Smoke Hollow Gas and Charcoal BBQ

• Smoke Hollow Gas and Charcoal BBQ by Tyler on 16 Jul, 2013 00:42
• Two weekends ago I decided that it was time to replace the BBQ that I had owned for 6 years with a new one.  I happened to run across the Smoke Hallow Gas and Charcoal BBQ at one of my local hardware stores and since it was on sale I pulled the trigger and purchased it.
  
  So far I'm pretty happy with my purchase. I've used both the gas grill and the charcoal grill and was happy with both sides.  I'm gearing up to test out the smoker.  Any tips from some of our expert smokers on the type of wood, or charcoal that I should use?  Any recipes?
  
  Here's a picture of the BBQ:
  
  
• #1 by mrzed on 16 Jul, 2013 04:17
• I'm still a charcoal guy with a weber kettle grill.  Never did smoking.  Looks like a pretty fine grill, especially if you use it a lot.
  
  We sprung for a Vita Mix last year.  They are expensive, but we use it every day, so it was worth it. Same for a grill. If you use it a lot, it's a great purchase.
  
  
• #2 by Ming the Merciless on 16 Jul, 2013 05:11
• I smoke on a small scale.  Salmon, mostly.
  
  Weber Kettle Grill; real hardwood chunk charcoal.  For smoke--I just use bits of oak twigs I pick up off the lawn.
  
  Here's part of a recent batch.  Most recent batch, last of, will be ending up in my morning eggs.

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• #3 by wpruitt on 16 Jul, 2013 11:24
• SWEET!!  When's the cookout ?
• #4 by wutwutman on 16 Jul, 2013 13:32
• Now THAT is a mans grill LOL 
• #5 by Sir Harry on 16 Jul, 2013 14:49
• Mmmmmm....I'm in my way over!
• #6 by Mikekoz13 on 16 Jul, 2013 17:37
• I love hickory for smoking. It's great for pork or poultry. Mesquite is nice for red meats. I always recommend hardwood charcoal BUT..... if you are smoking something large that will take many hours...... briquettes will last longer. This means less opening of the grill, which means less loss of heat and smoke.
• #7 by Laser Man on 16 Jul, 2013 20:27
• Great looking grill, Tyler.  I have been using a Weber gas grill for years, but have not used the smoking attachment that's available for it.  I have used cedar planks for salmon and other fish.  That's worked out well.
• #8 by Tyler on 17 Jul, 2013 02:24
• I prefer charcoal or wood grilling, but sometimes you just need to have the quickness of gas.  We do A LOT of grilling and gas can help when you don't have a lot of time for the charcoal or wood to get hot.  I also grill a lot of prepared meats from our local carniceria (Mexican butcher) so adding the flavor of charcoal or wood isn't necessary and it only takes two min each side to grill. 
  
  I'm going to try smoking some pork butt for pulled pork next week.
• #9 by Mikekoz13 on 17 Jul, 2013 09:35
• Quote from: Tyler on 17 Jul, 2013 02:24

  I prefer charcoal or wood grilling, but sometimes you just need to have the quickness of gas.  We do A LOT of grilling and gas can help when you don't have a lot of time for the charcoal or wood to get hot.  I also grill a lot of prepared meats from our local carniceria (Mexican butcher) so adding the flavor of charcoal or wood isn't necessary and it only takes two min each side to grill.  
  
  I'm going to try smoking some pork butt for pulled pork next week.
  

  
  If you send me your snail mail address I'll send you some of the best home made Eastern Carolina sauce that you will ever taste. Schro and TheSlyBear can attest to the deliciousness of my sauce.
  
  I'll be making a batch this weekend so let me know. Bear and Schro..... bottles will be on the way for you guys.
• #10 by reddog on 18 Jul, 2013 11:03
• Sweeeeet grill, I also use a Weber gas grill. I chip up some applewood, soak it, wrap it in aluminum foil, and poke some holes in the foil.
• #11 by Raybz on 23 Jul, 2013 08:44
• TONS of smoking advise at   http://www.amazingribs.com/   that's one of my go-to sites 
• #12 by Triaddad on 23 Jul, 2013 13:37
• Weber Kettle, Big Green Egg, custom-made BQ Grill here!  Mikekoz, we need to compare notes on the Eastern NC sauce. My recipe took the state title back in the 80's.
• #13 by Mikekoz13 on 23 Jul, 2013 17:12
• Quote from: Triaddad on 23 Jul, 2013 13:37

  Weber Kettle, Big Green Egg, custom-made BQ Grill here!  Mikekoz, we need to compare notes on the Eastern NC sauce. My recipe took the state title back in the 80's.
  

  
  Do you still make your sauce? We could swap a jar...