19 Jun 2007 Posts: 17 Location: Maryland

Greetings from Maryland! I started grilling with charcoal about 15 years ago and got quite good at it actually. This was college so as you can imagine we grilled everything except our cereal. After I got married five years ago however, my wife and I were living in apartments during her residency. These places were not grill friendly so I had to rely on the Foreman to char my food.

So now we're weeks away from closing on our first home and as you can imagine, the hardest decision is what grill/smoker to get. This forum has been invaluable in whittling down my choices to the Chargriller Smokin' Pro or the Webber 22" kettle. The only reason I'm considering the kettle is that a week after we move in, I'd like to have a birthday party for my wife and I'm not sure if I'll have the time for the mods to the offset smoker. Decisions, decisions... I'll let you guys know how it turns out.

Thanks for reading and I hope to share some good food p*rn in the near future...

Markbb · Posted: Jun 20 2007 Post subject: Depends

Welcome to the ring, but what are you gonna cook? I have a kettle and I grill and smoke with it does a real good job on both! might want to look at the WSM for those long cooks, I can normally get 4 to 6 hours on a chimeny in a half, good luck and happy Qing!!

Bahamianlvr · Joined: 19 Jun 2007 Posts: 17 Location: Maryland

Thanks for the welcome. I'd like to do beef of some sort. If I had the space I'd like to do beef ribs. Also chicken, and veggies of course. I'm not sure what the head count will be.

Markbb · Posted: Jun 20 2007 Post subject: Size

Remeber the kettle isn't a big grill so your gonna be limited to the amount of stuff you can put on it, I can get 2 full racks of spares with rib racks and 2 chickens beercan style, thats sepratly not all together...

Bahamianlvr · Joined: 19 Jun 2007 Posts: 17 Location: Maryland

Thanks Markbb. I thought about that with the kettle and realized that I would probably have to stay up all night if I wanted to have a really big cook. I really don't want to have to settle for wings and burgers but I'm not sure how much time I'll have. I wanted the party to be early afternoon so that doesn't give me time for an 8 hour cook.

I saw a video somewhere on the forum where a chicken was butterflied and cooked indirectly for ~1 1/2 hr and it seemed to work ok. I'm leaning heavily in that direction. If I feel very good I may also do a cedar planked salmon and just blow them all away. Laughing

Markbb · Posted: Jun 20 2007 Post subject: Tip

That'll do the job O.k. so you wanna spatchcock the chicken which is just cutting the back bone out, you can possably get two on the grill indirect heres a tip dry brine sprinkle sea salt thru out the whole bird alittle brown suger and some rosemary do this a day prior to the cook put it in a dish covered in the fridg. day of place chicken in cooker leg quarter facing the coals and wood with a water pan directly underneath works as a heat sink and catches the fat, when ready to pull plop the chicken skin side down directly over the fire to crisp the skin, this is a attention getter and the meat is moist and flavorful,can't help you with the fish though.

rashley · Newbie Joined: 11 Jun 2007 Posts: 27 Location: McAllen, TX

Welcome to the Smoke Ring. I have learned a lot by reading these forums.
Randy
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Traeger

PapaQ · Newbie Joined: 05 Jun 2007 Posts: 79 Location: Midland, NC

Welcome and good luck on your purchase.