Homercidal

Recipes 

Just came in to see how many posts it would take for someone to berate the OP for using a gas grill.

Carry on.

JetSmooth

Recipes 

Nobody's berating anyone.

But enlightened pitmasters like us need to teach the uninitiated.

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http://smokebubbles.wordpress.com - Brewin' and 'Quein' since last Tuesday.

Bottling the Belgian: A Photo Odyssey

Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.

ChshreCat

Recipes 

Nothing wrong with a gas grill. As I said, that's what I have. You just can't make good pulled pork on it. It's great for tons and tons of other stuff I make all the time though.

JetSmooth

Recipes 

Thing with gas is it is a good heat source. But does nothing for flavor, so you have to compensate with other stuff.

Gas and electricity should heat your home and run your car, but not be used in cooking food.

Just my personal opinion. People should use what they have access to.

__________________
http://smokebubbles.wordpress.com - Brewin' and 'Quein' since last Tuesday.

Bottling the Belgian: A Photo Odyssey

Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.

mr_goodwrench

Recipes 

I agree with the simple addition I made. I prefer gas when cooking indoors but can't bring myself to use it outdoors. Nothing wrong with others using a gas grill, just isn't for me.

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ChshreCat

Recipes 

cthulu1975

Recipes 

my weber char king works great as a smoker, smoke it for 3 to 4 hours, then finish it in the oven or gas grill.

cricky101

Recipes 

Last weekend I made 2, 8-pound pork butts on my Weber charcoal grill. Started with off-set, Minion-method coals and a drip-pan under the meat on the charcoal rack and covered with Plowboy's rub. I smoked them with a couple hunks of apple wood and one chunk of hickory. When the butts hit about 165F I put them both in a pan with a splash of apple juice and foiled it.

Brought them up to about 195F when the bone would come right out, wrapped them in foil and rested in a towel-lined cooler for a couple of hours and then pulled.


Tasted great!

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"A witty saying proves nothing." - Voltaire

humann_brewing

Recipes 

go grab a cheap smoker, might find some good end of the season sales right now actually. I will never look back, cook anything from pulled pork to pizza on the thing and it is all good

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

JetSmooth

Recipes 

Men don't cook indoors. Men only cook outdoors . . . with FIRE!

__________________
http://smokebubbles.wordpress.com - Brewin' and 'Quein' since last Tuesday.

Bottling the Belgian: A Photo Odyssey

Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.