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Thread: BBQ and Outdoor Cooking Thread

  1. #31
    This game's fun GDit chicogolf's Avatar
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    I like the ceramic plate there. I always wondered how those bbq's do indirect.


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  2. #32
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    Quote Originally Posted by chicogolf View Post
    I like the ceramic plate there. I always wondered how those bbq's do indirect.
    Eggs and Kamado Joes use the heat deflector. Some are a solid piece and some are two splits.

    Primo brand, another Kamado grill maker is an oblong shape and therefore can do even more with indirect.
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  3. #33
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    Figured as much. Thanks guys.

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  4. #34
    Major Champion TexasHacker34's Avatar
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    My dad uses a big smoker, not sure of the brand with the box on the side for the wood. Cannot wait to get my own place so I can buy one for myself. something satisfying about sitting outside smoking some ribs or brisket to me
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  6. #35
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    Quote Originally Posted by TexasHacker34 View Post
    My dad uses a big smoker, not sure of the brand with the box on the side for the wood. Cannot wait to get my own place so I can buy one for myself. something satisfying about sitting outside smoking some ribs or brisket to me
    You know what you are going to go with dude?
    Some of them are just so good and easy to use.

    I went kamado because I also wanted a pizza oven and could not afford to both without going wiht the kamado.
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    Quote Originally Posted by JB View Post
    You know what you are going to go with dude?
    Some of them are just so good and easy to use.

    I went kamado because I also wanted a pizza oven and could not afford to both without going wiht the kamado.
    No idea man. I have toyed with the idea of going with the kamado type but who knows. I kind of like the type my dad has the traditional smoker I guess you would call it? I know nothing will happen until I have a house and not an apartment obviously
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  9. #37
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    I'm gonna be doing a brisket for tomorrow. It's marinating in its rub right now. I have a question for some of you brisket guys, do you smoke fat up or down?
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    Quote Originally Posted by jitzy View Post
    I'm gonna be doing a brisket for tomorrow. It's marinating in its rub right now. I have a question for some of you brisket guys, do you smoke fat up or down?
    Its a debated topic all over the place. I was taught both.
    Fat cap down for 1 hour and then flipped for the rest until your internal temp hits where you want it.
    Smoking low I assume?
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  11. #39
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    Quote Originally Posted by TexasHacker34 View Post
    No idea man. I have toyed with the idea of going with the kamado type but who knows. I kind of like the type my dad has the traditional smoker I guess you would call it? I know nothing will happen until I have a house and not an apartment obviously
    I love my BGE but a more tradtional smoker would be nice when cooking a lot. I just like having and awesome somer and grill all in one. When i build my outdoor kitchen i will get 2 eggs :)
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    Quote Originally Posted by jitzy View Post
    I'm gonna be doing a brisket for tomorrow. It's marinating in its rub right now. I have a question for some of you brisket guys, do you smoke fat up or down?
    I do it fat up and brisket the lower and slower the better.
    W/S Cortex with Atmos Red 6R
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    Quote Originally Posted by sposey013168 View Post
    I do it fat up and brisket the lower and slower the better.
    This is how I roll as well.

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    Quote Originally Posted by JB View Post
    Its a debated topic all over the place. I was taught both.
    Fat cap down for 1 hour and then flipped for the rest until your internal temp hits where you want it.
    Smoking low I assume?
    Quote Originally Posted by sposey013168 View Post
    I do it fat up and brisket the lower and slower the better.
    I was gonna do it at 200 fat up. But I may try the fat down for an hour then flip it.
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    Quote Originally Posted by jitzy View Post
    I was gonna do it at 200 fat up. But I may try the fat down for an hour then flip it.
    Fat up or fat down there really isn't a wrong way it's about doing it and finding what you like more. While I have a preference for how I do it I doubt I could tell a difference in a blind tasting. Good luck man have fun with it.

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  18. #44
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    We are getting there

    In my 2018 #TheGrandaddy THP Event Bag

    Driver:
    Epic Flash w/ Helium Shaft 45"
    Driver 2: XXIO Prime w/
    Custom THP HZRDUS Shaft 43.5"
    Fairway Wood:
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    Wedges:
    CBX 50* and RTX-4 56* & 60* PM Grind 19
    Putter:
    #7S
    Balls:
    Chrome Soft X

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  20. #45
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    Quote Originally Posted by jitzy View Post
    I was gonna do it at 200 fat up. But I may try the fat down for an hour then flip it.
    I'm a 225 to 265 person but you can't go wrong
    In my 2018 #TheGrandaddy THP Event Bag

    Driver:
    Epic Flash w/ Helium Shaft 45"
    Driver 2: XXIO Prime w/
    Custom THP HZRDUS Shaft 43.5"
    Fairway Wood:
    JGR
    Hybrids:
    Launcher HB
    Irons: Apex 19 w/ Recoil Proto 95
    Wedges:
    CBX 50* and RTX-4 56* & 60* PM Grind 19
    Putter:
    #7S
    Balls:
    Chrome Soft X

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