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Barbecue Grill Advice - Could Be On Topic
On 6/24/2013 10:27 AM, wrote:
On Mon, 24 Jun 2013 07:34:48 -0400, Wayne.B wrote: On Mon, 24 Jun 2013 01:08:25 -0400, wrote: This is just a pulse width controller from a stove burner that pulses the power. === I think I'm hearing the electrical noise from that up here on my SSB radio. :-) Since this is how virtually every electric range works, it might not be mine. So, what did you do? Take a element and dial switch from an old stove? Can you elaborate, I would like to try electric smoking.. |
Barbecue Grill Advice - Could Be On Topic
On Mon, 24 Jun 2013 08:30:00 -0400, "Eisboch" wrote:
"John H" wrote in message .. . On Mon, 24 Jun 2013 07:34:48 -0400, Wayne.B wrote: On Mon, 24 Jun 2013 01:08:25 -0400, wrote: This is just a pulse width controller from a stove burner that pulses the power. === I think I'm hearing the electrical noise from that up here on my SSB radio. :-) Actually, if you know the secret, it's pretty simple: http://arduino.cc/en/Tutorial/SecretsOfArduinoPWM Eisboch's probably got a couple of these out back in the shed. Just hook it up to the old Brinkman and away you go: http://tinyurl.com/mxcp93p John (Gun Nut) H. ------------------------------------------------- Being the nerd I am, I have to comment: Pulse width modulation is how the "Super Audio" CD's were made and are vastly superior to conventional CD's in terms of fidelity, dynamic range and sound reproduction. Don't hear about them much anymore due to the general interest in quantity over quality in music reproduction and storage. I still have a super cd player hooked up to a fairly decent sound system. "Sultans of Swing" by Dire Straits never sounded so good. It really shines if you get in the mood for a little "hi brow" classical music as well. The sputter system? Yep. We built many of them over the years for various commercial, military and R&D purposes. Applications included the production of CDs, heart/artery stents, automotive components, and sputtered thin film gauges on jet engine turbine blades. The automatic rain detectors used in the windshields of GM cars were developed in one of our sputter systems. Memories. So it won't serve to modulate my smoker temperature. Crap. John (Gun Nut) H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On Mon, 24 Jun 2013 10:33:39 -0400, JustWaitAFrekinMinute wrote:
On 6/24/2013 10:27 AM, wrote: On Mon, 24 Jun 2013 07:34:48 -0400, Wayne.B wrote: On Mon, 24 Jun 2013 01:08:25 -0400, wrote: This is just a pulse width controller from a stove burner that pulses the power. === I think I'm hearing the electrical noise from that up here on my SSB radio. :-) Since this is how virtually every electric range works, it might not be mine. So, what did you do? Take a element and dial switch from an old stove? Can you elaborate, I would like to try electric smoking.. The next time my element goes out, I'm buying one of these: http://www.walmart.com/ip/Aroma-Sing...HP-303/5871070 Cheaper than a new element, and I can put my pan of chips or chunks right on top. John (Gun Nut) H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
"John H" wrote in message ... On Mon, 24 Jun 2013 08:30:00 -0400, "Eisboch" wrote: "John H" wrote in message .. . On Mon, 24 Jun 2013 07:34:48 -0400, Wayne.B wrote: On Mon, 24 Jun 2013 01:08:25 -0400, wrote: This is just a pulse width controller from a stove burner that pulses the power. === I think I'm hearing the electrical noise from that up here on my SSB radio. :-) Actually, if you know the secret, it's pretty simple: http://arduino.cc/en/Tutorial/SecretsOfArduinoPWM Eisboch's probably got a couple of these out back in the shed. Just hook it up to the old Brinkman and away you go: http://tinyurl.com/mxcp93p John (Gun Nut) H. ------------------------------------------------- Being the nerd I am, I have to comment: Pulse width modulation is how the "Super Audio" CD's were made and are vastly superior to conventional CD's in terms of fidelity, dynamic range and sound reproduction. Don't hear about them much anymore due to the general interest in quantity over quality in music reproduction and storage. I still have a super cd player hooked up to a fairly decent sound system. "Sultans of Swing" by Dire Straits never sounded so good. It really shines if you get in the mood for a little "hi brow" classical music as well. The sputter system? Yep. We built many of them over the years for various commercial, military and R&D purposes. Applications included the production of CDs, heart/artery stents, automotive components, and sputtered thin film gauges on jet engine turbine blades. The automatic rain detectors used in the windshields of GM cars were developed in one of our sputter systems. Memories. So it won't serve to modulate my smoker temperature. Crap. John (Gun Nut) H. ----------------------------------- Well not a Super CD player, that's for sure. But an industrial type SCR type controller would work. It would have to be rated for about 2500 watts or more for a typical electric stove top element. Light dimmers are typically 600 watts and are too small. There are two basic types, "phase angle firing" and "zero crossing". One is electrically quieter than the other but I don't remember which one. |
Barbecue Grill Advice - Could Be On Topic
"F.O.A.D." wrote in message
... On 6/22/13 8:06 PM, Califbill wrote: "Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. I remember reading some connection between smokers and carcinogens, so I googled it...lots of hits. Here's one: The carcinogen (cancer-causing agent) is mainly benzo[a]pyrene (structure is shown), though other polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are present and can cause cancer, too. PAHs are in smoke from incomplete combustion, so if you can taste smoke on your food, expect it contains those chemicals. Most of the PAHs are associated with smoke or char, so you can scrape them off of your food and reduce your risk from them (though that kind of defeats the point of a toasted marshmallow). HCAs, on the other hand, are produced by a chemical reaction between meat and high or prolonged heat. You'll find these chemicals in fried meat as well as barbeque. You can't cut or scrape away this class of carcinogens, but you can limit the amount that is produced by cooking your meat just until it's done, not blackening it into oblivion. Just how dangerous are these chemicals? The truth is, it's very hard to quantify the risk. There is no established 'this amount will cause cancer' limit because the genetic damage that leads to cancer is complex and affected by many other factors. For example, if you drink alcohol with your char, you further increase your risk, since alcohol, though it doesn't cause cancer, acts as a promoter. This means it increases the likelihood a carcinogen will be able to induce cancer. Similarly, other foods may lessen your risk. What is known is PAH's and HCA's definitively cause cancer in humans, but they are also a part of everyday life, so your body has mechanisms for detoxifying them. What you want to do is try to limit your exposure. I guess that means you should take the time to toast the perfect marshmallow rather than go for the quick sugary fireball, but that's just so hard... http://chemistry.about.com/b/2013/05...arcinogens.htm Eat up, boys, and pass around those beers! ================== Yup, so is most of the other stuff around us carcinogenic. Or just really bad for you. I have a theory that a lot of the autism is environmental. Like all the plastic in cars, etc. When you see the amount of plasticizer on the inside of the windshield after a week from the last wash, think how much stuff entered your body. |
Barbecue Grill Advice - Could Be On Topic
On 6/24/13 12:52 PM, wrote:
On Mon, 24 Jun 2013 11:20:26 -0400, John H wrote: The next time my element goes out, I'm buying one of these: http://www.walmart.com/ip/Aroma-Sing...HP-303/5871070 Cheaper than a new element, and I can put my pan of chips or chunks right on top. That is what Alton Brown suggests, using a big terra cotta flower pot for the smoker. They did a "good eats" show on it. It may be on the food channel web site. The only reason I have the Brinkman was because it was free. Weber has several "smoker" accessories for its gas grills, including this one: http://store.weber.com/accessories/category/cook/1435 But I don't have a clue as to what it does for what might be cooking. |
Barbecue Grill Advice - Could Be On Topic
On 6/24/13 12:57 PM, Califbill wrote:
"F.O.A.D." wrote in message ... On 6/22/13 8:06 PM, Califbill wrote: "Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. I remember reading some connection between smokers and carcinogens, so I googled it...lots of hits. Here's one: The carcinogen (cancer-causing agent) is mainly benzo[a]pyrene (structure is shown), though other polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are present and can cause cancer, too. PAHs are in smoke from incomplete combustion, so if you can taste smoke on your food, expect it contains those chemicals. Most of the PAHs are associated with smoke or char, so you can scrape them off of your food and reduce your risk from them (though that kind of defeats the point of a toasted marshmallow). HCAs, on the other hand, are produced by a chemical reaction between meat and high or prolonged heat. You'll find these chemicals in fried meat as well as barbeque. You can't cut or scrape away this class of carcinogens, but you can limit the amount that is produced by cooking your meat just until it's done, not blackening it into oblivion. Just how dangerous are these chemicals? The truth is, it's very hard to quantify the risk. There is no established 'this amount will cause cancer' limit because the genetic damage that leads to cancer is complex and affected by many other factors. For example, if you drink alcohol with your char, you further increase your risk, since alcohol, though it doesn't cause cancer, acts as a promoter. This means it increases the likelihood a carcinogen will be able to induce cancer. Similarly, other foods may lessen your risk. What is known is PAH's and HCA's definitively cause cancer in humans, but they are also a part of everyday life, so your body has mechanisms for detoxifying them. What you want to do is try to limit your exposure. I guess that means you should take the time to toast the perfect marshmallow rather than go for the quick sugary fireball, but that's just so hard... http://chemistry.about.com/b/2013/05...arcinogens.htm Eat up, boys, and pass around those beers! ================== Yup, so is most of the other stuff around us carcinogenic. Or just really bad for you. I have a theory that a lot of the autism is environmental. Like all the plastic in cars, etc. When you see the amount of plasticizer on the inside of the windshield after a week from the last wash, think how much stuff entered your body. I agree 110%. There are many things in the environment that cause us all sorts of illnesses. |
Barbecue Grill Advice - Could Be On Topic
On Mon, 24 Jun 2013 13:01:11 -0400, "F.O.A.D." wrote:
On 6/24/13 12:52 PM, wrote: On Mon, 24 Jun 2013 11:20:26 -0400, John H wrote: The next time my element goes out, I'm buying one of these: http://www.walmart.com/ip/Aroma-Sing...HP-303/5871070 Cheaper than a new element, and I can put my pan of chips or chunks right on top. That is what Alton Brown suggests, using a big terra cotta flower pot for the smoker. They did a "good eats" show on it. It may be on the food channel web site. The only reason I have the Brinkman was because it was free. Weber has several "smoker" accessories for its gas grills, including this one: http://store.weber.com/accessories/category/cook/1435 But I don't have a clue as to what it does for what might be cooking. Wood chips are inserted and the box is placed next to the flame. The chips smolder from the heat. John (Gun Nut) H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
In article ,
says... "F.O.A.D." wrote in message ... On 6/22/13 8:06 PM, Califbill wrote: "Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. I remember reading some connection between smokers and carcinogens, so I googled it...lots of hits. Here's one: The carcinogen (cancer-causing agent) is mainly benzo[a]pyrene (structure is shown), though other polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are present and can cause cancer, too. PAHs are in smoke from incomplete combustion, so if you can taste smoke on your food, expect it contains those chemicals. Most of the PAHs are associated with smoke or char, so you can scrape them off of your food and reduce your risk from them (though that kind of defeats the point of a toasted marshmallow). HCAs, on the other hand, are produced by a chemical reaction between meat and high or prolonged heat. You'll find these chemicals in fried meat as well as barbeque. You can't cut or scrape away this class of carcinogens, but you can limit the amount that is produced by cooking your meat just until it's done, not blackening it into oblivion. Just how dangerous are these chemicals? The truth is, it's very hard to quantify the risk. There is no established 'this amount will cause cancer' limit because the genetic damage that leads to cancer is complex and affected by many other factors. For example, if you drink alcohol with your char, you further increase your risk, since alcohol, though it doesn't cause cancer, acts as a promoter. This means it increases the likelihood a carcinogen will be able to induce cancer. Similarly, other foods may lessen your risk. What is known is PAH's and HCA's definitively cause cancer in humans, but they are also a part of everyday life, so your body has mechanisms for detoxifying them. What you want to do is try to limit your exposure. I guess that means you should take the time to toast the perfect marshmallow rather than go for the quick sugary fireball, but that's just so hard... http://chemistry.about.com/b/2013/05...arcinogens.htm Eat up, boys, and pass around those beers! ================== Yup, so is most of the other stuff around us carcinogenic. Or just really bad for you. I have a theory that a lot of the autism is environmental. Like all the plastic in cars, etc. When you see the amount of plasticizer on the inside of the windshield after a week from the last wash, think how much stuff entered your body. It's not the wood. |
Barbecue Grill Advice - Could Be On Topic
"iBoaterer" wrote in message
... In article , says... "F.O.A.D." wrote in message ... On 6/22/13 8:06 PM, Califbill wrote: "Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. I remember reading some connection between smokers and carcinogens, so I googled it...lots of hits. Here's one: The carcinogen (cancer-causing agent) is mainly benzo[a]pyrene (structure is shown), though other polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are present and can cause cancer, too. PAHs are in smoke from incomplete combustion, so if you can taste smoke on your food, expect it contains those chemicals. Most of the PAHs are associated with smoke or char, so you can scrape them off of your food and reduce your risk from them (though that kind of defeats the point of a toasted marshmallow). HCAs, on the other hand, are produced by a chemical reaction between meat and high or prolonged heat. You'll find these chemicals in fried meat as well as barbeque. You can't cut or scrape away this class of carcinogens, but you can limit the amount that is produced by cooking your meat just until it's done, not blackening it into oblivion. Just how dangerous are these chemicals? The truth is, it's very hard to quantify the risk. There is no established 'this amount will cause cancer' limit because the genetic damage that leads to cancer is complex and affected by many other factors. For example, if you drink alcohol with your char, you further increase your risk, since alcohol, though it doesn't cause cancer, acts as a promoter. This means it increases the likelihood a carcinogen will be able to induce cancer. Similarly, other foods may lessen your risk. What is known is PAH's and HCA's definitively cause cancer in humans, but they are also a part of everyday life, so your body has mechanisms for detoxifying them. What you want to do is try to limit your exposure. I guess that means you should take the time to toast the perfect marshmallow rather than go for the quick sugary fireball, but that's just so hard... http://chemistry.about.com/b/2013/05...arcinogens.htm Eat up, boys, and pass around those beers! ================== Yup, so is most of the other stuff around us carcinogenic. Or just really bad for you. I have a theory that a lot of the autism is environmental. Like all the plastic in cars, etc. When you see the amount of plasticizer on the inside of the windshield after a week from the last wash, think how much stuff entered your body. It's not the wood. --- Maybe it is. |
Barbecue Grill Advice - Could Be On Topic
John H wrote:
On Fri, 21 Jun 2013 20:49:51 -0400, Earl wrote: John H wrote: On Fri, 21 Jun 2013 11:26:10 -0400, "F.O.A.D." wrote: On 6/21/13 11:18 AM, JustWaitAFrekinMinute wrote: On 6/21/2013 10:53 AM, wrote: On Fri, 21 Jun 2013 06:08:51 -0400, "F.O.A.D." wrote: Wow...you guys are really serious about grilling! I got a steal two years ago on a huge Weber gas grill, a model that was being upgraded, and Home Despot apparently had a lot of inventory. A kazillion pieces and parts in a really heavy box. Anyway, we just use it as an outdoor cooker on the deck cooker, typically for chicken or fish and some veggies in a pan, and once in a while for a burger or steak. We don't eat a lot of beef, so we're not into "high level" barbecuing. The grates are now clean, thanks to the self-cleaning oven, and the only messy part left is the big drip pan at the bottom of the grill that supposedly channels the goop to a tossable aluminum foil tray. I have to clean the grill on the deck by disassembling it partially and taking the parts inside or into the yard. I don't want a big mess on the deck. Mine is always such a mess when I get around to cleaning it that I have to take it to a part of the yard away from anything I care about I take out the grates and burners, tip it over and blast it with the pressure cleaner. Crap goes everywhere. The drip tray that came with it gave up the ghost a while ago so I made a new one from 18ga galvanized. That seems to be doing OK. Other than that the thing seems to be doing OK Again, I am in the same boat... It's bbq for ****'s sake. It's suppose to be down and dirty. I figure it is dangerous enough eating barbecue without having bits and pieces of year old food from previous grillings falling onto it. :) I don't mind a "patina" of grease and whatever on the grill, though I do like keeping the grates reasonably sanitary. How would your bits and pieces of year old food from previous grillings fall onto your food? My bits and pieces fall through the grate, and I don't ever put new food under the grate. In fact, I've never even heard of that. John H. Give him a break. He's trying to be part of the discussion. Roll with it! Actually, it was just a question. I couldn't figure out what he was saying. John H. Neither could he. |
Barbecue Grill Advice - Could Be On Topic
Califbill wrote:
"Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. There are two sides on that subject. I use both larger pieces and chips with similar results and plenty of smoke. Maybe you need to use more smoking wood? The wet chips delay the process. You want the meat to get hit with a lot of smoke as early as possible. |
Barbecue Grill Advice - Could Be On Topic
John H wrote:
My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. |
Barbecue Grill Advice - Could Be On Topic
F.O.A.D. wrote:
On 6/24/13 8:30 AM, Eisboch wrote: "John H" wrote in message ... On Mon, 24 Jun 2013 07:34:48 -0400, Wayne.B wrote: On Mon, 24 Jun 2013 01:08:25 -0400, wrote: This is just a pulse width controller from a stove burner that pulses the power. === I think I'm hearing the electrical noise from that up here on my SSB radio. :-) Actually, if you know the secret, it's pretty simple: http://arduino.cc/en/Tutorial/SecretsOfArduinoPWM Eisboch's probably got a couple of these out back in the shed. Just hook it up to the old Brinkman and away you go: http://tinyurl.com/mxcp93p John (Gun Nut) H. ------------------------------------------------- Being the nerd I am, I have to comment: Pulse width modulation is how the "Super Audio" CD's were made and are vastly superior to conventional CD's in terms of fidelity, dynamic range and sound reproduction. Don't hear about them much anymore due to the general interest in quantity over quality in music reproduction and storage. I still have a super cd player hooked up to a fairly decent sound system. "Sultans of Swing" by Dire Straits never sounded so good. It really shines if you get in the mood for a little "hi brow" classical music as well. Hmm. I've got the "Brothers in Arms" super audio CD somewhere. Sounds great. That was my first CD. |
Barbecue Grill Advice - Could Be On Topic
On Mon, 24 Jun 2013 19:53:17 -0400, Earl wrote:
Califbill wrote: "Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. There are two sides on that subject. I use both larger pieces and chips with similar results and plenty of smoke. Maybe you need to use more smoking wood? The wet chips delay the process. You want the meat to get hit with a lot of smoke as early as possible. I learned that also, use chips with a few larger chunks on top. The chip start smolder quickly and get the large chunks going. I don't have problems with flames, but that may be because I use an electric element and a baking pan for the chips. John (Gun Nut) H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote:
John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
John H wrote:
On Mon, 24 Jun 2013 19:53:17 -0400, Earl wrote: Califbill wrote: "Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. There are two sides on that subject. I use both larger pieces and chips with similar results and plenty of smoke. Maybe you need to use more smoking wood? The wet chips delay the process. You want the meat to get hit with a lot of smoke as early as possible. I learned that also, use chips with a few larger chunks on top. The chip start smolder quickly and get the large chunks going. I don't have problems with flames, but that may be because I use an electric element and a baking pan for the chips. John (Gun Nut) H. I put the smoking wood right on the red-hot charcoal. That would make a difference. |
Barbecue Grill Advice - Could Be On Topic
John H wrote:
On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. |
Barbecue Grill Advice - Could Be On Topic
On 6/25/2013 8:31 PM, Earl wrote:
John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. |
Barbecue Grill Advice - Could Be On Topic
On 6/25/13 9:32 PM, JustWaitAFrekinMinute wrote:
On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. I roasted a turkey last week in the grill in a roasting pan. We liked the way it tasted. |
Barbecue Grill Advice - Could Be On Topic
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Barbecue Grill Advice - Could Be On Topic
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Barbecue Grill Advice - Could Be On Topic
On 6/26/2013 8:39 AM, F.O.A.D. wrote:
On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? What? You don't like pickled turkey? |
Barbecue Grill Advice - Could Be On Topic
In article ,
says... On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? A brined turkey tastes like turkey. Read up on it, it's a great way to make a very moist bird. http://gizmodo.com/5862312/brine-you...ol-its-science |
Barbecue Grill Advice - Could Be On Topic
On 6/26/2013 9:04 AM, Hank© wrote:
On 6/26/2013 8:39 AM, F.O.A.D. wrote: On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? What? You don't like pickled turkey? All of this is subjective... When we want Turkey that "tastes like Turkey" we do the traditional thing in the oven with stuffing and stuff... It's pretty simple really, but we have discovered that you can buy several Turkeys a year, and cook them all differently if you wish:) I do whole chickens and turkeys all the time. Chickens are my favorite. Salt, pepper, and a bit of butter... in the oven and yum. |
Barbecue Grill Advice - Could Be On Topic
In article m,
says... On 6/26/2013 8:39 AM, F.O.A.D. wrote: On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? What? You don't like pickled turkey? Dumb and dumber..... http://gizmodo.com/5862312/brine-you...ol-its-science |
Barbecue Grill Advice - Could Be On Topic
On 6/26/13 9:30 AM, iBoaterer wrote:
In article , says... On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? A brined turkey tastes like turkey. Read up on it, it's a great way to make a very moist bird. http://gizmodo.com/5862312/brine-you...ol-its-science I don't have the slightest problem roasting a turkey that comes out tasty and moist. All I do to the bird is wash it, put salt, pepper and paprika on the skin, and pop it into the oven. Sometimes I cook the stuffing inside the bird, sometimes not. A good meat thermometer and a clock are your friends. Though I have cooked a turkey on our grill, I prefer the oven because it is so easy to control the temperature inside after setting it once. I'm not knocking how others cook their turkeys. I just don't see the problem in roasting one properly so that it tastes delicious. |
Barbecue Grill Advice - Could Be On Topic
In article ,
says... On 6/26/13 9:30 AM, iBoaterer wrote: In article , says... On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? A brined turkey tastes like turkey. Read up on it, it's a great way to make a very moist bird. http://gizmodo.com/5862312/brine-you...ol-its-science I don't have the slightest problem roasting a turkey that comes out tasty and moist. All I do to the bird is wash it, put salt, pepper and paprika on the skin, and pop it into the oven. Sometimes I cook the stuffing inside the bird, sometimes not. A good meat thermometer and a clock are your friends. Though I have cooked a turkey on our grill, I prefer the oven because it is so easy to control the temperature inside after setting it once. I'm not knocking how others cook their turkeys. I just don't see the problem in roasting one properly so that it tastes delicious. Gee, it seems that most renowned chefs disagree with you, maybe you should teach them how to cook properly. Did you notice the difference in the before/after weight of each when brining versus not brining? What do you think that weight loss occurs from? |
Barbecue Grill Advice - Could Be On Topic
On 6/26/13 9:30 AM, JustWaitAFrekinMinute wrote:
On 6/26/2013 9:04 AM, Hank© wrote: On 6/26/2013 8:39 AM, F.O.A.D. wrote: On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? What? You don't like pickled turkey? All of this is subjective... When we want Turkey that "tastes like Turkey" we do the traditional thing in the oven with stuffing and stuff... It's pretty simple really, but we have discovered that you can buy several Turkeys a year, and cook them all differently if you wish:) I do whole chickens and turkeys all the time. Chickens are my favorite. Salt, pepper, and a bit of butter... in the oven and yum. Roasted chicken is our favorite here, whether roasted or baked in the oven or on the grill. It's not easy finding small, whole, unfrozen turkeys outside of the Thanksgiving season, but when I do, I buy one. I don't think I've cooked a steak so far this year. We've both sort of lost our taste for that sort of beef, although we will grill a burger occasionally, and I still like a Hebrew National hotdog once in a while, and whatever the brand of "Kosher" dog they serve at the Washington Nationals' games. |
Barbecue Grill Advice - Could Be On Topic
On 6/26/13 9:50 AM, iBoaterer wrote:
In article , says... On 6/26/13 9:30 AM, iBoaterer wrote: In article , says... On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? A brined turkey tastes like turkey. Read up on it, it's a great way to make a very moist bird. http://gizmodo.com/5862312/brine-you...ol-its-science I don't have the slightest problem roasting a turkey that comes out tasty and moist. All I do to the bird is wash it, put salt, pepper and paprika on the skin, and pop it into the oven. Sometimes I cook the stuffing inside the bird, sometimes not. A good meat thermometer and a clock are your friends. Though I have cooked a turkey on our grill, I prefer the oven because it is so easy to control the temperature inside after setting it once. I'm not knocking how others cook their turkeys. I just don't see the problem in roasting one properly so that it tastes delicious. Gee, it seems that most renowned chefs disagree with you, maybe you should teach them how to cook properly. Did you notice the difference in the before/after weight of each when brining versus not brining? What do you think that weight loss occurs from? You know, I don't really care what "renowned" chefs think. The only one I watch once in a while is Giada de Laurentiis, and I watch her because *she* is a dish. I never pay the slightest attention to the dishes she is cooking. http://tinyurl.com/q2pw4bc |
Barbecue Grill Advice - Could Be On Topic
In article ,
says... On 6/26/13 9:30 AM, JustWaitAFrekinMinute wrote: On 6/26/2013 9:04 AM, Hank© wrote: On 6/26/2013 8:39 AM, F.O.A.D. wrote: On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? What? You don't like pickled turkey? All of this is subjective... When we want Turkey that "tastes like Turkey" we do the traditional thing in the oven with stuffing and stuff... It's pretty simple really, but we have discovered that you can buy several Turkeys a year, and cook them all differently if you wish:) I do whole chickens and turkeys all the time. Chickens are my favorite. Salt, pepper, and a bit of butter... in the oven and yum. Roasted chicken is our favorite here, whether roasted or baked in the oven or on the grill. It's not easy finding small, whole, unfrozen turkeys outside of the Thanksgiving season, but when I do, I buy one. I don't think I've cooked a steak so far this year. We've both sort of lost our taste for that sort of beef, although we will grill a burger occasionally, and I still like a Hebrew National hotdog once in a while, and whatever the brand of "Kosher" dog they serve at the Washington Nationals' games. I'm not a steak fan. I think a steak is over-rated. Just as soon have a good grilled burger, or seafood! Beer can chicken on the grill is VERY nice. |
Barbecue Grill Advice - Could Be On Topic
On 6/26/2013 9:30 AM, JustWaitAFrekinMinute wrote:
On 6/26/2013 9:04 AM, Hank© wrote: On 6/26/2013 8:39 AM, F.O.A.D. wrote: On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? What? You don't like pickled turkey? All of this is subjective... When we want Turkey that "tastes like Turkey" we do the traditional thing in the oven with stuffing and stuff... It's pretty simple really, but we have discovered that you can buy several Turkeys a year, and cook them all differently if you wish:) I do whole chickens and turkeys all the time. Chickens are my favorite. Salt, pepper, and a bit of butter... in the oven and yum. Chicken or a small turkey come out best when roasted on the barbee like John says. |
Barbecue Grill Advice - Could Be On Topic
On 6/26/2013 9:38 AM, F.O.A.D. wrote:
On 6/26/13 9:30 AM, iBoaterer wrote: In article , says... On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? A brined turkey tastes like turkey. Read up on it, it's a great way to make a very moist bird. http://gizmodo.com/5862312/brine-you...ol-its-science I don't have the slightest problem roasting a turkey that comes out tasty and moist. All I do to the bird is wash it, put salt, pepper and paprika on the skin, and pop it into the oven. Sometimes I cook the stuffing inside the bird, sometimes not. A good meat thermometer and a clock are your friends. Though I have cooked a turkey on our grill, I prefer the oven because it is so easy to control the temperature inside after setting it once. I'm not knocking how others cook their turkeys. I just don't see the problem in roasting one properly so that it tastes delicious. Do you like white meat or dark meat? |
Barbecue Grill Advice - Could Be On Topic
On 6/26/13 10:00 AM, iBoaterer wrote:
In article , says... On 6/26/13 9:30 AM, JustWaitAFrekinMinute wrote: On 6/26/2013 9:04 AM, Hank© wrote: On 6/26/2013 8:39 AM, F.O.A.D. wrote: On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? What? You don't like pickled turkey? All of this is subjective... When we want Turkey that "tastes like Turkey" we do the traditional thing in the oven with stuffing and stuff... It's pretty simple really, but we have discovered that you can buy several Turkeys a year, and cook them all differently if you wish:) I do whole chickens and turkeys all the time. Chickens are my favorite. Salt, pepper, and a bit of butter... in the oven and yum. Roasted chicken is our favorite here, whether roasted or baked in the oven or on the grill. It's not easy finding small, whole, unfrozen turkeys outside of the Thanksgiving season, but when I do, I buy one. I don't think I've cooked a steak so far this year. We've both sort of lost our taste for that sort of beef, although we will grill a burger occasionally, and I still like a Hebrew National hotdog once in a while, and whatever the brand of "Kosher" dog they serve at the Washington Nationals' games. I'm not a steak fan. I think a steak is over-rated. Just as soon have a good grilled burger, or seafood! Beer can chicken on the grill is VERY nice. Ahh, forgot about that...beer can chicken...love it! |
Barbecue Grill Advice - Could Be On Topic
On 6/26/2013 9:51 AM, F.O.A.D. wrote:
On 6/26/13 9:30 AM, JustWaitAFrekinMinute wrote: On 6/26/2013 9:04 AM, Hank© wrote: On 6/26/2013 8:39 AM, F.O.A.D. wrote: On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? What? You don't like pickled turkey? All of this is subjective... When we want Turkey that "tastes like Turkey" we do the traditional thing in the oven with stuffing and stuff... It's pretty simple really, but we have discovered that you can buy several Turkeys a year, and cook them all differently if you wish:) I do whole chickens and turkeys all the time. Chickens are my favorite. Salt, pepper, and a bit of butter... in the oven and yum. Roasted chicken is our favorite here, whether roasted or baked in the oven or on the grill. It's not easy finding small, whole, unfrozen turkeys outside of the Thanksgiving season, but when I do, I buy one. I don't think I've cooked a steak so far this year. We've both sort of lost our taste for that sort of beef, although we will grill a burger occasionally, and I still like a Hebrew National hotdog once in a while, and whatever the brand of "Kosher" dog they serve at the Washington Nationals' games. Is all your food Kosher? |
Barbecue Grill Advice - Could Be On Topic
On 6/26/2013 10:06 AM, F.O.A.D. wrote:
On 6/26/13 10:00 AM, iBoaterer wrote: In article , says... On 6/26/13 9:30 AM, JustWaitAFrekinMinute wrote: On 6/26/2013 9:04 AM, Hank© wrote: On 6/26/2013 8:39 AM, F.O.A.D. wrote: On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? What? You don't like pickled turkey? All of this is subjective... When we want Turkey that "tastes like Turkey" we do the traditional thing in the oven with stuffing and stuff... It's pretty simple really, but we have discovered that you can buy several Turkeys a year, and cook them all differently if you wish:) I do whole chickens and turkeys all the time. Chickens are my favorite. Salt, pepper, and a bit of butter... in the oven and yum. Roasted chicken is our favorite here, whether roasted or baked in the oven or on the grill. It's not easy finding small, whole, unfrozen turkeys outside of the Thanksgiving season, but when I do, I buy one. I don't think I've cooked a steak so far this year. We've both sort of lost our taste for that sort of beef, although we will grill a burger occasionally, and I still like a Hebrew National hotdog once in a while, and whatever the brand of "Kosher" dog they serve at the Washington Nationals' games. I'm not a steak fan. I think a steak is over-rated. Just as soon have a good grilled burger, or seafood! Beer can chicken on the grill is VERY nice. Ahh, forgot about that...beer can chicken...love it! Do you use a kosher beer can for that method? |
Barbecue Grill Advice - Could Be On Topic
On 6/26/2013 10:00 AM, F.O.A.D. wrote:
On 6/26/13 9:50 AM, iBoaterer wrote: In article , says... On 6/26/13 9:30 AM, iBoaterer wrote: In article , says... On 6/26/13 8:28 AM, iBoaterer wrote: In article , says... On 6/25/2013 8:31 PM, Earl wrote: John H wrote: On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote: John H wrote: My smoker is electric, so I never get flames - just smoldering. I got rid of the charcoal smoker many years ago. Too much trouble when smoking a turkey. John H. Smoking was the only way I prepared a turkey - until I learned about deep-frying! I've never gone back except one year when we had a large group and I did one each way. The only left overs were from the smoked turkey. I've never deep fried a turkey. I started putting the turkey on a rotisserie over charcoal. Wow. The Weber will handle a 15lb'er pretty well. They come off much more moist than in the smoker. Some smoke flavor can be added by putting some aluminum foil wrapped chips on top of the charcoal. John (Gun Nut) H. Try it and you'll never go back. A 12# turkey is done in less than an hour and tastes great! It's not greasy at all. The hot oil seems to seal it up quickly. I've never tried injecting mine like many do - they tasted too good already. I inject with a Balsamic Vinegar / Honey mix.. About half and half in the injector needle under the skin and in the meat. Brining works much better. Gosh, what if you like taste of turkey when it tastes like...turkey? A brined turkey tastes like turkey. Read up on it, it's a great way to make a very moist bird. http://gizmodo.com/5862312/brine-you...ol-its-science I don't have the slightest problem roasting a turkey that comes out tasty and moist. All I do to the bird is wash it, put salt, pepper and paprika on the skin, and pop it into the oven. Sometimes I cook the stuffing inside the bird, sometimes not. A good meat thermometer and a clock are your friends. Though I have cooked a turkey on our grill, I prefer the oven because it is so easy to control the temperature inside after setting it once. I'm not knocking how others cook their turkeys. I just don't see the problem in roasting one properly so that it tastes delicious. Gee, it seems that most renowned chefs disagree with you, maybe you should teach them how to cook properly. Did you notice the difference in the before/after weight of each when brining versus not brining? What do you think that weight loss occurs from? You know, I don't really care what "renowned" chefs think. The only one I watch once in a while is Giada de Laurentiis, and I watch her because *she* is a dish. I never pay the slightest attention to the dishes she is cooking. http://tinyurl.com/q2pw4bc Must be the breast implants that caught your eye. Does your wife know you watch the cooking shows to ogle the women. She would probably relish some of the attention you pay to the boob tube and your electronic communicating devices. |
Barbecue Grill Advice - Could Be On Topic
"F.O.A.D." wrote in message m... I don't have the slightest problem roasting a turkey that comes out tasty and moist. All I do to the bird is wash it, put salt, pepper and paprika on the skin, and pop it into the oven. -------------------------------------------- The United States Department of Agriculture advises against the practice of rinsing poultry or meat before cooking it. It runs the risk of spreading bacteria on your sink, countertop and utensils where it can be further spread. Cooking at the correct temperatures kills any harmful bacteria. |
Barbecue Grill Advice - Could Be On Topic
On 6/26/13 10:17 AM, Eisboch wrote:
"F.O.A.D." wrote in message m... I don't have the slightest problem roasting a turkey that comes out tasty and moist. All I do to the bird is wash it, put salt, pepper and paprika on the skin, and pop it into the oven. -------------------------------------------- The United States Department of Agriculture advises against the practice of rinsing poultry or meat before cooking it. It runs the risk of spreading bacteria on your sink, countertop and utensils where it can be further spread. Cooking at the correct temperatures kills any harmful bacteria. My mother rinsed poultry before cooking it, her mother rinsed poultry before cooking it and I rinse poultry before cooking it. Period. :) We're away of the possibility of spreading bacteria. That's why we scrub down everything that came near the poultry while we prepared it for cooking. |
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