Well, somehow summer happened before I could get more beef stock made. So here is a simple question (and leaning into Kathryn fzxdoc for advice):
Can I roast my bones over charcoal, indirect and no additional smoke?
I don't have a gasser and I'm trying to keep the house cool, since this process is energy intensive. I know smoke is not good for stock, as I learned from some pork stock I made a while back.
My freezer is starting get kind of creepy with all the bones piling up. Any thoughts?
I'm sure fzxdoc will give better advice but I think if you get a good bed of charcoal going with minimal smoke that they will roast fine. Another alternative is to oven roast them late at night or early in the morning when it is cooler: 45 - 60 minutes at 450o should do it. I often make good stock without roasting too.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
If the coals are thoroughly lit and it’s a clean burning charcoal you should be ok. Consider putting them in a roasting pan which will reduce the amount of surface area exposed to the charcoal heat.
If the coals are thoroughly lit and it’s a clean burning charcoal you should be ok. Consider putting them in a roasting pan which will reduce the amount of surface area exposed to the charcoal heat.
Thanks! I have a circular roasting pan I use for just such purposes.
At this point, I have so many bones that I might do a trial run and see how it goes.
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
Some people don't like the smoky flavor that cooking over charcoal might bring to the broth party. I think you've got a good plan going, using a pan and your charcoal grill.
Let us know how you like the flavor of the broth with this bone-roasting-with-charcoal step.
Jerod Broussard, good point. I will pay attention to any smoke from the coals. If I'm seeing it, I may just roast the old fashioned way (oven).
fzxdoc , thanks, I will let you know how it goes. It may be another weekend before I can do it, depending upon the weather. We plan to pick blackberries and make jam this weekend, so that's going to take some time. I'll post here with the results when I've made it.
Can you tent it a bit with aluminum foil, and keep the vent side of the grill lid to the opposite where your bones are roasting, I’ve only ever done it in the oven, for this same reason.
Richard Chrz , since I use a kamado knockoff, any smoke should, in theory, go straight to the top vent and out. I'll probably have it half-open when I roast (2.5 out of 5). It is also so efficient that there should be very little burning fuel anyhow. I'm not sure tenting would add anything, but I'll need to think about it a little longer.
I’ve used my kamado several times to roast bones for stock. My wife swears the stuff is the fountain of youth. When I roast on the kamado I do it in a CI Dutch oven. I’ve not had any trouble with a smokey taste. I do use new charcoal, not any left from another cook and let it come up to temp before putting the bones on. I also only roast mine at 350 F. If you’re going to transfer them to a stock pot to simmer be sure and and add a bit of water a few minutes before you get them off the kamado to deglaze your Dutch oven. Every thing in that pot is flavor
Oak Smoke , thanks for the advice. The Dutch oven is a great idea, so I'll probably do that, if nothing else but to get the 'goodies' at the bottom into the final stock. Your earlier posts here on AR got me making stock for my DW for the same reason as you and your wife.
Beef Stock - Bone Roasting Question
Comment