Originally Posted by James Brown
Well, time for an update. I really was truly and totally infatuated with the RecTeqs - except for one thing. They need power, and my grill/smoker is situated where I would either have to do a huge trenching and cable burying project, or use a big extension cord from the house. Yuck.
So, in view of the fabulous looking ribs on Jim M's facebook page - smoked on a Big Green Egg, I started doing some research into Kamado Oven type grills. I ended up with a Kamado Joe - basically a red egg. Yumm! I've got a couple of game hens on it right now - can't wait. I've smoked one Boston Butt, and it was great. The routine and not so routine grilling and roasting has been superb. Can't wait to try a pizza at 700 degrees!
The table is my own - Ipe wood. It weights a ton, since a wind storm destroyed my last grill, and I am not going to let that happen again! It matches our deck, which is behind me.
Bon appétit!
Jim
Wow! Beautiful view, just a lovely spot you have there.
It's all about the lump charcoal. I use a lot of hickory chunks, too, and some fruit woods. The temps are pretty easy to learn to set, I swear by the BBQ Guru system, but then again you need power. I'll bet a 17 aH + astro battery would run the controller and the fan just fine. LOL.
One of my favorite recipes is Simon and Garfunkel Chicken. You spatchcock a whole chicken, rub it with olive oil and season it with parsley, sage, rosemary, and thyme. Grill it over direct heat at 325º for 25 to 30 minutes a side depending how big it is. Best chicken I've ever had. Anywhere. You can season it with other rubs, too, sometimes I use JB Fatboy's Cowgirl Rub, which is my favorite commercial/store bought rub. I swear I'll light the darn thing to roast hot dogs.
Another "recipe" that is very popular in my store is simply taking rings of locally made smoked kielbasa and double smoking them for an additional three hours or so at 180º with lots of hickory wood mixed in with the lump. The folks in the neighborhood behind my store always know when I'm making it. We sometimes throw a few hot dogs if we get it on early enough for lunch. They are incredibly yummy slow cooked that way. Another thing that's easy is taking a smoked ham and double smoking it the same way, though it'd take much longer at that low of a temp so I usually kick it up to 260º or so. We did our ham that way on Easter and it was melt in your mouth good.
Can you tell I like talking about this stuff? LOL.