My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I like cooking skirt steak for fajitas directly on the lump. Just blow the ash off (carefully) with your lawn blower (LOW setting) and your steaks will come off the coals clean. No real advantage cooking skirt steak this way... you get a nice crust and it just looks cool.
In general cheaper lump will crackle and spark alot, more expensive quality lump generally will not. I am always playing with different brands of lump, i can tell you the sparking from the cheap stuff has ruined more then one shirt where i have yet to have a single incident with higher end stuff. Though the last bag of fogo i had did have a couple non ideal pieces that popped a couple times but thats across the entire bag where the cheap stuff popped and crackled every time i used it. Though there is one semi cheap bag (royal oak) that does really well i just dont care for the lego size pieces that come in most bags.
I have to totally disagree on the use of lump charcoal. It is called lump because that is what it is a combination of small and large pieces that burn at different speeds and temperatures. So overall you have a hard time to control your fire. Most of the wood flavor has been pulled out of it in the making of it and I would challenge anyone on here to smell there lit fire and tell me what the flavor is. Yep it smells like wood, so what, thats not why I'm smoking.
I will stick with my even burning briquets and known wood type chunks. I can choose the wood I want to use, apple, cherry, hickory, maple, or oak. Each serving a different purpose. Taste one of my cherry smoked turkeys as in my picture, or some maple smoked bacon.
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