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Grilled or smoker?

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  • Richard Chrz
    commented on 's reply
    I try to remind my friends, I have the time.. and a 6-9 hour smoke can settle the old brain a bit.

  • Hulagn1971
    commented on 's reply
    Spinaker I love it. Easy to clean and built like a tank. I lucked out when I found it on Craigslist 2nd hand for $1200. Here's a link to the refurbish post if interested.
    Purchased this Blaze 34" Professional gas grill last week. Owner bought it brand new from BBQ Guys 3 years ago. Retails for over $4100 new. I grabbed it from him off CG for $1200

  • MBMorgan
    replied
    It's hard to say. I guess that for me, grilling and smoking outdoors amounts to little more than just expanding my indoor kitchen to include heat sources (gas, wood, and/or charcoal) and flavors (mostly from the addition of smoke) that are only readily available outdoors to most of us home cooks. If pushed, I'd probably still classify myself as primarily a "griller" ... although that has shifted a bit toward "smoker" thanks to the OG pellet cooker. Neither my wife nor I are fans of belching post-meal smoke rings so the OG smoke profile suits us perfectly (plus I have never really enjoyed hours and hours of just tending a fire (I've done it over the years but not too happily)) ... and it's always nice to not worry about setting off smoke detectors.

    Edit: I forgot to mention baking outside in the OG. At high temps suitable for sourdough boules and pizza, the smoke profile is about as light as it gets while still being perceptible ... and (bonus!) to my wife's delight, the kitchen doesn't get overheated.
    Last edited by MBMorgan; November 5, 2021, 10:17 AM.

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  • Spinaker
    commented on 's reply
    That Blaze is gonna be my first gasser, if I ever go that route, those are sweet rigs.

  • Hulagn1971
    replied
    I enjoy all of it. From long, slow cooks on the WSM or Weber kettle to cooking over live fire on the parrilla. I really enjoy the process. With that being said, a hot and fast cook of well seasoned Denver cut steaks on the Blaze gasser is a great weeknight meal and always welcomed.
    Last edited by Hulagn1971; November 5, 2021, 11:29 AM.

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  • jfmorris
    replied
    I will say that I certainly started out as a griller, grilling on various grills over gas or charcoal. As our old friend Dan used to say, I was a backyard incinerator when it came to the one kettle I owned a long time ago, mostly because I had no concept of the 2 zone setup or vent control on a Weber Kettle. So I tended to grill on gas or using the charcoal tray on my offset.

    I've been fortunate to have been smoking since the early 90's, initially on a little Brinkman bullet charcoal water smoker (one of those crappy things that is open all around the bottom), then later on an offset that my dad handed off to me in the mid 90's. With the offset, I started smoking turkeys, ribs, and such back in the 90's, but I still didn't perfect things for a few more years.

    When I first discovered Amazing Ribs I had acquired a couple of kettles, including a Performer, around 2016-2017, and I learned techniques on the free side that taught me a lot and upped my game. I joined in 2017, and being a member of this community has honed my cooking skills considerably - for both grilling and smoking.

    I feel I do a mix still. I enjoy cooking on the flat top, as well as smoking ribs, butts or brisket all day long. I would call it BBQ and don't want to commit to calling myself a griller or a smoker.

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  • Jfrosty27
    replied
    I was a griller only for a few decades. And I feel I had become fairly good at it. But then I moved to North Carolina in late 2009 and everything changed. Everyone who cooks outdoors there has a smoker. So when in Rome….

    I still grill often and still think it’s the only way to go for certain things. But I really enjoy smoking meats low and slow the most these days. It’s so rewarding, relaxing, and satisfying. And being retired, I have plenty of time for it.

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  • Richard Chrz
    commented on 's reply
    I have gotten more into the cooking with the food off the grill this year. That has been super fun to learn. I also took up home brew this summer to do while cooking.

  • Richard Chrz
    commented on 's reply
    You do make an excellent point, I do love a flank steak cook, and those similar style meals.

  • Huskee
    replied
    I'm a mix of both. I prefer a long-smoked brisket to any steak or burger though.

    BTW CreekstoneFarms.com often has brisket points that you can buy, which comes in twin packs, about 3 or 4 lbs each if memory serves (sadly they do not appear to have any right now). A couple times a year they are on sale too. I stocked up on a couple packs during the last sale. To me personally, brisket point is the end-all-be-all in BBQ.

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  • Joey877
    replied
    I enjoy it all. This past summer I experimented more with cooking than ever before, and thoroughly enjoyed myself. In the past it was always either grilling or smoking. Now it's everything - grilling, smoking, griddling, frying, pizza ovening, sous viding, and most fun of all, some combination of the above.

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  • efincoop
    replied
    I constantly try different things. Grilling isn't relegated to just burgers and hot dogs. There are so many techniques and flavors to explore. Grilling fits nicely into my weekday schedule. Weekends are when I can kick back some, relax and enjoy a drink and a cigar as I tend a nice long cook.

    Leave a comment:


  • Richard Chrz
    started a topic Grilled or smoker?

    Grilled or smoker?

    I came into this with a Weber as a griller, really never thought of smoking, maybe it even seemed even a bit overwhelming, as I had not even made good food on a grill, no way I could have done that well. I can say for certain now, if given the choice, I’d much rather cook 9 hours for you than 30 minutes, which is part of the reason I love dino ribs, I have moved a way a bit from the shoulder, although I have one to cook this weekend, also brisket, I really just want the point, and maybe need to source that, 6-9 hours is the money zone of relaxation, burgers and steaks, too quick, I’ve committed to cooking those over live fire, just to make it a more exciting cook to watch, not to mention playing with fire! .

    which one are you, and did you switch?

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