"Walt Fles" > wrote in message
...
> Lowe's is assembling it and I will be picking it up tuesday.
>
> Now, what to grill first and what to smoke first....

For close to instant gratification on the smoker, chicken or pork chops is a
quick one. Grilling the first time, I'd go with burgers or steaks

Lowe's is assembling it and I will be picking it up tuesday.

Now, what to grill first and what to smoke first....

"Walt Fles" > wrote in message
...
> Lowe's is assembling it and I will be picking it up
> tuesday.
>
> Now, what to grill first and what to smoke first....


I had to order mine also but I assembled it myself.
Just finished seasoning it and now I am in the middle of
grilling some NY's on the Charcoal side. I grilled a couple
of hot dogs on the gas side while seasoning it. I used the
side smoker for seasoning the charcoal side. I used
briquettes in the main grill for the NY's. Have some spares
and baby backs marinating for smoking next.

http://www.geocities.com/jrpitzner/BBQ.html

Joseph

On Mar 22, 10:13 pm, Walt Fles > wrote:
> Lowe's is assembling it and I will be picking it up tuesday.
>
> Now, what to grill first and what to smoke first....

It's hard to beat grilled steaks! Make sure you don't over-cook them!
Depending on thickness, 2-4 minutes per side over direct high heat
should be just right! Let them rest for at least 5 minutes, and
enjoy!

For smoking- try either a whole chicken or a pork butt for pulled
pork! Smoke the butt to an internal temp of 190-195, or the chicken
(Probe in the thickest part of the breast) until an internal temp of
165!

I have the Char-Griller Super-Pro (Charcoal only) and love it! I've
been using it for about 3 years now! When using charcoal, for best
results, always use lump and wood chips or chunks, and use a chimney
starter instead of lighter fluid!

Good luck, and let us know how everything turns out! You're in for
years of enjoyment and some of the best food you've ever made!

"JimnGin" > wrote in message
...
> On Mar 22, 10:13 pm, Walt Fles > wrote:
>> Lowe's is assembling it and I will be picking it up tuesday.
>>
>> Now, what to grill first and what to smoke first....
>
> It's hard to beat grilled steaks! Make sure you don't over-cook them!
> Depending on thickness, 2-4 minutes per side over direct high heat
> should be just right! Let them rest for at least 5 minutes, and
> enjoy!
>
> For smoking- try either a whole chicken or a pork butt for pulled
> pork! Smoke the butt to an internal temp of 190-195, or the chicken
> (Probe in the thickest part of the breast) until an internal temp of
> 165!
>
> I have the Char-Griller Super-Pro (Charcoal only) and love it! I've
> been using it for about 3 years now! When using charcoal, for best
> results, always use lump and wood chips or chunks, and use a chimney
> starter instead of lighter fluid!
>
> Good luck, and let us know how everything turns out! You're in for
> years of enjoyment and some of the best food you've ever made!


!!!

JimnGin wrote:
> On Mar 22, 10:13 pm, Walt Fles > wrote:
>> Lowe's is assembling it and I will be picking it up tuesday.
>>
>> Now, what to grill first and what to smoke first....
>
> It's hard to beat grilled steaks! Make sure you don't over-cook them!
> Depending on thickness, 2-4 minutes per side over direct high heat
> should be just right! Let them rest for at least 5 minutes, and
> enjoy!
>
> For smoking- try either a whole chicken or a pork butt for pulled
> pork! Smoke the butt to an internal temp of 190-195, or the chicken
> (Probe in the thickest part of the breast) until an internal temp of
> 165!
>
> I have the Char-Griller Super-Pro (Charcoal only) and love it! I've
> been using it for about 3 years now! When using charcoal, for best
> results, always use lump and wood chips or chunks, and use a chimney
> starter instead of lighter fluid!
>
> Good luck, and let us know how everything turns out! You're in for
> years of enjoyment and some of the best food you've ever made!
I only use lump on smoking, no starter - just newspaper and a chimney
starter.
But since the gas side has a side burner, no more newspaper!

So, since this is my first cast-iron grated grill, how do I season it?

On Sun, 23 Mar 2008 14:43:07 GMT, Walt Fles >
wrote:



>
>So, since this is my first cast-iron grated grill, how do I season it?


Not easily. Unlike cast iron pans, grills reach much higher
temperatures and seasoning burns off. Just give it a wipe with some
cooking oil before each use.
Ed

On Mar 23, 10:05 am, Ed Pawlowski > wrote:

> >So, since this is my first cast-iron grated grill, how do I season it?
>
> Not easily. Unlike cast iron pans, grills reach much higher
> temperatures and seasoning burns off. Just give it a wipe with some
> cooking oil before each use.

After cleaning up the pit from a good smoke, I have found that a quick
mist of cooking spray over the grates in between uses helps keep any
rust from forming on the grates. This is especially true in the
firebox side of the CG SP as the firebox never gets any kind of seared
or rendered fat in the box.

I have a large basket that I put on top of the grates in the SFB, and
the grates were rusting in a couple of days after a good smoke. All I
was doing to to the firebox side after it cooled was to brush off the
surfaces since there was no meat on them. The rust was quick.

A spritz of oil on the grates and the charcoal rack after cleaning
keeps it from rusting indefinitely. I even spray the inside of the
lid. It all flashes off in a minute or two when you set your fire up
for another smoke, so there isn't anything to worry about from using
this method.

Robert

Robert

On Mar 23, 11:52 pm, " >
wrote:
> On Mar 23, 10:05 am, Ed Pawlowski > wrote:
>
> > >So, since this is my first cast-iron grated grill, how do I season it?
>
> > Not easily. Unlike cast iron pans, grills reach much higher
> > temperatures and seasoning burns off. Just give it a wipe with some
> > cooking oil before each use.
>
> After cleaning up the pit from a good smoke, I have found that a quick
> mist of cooking spray over the grates in between uses helps keep any
> rust from forming on the grates. This is especially true in the
> firebox side of the CG SP as the firebox never gets any kind of seared
> or rendered fat in the box.
>
> I have a large basket that I put on top of the grates in the SFB, and
> the grates were rusting in a couple of days after a good smoke. All I
> was doing to to the firebox side after it cooled was to brush off the
> surfaces since there was no meat on them. The rust was quick.
>
> A spritz of oil on the grates and the charcoal rack after cleaning
> keeps it from rusting indefinitely. I even spray the inside of the
> lid. It all flashes off in a minute or two when you set your fire up
> for another smoke, so there isn't anything to worry about from using
> this method.
>
> Robert
>
> Robert

Well It is home and in place on the back deck.
Just to give you a head's up, Lowes has to special order the cover for
it.
The pork will be defrosted and be on the smoker this saturday.
I'm looking forward to it!