LIVE!! Right now***WHATS ON YOUR GRILL?***Right now LIVE!!

[djb]

Cool stuff!  Question though...  I see lots of baked items typically made in the oven (meat loaf, brownies, casseroles etc.)  Are you all using your grill for these items just because its fun?  Different flavor profile?  Or maybe to avoid heating up the kitchen in summer by turning on the oven?  All potentially very valid reasons, I'm just curios.

[PKSullivan]

Food cooked over charcoal or wood fire has a different flavor. I’ve made plenty of meatloaf in my day but the best was when I put it on my smoker. Roasted chicken is good, sure, but roasting chicken amid the smoke from coal and wood smoke is better.

On top of that, it’s also fun and avoids heating up the kitchen if you don’t want to. Cooking on a fire pit of any kind is a whole different experience and skill set than cooking in the kitchen. It challenges you in different ways and that can be fun. It certainly is for me.


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[bamakettles]

 


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[djb]

Food cooked over charcoal or wood fire has a different flavor. I’ve made plenty of meatloaf in my day but the best was when I put it on my smoker. Roasted chicken is good, sure, but roasting chicken amid the smoke from coal and wood smoke is better.

On top of that, it’s also fun and avoids heating up the kitchen if you don’t want to. Cooking on a fire pit of any kind is a whole different experience and skill set than cooking in the kitchen. It challenges you in different ways and that can be fun. It certainly is for me.


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Thanks for the explanation.  That was kind of what I guessed.

I actually have a spare oven in my garage that I use as a 'summer kitchen'.  I do a lot of canning, or cooking curries out there to avoid the heat or strong smelling foods.  I have way too many cast iron pans and need to put them to new use.  It would be kind of cool to cook chili and a batch of corn bread at the same time in a kettle.

[Kneab]

BBQ Pit Boy's beef Po' boy sandwiches are on the menu for tonight [emoji39][emoji230]

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[MagnoliaTom]

Got the 26er set up for some ribs

Using a charcoal grate from the 22” and a WSM charcoal ring with my griddle plate as the heat diffuser




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[HoosierKettle]

Got the 26er set up for some ribs

Using a charcoal grate from the 22” and a WSM charcoal ring with my griddle plate as the heat diffuser




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Damn!  Let us know how it goes.


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[HoosierKettle]

BBQ Pit Boy's beef Po' boy sandwiches are on the menu for tonight [emoji39][emoji230]

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Very cool! 


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[MagnoliaTom]

Got the 26er set up for some ribs

Using a charcoal grate from the 22” and a WSM charcoal ring with my griddle plate as the heat diffuser




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Damn!  Let us know how it goes.


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So far so good! Grill staying in the 245-260 range for last 3 hours.


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[TheKevman]

Italian sausage!


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[MagnoliaTom]

Ribs were delicious!!





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[Kneab]

Pit Boys beef Po'Boy.
Not really on the grill anymore but couldn't ad it to my previous post.
Delicious.

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[PKSullivan]

Grilled chicken sandwiches tonight.




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[JEBIV]

New toy [emoji16]


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very nice!

[jhagestad]

@MagnoliaTom is that a griddle that would ordinarily fit a 22" but moonlighting as a 26" heat deflector???