Burned out on BBQ whats next?

[Barefootdog]

You sound like guy that doesn't mind putting in time and effort learning to do something correctly and well.....so maybe Charcuterie.

There is some smoking involved but the art of dried and fermented meats is an amazing skill set to master. As the old ethnic neighborhoods die off the "good stuff" is getting impossible to get.

An array of books by Stanley and Adam Marianski will quickly get you in over your head. I started with a book by Rytek Kutas.

smokingmeatforums.com is a pretty special site.

Whatever you do have fun.

 

[Caveman Jim]

It takes a master of pancaking to be truly above the rest for your precious granddaughters.

 

[ma96782]

Hummm.......perhaps, it's time for you to construct/build an ULTIMATE BBQ/SMOKER/ROTISSERIE/PIZZA OVEN?

Aloha, Mark

 

[solv3nt]

Report back when you get it. I'm genuinely curious.

I bought a PK Grill about a month ago and have been figuring that thing out.

I don't see you in the what's on the grill thread. She came in Wednesday.

 

[Mark W.]

Sautéed Frogs legs and cabbage with sweet onions.

 

[Nosferatu]

I don't see you in the what's on the grill thread. She came in Wednesday.
View attachment 1883420

Have you started a fire in it yet?

How's the airflow?

Any smoke escaping through the lid gaps?

What's the temperature drop from right to left?

They are using a pretty tall exhaust column. Can you get a pic of the holes between the firebox and smoke box, as well as the exhaust collector?

Do you plan on painting it or are you just going to oil it down and let it naturally blacken itself?

 

[solv3nt]

Have you started a fire in it yet?

How's the airflow?

Any smoke escaping through the lid gaps?

What's the temperature drop from right to left?

They are using a pretty tall exhaust column. Can you get a pic of the holes between the firebox and smoke box, as well as the exhaust collector?

Do you plan on painting it or are you just going to oil it down and let it naturally blacken itself?

I haven't had a chance to fire it up yet. I'll fire things up today or tomorrow. Probably today. Got to clean it then add a quick coat of linseed oil.

 

[kmk1012]

Sautéed Frogs legs and cabbage with sweet onions.

Found this bad boy last week up at our year round campsite on the N Fork of the Santiam.

 

[MikeInOr]

How about trying your hand at some Shawarma / Gyros?

View attachment 1195448

I love Gyros. Where do you get the meat?

 

[MikeInOr]

I never get tired of a good brisket!

 

[Caveman Jim]

View attachment 1883582
Found this bad boy last week up at our year round campsite on the N Fork of the Santiam.

That's a nice fatty!
When I was a kid in the South, we used to find them big old bad boys all over the place.

 

[solv3nt]

Have you started a fire in it yet?

How's the airflow?

Any smoke escaping through the lid gaps?

What's the temperature drop from right to left?

They are using a pretty tall exhaust column. Can you get a pic of the holes between the firebox and smoke box, as well as the exhaust collector?

Do you plan on painting it or are you just going to oil it down and let it naturally blacken itself?

Airflow is great. Fire management is easier than I thought. Clean smoke isn't hard to attain. It does leak at the doors. Temp swing lower left to lower right is 50F. Lower right to upper right is within 15F. Upper left is within 15F to upper right. But we are talking 3.5' from left thermometer to right. Thermometers are Tel-Tru and are highly regarded. I'm thinking that if I move the fire more to the middle of the fire box it will reduce to swing from left to right.

I'm going to oil out and let it blacken.

 

[Nosferatu]

Airflow is great. Fire management is easier than I thought. Clean smoke isn't hard to attain. It does leak at the doors. Temp swing let left to lower right is 50F. Lower right to upper right is within 15F. Upper left is within 15F to upper right. But we are talking 3.5' from left thermometer to right. Thermometers are Tel-Tru and are highly regarded. I'm thinking that if I move the fire more to the middle of the fire box it will reduce to swing from left to right.

I'm going to oil out and let it blacken.

View attachment 1883904

Love it! This is the motivation I need to clean up the shop and get welding on mine.

 

[solv3nt]

Love it! This is the motivation I need to clean up the shop and get welding on mine.

I've kind of avoided learning to weld because I knew it would take me down an expensive path.

 

[Mikej]

It takes a master of pancaking to be truly above the rest for your precious granddaughters.

View attachment 1881257 View attachment 1881258 View attachment 1881263

Why JIM! this is a side of you I've never seen before!

 

[Nosferatu]

I've kind of avoided learning to weld because I knew it would take me down an expensive path.

It's a blessing...and a curse.

It is, however, a wonderful outlet. Once you don the hood, it's just you, the torch and the steel. Nothing else around you matters...until you realize you forgot to turn on the ventilation and you're getting smoked out of your tiny bubblegum shop and just decreased your lung capacity by 2% in 30 seconds.

 

[solv3nt]

It's a blessing...and a curse.

It is, however, a wonderful outlet. Once you don the hood, it's just you, the torch and the steel. Nothing else around you matters...until you realize you forgot to turn on the ventilation and you're getting smoked out of your tiny bubblegum shop and just decreased your lung capacity by 2% in 30 seconds.

I've already gone down the woodworking path.

 

[Nosferatu]

I've already gone down the woodworking path.

Ah, so your lungs are full of sawdust.

 

[boattail]

I'm definitely not a professional chef or bbq pitmaster but I feel like I've reached a place in my bbq experiences that I've done it all. I've done multiple whole hogs for weddings and other events, weddings with tri tip, weedings with pork butts, briskets, whole chickens, ribs beef and pork ribs ect you get the point. Looking for new ideas something I haven't done, something new. I get board of doing the same old thing!

I have a mobile rig with two smokers on it and a convertible Santa Maria/ smoker, I built a wood fired pizza oven for cooking just about everything in my back yard, and I have a simple bbq. I have smoked and cooked just about everything and I too am burned out on doing the same old thing.

Since building the pizza oven I have only made pizza one time. I cook prime rib, tri tip, chicken, potatoes, brats, , bread, and other stuff all the time in it. I keep telling myself I need to fire it up and do a bunch of pizza and freeze them for the week but I cannot get myself to do it.

Once I perfected cooking a few things it gets boring doing them as there is no anticipation or challenge. Family and friends want my cooking so I still do the old favorites for them but I need to find other stuff to cook. I think I might try smoking cheese or making jerky in the pizza oven during a cool down cycle. I have taken about a year long break from smoking anything and still don't have any great ideas to try.....I will be doing some baby backs for a house guest soon but they are one of my two specialties that are to die for....and yet I am still bored smoking them because my process is so nailed down.

 

[Caveman Jim]

Why JIM! this is a side of you I've never seen before!

Well fella, I don't make pancakes for just anybody.