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  • baboon

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    May 6, 2008
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    Out here by the lake!
    Got my Grilla Grills Kong set up yesterday. I need to wash the grates & grills then burn some wood to get ready for some meat.
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    baboon

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    May 6, 2008
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    Out here by the lake!
    I thought I smelled a brisket smoking!
    I need to learn onside cheaper stuff first. Just the day before we thru the fresh pork picnic in the freezer. They actually suggest cooking fatty meats to season the grill or grates.

    Went to Palestine yesterday to check on my buddies fence line & see my oldest best friend deep in the woods. We ate @ Marios Mexican Grill & I liked it! Could have been the cold beers messed up my taste buds!
     

    ZX9RCAM

    Over the Rainbow bridge...
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    May 14, 2008
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    The Woodlands, Tx.
    I need to learn onside cheaper stuff first. Just the day before we thru the fresh pork picnic in the freezer. They actually suggest cooking fatty meats to season the grill or grates.

    Went to Palestine yesterday to check on my buddies fence line & see my oldest best friend deep in the woods. We ate @ Marios Mexican Grill & I liked it! Could have been the cold beers messed up my taste buds!

    Wut?
     

    mp_tx

    Active Member
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    Aug 21, 2009
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    Austin
    You will love the ceramic grill. I would recommend cooking some cheap pulled pork butts until you get the feel for adjusting the upper and lower vents to get your cook temps mapped out. They are a long cook and resilient to oscillating temps so you can get a feel for vent adjustments and affect in temps.


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    baboon

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    May 6, 2008
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    Out here by the lake!
    You will love the ceramic grill. I would recommend cooking some cheap pulled pork butts until you get the feel for adjusting the upper and lower vents to get your cook temps mapped out. They are a long cook and resilient to oscillating temps so you can get a feel for vent adjustments and affect in temps.


    Sent from my iPad using Tapatalk
    Cheap pork butts for the wife family was the plan. I did pick up a fresh pork picnic a few weeks ago that has lots of skin on with be my first victim. Brisket & other forms of beef for friends. I really can't wait to do beef tongues & cheeks.

    I broke down & bought a pizza stone for it too. Now to find a decent crust recipe.
     

    satx78247

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    Jun 23, 2014
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    Got my Grilla Grills Kong set up yesterday. I need to wash the grates & grills then burn some wood to get ready for some meat.

    baboon,

    My suggestion for a "first experiment" with your NEW BBQ rig is a full-size FRESH PICNIC SHOULDER. (Fresh, as in completely RAW, not "marinated" or anything else.- Just a BIG piece of "bone in" meat to cook SLOWLY, until it's "fall off the bone" tender. = HARD to "mess up", forgiving of temperature variations & GOOD TASTING for BBQ for "Pulled" Pork, sliced/chopped pork BBQ sandwiches, etc.

    BEST WISHES, satx
     

    Haystack

    Active Member
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    Jan 2, 2021
    417
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    Edom, TX
    I had to look that up. I see it is made of ceramic, so it will never rust out. Nice looking rig. One question though, how do you add more charcoal or wood if you are trying to cook something slow for several hours?

    I've been cooking on this one for over 20 years now. I cook a brisket for 16 hours at 225-250.
    0qLfIWVtNJYs8HRVMkX-tlb9FRotw25HEjRoV7IPOP1PbC15UZWcIaaoiQNu-CDn5mjOJSZpxQjDFvxsxKTXmRU6M75w_Gq8GvuApvy3WWQBxVOPhEl_UuAlfngU_xUdVKXc77nL0yNKhfCosbHgAplWWJa9IrFt6eLDlMMRrpXPmedZj-fWSLEpLR0y3MFGn0cEV6f3XaWoWGnrIr8ZuZHyoygeAxupkWGAjXFstLnveXJQwzI7rewEl_UBjsvfuIS6eQvKLrJMh-0CIylJjhrRROTuPGkjZ6yLlXzvhYsgp4TYzlHsojeDXzviQ4YzHDwma6QmkNoZzw57fsXgffnSNuZnjN7xRuQxVCW99HeYRhVD5zmdH9tg207KV-yd8x8Ta5H58CZrfzlbwZydv8tT6JK9Zhyi9bSQiIawtzgXrI3FoS0Dw-l-jmmB989x6HPkOs0eb7eC9rrbtZVs3iQhV78n4y97EKwNFEKnsSLD2dK2PzcHs4XXnbb4DshNR0HJZmFEoRUS4WcHceLwVASm-xu9cBVyhV_zWfM4rkl1LbOgCn-IapO0v1EwA78MQLSYnk5HjBMm1s8weoKeq2hO3kM9ACKmGuHQ35TbE9dvr6L6w1HQWS7PbnnsgRzq0GJQ_A_zuWb6vmXVOANLoDZN7uKElCrZyLDxE_GoC7057VKOABksqIKsF9JG=w1346-h757-no
     

    baboon

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    May 6, 2008
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    Out here by the lake!
    I had to look that up. I see it is made of ceramic, so it will never rust out. Nice looking rig. One question though, how do you add more charcoal or wood if you are trying to cook something slow for several hours?

    I've been cooking on this one for over 20 years now. I cook a brisket for 16 hours at 225-250.
    0qLfIWVtNJYs8HRVMkX-tlb9FRotw25HEjRoV7IPOP1PbC15UZWcIaaoiQNu-CDn5mjOJSZpxQjDFvxsxKTXmRU6M75w_Gq8GvuApvy3WWQBxVOPhEl_UuAlfngU_xUdVKXc77nL0yNKhfCosbHgAplWWJa9IrFt6eLDlMMRrpXPmedZj-fWSLEpLR0y3MFGn0cEV6f3XaWoWGnrIr8ZuZHyoygeAxupkWGAjXFstLnveXJQwzI7rewEl_UBjsvfuIS6eQvKLrJMh-0CIylJjhrRROTuPGkjZ6yLlXzvhYsgp4TYzlHsojeDXzviQ4YzHDwma6QmkNoZzw57fsXgffnSNuZnjN7xRuQxVCW99HeYRhVD5zmdH9tg207KV-yd8x8Ta5H58CZrfzlbwZydv8tT6JK9Zhyi9bSQiIawtzgXrI3FoS0Dw-l-jmmB989x6HPkOs0eb7eC9rrbtZVs3iQhV78n4y97EKwNFEKnsSLD2dK2PzcHs4XXnbb4DshNR0HJZmFEoRUS4WcHceLwVASm-xu9cBVyhV_zWfM4rkl1LbOgCn-IapO0v1EwA78MQLSYnk5HjBMm1s8weoKeq2hO3kM9ACKmGuHQ35TbE9dvr6L6w1HQWS7PbnnsgRzq0GJQ_A_zuWb6vmXVOANLoDZN7uKElCrZyLDxE_GoC7057VKOABksqIKsF9JG=w1346-h757-no
    The ceramic hold the heat for it's insulation value. The wire 2 level grill has a section that lift up to add fuel. These Kamado eggs are said to do a brisket with minimal lump charcoal. Smoke, grill & I bought a pizza stone for baking on it too!

    Years ago when I did the whole pigs @ the renfest my buddy bought a bunch of lump charcoal. He had 3 different flavors. He still has a few 50 pounds sacks I need to see if he is willing to sell some.

     

    baboon

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    May 6, 2008
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    Out here by the lake!
    Fired up my Kong. Gave it a 30 minute burn in, then put on the bone in pork picnic. We will see how it turns out. If it sucks then I'm only out $8.00. Time to go check the damper on it & smoke production.
     

    True Manufacturing

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    Industry Partner
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    Mar 7, 2021
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    11
    b006b77764bafbd1132d7fc820009999.jpg

    I still enjoy this one 15+yrs and still smoking.

    Got no need for all the new fangled stuff.

    Enjoy it baboon.


    Sent from my iPhone using Tapatalk

    I admire anyone who can do a good controlled smoke on real smoker. It's an art that I don't fully understand.
     

    Texas45

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    Dec 10, 2020
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    Not where you are
    I admire anyone who can do a good controlled smoke on real smoker. It's an art that I don't fully understand.

    Just gotta keep after it.
    Once ya get it down its simple as maintaining the fire/heat and letting the smoke do the rest.

    Gas pellets or whatever can not ever produce the same flavor/texture as meat done on wood.


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    rotor

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    0   0   0
    Nov 1, 2015
    4,239
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    Texas
    b006b77764bafbd1132d7fc820009999.jpg

    I still enjoy this one 15+yrs and still smoking.

    Got no need for all the new fangled stuff.

    Enjoy it baboon.


    Sent from my iPhone using Tapatalk
    Ours looks exactly like this one except it is a mirror image. I believe it is an older Oklahoma Joe when they still made them out of thick steel. Our is old too, needs new handles. See, Tex, you have good taste.
     

    Texas45

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    Dec 10, 2020
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    Not where you are
    Ours looks exactly like this one except it is a mirror image. I believe it is an older Oklahoma Joe when they still made them out of thick steel. Our is old too, needs new handles. See, Tex, you have good taste.

    New Braunfels smoker.
    I have redone one handle need to do the fire box one its on its last splinter now.

    We have differences of opinion.
    We are humans.
    Don’t always see everything in the same light as others.

    However I am ALWAYS right.




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    Mowingmaniac 24/7

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    Nov 7, 2015
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    I admire the hell out of ya'll that cook/bbq/smoke so well.

    My best is bbq/smoke chicken thighs, though in years past I'd smoke a whole turkey for hours and hours (I'd get up off and on all night) and brisket was a 12/14 hr. effort...but I don't have the stamina for that kind of dedication any longer.

    You that do - I salute you!
     
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