any avid grillers on here?

[peshewah]

Joesporster I like that snake method. Low and slow. And it gives me time to do other things like drink beer

[joessportster]

someone else posted about it here and I took the liberty of looking it up on line..............this was my first attempt at smoking on a regular grill and we thought it came out fine..............I installed a thermo. on the grill hood and the temp stayed between 210 and 250, we pulled all the meat off the chicken and made pulled chick Bar-B-Q

I recently found a food grade 55 gallon steel drum, I plan to try and build a UDS (ugly drum smoker) you tube makes it look so easy till then my fake weber will suffice

[eth2]

I have an very old cast iron charcoal grill. My father-in-law found it by the side of the road twenty years ago, all rusty and dirty. He took it home (over my mother-in-law's strong objections), and later had it sand blasted after which he painted it with high temperature paint, It makes the BEST tasting chicken (his recipe) steaks, shishcabob, and fish, When he died, it was willed to me as we had many long conversations by the side of that grill over the years. I miss him and think of him fondly whenever that grill is used.

Edited July 4, 2014 by eth2

[dtel]

I recently found a food grade 55 gallon steel drum, I plan to try and build a UDS (ugly drum smoker) you tube makes it look so easy till then my fake weber will suffice

They work great, one of the most constant designs to hold a steady temp for long cooks without touching it. Many who have big fancy smokers have them because they can set it and go to sleep.

I built one for my nephew and will probably end up with one myself if I ever get around to making mine.

Found the Wal-Mart replacement grates fit perfectly, just measure to be sure it's the right one.

Be sure to make a basket to hold the coals, it's best with a handle where you can grab it with some kind of metal rod or something, this way you can light it outside the drum and when the coals get right lift and set inside. It was a problem lighting the coals in the drum, it was like it was not getting enough air to burn off the lighter fluid without wanting to smother out the fire.(yes the top was off for lighting)

Edited July 4, 2014 by dtel

[joessportster]

I recently found a food grade 55 gallon steel drum, I plan to try and build a UDS (ugly drum smoker) you tube makes it look so easy till then my fake weber will suffice

They work great, one of the most constant designs to hold a steady temp for long cooks without touching it. Many who have big fancy smokers have them because they can set it and go to sleep.

I built one for my nephew and will probably end up with one myself if I ever get around to making mine.

Found the Wal-Mart replacement grates fit perfectly, just measure to be sure it's the right one.

Be sure to make a basket to hold the coals, it's best with a handle where you can grab it with some kind of metal rod or something, this way you can light it outside the drum and when the coals get right lift and set inside. It was a problem lighting the coals in the drum, it was like it was not getting enough air to burn off the lighter fluid without wanting to smother out the fire.(yes the top was off for lighting)

Thanks Dtel, I plan to build it with the drop in, lift out basket...........I been thinking I might use my existing fake weber as a doaner but its is to big to use once the bolts are in place to hold the cooking grates, I need to find something a little smaller..................

[dtel]

Thanks Dtel, I plan to build it with the drop in, lift out basket...........I been thinking I might use my existing fake weber as a doaner but its is to big to use once the bolts are in place to hold the cooking grates, I need to find something a little smaller..................

There is one dome top that fits but when I checked they were expensive, really hoping to find someone throwing out a old grill that's burned out on the bottom and save the top from it.

I don't remember the length of the bolts I used but you could always cut them off a little if needed so you can lift out the second grate without turning it sideways more than you have to.

Those tops work great, it allows you to put the top grate at the top, this way the second grate can not go as close to the bottom, it's better all the way around.

Good plan they work well.

[joessportster]

Now you done it, I have to break out my measure stick and see if my lid fits

[musicook]

Well, the pig was over 90lbs, and the La Caja China was designed for 80lbs. The pig took two hours longer than expected.

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Edited July 6, 2014 by musicook

[Coytee]

Question to you steak guys...

I like a grilled (charcoal) steak as much as anyone however, I can never get the 'Pittsburgh' style outer crust burnt onto it using my Webber or propane grill.

While I was in Florida, I read about making it on the stove with a cast iron skillet.... I tried it (heat on blistering high) and it was fantastic. Absolutely the char on the outside that I wanted. Downside, the little apartment was absolutely filled (and I mean filled) with smoke. I had to open doors, windows just to see the tv clearly....it was horrible.

I know my wife would kill me if I smoked our kitchen like this and I don't want that either.

Got me wondering...

Would a charcoal or propane (2-questions) get hot enough that if I put the cast iron skillet on them, I could use the cast iron to char the outside and then put it over the coals (propane) for the slower cook?

Indeed.... since I have access.... question rephrased.... put cast iron skillet onto flaming hot propane burner.... slap steak on, sear to desired and then flop over to the charcoal to finish?

I guess I'm trying to figure out how hot a skillet might get over a conventional stove (Kitchenaid) relative to being over a propane flame?

[joessportster]

Question to you steak guys...

I like a grilled (charcoal) steak as much as anyone however, I can never get the 'Pittsburgh' style outer crust burnt onto it using my Webber or propane grill.

While I was in Florida, I read about making it on the stove with a cast iron skillet.... I tried it (heat on blistering high) and it was fantastic. Absolutely the char on the outside that I wanted. Downside, the little apartment was absolutely filled (and I mean filled) with smoke. I had to open doors, windows just to see the tv clearly....it was horrible.

I know my wife would kill me if I smoked our kitchen like this and I don't want that either.

Got me wondering...

Would a charcoal or propane (2-questions) get hot enough that if I put the cast iron skillet on them, I could use the cast iron to char the outside and then put it over the coals (propane) for the slower cook?

Indeed.... since I have access.... question rephrased.... put cast iron skillet onto flaming hot propane burner.... slap steak on, sear to desired and then flop over to the charcoal to finish?

I guess I'm trying to figure out how hot a skillet might get over a conventional stove (Kitchenaid) relative to being over a propane flame?

short answer is yes over the propane burner in cast skillet you will get the sear and crust, then transfer to the grill to finish off

Edited July 6, 2014 by joessportster

[dtel]

While I was in Florida, I read about making it on the stove with a cast iron skillet.... I tried it (heat on blistering high) and it was fantastic. Absolutely the char on the outside that I wanted. Downside, the little apartment was absolutely filled (and I mean filled) with smoke. I had to open doors, windows just to see the tv clearly....it was horrible.

You made blackened steak, that's the original way to make blackened red fish, now they blacken everything.

I did the same thing inside about 20 years ago, it makes a white smoke that will take your breath away if indoors, you can not breath it, it will run you out the house. Look up the recipe, it's really good with many different meats, just different seasoning, it's the only way I like duck.

Edited July 6, 2014 by dtel

[Boxx]

I did manage to "smoke" the best beef brisket that I have ever done before on the 4th.

To me it is always a challenge to do a brisket well....

[seanwalsh]

My favorite grill is this cast iron lodge hibachi type grill. I take it camping every time and nothing cooks Pittsburgh steak like this bad boy. http://www.amazon.com/Lodge-L410-Pre-Seasoned-Sportsmans-Charcoal/dp/B00022OK2A/ref=sr_1_1?ie=UTF8&qid=1404669055&sr=8-1&keywords=lodge+sportsman+grill

[Ceptorman]

I am a masonry/concrete contractor and have made a few outdoor kitchens lately. Here are a few pics….

[Fjd]

Question to you steak guys...

I like a grilled (charcoal) steak as much as anyone however, I can never get the 'Pittsburgh' style outer crust burnt onto it using my Webber or propane grill.

While I was in Florida, I read about making it on the stove with a cast iron skillet.... I tried it (heat on blistering high) and it was fantastic. Absolutely the char on the outside that I wanted. Downside, the little apartment was absolutely filled (and I mean filled) with smoke. I had to open doors, windows just to see the tv clearly....it was horrible.

I know my wife would kill me if I smoked our kitchen like this and I don't want that either.

Got me wondering...

Would a charcoal or propane (2-questions) get hot enough that if I put the cast iron skillet on them, I could use the cast iron to char the outside and then put it over the coals (propane) for the slower cook?

Indeed.... since I have access.... question rephrased.... put cast iron skillet onto flaming hot propane burner.... slap steak on, sear to desired and then flop over to the charcoal to finish?

I guess I'm trying to figure out how hot a skillet might get over a conventional stove (Kitchenaid) relative to being over a propane flame?

I've always known it as 'Pittsburgh style' too; however, working up in CT, they tend to call it 'black & blue.' I would assume that you mean the outer crust and still rare inside the steak. My girlfriend loves charred & rare steak so I've experimented with several methods.

I have used the cast iron skillet on the coals method with success. If I don't have at least a 1.5 inch or 2 inch thick steak, I've also tried placing the thinner cut steaks in the freezer for about 30 - 40 minutes before grilling over the coals with mixed success.

You could also try the Steve Raichlen caveman method in the link below. Once you get it down consistently, the method sure creates a lot of interest at parties.

http://youtu.be/iGpQg6DWvAY

More recently I have been having success using this model Napoleon portable infrared grill I picked up from a BBQ place going out of business sale. Kind of like my special purpose SET amps that I use for certain types of music, I now have a special purpose infrared steak grill since I don't find it useful for most other grilling that needs lower temperatures.

http://www.amazon.com/Napoleon-PTSS215PI-Freestyle-Portable-Infrared/dp/B0036EJB02/ref=sr_sp-atf_title_1_3?ie=UTF8&qid=1404669460&sr=8-3&keywords=napoleon+infrared+grill

[Boxx]

I am a masonry/concrete contractor and have made a few outdoor kitchens lately. Here are a few pics….

Outstanding.....

[oldtimer]

I liked the caveman steak demo. It reminded me of a bbc show where people were brought together to live like the stone ages. One task was to make their own charcoal. Anyway, they were trying to spit roast a whole chicken and it took too long and they were starving---a group of stone age society folks paid a visit (yes they actually exist) and showed them the obvious which was cut the chicken up into strips and cook directly on the coals.

[dtel]

I am a masonry/concrete contractor and have made a few outdoor kitchens lately. Here are a few pics….

Good looking work, myself I don't like pergolas but in Indy I can understand why you would want the sun, down here we want shade in the summer.

You do nice work, cool looking design.