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Old 08-13-2016, 05:06 AM   #1
gjetzen
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Grill or BBQ?

In order to come up with recipes that you will make and enjoy I need to ask a few questions. What is your favorite, grilling or BBQing? Do you know the difference? What type of equipment do you travel with in your Monty?
 
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Old 08-13-2016, 05:28 AM   #2
DQDick
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We have a Traeger at both of our home bases, so we do both as well as smoke.
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Old 08-13-2016, 06:13 PM   #3
Mr Pachu
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We carry a propane Weber BBQ in the Monty.
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Old 08-14-2016, 01:47 AM   #4
K0LCB
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I carry a small Weber. When I grill, I leave the lid off. When I bar b q, I put lid on, add some pecan chips, and use vents to slow down cooking time.
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Old 08-14-2016, 04:50 AM   #5
gjetzen
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Not interested in brand of equipment only type ie propane, charcoal, wood fire, lump coal, pellets etc.. Also grill (quick cook high heat), or BBQ (slow cook low heat).
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Old 08-14-2016, 01:44 PM   #6
Mike117
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Propane
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Old 08-14-2016, 02:12 PM   #7
hybridhauler
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Propane and charcoal
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Old 08-14-2016, 03:46 PM   #8
Dmcgrew
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Pellet so that smoking is easy and clean, table top pellet seems to do well for us so far.
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Old 08-14-2016, 04:13 PM   #9
Dam Worker
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Charcoal on the road because the wife doesn't want gas. At home I use pellets. Maybe a portable pellet grill in the future.

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Old 08-14-2016, 04:52 PM   #10
1retired06
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Propane
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Old 08-15-2016, 05:07 AM   #11
maximo
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Pellets, home and RV.
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Old 08-18-2016, 12:44 PM   #12
oceandansar
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lump wood home and rv
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Old 08-19-2016, 02:37 AM   #13
onekla
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We grill with charcoal. Open to other options.
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Old 08-24-2016, 04:17 AM   #14
rames14
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We use propane and grill, and charcoal for Dutch oven with the Montana. Wood pellet smoke at home. Smoke and BBQ (per your definition) are different. Under 220 degrees for smoke.
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Old 08-24-2016, 01:42 PM   #15
gjetzen
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rames14 you can add smoke to any cooking style. Smoke is a ingredient, you could even consider smoke to be a seasoning. With smoke you are trying to impart a flavor profile onto/into whatever you are trying to cook. Proteins are usually the food of choice to add smoke. Delicate proteins such as cheese or fish would be "cold smoked" no heat all smoke. Proteins with a lot of connective tissue like pork ribs or shoulders (butts) or beef brisket are "BBQed" at low temps (195-300) over long periods of time with or without smoke. Proteins such as pork loins, beef loins (strip or rib), burgers and poultry are normally cooked at medium to high temps (350 and up) for a relatively short time or "grilled" again with or without smoke. There is also a method of grilling called "planking" which is normally reserved for fish.
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Old 08-24-2016, 01:56 PM   #16
gjetzen
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The purpose of this post was to find out what our members preference in cooking types is, indoor/outdoor, gas, charcoal or pellets so I think that I have enough information. It seem like for what I have gathered from this sight and the MOG on facebook, is that most prefer outdoor cooking with charcoal/pellets BBQ or grill so this will be the predominant direction of most but not all recipes. If you have a favorite recipe do not hesitate to post it. If you have a favorite restaurant dish and are trying to figure it out just ask we can tackle it together.

I will post the recipes here and on the MOG facebook page.
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Old 12-12-2016, 04:44 AM   #17
John Neeley
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Propane for 2 burner Camp Chef and seperate grill; electric for smoker and Kingsford briquets for Dutch Ovens.
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Old 12-12-2016, 05:03 AM   #18
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We do both but BBQ strictly at home because of the long hours and constant attention required. For that we use cooker with firebox and for fuel oak and brickettes.

We travel with a small "foldup" grill on which we use charcoal. It has become harder find a charcoal grill because most of the better ones now use LPG. We have managed to resist that and use the charcoal to grill steaks and chicken for example. No BBG on the road.
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Old 12-12-2016, 10:47 AM   #19
oceandansar
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lump in the BGE and the weber smoky joe
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Old 12-12-2016, 01:00 PM   #20
DarMar
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Propane grilling here.
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