Haha yeah, I’m not a total noob! I used to churn out some pretty good stuff on my weber classic back in the states using the snake method, 2 tiers of cooking grills, and creative placement of water baths. The learning curve was more to do with keeping the wood fire both small and stable, which I’ve gotten pretty good at now. 😉
And yeah, I’m definitely getting more creative to work within budget and physical space constraints. My repertoire used to be brisket, pork butt, and ribs, but now I’ve expanded into chicken (holy crap my wings last week!!!) and sausage, to keep myself from spending too much money!
I moved on from gas/wood to Electric/wood because…well…the connector got loose one day and caught fire, which spread to the carbon mesquite stored under my grill and I was happy to have an extinguisher on hand when we caught it.
…it also is a lot easier w/time & temp control.
Brisket is amazing but I don’t have the patience for it but oh yeah wings are essential!
Are you talking about a pellet smoker? They look super nice for stable temps and smoke and just being able to turn it on and ignore it.
I do kinda like pure wood because it’s a good excuse to not have to do anything else for a few hours while I have to baby the fire 😜, but sometimes it would be nice to have something a little more self sufficient.
I always wanted a bullet smoker, but the ongoing cost of charcoal and the meat I’d want to put in it has kept me away. I was able to justify the pig because it’s a fantastic pizza oven or just straight fire pit.
I’ve been making air fryer wings for a while now that are really good and easy as hell. Been saying for too long I should try them in the pig. Finally did last weekend and they blew my mind. In fact, I just decided I have to make them again next weekend. 🤤
Oh, I have a before &after.
So the gas line went into the regulator, and the regulator had a line that went to the hub, and that line had a defect so the fire went.from the hub to it, then melted the gas line so basically it was a tank with a hose on fire…which then ignited the carbon under the grill (and thats when we discovered it) Good times
Got a few quick snaps on my way to work. Here’s our main garden. It’s a little bit barren now because the Winter crop is waning and we’re getting ready for the Summer setup, but those tomatoes are still producing tons. Got herbs, leafy greens, carrots and strawberries out the front in raised beds. Potato bags on the far left in the pic, and a lemon and orange trees to the left out of pic (not producing yet, only planted in the last year, but blooming like crazy right now).
A bit messy (didn’t have time for photo staging!), but this is where we spend most of our time. I’m standing at the business end with fridge and chest freezer on my left and gas grill on my right. If we could put a bathroom out here, we’d never go inside the house.
Haven’t finished setting up the pig space properly yet, got some pallet wood stacked that I’m planning to turn into a firewood rack and will probably include storage for the smoker when it’s not on. Right now most of my wood is stacked behind that slat wall.
Haha yeah, I’m not a total noob! I used to churn out some pretty good stuff on my weber classic back in the states using the snake method, 2 tiers of cooking grills, and creative placement of water baths. The learning curve was more to do with keeping the wood fire both small and stable, which I’ve gotten pretty good at now. 😉
And yeah, I’m definitely getting more creative to work within budget and physical space constraints. My repertoire used to be brisket, pork butt, and ribs, but now I’ve expanded into chicken (holy crap my wings last week!!!) and sausage, to keep myself from spending too much money!
I moved on from gas/wood to Electric/wood because…well…the connector got loose one day and caught fire, which spread to the carbon mesquite stored under my grill and I was happy to have an extinguisher on hand when we caught it.
…it also is a lot easier w/time & temp control.
Brisket is amazing but I don’t have the patience for it but oh yeah wings are essential!
Are you talking about a pellet smoker? They look super nice for stable temps and smoke and just being able to turn it on and ignore it.
I do kinda like pure wood because it’s a good excuse to not have to do anything else for a few hours while I have to baby the fire 😜, but sometimes it would be nice to have something a little more self sufficient.
I always wanted a bullet smoker, but the ongoing cost of charcoal and the meat I’d want to put in it has kept me away. I was able to justify the pig because it’s a fantastic pizza oven or just straight fire pit.
I’ve been making air fryer wings for a while now that are really good and easy as hell. Been saying for too long I should try them in the pig. Finally did last weekend and they blew my mind. In fact, I just decided I have to make them again next weekend. 🤤
I got a buttload of dried orangewood from a friend, and an ax to break it up…
You should load up on wings and freeze batches to do in the air fryer when you want to be lazy about it…
Here’s the previous two smokers before the fire…
Haha “before the fire…” So ominous!
There’s no way I could freeze batches of wings, I love having leftover wings in the fridge too much! 😆
Oh, I have a before &after. So the gas line went into the regulator, and the regulator had a line that went to the hub, and that line had a defect so the fire went.from the hub to it, then melted the gas line so basically it was a tank with a hose on fire…which then ignited the carbon under the grill (and thats when we discovered it) Good times
LOVE your space! I really dig your little wood fired grill, looks awesome.
Would love to show you my backyard, but it’s dark here now. Will get some pics tomorrow. ☺️
Food Australia is now BBQ porn, lol
Got a few quick snaps on my way to work. Here’s our main garden. It’s a little bit barren now because the Winter crop is waning and we’re getting ready for the Summer setup, but those tomatoes are still producing tons. Got herbs, leafy greens, carrots and strawberries out the front in raised beds. Potato bags on the far left in the pic, and a lemon and orange trees to the left out of pic (not producing yet, only planted in the last year, but blooming like crazy right now).
A bit messy (didn’t have time for photo staging!), but this is where we spend most of our time. I’m standing at the business end with fridge and chest freezer on my left and gas grill on my right. If we could put a bathroom out here, we’d never go inside the house.
Haven’t finished setting up the pig space properly yet, got some pallet wood stacked that I’m planning to turn into a firewood rack and will probably include storage for the smoker when it’s not on. Right now most of my wood is stacked behind that slat wall.
😊
…true, very true