[jaye944]

so daughter wanted a BBQ party, so after doing a lot of questions here and on line, we had one,

so it wasn't too bad, just burgers, sausages, chicken, and a couple of steaks
red skin potato salad, and drinks, had top and bottom vents open full

I did indirect, with water bath 50/50 water and white wine
charcoal bricks with apple wood chips.

Everyone loved the food, the smokyness and also commented on the wine, flavour

I ate pretty much nothing as I was running around, though there was a burger towards the end of the night with my name,

we did it in our front yard on the driveway, had next door over

my main problem was heat control, my grill grate , doesnt have an access panel to open to add more coals, I refilled it once, but after that it was a pain trying to shuffle food off.

So I on the 2nd run of food, ended up using the grill to get the SMOKY flavour, and took the food in and finished off in the oven/griddle pan

may try using the SNAKE method next time, probably wont use the apple chips, for my taste it was a bit too smoky.

[jaye944]

oh a question:

I want to use wood chunks, maybe pecan,
how to I do that, do I start off with the charcoal? or do I just burn the wood ?

enjoy a few pics

DD took the pics, sorry no food LOLZ

[jaye944]

here ya go

[jaye944]

aa

[BzsBimmer]

Your grill grate should have two handles? Lift and place fresh coals. Two person job for shure though.

[jaye944]

nah no handles, there are two, "finger" slots so I use my BBQ gloves,
either, yes a 2 person job, or move everything off, replenish
or get a grill "if" sold separately with an operable slot

Originally Posted by BzsBimmer

Your grill grate should have two handles? Lift and place fresh coals. Two person job for shure though.

[jaye944]

looks like homedepot does them about $30 bucks, depending on size

[jmfc01]

My suggestion is to get a green egg, or green egg replica. I have the Kamado Vision sold at Home Depot and good god, does that thing cook some meat. I have smoked pork shoulders that could win competitions, and the steaks are restaurant quality.

If you cant get that, I suggest using wood charcoal and sprinkling the wood chip directly on the wood. If you go with the snake method, I only do half the circle since the smoke can only go so far in the meat. The rest is low and slow time. I also have a bluetooth thermometer so I can measure the grill temp and meat temp.

[Mingwan]

Yo, this makes me hungry.