Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Something I never would have thought about doing..but it looks really good. What grill temp did you use, and for about how long did you leave them on? Thanks for sharing.
I started the smoke tube with some hickory pellets and got it burning. Then I ran all 3 burners on low and until the grill grates hit ~400. I cooked the lettuce only ~1 minute per side. I was worried I'd wilt them too much (this was my first time doing this). The smoke tube didn't crank enough though. Next time I'll get the grill seriously smokin' and then grill them, to try and get more good smoke nose and flavor. But I think ~400 degrees is good for the grill grate temp.
I stole this idea from a local eatery, George's On the Town.
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