I like gadgets. I know from this forum that there are plenty of others here that are the same. But there are some gagdety things and methods that I finally came to realize weren't worth trouble. I'm not against gadgets, I'll probably add and subtract many more of them over the years. But I'm curious about what products or methods you got rid of and why?
Let's try not to ridicule what others like, for instance the Smokenator or stuff like that. Some of us Love them, some of us think they are overkill. This is just about what you outgrew.
So, to get the ball rolling, for me it was the Kettle Pizza and Rib-o-lator. They are both great products and you can make some great food with them. But I found them a lot more trouble than my busy life can take right now. That's why I sold them to fellow club members here.
A technique I don't use anymore is beer can chicken. I love making upright chicken, but I just don't use the actual beer can.
How about you?
FYI - I also added the opposite discussion here --- http://weberkettleclub.com/forums/weber-kettles-accessories/what-equipment-or-methods-did-you-use-to-think-was-a-gimmick-but-now-use/ (http://weberkettleclub.com/forums/weber-kettles-accessories/what-equipment-or-methods-did-you-use-to-think-was-a-gimmick-but-now-use/)
I received a jalepeno rack for Christmas. I've used it once and I'm not sure how much I like it. I think I prefer the halved jalepenos instead of the cored ones. You just can't get as much smoke on the meat when you do it this way. Since I've only used it once I'm going to try to use it again and try some different things but so far I'm not loving it.
Water in the water pan of the WSM...
Soaking wood chips/chunks. Too much white smoke for my liking. Not enough thin blue smoke..
i outgrew mustard slathering ribs and butts.
I outgrew injecting butts, at least most of the time. There are occassions where I'll inject, but its rare.
Totally outgrew chips, chunks only for me. (Having access to a huge variety of woods really helps)
I also outgrew the rib-o-lator, especially after it dumped two trays of chicken thighs into the charcoal the last time I used it.
These type of sets (especially the tongs) - I know I'm not the only one:
(http://www.brookstone.com/webassets/product_images/700x700/778769p.jpg)
Quote from: Troy on January 26, 2015, 09:43:16 AM
i outgrew mustard slathering ribs and butts.
I'm trying to drop that one...
Quote from: Craig on January 26, 2015, 01:53:55 PM
Quote from: Troy on January 26, 2015, 09:43:16 AM
i outgrew mustard slathering ribs and butts.
I'm trying to drop that one...
for me, doing a bunch of large catering jobs really helped.
one time i was smoking 8 butts for a big graduation party. halfway through the prep I ran out of yellow mustard.
with only half of the butts mustard slathered, I decided it was the perfect test to see if it really makes a difference.
i kept them identified and gave them equal smoker distribution.
when I pulled them, I kept them separate as well.
The ONLY difference I could find was the texture of the bark and it was incredibly hard to detect. I couldn't taste any difference (and I'm a super taster)
I asked several of the party goers which one they preferred - none could tell the difference
Quote from: Troy on January 26, 2015, 01:59:17 PM
Quote from: Craig on January 26, 2015, 01:53:55 PM
Quote from: Troy on January 26, 2015, 09:43:16 AM
i outgrew mustard slathering ribs and butts.
I'm trying to drop that one...
for me, doing a bunch of large catering jobs really helped.
one time i was smoking 8 butts for a big graduation party. halfway through the prep I ran out of yellow mustard.
with only half of the butts mustard slathered, I decided it was the perfect test to see if it really makes a difference.
i kept them identified and gave them equal smoker distribution.
when I pulled them, I kept them separate as well.
The ONLY difference I could find was the texture of the bark and it was incredibly hard to detect. I couldn't taste any difference (and I'm a super taster)
I asked several of the party goers which one they preferred - none could tell the difference
Do you use oil instead or just rub direct on meat?
Quote from: CharliefromLI on January 26, 2015, 02:10:33 PM
Quote from: Troy on January 26, 2015, 01:59:17 PM
Quote from: Craig on January 26, 2015, 01:53:55 PM
Quote from: Troy on January 26, 2015, 09:43:16 AM
i outgrew mustard slathering ribs and butts.
I'm trying to drop that one...
for me, doing a bunch of large catering jobs really helped.
one time i was smoking 8 butts for a big graduation party. halfway through the prep I ran out of yellow mustard.
with only half of the butts mustard slathered, I decided it was the perfect test to see if it really makes a difference.
i kept them identified and gave them equal smoker distribution.
when I pulled them, I kept them separate as well.
The ONLY difference I could find was the texture of the bark and it was incredibly hard to detect. I couldn't taste any difference (and I'm a super taster)
I asked several of the party goers which one they preferred - none could tell the difference
Do you use oil instead or just rub direct on meat?
i just rub directly on meat.
and by rub, i really mean sprinkle on and pat it down so it sticks. I don't massage the meat
Quote from: polishmartin on January 26, 2015, 01:13:47 PM
These type of sets (especially the tongs) - I know I'm not the only one:
(http://www.brookstone.com/webassets/product_images/700x700/778769p.jpg)
I have that exact set!!!
Imagine that.......
Well meaning step-daughter...... :-*
Quote from: Troy on January 26, 2015, 01:59:17 PM
Quote from: Craig on January 26, 2015, 01:53:55 PM
Quote from: Troy on January 26, 2015, 09:43:16 AM
i outgrew mustard slathering ribs and butts.
I'm trying to drop that one...
for me, doing a bunch of large catering jobs really helped.
one time i was smoking 8 butts for a big graduation party. halfway through the prep I ran out of yellow mustard.
with only half of the butts mustard slathered, I decided it was the perfect test to see if it really makes a difference.
i kept them identified and gave them equal smoker distribution.
when I pulled them, I kept them separate as well.
The ONLY difference I could find was the texture of the bark and it was incredibly hard to detect. I couldn't taste any difference (and I'm a super taster)
I asked several of the party goers which one they preferred - none could tell the difference
The mustard will not change the taste, but will tenderize the bark & very outside meat.....it's the vinegar component in it.....
I outgrew mustard slather after trying it (in a precision test environment) twice....
Here's how it goes now:
Quote from: 1buckie on June 21, 2013, 08:42:21 PM
Not being one to leave well enough alone.............
8:05 PM....decide to go ahead & cook for a potluck tomorrow, even though i was feeling shitty....
Hem & haw for 3 minutes, move stuff around, lite leftover coals 1/4 chimney..........
8:08 ~ 8:15, load two kettles with rings & wood...........
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Rebellion%20Dogs%206-21-13/RebellionDogs6-21-13018.jpg)
8:16 ~ 8:19....set in lit coals to start burn & heat cookers.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Rebellion%20Dogs%206-21-13/RebellionDogs6-21-13015.jpg)
8:19 ~ 8:29......score fatcap & rub butts......
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Rebellion%20Dogs%206-21-13/RebellionDogs6-21-13021.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Rebellion%20Dogs%206-21-13/RebellionDogs6-21-13020.jpg)
8:30....set meat in......
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Rebellion%20Dogs%206-21-13/RebellionDogs6-21-13026.jpg)
Temp....225 on one, 230, the other one......this will rise as it gets rolling, shooting for 260 approx.
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Rebellion%20Dogs%206-21-13/RebellionDogs6-21-13025.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Rebellion%20Dogs%206-21-13/RebellionDogs6-21-13026.jpg)
25 minutes to set 15# of pork........dogs are excited.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Rebellion%20Dogs%206-21-13/RebellionDogs6-21-13032.jpg)
PS: those are not drip pans.....they're holding space for beans..........................
*** usually it's a better idea to let the stuff sit for a time & have the moisture of the meat melt the rub to where it's even a bit liquidy.....some people do that, then add another thin coat of rub onto the thing to thicken it even more......
I spent a lot of time watching how K.A.M. & others at Smoke Ring did theirs & how they made adjustments over time.....good to watch folks who do the stuff almost daily to find out what gives.....
But.....the big "gadget" I really outgrew is worrying about shit.......
I realize that's knd of vague & wide-ranging, but hey....... :o
That single element ruins more BBQ than anything......just look thru any post, any forum where someones having trouble with really anything & 'worry' is the central "X" factor......
There's some mechanical things.....but I have to think about them first.......
I gave up trying to keep my go-to cooker clean. I'm lucky if I remember to empty the ash bucket - usually when I can't sweep any more ash down the OT slots. Once it cools off the cover goes on and I don't bother with the ash or salvageable charcoal until I'm ready to fire it up again. As much as I like a pristine looking grill, there's a certain liberation in just using the hell out of a grill (for me it's a Performer) and not giving a second thought to how it looks. I suppose I'll clean it up again someday, but I won't lose any sleep if that day is next month or next year. Weber made these things to be well used and well loved. Reminds me of a bicycle company I respect for many of the same reasons. (Rivendell) They have a word for it that I think applies to our sport: "Beausage" = a special kind of beauty that can only come from usage. So put down the razor-scrapers and steel wool for at least one of your kettles. You'll make just as many memories with it, and it might just become the one people remember you by.
Buckie and Marty, I LOVE your posts. Makes me wonder if all that worry is what might drive all the gadgets. You know, that idea of always wanting to find the next big thing that's gonna make the cook better.
Beausage - Love it!!
Buckie, your no nonsense approach is why I have always loved you posts and the cooks that you do.
I outgrew many things, but I never get rid of any thing. There is always an alternate use for gadgets other than what they were intended for.
For example
This pizza grill became a spit stand to load on the meat
(http://i61.tinypic.com/302yxyw.jpg)
Took these legs from old cookie cooling racks to make hovering grates
(http://i60.tinypic.com/24oogno.jpg)
Old car jacks make perfect Rotisserie stands :)
(http://i61.tinypic.com/szkget.jpg)
(http://i59.tinypic.com/353avx2.jpg)
That's why I keep old tools and gadgets, there are endless things that I can do with them :)
Quote from: 1buckie on January 26, 2015, 03:01:02 PM
But.....the big "gadget" I really outgrew is worrying about shit.......
I realize that's knd of vague & wide-ranging, but hey....... :o
That single element ruins more BBQ than anything......just look thru any post, any forum where someones having trouble with really anything & 'worry' is the central "X" factor......
There's some mechanical things.....but I have to think about them first.......
@1buckie that is the bbq mantra I'm trying to follow. Don't stress it. Not there yet, but I'm working towards it.
Innovation, testing out a different approach, the seeking of a more fine-tuned way of going about things all drives the gadgets & use of them....
There's not a thing wrong with that, but food over fire is also extremely simple....
Cave people did the meat over fire thing...and told stories....that's how mythologies develop......
Bet they told a few stories just about the meat over the fire in addition to everything else......
Gotta figure Z would have some great input here !!!
We're going to need a few more pics of these:
Took these legs from old cookie cooling racks to make hovering grates
(http://i60.tinypic.com/24oogno.jpg)
Thanks 1buckie :)
Took the legs off of these racks
(http://i60.tinypic.com/16m6s76.jpg)
And put them on round grates that I recycled from an old smoker
(http://i57.tinypic.com/2s9a812.jpg)
I put two of them on the lower rack of my WSM
(http://i57.tinypic.com/5496yw.jpg)
And one on top of the top rack
(http://i57.tinypic.com/2vvoztw.jpg)
That gives a total of 5 grates so I can load the smokers with bunch of wings or sausage :)
For me the performer gas assist. I thought it would be cool but I like to sit out on my patio with a beer waiting for the coals. My patio gets entirely too smokey using the gas assist. I would rather start a chimney away from the grill and bring it over when its ready. As for the rest of it, I LOVE gadgets!! Rib-o-lator, rotisserie, kettle pizza....etc. Bring em all on! I could spend the whole day tinkering around and trying out new gadgets. Most of the time there is a bit of a learning curve, that's probably what I like about them most. I still cook without gadgets most of the time, but I do enjoy using them too.
Quote from: MartyG on January 26, 2015, 03:30:00 PM
I gave up trying to keep my go-to cooker clean. I'm lucky if I remember to empty the ash bucket - usually when I can't sweep any more ash down the OT slots. Once it cools off the cover goes on and I don't bother with the ash or salvageable charcoal until I'm ready to fire it up again. As much as I like a pristine looking grill, there's a certain liberation in just using the hell out of a grill (for me it's a Performer) and not giving a second thought to how it looks. I suppose I'll clean it up again someday, but I won't lose any sleep if that day is next month or next year. Weber made these things to be well used and well loved. Reminds me of a bicycle company I respect for many of the same reasons. (Rivendell) They have a word for it that I think applies to our sport: "Beausage" = a special kind of beauty that can only come from usage. So put down the razor-scrapers and steel wool for at least one of your kettles. You'll make just as many memories with it, and it might just become the one people remember you by.
+1
i
may clean it once a year.
maybe.
I out grew the hang on tool holder along with the hang on slide aside lid holder. It seemed like I could never close the lid properly when using both at the same time. After that even using one at a time botherd me that I was not getting a tight fit. It could just be all in my head.
Quote from: 5280Jeff on January 27, 2015, 10:14:29 AM
For me the performer gas assist. I thought it would be cool but I like to sit out on my patio with a beer waiting for the coals. My patio gets entirely too smokey using the gas assist. I would rather start a chimney away from the grill and bring it over when its ready. As for the rest of it, I LOVE gadgets!! Rib-o-lator, rotisserie, kettle pizza....etc. Bring em all on! I could spend the whole day tinkering around and trying out new gadgets. Most of the time there is a bit of a learning curve, that's probably what I like about them most. I still cook without gadgets most of the time, but I do enjoy using them too.
Me too :)
This is my preferred way to start charcoal.
(http://i60.tinypic.com/30urfqx.jpg)
Quote from: BBcue-Z on January 26, 2015, 03:48:09 PM
I outgrew many things, but I never get rid of any thing. There is always an alternate use for gadgets other than what they were intended for.
For example
This pizza grill became a spit stand to load on the meat
(http://i61.tinypic.com/302yxyw.jpg)
Took these legs from old cookie cooling racks to make hovering grates
(http://i60.tinypic.com/24oogno.jpg)
Old car jacks make perfect Rotisserie stands :)
(http://i61.tinypic.com/szkget.jpg)
(http://i59.tinypic.com/353avx2.jpg)
That’s why I keep old tools and gadgets, there are endless things that I can do with them :)
I like your style! Thanks for posting these ideas. I'll make that steamer ring work on something if it kills me!
Quote from: swamprb on January 27, 2015, 03:50:50 PM
I like your style! Thanks for posting these ideas. I'll make that steamer ring work on something if it kills me!
Weren't you the one that didn't like the steamer ring to start with? :D
Quote from: 1buckie on January 27, 2015, 03:56:16 PM
Quote from: swamprb on January 27, 2015, 03:50:50 PM
I like your style! Thanks for posting these ideas. I'll make that steamer ring work on something if it kills me!
Weren't you the one that didn't like the steamer ring to start with? :D
YES! I'm thinking of cutting it in two and bolting/riveting spacers and using it as a rotis ring. Keep you posted!
Thanks
@swamprb :)
I like your style too!!
The ring is good for at least this application :)
http://weberkettleclub.com/forums/bbq-food-pics/2-beer-can-chickens-on-the-jj/
(http://i60.tinypic.com/2qamxrn.jpg)
OK....thought about some more.....
The non-flipup, standard grate is one I've got almost completely away from using......calling the flip-up a gadget, I guess, but really like to be able to access the coals....not merely for adding, but to add wood & even more importantly, to see what's going on.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef030.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef052.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef085.jpg)
I find it really tough to heat your branding irons with a regular grate....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13%20--2/CowboySteak6-8-13035.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13%20--2/CowboySteak6-8-13040.jpg)
Become somewhat dependent on certain setups that need to have it up....
(http://i1223.photobucket.com/albums/dd520/1buckie/KenBBQ4242011015.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-10-2013%20%20Bacon/3-10-2013Bacon081.jpg)
So far, I've had some mixed results with the 26" 'cause that's what there is to work with........
Just set the coals in zones & go for it....like they did in the olden days I guess......
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/Wood%20Dale/WoodDale022-1.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/Wood%20Dale/WoodDale030-1.jpg)
Quote from: MartyG on January 26, 2015, 03:30:00 PM
I gave up trying to keep my go-to cooker clean. I'm lucky if I remember to empty the ash bucket - usually when I can't sweep any more ash down the OT slots. Once it cools off the cover goes on and I don't bother with the ash or salvageable charcoal until I'm ready to fire it up again. As much as I like a pristine looking grill, there's a certain liberation in just using the hell out of a grill (for me it's a Performer) and not giving a second thought to how it looks. I suppose I'll clean it up again someday, but I won't lose any sleep if that day is next month or next year. Weber made these things to be well used and well loved. Reminds me of a bicycle company I respect for many of the same reasons. (Rivendell) They have a word for it that I think applies to our sport: "Beausage" = a special kind of beauty that can only come from usage. So put down the razor-scrapers and steel wool for at least one of your kettles. You'll make just as many memories with it, and it might just become the one people remember you by.
This is me with my black OTS. I will clean out the ashes, but I don't worry about much else. It is a used one I got off CL for $20 but it is my go to grill. It now has some semblance of sentimental value even though I have newer and nicer Webers.
Quote from: 1buckie on January 26, 2015, 02:43:04 PM
Quote from: polishmartin on January 26, 2015, 01:13:47 PM
These type of sets (especially the tongs) - I know I'm not the only one:
(http://www.brookstone.com/webassets/product_images/700x700/778769p.jpg)
I have that exact set!!!
Imagine that.......
Well meaning step-daughter...... :-*
LOL I have it also. Xmas 2012 from Wifey. Still in the box in the shed.
I'm in the minority but I don't use the charcoal baskets at all. I don't care about the crazing. I haven't seen any signs of it but these are my cookers. I don't have any show pieces so I don't worry about it.
I don't really have many gadgets, mostly cause I don't have the spare cash to throw at them. Put me in the group that stopped using mustard as well, I didn't care for the flavor it added. I did replace it with olive oil though, and just a tiny amount. I mostly only do it on ribs to help the rub stick to them better. I'm also with Buckie on the worrying less. When the weather permitted I used to sit outside right by my Weber for the entire cook, and every little temperature change there I was making adjustments. It wasn't needed, now as long as the Weber is humming along with in 10 maybe 15 degrees of where I want it, I don't mind. Little up ticks and drops in temps of that range will happen and its ok.
Buckie, where did you get that branding iron? I need that exact one for my daughter, Kate. She's almost ten and loves my grilling and eats meat like a t-rex, but she's adamant that she doesn't want pepper on stuff. I usually do my burgers and steak with just kosher salt and fresh ground pepper. It's hard to tell burgers and steaks apart after they get some charring on them and I was thinking I needed a K iron.
Quote from: Mark Schnell on January 28, 2015, 06:42:27 AM
Buckie, where did you get that branding iron? I need that exact one for my daughter, Kate. She's almost ten and loves my grilling and eats meat like a t-rex, but she's adamant that she doesn't want pepper on stuff. I usually do my burgers and steak with just kosher salt and fresh ground pepper. It's hard to tell burgers and steaks apart after they get some charring on them and I was thinking I needed a K iron.
The wife got it on a trip to Texas.....pretty sure it was at the "Home of the 72oz. Steak" 'cause that's where they stayed up & back....I'll find out for sure when she wakes up....... :o
Here you go
@Mark Schnell http://www.amazon.com/Texas-Irons-Single-Letter-Branding/dp/B002HJ2NJI
Hey !!!
Look at this one....moveable type...means you can write a "Note to Self" right on your meat !!!
http://www.amazon.com/CobraCo-Mark-It-Branding-Removable-MM102/dp/B000FEVWRQ/ref=pd_sim_sbs_k_4?ie=UTF8&refRID=0K35TE2P0516Y3HXKR74
Hey Tim, I went directly to the Texas Irons website and saved .28 cents overs Amazon and they offered free shipping there too. Saved over five bucks and my K brand is on its way!!
OK, I have a "R" iron.
Besides "K", what other letters do we have?
Maybe we can spell something with different pictures of meat 8)
I got my branding iron a few years back in a store, and paid more than that. Who knew they would be online.
Sheesh I needed to find this place sooner.
there was a place that sold grate fences a while back, I got over them pretty quick, and there is another that sells charcoal boxes that have a controled back and forth burn like the snake, I looked at those once but decided against them
I have to say my main 'gimmick' that I outgrew would be the gas assist on my Performer. I usually cook with more than one grill so it isnt very convenient to try to get 2 chimneys of charcoal going or an additional one. Starter cubes are cheap and easy to use. I have also moved away from smoking chips as they are pointless along with soaking. Now I use chunks.
As convenient as the flip up grates are, I actually prefer the old style non flips (pre 2010) with the thicker bars etc.. Yes it is a pain to add coals if need be but IMO the old non flips seem to be more solid. I do use the flip on my Crimson gold or if I use my gourmet grate system. One "gadget" that I see as more of a Godsend rather than a gimmick is the Happy Cooker internal ash pan. Two words: LOVE. IT. I don't think I will ever outgrow that fine piece of equipment. Works famously. Only time it's not employed is when I haul out a Goldie..
I still thank 1buckie every time I use it. ;)
@Craig If you want a nice "flip up" cooking grate and you have a Menards near you, check out http://www.menards.com/main/p-2452239.htm (http://www.menards.com/main/p-2452239.htm) (http://www.menards.com/main/store/20090519001/items/media/Hardware/ONWAR001/ProductLarge/17436.jpg) also available in 18.5" 8)