Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: LostArrow on August 17, 2013, 12:53:10 PM
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Not forgetting Sparky but with his Webers I think he's good to go!
Smoke loves weber so that's an option.
I'd like to suggest an Chargriller Kamodo as both a smoker & grill.
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I like the big steel kegs because you can go low/slow and hot/fast. but I like the horizontal type grills. like the MC pr36? I do like that black gasket looking smoker smoke sold. a good set up for direct/indirect set ups. me. i'm looking for a gravity feed smoker. :) ya know. smoke loves cooking on webers and doing briskets, butts and ribs on them. smoke, get a 26" weber kettle and do it all.
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A little story. The house we rent is in foreclosure. We have rented here for many moons. The owner is very old and can't handle his finances anymore and got in trouble with property taxes and back payments. The house is 5 weeks away from being sold. I am in the process of paying off the back payment to stop the foreclosure. So much for my IRA, but shelter comes first. I then will be gifted the house and will refinance the mortgage. Long story short, I am buying the house for 78,000 and it lists at 350,000. I am gonna borrow extra to pay off my truck and the old ladies car with a little taken out for a charcoal grill and Kingsford.
Once that mortgage payment hits, I gotta get serious with our finances and make purchases count. I am selling the electric smoker. I just don't use it enough. I will have to get the oven fixed in the house though. I will keep the Weber Q-320. That little gem of a gasser has saved my arse during the week more times than I can count. The pellet grill stays. It cooks certain items that other units just cant do as well.
My immediate family (sadly) will be getting smaller over the next couple of years or so. My youngest son got a job and moved up to Palmdale. My oldest boy landed a high paying job and I expect him to fly the coop soon. My parents wont live forever (I sure wish I could find a way for that to happen), so soon it will be me and my gal and the occasional bubba for weekend cooks.
Charcoal, wood and smoke are in my DNA. It is what I am about. Seeing Lost Arrows and Sparkys , the Captains charcoal cooks have entertained me and also made me miss that style of cooking and the flavors it produces.
I am coming home to charcoal and never leaving again. I told my gal this is the last grill. We have big responsibilities now and have to make all our purchases sensible. This charcoal grill is for me. Not for her, not for nobody...for me. For years I have catered to my kids and family. I have worried if they like my food. When they don't, I change equipment. Those days are over. It is all about me now. Queing should be fun and it should be done the way you want it.
Lost Arrow: I have thought long and hard and for me it is all about charcoal and wood on one side and meat on the other...just like it is done at your camp.
I have also decided that when I have a living trust made, my last grill purchase at the time of my death will be given to a LTBBQ forum member. My attorney will be given my log in and password and I will show her the members list and she will pick all on her own. The freight will be paid as well. The forum member will be contacted by pm and arrangements can be made.
Hey, Smoke wants it this way.
So, Eric will be ordering this for me:
http://www.yodersmokers.com/abilene20.html
P.S. I am only -53- and in pretty darn good shape, so don't clear any space on the patio anytime soon......y'all just have to wait a bit....... ;)
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Great write up Smoke. Congrats on your choice......looks like a beauty.
If it helps my cause, you are a handsome and generous man ???
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Great write up Smoke. Congrats on your choice......looks like a beauty.
If it helps my cause, you are a handsome and generous man ???
X2 - thank you for everything you have posted and will continue to post!
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Woo-Hoo!!!
We need to make or buy a charcoal basket for that cooker & you'll be set!
Smoke most of us are OLDER than you, we eat too much , drink too much , & you might be the one who turns the lights off ::)
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Don't forget about them Black widows in your charcoal hoard so fast smoke :) But whatever Grill/smoker you go with we always got your Back :) Congrats on the house!!
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Woo-Hoo!!!
We need to make or buy a charcoal basket for that cooker & you'll be set!
Smoke most of us are OLDER than you, we eat too much , drink too much , & you might be the one who turns the lights off ::)
My attorney will be given a list of members who post a bunch and like to cook on charcoal. I would not want someone to get it and not use it. Keep the compliments coming though :D :D
LA, Dan at Yoder will be making a charcoal basket for it, I had you in mind if he wouldn't make me one though ;)
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Don't forget about them Black widows in your charcoal hoard so fast smoke :) But whatever Grill/smoker you go with we always got your Back :) Congrats on the house!!
Wearing gloves whenever I need a bag. Them widers aint getting me. I hope the employees at HD or Lowes get a good nights sleep before Labor Day........because Smoke is coming.......and he is making up for lost time and to stock up till Memorial Day.....
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Hey, Smoke wants it this way.[/b]
So, Eric will be ordering this for me:
http://www.yodersmokers.com/abilene20.html
P.S. I am only -53- and in pretty darn good shape, so don't clear any space on the patio anytime soon......y'all just have to wait a bit....... ;)
Whoa!!!!!!! ;D ;D ;D ;D ;D ;D ;D ;D ;D
When you said back to charcoal, I had a feeling that you were going to go for the Yoder.
Good decision. Enjoy it before you end up like me.
These are your toys so enjoy them. I do.
Good for you. And I am sure, that your family will reap the rewards of your endeavors.
Use it in good health!!!!!!
Ed
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congrats on the house and a great young lady that buts up w/ you. i like the smoker. I think your choice is a good one.
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...my last grill purchase at the time of my death will be given to a LTBBQ forum member.
Smoochy's not gonna be happy; he was counting on inheriting.
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Big Announcement:
Since everyone here is like part of my extended family, my financial planner (I don't give her much to work with ;D) and I have come up with a great idea.
Upon my demise, my charcoal grill will be sold and the money will be sent to Tim (or whoever is running LTBBQ at that time) and the proceeds can be used to help the forum.
Maybe we can have some fall gatherings on me. Maybe some improvements to the forum. Or, the funds can be used for monthly forum expenses.
This way everyone can benefit and Smoke and Smoochy will consider our work here finished.........
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...my last grill purchase at the time of my death will be given to a LTBBQ forum member.
Smoochy's not gonna be happy; he was counting on inheriting.
Turtle, I am taking him with me....... ;)
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To get back to the topic of which was posted by Lost Arrow, I would suggest that you cannot go wrong following in Smoke's footsteps with a Yoder. If you want an offset version of that same smoker or a smaller one, they have that available. If a Char griller Komoda style strikes your fancy, that may work as well. I was drawn to that unit before I saw the Weber. The Weber for me, stikes me as a Victorianox Swiss Army knife, you know, the one with 43 different tools. I can keep buying accessories for the Weber for the next five years every three months and still not have them all.
Isn't it fun to buy new toys? I LOVE it. After I have this hip replacement operation, you all better get of my way because there is going to be a spending tornado in Southwest Texas and all over the Rocky Mountains.
Then in Northeast New Mexico, I think that I will have a new Log Cabin built with indoor plumbing. And a new barn. Then it will be time for one of those Yoders on trailer wheels.
Go buy yourself what you want and don't short change yourself. And just for discussion purposes, your first choice which is probably intuitive is the best one.
Ed
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I was leaning towards the Yoder off-set, but I find having the heat source and grub in the same smoking chamber a little easier to manage the heat. I have just done it that way for so long, I am kinda good at it. I can also build a smaller fire and use less charcoal. It didn't take long for me to figure out what grill I wanted when I sat back and remembered what pits I had the most fun cooking on.
Watching Jaxons Old Country video and Very Old Dogs Yoder off-set adventures, really got me thinking about an off-set. But when I see Lost Arrows posts from the camp and his New Braunfels pit in use, I knew the which way to take to get home....... :)
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I'd like this
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/image-8.jpg)
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It reminds me of the "Lone Star" from The Good One. Sure don't look very traditional...but it is a solid grill with adjustable charcoal grates for different heat zones. I gotta stick with the old standby design...the barrel........
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Dang Smoke your going to love that Yoder!
Where in Palmdale did your sin move to?
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I really don't know :D haven't been up there yet. He is renting a 4 bedroom house with 3 of his buddies. Kinda figure, I better not roll up there....might be like Animal House ;)
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I really like that grill. it larger than the MC pr36 I was looking at and a tad cheaper (the pr36 had a slide out charcoal pull out tray). what does the charcoal sit on? how do you empty the ash out of it? how do you cook butts/briskets/ribs w/ something like that? how do you get a fuse burn out of it? I won't learn if I don't ask questions. ok, don't get mad at my next question. does the outside need any thing from keeping it from getting rusty (do the outside of them get rusty)? how much is shipping smoke? I also like having the fire in the same area as my food. I do believe it is easier to control the heat that way. just my opinion. ok, will wife is yelling at me to get in the shower. wedding time. 8)
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The Abilene 16 " on the Yoder site has more pictures if you are interested. The 20" is the same except Smokeasaurus sized ;)
I am having a charcoal basket made for indirect cooking. It will be placed on the right side of the grill by the side door with the vent.
There is a heavy duty expanded metal charcoal grate the runs the length of the barrel. The charcoal basket will set on that.
Their are two cooking grates. One grate can be removed for when the charcoal basket is being used.
Butts, briskies and ribs on the left side by the exhaust and coals in the basket on the right side.
With all the grates in place, you got a big grill that can cook for a crowd.
Clean-up is a snap. Remove the grates from the top. Open the side door and slide out the charcoal grate. Prop up a trash can to the opening and wisk broom out the ash.
I am sure the outside might eventually get rusty, I am sure Yoder layers on the high heat pain, the finish on my Yoder pellet grill still looks new.
My shipping quote from Eric was 225.00. Not bad. I have paid in the mid 300.00 range for pits made in Houston,Texas
Keep in mind, this pit looks just like the legendary Oklahoma Joe's from years past...it is like a link to the past.
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when are you getting it. I do like it. its pretty darn heavy. how do you move something that weights 350 lbs? and don't say on wheels either. it just seems really, really heavy. the ash clean out sound ok. the charcoal basket is a good idea. a big one? 12 x ?.
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I saw the 16 abiline. what is underneath the charcoal grate? won't the charcoal as it turns to ask fall threw the grate? you could just take a small dust broom and sweep the ashes out in a container. that's pretty easy.
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Guys,
Yoder gives you an ASH rake that is curved to go with the barrel design. I use this every time to clean out the offset and it is very easy to do and takes all of 2 minutes. They also provide a little grease bucket that hangs from the grease drain of the unit. Remeber this is 1/4 inch steel. Holds the heat very well. You will love it.
Ed
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That Yoder looks great.
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My brother is ordering the 16" model. We are hoping Eric will help us move em to our patios....... ::)
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Guys,
Yoder gives you an ASH rake that is curved to go with the barrel design. I use this every time to clean out the offset and it is very easy to do and takes all of 2 minutes. They also provide a little grease bucket that hangs from the grease drain of the unit. Remeber this is 1/4 inch steel. Holds the heat very well. You will love it.
Ed
I didn't see the grease drain on them ed? I do like the look of these units and I like the ash rake thing too. easy is good.
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The ash drain is underneath on the smoke-stack side. The Abilenes are basically off-sets minus the fire-box.
Here is the link to the 16" Abilene that has a bunch of different photos of it:
http://www.yodersmokers.com/abilene16.html
OK, I was on the site and got my Yoder on:
the Abiliene 16" grill is called the Cheyenne with the fire-box
the Abilene 20" grill is called the Wichita with the fire-box
you can download spec sheets to see the actual dimensions....the grill I ordered is a beast.............
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That is such a well built grill for $600!
I see some valley trips for me coming up soon ;)
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Come on down, make sure you bring your cowboy hat with ya
Smoochy will be on the look out for ya
(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/003-29.jpg) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/003-29.jpg.html)
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It is a "beast".
The only thing that I suggest is that you purchase a nomex gasket while your unit is a "virgin". and place it arount the entire area of the lid. This will insure that there is absolutely no smoke or heat leakage when that lid is down. When that lid is down, it will hold the heat for over an hour without tending to the fire or air flow. You will get to learn your box after a few cooks.
Since I have the firebox, I use the heat management plate as a heat diffuser to evenly distribute the heat across the cooking area. You may want to purchase a couple of surface temperature thermometers for $8.00 ea. and spread them on your grill to see what is happening. Good information. One of those lasers will do as well.
For your charcoal basket, you may want them to create a steel plate maze effect so that the charcoal will burn continuously through the box.
(http://i1120.photobucket.com/albums/l494/edsigman/charcoalbasket.jpg) (http://s1120.photobucket.com/user/edsigman/media/charcoalbasket.jpg.html)
Here's my Yoder Cheyenne. It is the Abilene 16 inch with the firebox.
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130622_145053_236.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130622_145053_236.jpg.html)
Here's my next Yoder after I get my hip replacement and if I am still alive.
(http://i1120.photobucket.com/albums/l494/edsigman/YoderMonster2.jpg) (http://s1120.photobucket.com/user/edsigman/media/YoderMonster2.jpg.html)
It is so much fun to get a new "toy", especially a new smoker.
Ed
PS: My Dixie would love to play with your Smoochy.
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Ed, when ya get your next Yoder, me and Smooch will roll by and I will keep your Yoder company and Smoochy can hang out with Dixie. :)
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I have had that Crowbar since 1970 when I bought my first of 28 homes. As a young man, I put up additions to these homes such as a new family room and a two garage, etc. That crowbar was one of my favorite tools. I really have not had much use for it and even in a tag sale, I could not sell it. So I have dragged it with me for all of these years.
I needed a fireplace stoker for the firebox on the Yoder Cheyenne. I looked all over in the stores for one and on Amazon. While in the garage one day, I saw it hanging there and said: What the hey! So I grabbed it and started using it to stoke the fires in the firebox. It works very well and since it is black and heavy steel, it will last longer than me.
Ed
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Talked to Eric and instead of grabbing the Abilene, I am going to follow Very Old Dog and grabbing the Cheyenne Off-Set. I am getting mine with the pot warmerl. This will allow me to heat up my mini-splits before I add em to the coal base.
Hey, if I am going back to charcoal, I might as well go all the way back. I haven't met an off-set, I can't master....Hey..it aint braggin if it is fact...........and thats a fact jack!! ;)
For some reason I stored all my mini-splits this last winter, I got peach, apricot,apple, Texas post oak and pecan.......bring on the smoke :) almost like I knew the return was imminent..........
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Talked to Eric and instead of grabbing the Abilene, I am going to follow Very Old Dog and grabbing the Cheyenne Off-Set. I am getting mine with the pot warmerl. This will allow me to heat up my mini-splits before I add em to the coal base.
Hey, if I am going back to charcoal, I might as well go all the way back. I haven't met an off-set, I can't master....Hey..it aint braggin if it is fact...........and thats a fact jack!! ;)
For some reason I stored all my mini-splits this last winter, I got peach, apricot,apple, Texas post oak and pecan.......bring on the smoke :) almost like I knew the return was imminent..........
I'm looking forward to some great posts!
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Talked to Eric and instead of grabbing the Abilene, I am going to follow Very Old Dog and grabbing the Cheyenne Off-Set. I am getting mine with the pot warmerl. This will allow me to heat up my mini-splits before I add em to the coal base.
Hey, if I am going back to charcoal, I might as well go all the way back. I haven't met an off-set, I can't master....Hey..it aint braggin if it is fact...........and thats a fact jack!! ;)
For some reason I stored all my mini-splits this last winter, I got peach, apricot,apple, Texas post oak and pecan.......bring on the smoke :) almost like I knew the return was imminent..........
Wow!
That was a slight change in direction. But, you may be happier with this choice as this will afford you a little more versatility. I do not think that you will be disappointed, at all. With the 16 inch Cheyenne, there still is a lot of grill space. I would suggest that you take a hard look at the heat management plate as an option. I also added the full charcoal grate for the interior of the pit, although I have not used it at this point. It is still in the original carton in which it is packed. You never know when this might be handy.
Now you will have a Yoder 480 and a Yoder Cheyenne sitting on your patio. Those are nice smoker alternatives.
That's great.
Ed
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Talked to Eric and instead of grabbing the Abilene, I am going to follow Very Old Dog and grabbing the Cheyenne Off-Set. I am getting mine with the pot warmerl. This will allow me to heat up my mini-splits before I add em to the coal base.
Hey, if I am going back to charcoal, I might as well go all the way back. I haven't met an off-set, I can't master....Hey..it aint braggin if it is fact...........and thats a fact jack!! ;)
For some reason I stored all my mini-splits this last winter, I got peach, apricot,apple, Texas post oak and pecan.......bring on the smoke :) almost like I knew the return was imminent..........
Ole Smoke is back! Lookin forward to years of great food
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he hasn't cook nothing yet. lol. I like your new choice. I will be good to learn the in's and out's of a offset smoker. very cool. 8)
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Talked to Eric and instead of grabbing the Abilene, I am going to follow Very Old Dog and grabbing the Cheyenne Off-Set. I am getting mine with the pot warmerl. This will allow me to heat up my mini-splits before I add em to the coal base.
Hey, if I am going back to charcoal, I might as well go all the way back. I haven't met an off-set, I can't master....Hey..it aint braggin if it is fact...........and thats a fact jack!! ;)
For some reason I stored all my mini-splits this last winter, I got peach, apricot,apple, Texas post oak and pecan.......bring on the smoke :) almost like I knew the return was imminent..........
Wow!
That was a slight change in direction. But, you may be happier with this choice as this will afford you a little more versatility. I do not think that you will be disappointed, at all. With the 16 inch Cheyenne, there still is a lot of grill space. I would suggest that you take a hard look at the heat management plate as an option. I also added the full charcoal grate for the interior of the pit, although I have not used it at this point. It is still in the original carton in which it is packed. You never know when this might be handy.
Now you will have a Yoder 480 and a Yoder Cheyenne sitting on your patio. Those are nice smoker alternatives.
That's great.
Ed
Thanks Ed. The heat management plate is also on order along with the full length charcoal grate for the smoking chamber and a cover. With the discount for LTBBQ members from Simi Pellet Grills, that is my one stop shop for everything Que related...... :)
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DANG!!!!!! How did this thread fill up so fast???
1st - Thanks, Smoke for a great story...I hope everything works out as planned.
2nd - I liked the idea of having me inherit the smoker...of course, I'm the one who may pass the "baton"
before you do. That gives me an idea to work on.
3rd - that Yoder is a stick burner, isn't it? Mine is designed to burn 16 inch pieces...I imagine Ed's is, too.
I'd hate to think of using charcoal to cook with - especially on the 8 hour cooks. IF YOU FIND that charcoal is better, lemme know. I'm just a backyard jack and I don't know any better.
I am really lookin' forward to pics and posts about your techniques with charcoal or wood.
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I usually start my wood fires with Lump Charcoal. I get that burning nice and hot and then place the logs on top. Then it takes off. This process usually takes 30 minutes to an hour and then the meat can be placed on the smoker grill surface. Then I simply refresh with wood as the case may be. A couple of large pieces of lump along the way does not hurt either.
I guess that you could use mostly charcoal with a few chunks of wood to accomplish the same thing. But, for a six hour cook, it really doesn't seem to use that much wood at all.
Ed
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I usually start a base with charcoal and then add hot mini-splits. The mini-splits I use are only 6 inches in length. These should just fine because the smoking chamber is 16". If it was a 20 or 24 incher, I would get some longer splits.
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Sams sells 40# bags of lump
Is that the best of the west mesquite lump, Captain?
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Of course, since the patio is clear and I have to fill it up. What to fill it up with? This is a smaller offset with a 16x36 smoking chamber. I think I can get away with Kingsford and add mini splits...........
What to use for heat?
Kingsford or Lump
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Of course, since the patio is clear and I have to fill it up. What to fill it up with? This is a smaller offset with a 16x36 smoking chamber. I think I can get away with Kingsford and add mini splits...........
What to use for heat?
Kingsford or Lump
I'm unable to tell the difference in food cooked over charcoal or lump!
( it might be Im 60)
I find Kingsford to be cheap, consistent , & when I need I can get a longer unattended burn.
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When I start the fire in the offset, I usually put a bed of lump down and sprinkle about 10 to 15 coals of Kingsford on top. I light the Lump with the blow torch because it starts faster and burns hotter and that gets the Kingsford rolling. As soon as I see things turning white, then the wood splits go on the coals. Then, I pretty much stick with wood.
If I want to accelerate the burn, I close the lid to the firebox, and leave the side door wide open. That is the way I saw them do it in Lockhart with those huge brick pits.
(http://i1120.photobucket.com/albums/l494/edsigman/LockhartBBQ8.jpg) (http://s1120.photobucket.com/user/edsigman/media/LockhartBBQ8.jpg.html)
I hope that you have enough room on your patio to keep this much wood ready to go for your cooks, Smoke.
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130725_142926_306.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130725_142926_306.jpg.html)
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Smoochy would be up all night guarding it :D
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I'm unable to tell the difference in food cooked over charcoal or lump!
( it might be Im 60)
(http://www.niscienceclasses.org/main/Smileys/fantasticsmileys/smiley.gif) 60 here as well - must be the hallmark of the sixth decade
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I think the taste aspect of charcoal is pretty much the same - with all charcoals.
But the burn temps seem hotter on good lump vs briquettes...On the other hand, consistency of predictable burn temp and time favors the briquettes over the lump.
Why? Lump - being a more "natural state" product - has more variables, i.e. - type of wood, shape, density differences, etc.
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The biggest drawback of using Kingsford in an off-set for long cooks is the high ash it produces. If go that route, I will probably have to rake out some of the sand during the cook.
If only Eric carried lump charcoal..... ;)
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I just had a brilliant idea (Yeah, I get one every once in a great while).
I ordered the off-set with a flat pot warmer on the fire-box. So, I can set my mini-splits up there to keep warm. But then I said to myself
"Self, ya got the electric smoker. Just turn that sucker on and keep your mini-splits in there all nice and snug as a bug in a rug"
Brilliant......just plain brilliant... 8)
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nah, just a 750 watt heating element and the smoker set to 250, shouldnt be too bad on the bill......
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nah, just a 750 watt heating element and the smoker set to 250, shouldnt be too bad on the bill......
Curious. What does warming do to the wood?
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If the wood is hot enough when it his the lit coals, it will burst into flames instead of smoldering.
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something to be said for Cooper's technique of making charcoal out of their post oak before they cook with it
they are the only Texas BBQ joint I know of that does this.
Tim, did you notice a difference in the flavor of their brisket?
Absolutely...It was an NICE mild - but defynetly "present" charcoal tase with a hint of wood smoke. I will tell you how good it was: The Mrs. ordered about $500 worth of BBQ - to be overnited back to our office in Hendersonville NC for the entire staff to have lunch....And...she is NOT a big BBQ person..... ;)