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Lets discuss Barbecuers

nodle

Cheesemonger
Administrator
Got my shelf on tonight. I was kinda bitching about the price of the shelf, but once I opened it and looked at the quality and the gauge thickness of the steel I can see why. Was easy to install. This should be included by default, just saying.
 

nodle

Cheesemonger
Administrator
Been looking up ways to clean the barbecue better. I was going to make my own 'de-greaser' such as:

https://www.wikihow.com/Make-a-Natural-Degreaser

I also see Traeger has their own as well:



I was also thinking about getting one of these for the grates.



Anyone ever use one of these wood cleaners before?

*EDIT, just ordered one.
 

nodle

Cheesemonger
Administrator
@Junglist0682 I started looking at those first, but you need to have the wood available to you to keep it stoked. Unfortunately it would be quite cumbersome to have all the flavors of the wood on hand unless you lived in area with abundance supply. Also then there is the aspect of keeping it fueled then entire time. On something like a brisket you would have to watch it close. They are nice, but a lot of maintenance.
 

nodle

Cheesemonger
Administrator
Picked up some of that Traeger all natural cleaner. It's working really good and cuts the grease quite well. Also picked up a new 5 gallon bucket and a gamma cap for it. I read these are great to store your pellets in and keep them dry and clean.
 

jmanz

I bought you the sims
Members
Picked up some of that Traeger all natural cleaner. It's working really good and cuts the grease quite well. Also picked up a new 5 gallon bucket and a gamma cap for it. I read these are great to store your pellets in and keep them dry and clean.
Is there much for grease buildup on those? Seems like they have a good run off system.
 

nodle

Cheesemonger
Administrator
Is there much for grease buildup on those? Seems like they have a good run off system.
No there really is not, also since it is more on the side of a smoker and the grease don't run into the flames and splatter, there is very little compared to say a gas grill. I just like to keep my things new looking.
 

nodle

Cheesemonger
Administrator
I've been watching a ton of videos on making bee jerky. Seems pretty easy to do, Make the mix, marinate the meat over night. Put on smoke mode for 4-5 hours. Still working on getting mine all cleaned up. I even waxed it this weekend.
 

nodle

Cheesemonger
Administrator
One problem that I am running into is, what type of meat do I use? Each video I seem to watch tells a different type of meat to use. Can I just walk into a grocery store and buy it off the shelf? Or do I need to go to a butcher? Does anyone recommend one that I can buy at a local grocery store?
 

Junglist0682

Members
Members
@Junglist0682 I started looking at those first, but you need to have the wood available to you to keep it stoked. Unfortunately it would be quite cumbersome to have all the flavors of the wood on hand unless you lived in area with abundance supply. Also then there is the aspect of keeping it fueled then entire time. On something like a brisket you would have to watch it close. They are nice, but a lot of maintenance.
I love using pecan wood when cooking out.

I have a monte behind my house so plenty of mesquite

TexasBBQ!
 

nodle

Cheesemonger
Administrator
I did some more research last night. One guy was using 'eye of round'. Another recommend 'bottom round'. One last one was 'flank steak'. So I will try one of those. For wood flavors they recommend mesquite or hickory. Working my way there. Might even try this weekend.
 

ndboarder

Bill Gates' Gimp
Members
I did some more research last night. One guy was using 'eye of round'. Another recommend 'bottom round'. One last one was 'flank steak'. So I will try one of those. For wood flavors they recommend mesquite or hickory. Working my way there. Might even try this weekend.
Go with Hickory. Mesquite is overused in my opinion, and generally the worst option for any smoking.
 

ndboarder

Bill Gates' Gimp
Members
So far I've not had complaints, but I most often use Hickory and Cherry. I occasionally have some Apple or Pecan wood chips around as well. I have a bag of mesquite chunks, I should use them in the firepit this summer because I've never liked it much for smoking. Others may love Mesquite though.
 

nodle

Cheesemonger
Administrator
Ordered a 2 probe meat thermometer. Also finished cleaning the grill tonight. Just need to put my grill plates back in. Should be good to go for the weekend. I also ran across this beef jerky recipe last night. I bet it would be great with a Guinness beer for the mixture.
 

jmanz

I bought you the sims
Members
lol I'm loving all the accessories Nodle. Only thing left is to actually use the grill once in awhile! Fired up some cheeseburgers last night on my grill. Had to take advantage of a warm evening before it gets cold again.
 

nodle

Cheesemonger
Administrator
I just realized that I have been running Hickory in my Traeger, so I have some of them already. Still have a bag of 'Gourmet' ones as well I have not opened. It's a mixture blend of maple, hickory and cherry. So I might try Mesquite for the Jerky.
 

nodle

Cheesemonger
Administrator
Well my weekend plans for jerky got pushed back. I did stop and pick up a bag of Mesquite though. Also checked out on of the local grocery stores and it seems like they have meat for me to use. Also found some interesting recipes as well one using Dr. Pepper. I think what I will do is maybe make 3 different marinates and try them out all at the same time.
 
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