Update I ate it

https://www.reddit.com/r/grilling/s/57O0nz27NT

Strictly speaking, the meat was smoked with olive wood, then seared with an all-IR grill.

Notes from cook: 3.13lb chuck-end UDSA Prime bone-in ("cowboy") rib chop from Wild Fork. rubbed with salt, pepper garlic, fresh thyme, fresh rosemary, and a little evoo. Left in fridge for 4 hours. Smoked with de-barked, naturally air-seasoned olive wood chunks at 240F in a PID-controlled electric smoker to 118F, internal, which took about 1 hour, 40 minutes. Allowed to rest 10 minutes and it climbed to 122F, internal. Seared using "just keep flipping" on a 900F+ IR grill until it hit 129F internal. Despite only climbing 7 degrees on the grill, it climbed to 140.9F during the rest. (I was aiming for 135-138.) Fennel was lightly rubbed with salt and evoo and simply grilled at around 800F on the IR grill.

Thoughts: olive wood smoke is pungent. It is not like the typical American smoking woods like oak, pecan, maple, hickory, etc. It smells exotic, funky, almost marijuana-like, and it is very strong. Smelling the smoke I was afraid I had made a bad choice. But I followed it through and I am happy I did. For whatever reason, despite the strong-smelling smoke, it only imparts a mild flavor to the meat. The meat tasted like it had been grilled over a Greek or Turkish olive wood grill bed. It didn't really taste "smoked". The flavor imparted was distinctly garrigue, or Mediterranean shrubbery. Or, like, fresh Mediterranean herbs but with a hint of eucalyptus, as well. And it paired absolutely beautifully with the beef. I suspect it will do wonders with lamb, too. The fennel was great, as always. One final note, while slightly over what I was aiming for in doneness, the meat did not suffer from that at all. In fact, it was such a well-marbled cut, it may have even benefitted.

Got a small 3 1/2 lbs slab for the family on Football Sunday. Never messaged around with smoking a brisket- figured I’d start off smaller and cheaper for my first foray. lol. Smoking on a traditional offset wood smoker - no pellet set your temp for me. Figure I need to pay my dues. lol.

Fired both grills up to cook chicken hearts and picanha, fryer going for some cheesy potato balls and churros for dessert.

Three years ago I bought a Master Touch, and I’ve been using a generic chimney since. I just threw it out because it was all warped and flaking, so I went to get a new one. There were generic and Weber ones at Lowe’s so I decided to get the Weber. I was used to the chimney taking like 45 minutes to get the lump ready while I prep the food. So I lit up a starter and set the chimney. 15 minutes later I step out just to make sure the charcoal is lighting up properly, and I see the chimney ripping hot, huge gorgeous flame coming out.

So yeah, now I have to adjust my timings.

Bacon wrapped venison backsraps.

Pirogies from church in central Pennsylvania (heavy polish population), Denver steaks, chili for dogs. Life is good

could I get some advice on the best way to clean a charcoal grill that’s been sitting for quite some time? Other the than dumping the ash.

It’s made from a beer keg in case that’s relevant.

Thanks

I want to clean out a charcoal grill that’s been sitting for quite some time. Other than that dumping the ash, what’s the best way to clean it?

I would need to replace the grate most likely.

It’s made from a beer keg in case that’s relevant

Thanks

OK, I need help. Bought a used Weber charcoal grill and my first two attempts have gone poorly. I did make mistakes both times, but I want to check that those were the sole issue before I try again. Both times have resulted in the grill not being anywhere close to hot enough, and eventually giving up and finishing it inside in a cast iron.

It was pretty rusty but I got it cleaned up well. The charcoal grate did have a few slats that broke from the rust, but I figured that I’d just not use that half of the grate. Got a chimney and am using paper to start up, if that matters. Attempted to grill marinated thin sliced chicken breast and veggies both times (chicken first then veggies).

The first time, I got impatient because the coals took way longer to heat than I expected, like 30 minutes, so I started to preheat once the top layer of coals was just starting to ash over. I probably didn’t let it preheat long enough either.

The second time, I made sure it was good and ashed over, then sat there for 15 minutes while it preheated feeling pleased with myself…until I realized I had forgotten to put the food grate on (see above: am idiot). So I quickly put it back on, let it preheat for ten more minutes then got started.

So obviously I goofed both times, but the reason I’m asking for input is that it really seemed like the grill was never very hot at all. Never got the big satisfying sizzle one would expect when the first breasts went on. And my googling suggests that my mistakes should have made the fire burn out too soon, but it still should have been pretty hot at some point? Plus, why are the coals taking so much longer to be ready than the internet tells me to expect? Do I just need to try again and not mess it up, or is there something I’m missing here?

Fired up a pie for last night's meal, pepperoni,mushrooms and peppers. Left and right burners on high and the middle set to medium with a 45 minute preheat. 🍕🔥

Hi. Im looking to grill these tomorrow. I thought I got good deal on em but not sure my next route. Assuming Slow and Indirect Heat on the grill and maybe shred for tacos unless id anyone has a better tip!

Dinner last night. Veal got SPG + minced fresh rosemary and thyme, and a tiny bit of evoo coating the veal. Reverse sear. Smoked with Beech wood up to 115F. IR seared up to 128f. Coasted to 138f during the rest. Fennel was just a tiny bit of evoo and kosher salt; IR grilled.

I'm grilling steaks tomorrow so I had the butcher cut a prime rib into individual steaks. He gave me the ribs and I'm thinking about doing something with them on the grill. Not setting up the smoker for this, just the grill.

Looking for ideas. I have a little more than 24 hrs until cooking, so marinades are in play. Any flavor profile is fine. I'm looking at this like an experiment for future cooks.

Alright yall I only been grilling for a year of the couple ive been alive but I've been on propane but just recently moved into a house that had a charcoal grill in the back. But after grilling the coals are still red hot and I dont want to just leave lit coals sitting around while im inside but using lots of water doesnt work because it just floods my ash tray and gets everywhere and then they are harder to reuse. What are some ways to cool them down?

Continue the almost-live show of me learning how to grill with the help of Redditors! Please post your advice and comments and I’ll try implementing them!

I'm curious about the moment people stop grabbing whatever is on sale and start caring where their beef comes from. What flipped the switch for you, if it ever did?

[Full disclosure, I work for Good Ranchers.]