gregbooras
Moderator
John,
My wife heard it and thought it was going to blow up
Greg
My wife heard it and thought it was going to blow up
Greg
Cajun Grill, ordering new grill smoker!
- Thread starter gregbooras
- Start date
DivotMaker
New member
That's a hoss! Can't wait to hear about it's performance - especially in the wind. All negative reviews I've seen have been about that (I guess because of those exposed flame holes in the burner).
gregbooras
Moderator
DivotMaker said:
I will keep you posted on how it performs, god knows we get some big winds here on the Florida coast
Greg
DivotMaker
New member
Thanks Greg. It's a great-looking grill; I hope it performs like you expect it to!
puddle jumper
New member
LOL 8)
Hey Greg,
Not to be to noisy but where in Florida are you,,, I'm looking at some land north of Crystal River,, I really like the old Florida feel of that area...I miss the fishing down there...
Hey Greg,
Not to be to noisy but where in Florida are you,,, I'm looking at some land north of Crystal River,, I really like the old Florida feel of that area...I miss the fishing down there...
gregbooras said:John,
My wife heard it and thought it was going to blow up
Greg
gregbooras
Moderator
puddle jumper said:LOL 8)
Hey Greg,
Not to be to noisy but where in Florida are you,,, I'm looking at some land north of Crystal River,, I really like the old Florida feel of that area...I miss the fishing down there...
gregbooras said:John,
My wife heard it and thought it was going to blow up
Greg
Hey John,
I am in Saint Augustine Fl.
Greg
Hey y'all! Saw this thread on the Smokin' Cajun grills. I had been looking around for a new one for a while now. I knew that I didn't want another vertical smoker because they all tend to be small, but multiple grills do help. I also had had enough with the Chinese junk on the market, even though I have had good service from my 2 burner Kitchenaid gas grill, and my old Great Outdoors vertical charcoal Smoker. They just are a little on the small side for party work. The Great Outdoors cooks well, but you have to keep opening every hour or so to check your fire and, they are also out of business.
I splurged and went for the 40" because, if you are going to spend this much on a grill, the extra $100 for a little more real estate on the grill was not a killer. It came in just before Fathers Day. Got it put together, fired it up to clean it out and put it to work. It was a nice touch that it was coated with vegetable oil and not machine oil, so I didn't have that refinery smell, more like a McDonald's on a Saturday night. Even that lasted only 15 minutes or so.
Next, I played around with the valves to learn how to control temperature; there is a little bit of a learning curve, but if you can breathe on your own, it's no major feat.
Fathers Day test was 2 Boston butts. I put them on at 220-230 with 100% pecan wood (my favorite and it's free). I tend to smoke heavily for 5 hours, then wrap in heavy foil and cook for another 4 hours. The results was nothing less than the best piece of butt I ever cooked.
You need to get used to this "burner" arrangement because it is different than open flame burners. The gas jets can be loud if you fire it up high enough, but after years of boiling crawfish, it was not an issue. Cooking at smoking temperatures, you can barely hear it anyway.
If I have any gripes, it is that the box that holds your wood might be a little on the small side for a long cooking session. Another thing I noticed; it was windy here on Fathers Day, and I was worried that the flame might blow out, so I made a baffle out of foil and laid it loosely over the air intake, but tight enough to stay put; problem solved. Something I thought about, but too late, was putting my baked beans on the grill over the burner; next time.
I didn't take any pics because the crew was hungry and didn't want to wait. I am liking this this big time and still need to check it out as a grill, but I feel that I can cook anything, and I just happen to have a nice redfish available.
I splurged and went for the 40" because, if you are going to spend this much on a grill, the extra $100 for a little more real estate on the grill was not a killer. It came in just before Fathers Day. Got it put together, fired it up to clean it out and put it to work. It was a nice touch that it was coated with vegetable oil and not machine oil, so I didn't have that refinery smell, more like a McDonald's on a Saturday night. Even that lasted only 15 minutes or so.
Next, I played around with the valves to learn how to control temperature; there is a little bit of a learning curve, but if you can breathe on your own, it's no major feat.
Fathers Day test was 2 Boston butts. I put them on at 220-230 with 100% pecan wood (my favorite and it's free). I tend to smoke heavily for 5 hours, then wrap in heavy foil and cook for another 4 hours. The results was nothing less than the best piece of butt I ever cooked.
You need to get used to this "burner" arrangement because it is different than open flame burners. The gas jets can be loud if you fire it up high enough, but after years of boiling crawfish, it was not an issue. Cooking at smoking temperatures, you can barely hear it anyway.
If I have any gripes, it is that the box that holds your wood might be a little on the small side for a long cooking session. Another thing I noticed; it was windy here on Fathers Day, and I was worried that the flame might blow out, so I made a baffle out of foil and laid it loosely over the air intake, but tight enough to stay put; problem solved. Something I thought about, but too late, was putting my baked beans on the grill over the burner; next time.
I didn't take any pics because the crew was hungry and didn't want to wait. I am liking this this big time and still need to check it out as a grill, but I feel that I can cook anything, and I just happen to have a nice redfish available.
