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Thread: Lets see your grilling, smoking, cooking wares

  1. #1
    Join Date
    May 2007
    Location
    Kansas City, Missouri
    Posts
    13,427

    Lets see your grilling, smoking, cooking wares

    Figured we have a shop tour thread, might as well have a grill tour thread too.

    Mine is a Louisiana Grill - Country Smoker 450 pellet grill/smoker
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    I had a friend that was selling them, this one retailed for $850, but did some bartering as an even trade for building and maintaining his website.

    It's an analog controller and will go from 0* to 700* in about 15 minutes. Once I shut off the switch, it stays running for about 15 minutes. During that time the auger shuts down and the fan continues to run and burn up what pellets are left in the fire pot. At the end of a long smoke (12 hours or more) I typically only have about a handful of ashes in the bottom of the fire box.

    Salmon was what was for dinner tonight, marinaded, then cooked at 250 for 20 minutes. Don't remember what the season/marinade packet was, but was for chicken or fish. Had a mix of cherry and apple pellets in the hopper, I usually use pecan or alder, but didn't have any on hand.
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    I've got some upcoming updates to add a digital PID control to more closely maintain the temps. Also plan to add some data logging features to capture some of my cook statistics.
    Darren

    To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word “boo.” – Robert Brault

  2. #2
    Join Date
    Mar 2007
    Location
    Escondido, CA
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    5,167
    I see one of your cooking wares is cast iron. Say more about that. As in where do you get them? Also what else do you 'cook' in, in terms of pots, pans, etc. What you wear while cooing can be another thread! What other must have cooking tools do you recommend? Re,em,ber I am a newbie at this and NO one would confuse me with a real cook.
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  3. #3
    Join Date
    May 2007
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    Kansas City, Missouri
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    Quote Originally Posted by Carol Reed View Post
    I see one of your cooking wares is cast iron. Say more about that. As in where do you get them? Also what else do you 'cook' in, in terms of pots, pans, etc. What you wear while cooing can be another thread! What other must have cooking tools do you recommend? Re,em,ber I am a newbie at this and NO one would confuse me with a real cook.
    The pan is actually a powder coated steel stamped pizza pan for the grill I had bought years ago. I typically will use it for when I do sausage loaves (sausages without casings), fish, or for some vegetables. When I do fajitas I'll slice up my vadalia onions to about 3/8" thick rings and quarter my peppers and cook them on the pan while cooking my meat., I just spray the vegies and pan with a canola spray prior to cooking.

    Outside of those pans, I've got a rib rack or two and an all metal pot that I'll use for holding my bastes/mop sauces and let them stay on the smoker to stay warm when I use them. Oh I do have some of those silicon brushes for basting. I'll usually get a replaceable mop if mopping the meat.

    Edit: Looking at Mike's thread reminded me I have a beer can chicken rack too.
    Darren

    To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word “boo.” – Robert Brault

  4. #4
    Join Date
    May 2007
    Location
    Thomasville, GA
    Posts
    5,987
    Well, here's my Q-station. I replaced my old gas grill last Fall, then updated my smoker early this year. And, there was a little woodworking involved. I needed a work table to keep stuff close and at a nice work height. The result is a table that is 36" high, with a top measuring 39" by 20".

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    And, of course, results. This is from a July 4th run and includes 16 tilapia filets, two turkey breasts, and two slabs of pork ribs that I trimmed to St. Louis cuts before cooking.

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    Bill Arnold
    Citizen of Texas residing in Georgia.
    NRA Life Member and Member of Mensa
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  5. #5
    Join Date
    Jun 2010
    Location
    Croton, Ohio (about a half hour NE of Columbus)
    Posts
    153
    Here's mine. I built this when we moved into our present home in 2007
    Attached Thumbnails Attached Thumbnails The Kitchen.jpg  

  6. #6
    Join Date
    Mar 2008
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    new york city burbs
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    10,184
    Im using the same weber genesis grill I purchased 20 years.
    replaced a few parts, but it still works great.
    , just a gas bbq.
    Human Test Dummy

  7. #7
    Join Date
    Oct 2006
    Location
    ABQ NM
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    I've got a Weber Genesis 3-burner gas grill that I love. I also have a New Braunfels side-firebox smoker that I've modified to run on propane. Unfortunately, they don't get used much, being 800 miles west of me right now. :-|
    When the going gets weird, the weird turn pro. - Hunter S. Thompson
    When the weird get going, they start their own forum. - Vaughn McMillan

    workingwoods.com

  8. #8
    Join Date
    Jul 2009
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    Amherst, New Hampshire
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    Kids got this for me for my birthday in April.

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    Faith, Hope & Charity

  9. #9
    Join Date
    Dec 2012
    Location
    Bedford, NH
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    1,683
    I also have a Weber Genesis 3-burner propane grill with a side burner. Have had mine for ~10 years. Also have a 22" Weber charcoal Kettle grill & still have a little Weber 2-burner that was previously used on a boat. Kept it because it's sometimes a convenient size just for the two of us for a light meal.
    Thoughts entering one's mind need not exit one's mouth!
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  10. #10
    Join Date
    Aug 2008
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    Reno, Nv
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    Woo Hoo!!! Masterbuilt 30" will be here Tuesday. We went to Target.com, Stacey has a Red card...some kind of discount thing but not a credit card. $149 but shipping put it at $200. She used her card, shipping was free and got 5% off price! Ordered the A-maze-n 5x8 pellet smoker per Brent's suggestion and used a coupon code found on Google somewhere...be here Monday so a week from tomorrow we have pulled pork sandwiches...analog style! Pic's when they all show up. With only 5 days of work left, I gotta save bucks where I can!

    Carol - for some hint of what to add to your arsenal, couple pair of really good tongs, Pampered Chef has a great set. Meat thermometer, good heavy oven mitts, aluminum drip pans, basting brushes, Mason jars for storing rubs...I think I have several extra. I use (sacrilegious screaming starts) an electric knife to slice/carve stuff up and you'll need a big 'ol cutting board. Others will add more that I have no clue about!
    Last edited by Jim Burr; 08-02-2013 at 01:09 AM.
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