Grilling - All Forms are Welcome!

Stand the tube on end and fill to the top. I use a propane torch to light them and let it openly burn for about 5 to 10 minutes, then snuff out the flame and let them smolder.. that's what creates the smoke.. then you can lay it on it's side like you have it and that tube should last you at least 4 hours, maybe a bit longer before needing to be refilled. There's no need to try and pack them tight or anything.

 

I hadn’t thought about setting it on its end, when these ribs come out I’ll take a look and see about doing that. Thanks!

 

It doesn't have to stand on end except to light it and let it burn that initial 10 min ish.. then it can be laid over and let go... if you put a pie pan or something under it, it will capture the ashes better.

 

I’ve always tried lighting the open end, lighting the closed end never occurred to me. Crap.

 

Like @Kilo Charlie said - on its end, let the flame go out, and set it on its side.

I used to use a heat gun when I lived in an apartment (no fuel canisters allowed in the building).

 

Again, I don’t know why I didn’t think of lighting that end. But I’ll try it next time!

 

Finally a good use for these cyber trucks!

 

Is that a factory option/feature?

 

Someone needs to tag @elonmusk and have him make it so!

 

Just pulled this out of the Kamado Joe

 

'Just some burgers' are just fantastic. Lately when making cheeseburgers like I did last night I put the cheese on after they come off the grill. It melts just a little bit, not too much. But these look really good with what appears to be 2 slices of cheese.

 

went to get robbed at the grocery store with my wife. She kept staring at something in the meat cooler. I informed her, that unfortunately, no amount of coercion, is gone straightin it out...




amirite

 

@Gen1TacoLady inspired me to grill some brats tonight. Chikn drums are always good and cheap!

 

Thanks. One slice of cheese just split in half and over-lapped. Now that I think about that makes two pieces of cheese.

Top sirloin, grilled veggies and lobster tails last night with some boiled potatoes and corn on the cob. Grilling the lobster tails using piggyback method took about twice as long to cook as opposed to splitting them in half.

 

venison tenders



i aint tellin











sorry, boss ladies fone aint home yet, it is whut it is

 

Lunch Kebabs.

 

@1buzzbait comeon!

 

Pork loin hot smoked with cherry. Plated with baby potatoes and chipotle/ranch bag salad. Cheers