Grilling “season”

[michaelmilitello]

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[JEBIV]

always bbq season

[Kneab]

When winter is coming the Summit just gets moved closer to the back door. Not because of needing to clear a path to it, but so the food is still warm by the time it gets into the house.

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[bamakettles]

For me - during the winter the SSP and Summit get the most use due to the gas assist ignition.  Nice to rotate the ash sweep, dump in some charcoal and hit the button.  I also position my grilling hoodies close to the door for convenience.


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[swamprb]

The Bone Shack is a 12x12 shed with a 12x12 covered area to smoke grill and roast coffee 365!


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[Gringo]

@swamprb, Smoke on my friend!!!


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[michaelmilitello]

For me - during the winter the SSP and Summit get the most use due to the gas assist ignition.  Nice to rotate the ash sweep, dump in some charcoal and hit the button.  I also position my grilling hoodies close to the door for convenience.


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Same setup for me.  I have my patio arranged for maximum light from the floods.  Lack of light is worse than cold.


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[bamakettles]

For me - during the winter the SSP and Summit get the most use due to the gas assist ignition.  Nice to rotate the ash sweep, dump in some charcoal and hit the button.  I also position my grilling hoodies close to the door for convenience.


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Same setup for me.  I have my patio arranged for maximum light from the floods.  Lack of light is worse than cold.


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Agree, have my battery powered magnetic lights ready as well.

Got the SSP cleaned and ready for winter service today.


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[cdp8]

Light is definitely the most important thing. But then I do live in SoCal.


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[Dadkc]

Hi folks, here in our neighborhood of 55 plus, we have a very nice couple, getting on in age. Seems he’s ready to give up smoking and grilling. The generous person that he is offered his Big Green Egg if I could use it. I was thrilled, absolutely! Along with many accessories, cookbooks, and a bag of lump it made its way to my cook shack. Now I’ll be watching for tips and tricks to hone my skills, and I’ll sure be sending some of those skills their way. Thank you Harold and Cheryl.


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[bamakettles]

Hi folks, here in our neighborhood of 55 plus, we have a very nice couple, getting on in age. Seems he’s ready to give up smoking and grilling. The generous person that he is offered his Big Green Egg if I could use it. I was thrilled, absolutely! Along with many accessories, cookbooks, and a bag of lump it made its way to my cook shack. Now I’ll be watching for tips and tricks to hone my skills, and I’ll sure be sending some of those skills their way. Thank you Harold and Cheryl.


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Congratulations!  What a cool gesture… I don’t talk much about my kamados here since they’re not Webers, but I do share a cook every now and then.  You’ll love it I’m sure once learned.  The methods are somewhat different and I did have some frustration early on.  The best advice I can give is to be patient, give it time to come to temp - sometimes takes 45 minutes to an hour to get heat soaked and achieve clean smoke - before introducing food.  My first cooks tasted much too smoky and we weren’t happy with results until I insisted on waiting for clean smoke and raising temps to the 260-275F range. 

Have fun and share often!  Most everyone here has been gracious and accepting of my shared Kamado posts.  We can all learn from various methods of cooking and apply what we learn to kettles as well.


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