I love the skin on potatoes almost more than the potato. I like to smoke them until they are all but done... coat them with butter, and toss them on a hot grill to fry a bit of buttery crisp on the skin.... oh my. Have fun with your cook.
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
griddles are great outdoors, but it is no replacement for a grill. you get better flavor on grills than a griddle. you can smoke on grills than you can on a griddle......this is why i like my Ninja Woodfire grill. i can do both. i can grill and smoke, but it also has a griddle attachment. i can also smoke while using the griddle as well. smoked stir-fry is pretty amazing on the woodfire.
yeah i found that charring sweet potatoes is not ideal......they come out way to bitter for me. maybe a slower roast temp might be better. i roasted them at 425.....maybe 375 is the better temp. i added carrots to the sweet potatoes. those came out well.
I've never cooked them that hot. I usually smoke or bake them at 375° or less. I am talking fresh sweet potatoes. I'll steer clear of the higher temp. Good information to know.
Just made the poolish tonight. I'll refrigerate them over night. Will be making the pizzas tomorrow night.
Always been a fan of lump coals vs briquettes. The only issue fur me is that the lump coals are not uniform in size.
I was a fan of lump coals back when I had a charcoal grill. I thought they gave the food less charcoal taste that for some reason I burp and burp. The only real problem I found with lump coals was the bottom quarter of the sack was always just chips and dust.
I bought it anyway for the flavor difference.
I bought it anyway for the flavor difference.
I love my griddle and the versatility of the cooker. It is my newest cooking tool so it is all a big adventure or trying different cooks that simply make a huge mess in multiple skillets in the house. Less oil is used and the odors and airborne grease from frying is all outside and not on my cabinets.
I love my grill and the flavor of the fats smoking off the flavor bars smoking up through the meats. It is the highest temp cooker I have so it is cooker of choice for super hot cooks and sears.
I love my smoker and the tenderness and juicy meats it produces. There is something special about the wood smoke collecting on the meats. And smelling that smoke for hours as your special treat is cooking will drive a person insane. It's more powerful that smelling bacon frying.
All cookers have their merits. All cookers take some amount of attention and cleanup. If I were forced to choose just one outdoor cooker I would be hard pressed to make a decision. I would consider what we like to eat and what cooker does the best job cooking it. Which cooker is the most versatile and might last me the longest for my investment would definitely weigh into my decision.
I sat here staring at my cursor blinking at the end of the previous paragraph where I was going to type just what cooker I would have if only one was my option. I could not choose. I love all three cookers, and if need be, I would quickly replace a failed unit.
I no longer cook in the house. I cook something outside daily. It's a cheap hobby when you consider you have to eat something anyway. The odor and the mess is all outside and the food produced is superior to what I can prepare inside. And, I just get off on griddling, grilling, and smoking.
to me a griddle, grill, or smoker are just different ways to cook outdoors. they should not be replacing one over the other. its like having a oven, a stovetop or a microwave for the kitchen. they are just different tools to cook with......unless you have the Ninja Woodfire Outdoor Grill like me, which is like a 7 in one appliance 😆👍
I'm glad you like your cooker. That's the key to using any cooker. You enjoy the tool and and the foods you cook with it. You use it often and know the cooker and it's strong points. You master the tool and wow your friends with your skills. You dream and scheme your next cooking adventure with it. That's the fun of any cooker.
my only beef with the Woodfire is that it is not quite big enough for large cookouts. its great if i'm cooking for myself and maybe one or two others. but for a large gathering, its not quite practical. that is where my Charbroiler grill comes in......and hopefully my Masterbuilt charcoal gravity grill will come in.
I'm somewhat surprised they don't have a larger unit. A person could always have two. 
Everything is fun to cook with. Even a Hibachi grill or a Dutch oven are fun. I'm not a fan of the taste of charcoal. But I so wish you would get that gravity fed cooker.
I just think it has to be a great tool and would be fun to use. And besides all that... it's a clever concept that would have to impress a group of people. I mean.. it's just cool!
Everything is fun to cook with. Even a Hibachi grill or a Dutch oven are fun. I'm not a fan of the taste of charcoal. But I so wish you would get that gravity fed cooker.I just think it has to be a great tool and would be fun to use. And besides all that... it's a clever concept that would have to impress a group of people. I mean.. it's just cool!
Yesterday, my son smoked hamburgers then fried a crisp on them with the Blackstone. A smokey crispy burger that still had a line of pink in the middle. They were just excellent. Tonight I fired up my Blackstone and made a quick stir fry. Half beef and half andouille sausage, broccoli, cauliflower, snow peas, and corn. It was served over fried rice.
When I smoked the bargain whole packer a few weeks back, I separated the point from the flat in mid cook because they were cooking at different speeds. When the flat was done I removed it from the smoker and continued cooking the point. I cut the flat into two sections and vac sealed them and put them in the freezer. I opened one of those packages tonight and sliced some of it into thin slices and put them in a skillet. I put some sweet BBQ seasoning, sour cream, and water and let that simmer for a half hour. We made sandwiches out of the brisket and it was fantastic. Tomorrow I plan to slice the remainder that I've thawed out and slice it up and either make fajitas or a beef and broccoli stir fry out of it. A few weeks from now I'll thaw out the other half of the flat for another two meals. That will make eight meals for two people out of my forty dollar whole packer. A lot cheaper than ground beef and so much better. If ever they have another crazy sale on whole packers, I'll be a buyer.
LOL i did not realize that i had a chuck roast. it was buried in the freezer. gonna be grilling it tomorrow on the woodfire grill......what a nice surprise!!!!!!
I'm smoking a rack of baby back ribs tomorrow. No more St Louis racks unless they are marked way down. BB ribs are better in my opinion.
but more expensive....lol
BB ribs are my favorite as well. but i'm learning to like beef ribs. might look to see if costco has them. have not tried them on the woodfire.
I bet you love them on your new cooker. It's a hit and miss item at my Costco. The last time I shopped they had them but there was precious little meat on the bone. It would make for some great soup but was priced like it was a stand alone treat.
beef rib soup? aren't they a little big for soup? LOL