Frankly, everything I've ever had on a Traeger has always been 25% less smoky versus anything I've done on my Weber grill.
This has me chinterested, though.
https://www.homedepot.com/p/Masterb...nd-Smoker-Combo-in-Black-MB20040221/316379259
Air Fryer Hamburgers / How to cook hamburgers in the Air Fryer
- Thread starter DerekJohnson
- Start date
Frankly, everything I've ever had on a Traeger has always been 25% less smoky versus anything I've done on my Weber grill.
This has me chinterested, though.
https://www.homedepot.com/p/Masterb...nd-Smoker-Combo-in-Black-MB20040221/316379259
GrundleStiltzkin
New Fish
I have no doubt about that. The tim savings for me is well-worth the smoke delta. I'm not getting up at 2am to check the fire box. Just won't.
When you’re old like me and @RaceBannon, 2am coincides with the required pee break.
Quite common.
There are some ways to work around timing, like using the snake method to get a solid 8 hours of burn at a time, but still gotta check it and reload. Definitely not a convenience.
GrundleStiltzkin
New Fish
I like my gastronomical automatons but proffer full respect to those who practice The Old Ways.
Gathered round the ol campfire in Index?
GrundleStiltzkin
New Fish
Do I look like I'm made of fucking money to you? Do I look like I'm from Monroe?? I'm burning wet peat on the best days.
Weber Kettle Grill ribs are fantastic if done right. I start mine on the Weber with indirect heat (Kingsford and water soaked hickory chips) to get some smokey goodness for a few hrs, then move them over to Weber Propane grill (again in direct heat) for a few more hrs to get the tenderness and exterior bark. The advantage here is you're getting some charcoal heat to start which is still the best way to cook ribs.
GrundleStiltzkin
New Fish
Made those country ribs last night. Tits, as always. Smoke chicken thighs on left for tonight.
BennyBeaver
New Fish
I want your meat.
BennyBeaver
New Fish
SECDAWG
Active poster
I have both and to a charcoal grill, open pit, ect…
This is a conversation that won’t ever be agreed upon amongst a crowd but there’s no arguement that an outdoor wood grill of any sort ain’t the best burger cooker, deer, pork, beef, dgaf…
Far as an “air fryer”…I have a Ninja XL that’s a little better than the basic “air fryer(they’re good for pizza, biscuits and shit) and it really don’t do bad if you don’t want to get in to a lot of grill smoke or burn the gas on propane and wanna do it indoors vs cold or raining…
Cooked burgers of all types, chicken, fish and even a couple steaks in the Ninja XL.. and wasn’t bad, just non smoked and cooked, bout it. But an “air fryer”? Meh…maybe bread and biscuits or some shit, nothing real good…
Some ribeye on the Ninja:
This is a conversation that won’t ever be agreed upon amongst a crowd but there’s no arguement that an outdoor wood grill of any sort ain’t the best burger cooker, deer, pork, beef, dgaf…
Far as an “air fryer”…I have a Ninja XL that’s a little better than the basic “air fryer(they’re good for pizza, biscuits and shit) and it really don’t do bad if you don’t want to get in to a lot of grill smoke or burn the gas on propane and wanna do it indoors vs cold or raining…
Cooked burgers of all types, chicken, fish and even a couple steaks in the Ninja XL.. and wasn’t bad, just non smoked and cooked, bout it. But an “air fryer”? Meh…maybe bread and biscuits or some shit, nothing real good…
Some ribeye on the Ninja:
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Rib eyes in an air fryer?
Worried bout u, pod.
BennyBeaver
New Fish
Not a big fan of your countertops.
Benny gets it
It’s the south. They still haven’t recovered from economic damage of the war.
My kid was telling my wif how cool an air fryer is - so of course she bought one. I've been using it here and there, and it works pretty damn well. Last night I made a Dungeness crab and sharp cheddar sammich in it, and man that fucker was good! The crabbing on the coast last weekend was just ridiculous - so I've been eating crab for days.
I've also been using it for pizza bread, lumpia, roasted vegetables and about every kind of potato you want to throw in there.
I've also been using it for pizza bread, lumpia, roasted vegetables and about every kind of potato you want to throw in there.
My old smokin' pit made the best smoked salmon I've ever had. I'd start the little alder log fire (about the size of a 2 quart bowl) at about 6pm, stoke and restock it once at about 8, then let it go until morning. The first time that happened, because I fell asleep accidentally, I went out in the morning expecting half cured, wasted fish. It was done though, and it was incredible. Perfect texture, moisture and smoke.
Fish is thin and easy though. The Green Mtn grill is 100X better and easier for most things and is plenty smoky.
I saw some huge dungies in my local grocery store last night for cheap. When I say huge I mean they were the biggest I had ever seen. They rarely get whole crab there and it has always been some advertised special event. I figured crabbing must be crazy good somewhere.