BBQ - It's a Man's World!

[Rob]

I grill 2-3x a week. Lately i've been doing a lot of tri tip, it stores well in the fridge that's if my teenage sons don't devour it by the next day.

[Li-T]

It's a shame no one else writes on this subject. I'm going to grill today. Isn't anybody else using it? I collected my grill myself, but it's already gone bad, and I don't have time to make a new one, what do you think about these? If you have a favourite recipe, send it to me, I want to try something new.

[lasercd]

It depends on what you want. Those small Cookshack smokers were designed for smoking briskets ages ago. They sell a lot of them and supposedly the results are excellent. A few of my friends bought the Amerique which is a really nice unit but possibly larger than what you would be interested in. They all lust after the FEC100.

You might want to pop over to the Cookshack forum. They are very friendly there and will answer any questions you have.

One other option is to consider something like the Primo Oval XL. Its a world class smoker and grill (I cook on it every night). I used it as a smoker before I got the FEC100. Liked what I turned out better than the Traeger pellet smoker. Tremendously versatile particularly compared to the Big Green Egg.

[Rob]

thanks laser. i'm gonna retire my old brinkman smoker and seriously consider the little cookshack super smoker elite, my only reservation is that its an electric unit and it seems like cheating. what I quickly learned from my old skool brinkman was keeping the temperature constant with a firebox for hours on end was too time consuming not to mention frustrating

[lasercd]

Its phenomenal. I've had it for 6 years with a few minor hiccups. Company is great. Customer service has always been extremely helpful. It makes my old Traeger look like a toy.

The Fast Eddy series is different than their other smokers. Its a pellet smoker. The FEC100 is the smallest unit in their line but can handle enough capacity for a restaurant.

In the competition circuit it constantly produces winners. I'm just a long time backyard chef but I consistently turn out amazing 'cue. I couldn't recommend it highly enough.

[Rob]

Ok boys! Let's hear about your BBQing methods (grilling, roasting, smoking), questions, preferred cuts, recipes and tips. Pictures are very much encouraged!

I've only restarted BBQing again last year as my previous domicile wouldn't allow them (fire code by-law). I started with the basic steak, burgers and sausages, plus some grilled vegetables, and recently roasted a Chicken on the Rotisserie. Haven't tried fish yet, nor smoking (but that's next). So I'm no expert, although I haven't really messed up anything so far.

I'm using a Broil-King Signet 90 gas BBQ as I don't want the hassle of having to deal with tanks and at times having had to run out half-way through. I'm sure that's happened to us all. I would say it's a medium-sized BBQ in terms of BTU's and grill surface area, plus it has one side-burner and came with a complete Rotisserie attachment. I've been very pleased with it so far. There's a bit of a hot spot on the left burner, but nothing I can't adjust for...so no real concerns there.

Here's a pic of the Q and my nephew in charge of grilling his Mozzarella/Cheddar Cheese stuffed burgers! They were delicious!

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My other grill was propane and I recently replaced it with a natural gas unit plumbed directly off a stub out that's been there since the house was built. I regret not doing it sooner for the reasons you cite.

[Rob]

I cook every evening on a Primo XL ceramic grill/smoker. For smoking I use a Cookshack FEC-100. I can cook 8 briskets at one time - or 40 racks of ribs. I also have a DCS natural gas grill/rotisserie that gathers dust.

the Cookshack looks like the ticket. I wouldn't need anything with that much capacity their smaller units look interesting, how do you like yours?

[mshump]

Big Green Egg Large, Weber 3 burner Genesis, and a Weber kettle. I cook 90 % of the time on the egg anymore.

[Garth]

BIG GREEN EGG XL spring summer fall winter outside AGA 4 oven inside inside only other grill I have is the MXRs

[lasercd]

I cook every evening on a Primo XL ceramic grill/smoker. For smoking I use a Cookshack FEC-100. I can cook 8 briskets at one time - or 40 racks of ribs. I also have a DCS natural gas grill/rotisserie that gathers dust.

[mep]

So I'm confused unless you tell me your grill is hard-piped into a natural gas source.

[Johnny Vinyl]

Ok boys! Let's hear about your BBQing methods (grilling, roasting, smoking), questions, preferred cuts, recipes and tips. Pictures are very much encouraged!

I've only restarted BBQing again last year as my previous domicile wouldn't allow them (fire code by-law). I started with the basic steak, burgers and sausages, plus some grilled vegetables, and recently roasted a Chicken on the Rotisserie. Haven't tried fish yet, nor smoking (but that's next). So I'm no expert, although I haven't really messed up anything so far.

I'm using a Broil-King Signet 90 gas BBQ as I don't want the hassle of having to deal with tanks and at times having had to run out half-way through. I'm sure that's happened to us all. I would say it's a medium-sized BBQ in terms of BTU's and grill surface area, plus it has one side-burner and came with a complete Rotisserie attachment. I've been very pleased with it so far. There's a bit of a hot spot on the left burner, but nothing I can't adjust for...so no real concerns there.

Here's a pic of the Q and my nephew in charge of grilling his Mozzarella/Cheddar Cheese stuffed burgers! They were delicious!