What’s cooking on Your Weber Grill, Smoker, or Griddle? 🔥🥩🍖

[OGauge4Me]

Looks delicious! Any details of the cook?

Look on the Mad Scientist YouTube channel for his Most Requested Chicken Thigh video.

 

[MattG]

for the holiday, I threw crocodile, zebra, and water buffalo on the smokefire.
everything turned out delicious

 

[primeone]

Nice! I've never tried Zebra and Water Buffalo!

 

[MattG]

Nice! I've never tried Zebra and Water Buffalo!

it's definitely worth a try
but given the price, eating it every day could get expensive

 

[OGauge4Me]

Party Ribs yesterday. Might be meatloaf tonight.

 

[Slapshot]

Look on the Mad Scientist YouTube channel for his Most Requested Chicken Thigh video.

Thanks for making me aware of this. I've used the recipe three times now and its simply amazing how juicy and flavorful the chicken is using such a simple method. The one thing that keeps it from being perfect is that the skin, while cooked, is still a little rubbery, especially around the edges. Have you found anything that rectifies that?

 

[OGauge4Me]

Thanks for making me aware of this. I've used the recipe three times now and its simply amazing how juicy and flavorful the chicken is using such a simple method. The one thing that keeps it from being perfect is that the skin, while cooked, is still a little rubbery, especially around the edges. Have you found anything that rectifies that?

When i turn the chicken to the skin side down I increase the grill temperature to 325°. I usually turn the chicken when it reaches 250° and remove it from the Searwood at 265°.

 

[NJKris]

Made apple wood smoked lake trout yesterday. Some of the best smoked fish I've ever eaten. 3 hours smoked at lowest setting (smokeboost 180°). Brined previous night for 6 hours, then left on racks uncovered in fridge to develop pellicle overnight, about 12 hour. Glazed after smoking about 1.5 hours. I've included the brine recipe and glaze recipe. Fish were caught the night before by buddy in Round Valley Reservoir. Do not forget to cold water rinse fish after removing from brine!!!

 

[NJKris]

Thanks for making me aware of this. I've used the recipe three times now and its simply amazing how juicy and flavorful the chicken is using such a simple method. The one thing that keeps it from being perfect is that the skin, while cooked, is still a little rubbery, especially around the edges. Have you found anything that rectifies that?

I can attest using the rotisserie for the Searwood the first time, that it definitely makes for crispy skin on a whole bird. And the drip tray under it hardly had anything in it, the constant turning and self-basting must keep the juices inside. Practically flooded my trencher cutting board when I cut it up.

 

[BobInNH]

Made my first pork butt/pulled pork overnight. At 8.30 I started with an hour of Smoke Burst, then set it to 230 (which on my machine puts the temp on the rack at about 210). I put it on the rack so I could put a drip pan under it which given the amount of juice was smart. At 8.30 this morning it was at 165 so I wrapped it and pushed it to 300 with the meat on the grate, not the rack. 300 on my machine gave a constant 275-280. I pulled it with 205 internal temp at 12.45.

Total cook time 16 hrs. It's resting now but looks gorgeous.

This is about my fifth cook on this machine and other than it not holding the temp it's set at is fantastic. I've learned to live with the 15-20 degree difference.

 

[NJKris]

Don't be afraid to bump up that smoke temp after Smokeboost. 210° is awfully low, bump up to at least 220°, you'll reduce some of the cook time and there won't be any difference in quality. I'm sure your butt looks awesome!!! Pic or it didn't happen? Smart move using drip pan for such a fatty cut, makes smoker cleanup easy. I got tired of paying 2 bucks for stupid foil pan, so I use a SS one I just line with a sheet of foil.

 

[SSSBBQ]

Made apple wood smoked lake trout yesterday. Some of the best smoked fish I've ever eaten. 3 hours smoked at lowest setting (smokeboost 180°). Brined previous night for 6 hours, then left on racks uncovered in fridge to develop pellicle overnight, about 12 hour. Glazed after smoking about 1.5 hours. I've included the brine recipe and glaze recipe. Fish were caught the night before by buddy in Round Valley Reservoir. Do not forget to cold water rinse fish after removing from brine!!!View attachment 13508View attachment 13509 View attachment 13510View attachment 13511View attachment 13512View attachment 13513View attachment 13514View attachment 13522

Looks delicious!

 

[Bob H in Cowtown]

NJKris: thanks for posting this recipe. (The last pic reminded me of my bush flying days in northern Saskatchewan.) Have pinned the recipe and will give it a shot using Steelhead Trout. One question: do you use light or dark brown sugar?

 

[Slapshot]

Need some advice. My father in law is coming over for a birthday dinner, on Saturday, that my wife (his daughter) and I are giving him. He is a pretty well heeled guy, and loves a great steak, so, I purchased him a superb Angus prime tomahawk ribeye at Costco this afternoon. This is a beautifully marbled steak that is three pounds.

How do I optimally smoke/cook/prepare a steak of this size on my Searwood? This is entirely out of my experience. Any recommendations much appreciated. Thanks.

 

[NJKris]

NJKris: thanks for posting this recipe. (The last pic reminded me of my bush flying days in northern Saskatchewan.) Have pinned the recipe and will give it a shot using Steelhead Trout. One question: do you use light or dark brown sugar?

I reckon you can use either. I used dark. Dark has more molasses in it maybe? Anyway, I'm glad I did glaze, added just a hint of sweet and nice color. I kept calling it fish candy, lol. Even though most people throw lake trout back (I heard they are kind of nasty with conventional cooking), after brine and smoke, some of the most wonderful fish I've ever had, with no 'fishy' odor or flavor.