Gravy's Cooking Thread

Lanx said:

the ash collector is the obvious thing you can see, but also the grill grates are the more advanced ones where they fold up so you can fill in charcoal w/o removing the grate.
oh also a basic thermometer on top

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The thermometer and being able to add charcoal without picking up the grate are both good QOL features, I think it was worth the extra $100. Also the being easier to empty out the ashes with no mess.

Lanx said:

yea, just time it, theres different times when coals become white coals and when wood just becomes ember

how long are we cooking for? like from meat on grill to meat off?

are you doing ripping hot then slow, or what?

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I usually get the coals glowing red and on fire, then dump them into the grill, spread them around, and add things.

Tried the wood chips again, this time soaked in water for 20 min as per the instructions, and in the smoker box. They never emitted any smoke. I think the coals were too dim by then, maybe I needed more heat. The food finished and the box was just sitting there.




Wait, when people say to put the wood right onto the hot charcoal, do they mean the metal box (or foil)? Cause all this time I assumed that meant just dump loose chips on them. When I do that all they do is burn up. The box might work better. Goal for tomorrow night is to get the box to heat up enough ugh to actually smoke the damn wood.