Liberal Forum

I'll kick this off by admitting that when it comes to grilling and smoking meat, I'm a novice. Until a little more recently, all I ever grilled on was a Weber gas grill and simple charcoal grills. With a Weber, I got pretty good at knowing the grill and being able to cook hamburgers and steaks close to rare, medium and well.

Well, I moved and no more Weber grill.  T he house came with an outdoor kitchen with a built in Green Egg and a Memphis Grill pellet smoker.  Neither of which I had any clue how to use.  I have discovered that the Memphis grill is really easy to use and it smokes rather well.  I'm still experimenting with different wood pellets.  What makes it easy is the temperature probe that tells you when the meat is perfectly cooked.  What I miss about it, or what I am still trying to figure out, is how to get good "crust" on the meat, and caramelize BBQ sauce.

I've tried the Green Egg several times.  First couple of times were disasters - I won't even go into it.  Finally, I'm figuring out how to use a temperature probe with it, but it's freaking hot and I hate opening the thing.  Someone told me about a remote meat thermometer which I think I'm going to get.  

So, any tips, secrets, or other crap anyone wants to share is certainly welcome.