Vertical Smokers
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We’re talking Vertical Smokers this week and we dive straight into highlights! Jay kicks us off with his first every rib cook on a weber kettle!? Wes shares some expertly made grilled seafood adventure with salmon and shrimp. Frankie talks about his recent visit to Grasslands Barbecue in Hood River, Oregon!
BBQ Question of the day is, “I have a 4 burner Blackstone grill and there is a spring loaded little gizmo on the left front leg brace. What's its purpose?” What do you say? Let us know below or shoot us an email at Support@TheGrillCoach.com!
Check out this week’s Grill Coach Recommendation, a fish spatula! Essential in cooking fish on the grill, or inside! Great for handling delicate proteins and vegetables as well!
After the break we break down vertical smokers. What exactly is a vertical smoker and how do they work? We discuss the different types of vertical smokers, pros and cons, and much more!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
This week on The Grill Coach Podcast, we're diving into the fundamentals of seasoning meat for the grill! Whether you're cooking pork, beef, chicken, or seafood, we break down the best dry rub tips and flavor profiles to elevate your BBQ game. Jay shares his experience smoking brisket on the Masterbuilt Gravity Series smoker. Brian grilled up some shrimp skewers and breaks down the simple key: don’t take your eyes off them! Listener Question of the Week: “What do you think about adding mustard on top of smashburgers before the flip?” Brian and Jay share their thoughts on this mustard-forward burger hack and how it affects flavor and crust. After the break, we get into core ingredients for building dry rubs and our go-to seasonings for Pork, Beef, Poultry, and Seafood!