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We have stoves like this https://www.amazon.com/Camp-Chef-EX60LW-Explorer-Outdoor/dp/B0006VORDY and have dutch ovens. I belive this survival campout is where we build shelter and sleep in it. Made out of the materials around you, ex. Wood, leaves, etc. That is all I know at the moment i will let you know more when i find out tonight. We are going on the campout this Friday.
You could just learn how to make them at home. That's what I did.
Tools needed.
Weber kettle 18inch or larger(or you can sear with a chimney charcoal starter)(blue bags of Kingsford are on sale every grilling holiday over the summer for $5/bag at Lowe's and home Depot) don't use match light, use a chimney with a lighter cube or alternative
Slow n sear, this is needed if you want to sear without the charcoal starter.(YouTube the cold grate technique) you want end to end brown on the outside, not sear marks from the grate and gray between the marks.
A proper thermometer (thermopop$30 or thermapen $60+ ) I had this one on Amazon and it was accurate https://www.amazon.com/CDN-DTQ450X-Thin-Tip-Thermometer/dp/B0021AEAG2?keywords=cdn+thermometer&qid=1537113187&sr=8-3&ref=mp_s_a_1_3
Learning how and where to buy steak. Personality I buy an upper choice grade or prime for $15/pound my wife and I split a 1-1&1/3 pound steak every Friday night.
Edit: you can YouTube and Google all the keywords I gave, there is lots of information out there. I think the cold grate technique video gives a great example of how to reverse sear a steak. But all the tools in the world can't turn a bad steak into a good one, focus on buying a proper steak, then focus on how to properly sear.
The best one I've used is the Polder digital thermometer, $25 on Amazon. I've used three, all probe style, and this one has the advantage of a separate probe which means you can put it in a kettle without wondering if it's going to get destroyed as my other ones did.
That said, there's a video on The Verve Coffee Roaster's blog often referenced here that claims temperature isn't one of the most critical variables. My personal experience is getting roughly there by waiting 30-60 seconds off boil is good enough. The main challenge for me is getting the right extraction (adjusting dose/fineness/water amount/brew time).
That ridge will prevent you from putting in a false bottom that fits. I have one of their aluminum pots with the same ride, and ran into that problem.
https://www.amazon.com/Bayou-Classic-1060-62-Quart-Stainless-Steel/dp/B000VXHKMC?th=1
Also available on amazon prime for 52, larger size for 60~
I HIGHLY reccommend the Weber Smokey Mountain. They're around $300 from Amazon, but they are fantastic. There is a plethora of info around and it'll last forever.
https://www.amazon.com/Weber-721001-Mountain-18-Inch-Charcoal/dp/B001I8ZTJ0
As for thermometers, I got this one from Amazon and have loved it. Cheap and accurate. Used to have an analog thermometer and it was impossible to get a good reading through the steam of the water/wort
I am on the research phase for my first smoker as well. This electric one on Amazon is super well reviewed. I am curious what the folks here think.
Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller https://www.amazon.com/dp/B00104WRCY/ref=cm_sw_r_cp_api_IaZFxb1FT7XY3
We use a Camp Chef.
Though it doesn't look like it, it is insanely sturdy.
I think that one.
We can run 2 waterbath canner at once, which is helpful if we are doing huge batches.
I use a basic Weber Kettle. I picked mine up at a local Lowe's Home Improvement store. I think they are sold many places. I'm sure any similar kettle would serve you well if you are willing to try. I set mine up with bricks and a water pan. I've told myself that if I can stick with this setup for a year I will treat myself to a real smoker. This setup honestly works wonderfully. My biggest complaint is having to basically do a headstand in order to adjust the bottom vent. Once you get up to temp you just have to monitor it and adjust as needed. I know the pellet smokers are like auto-pilot. My mother has one. You just turn it on, set the temp, and retrieve the food when it's done. That's fine but takes a lot of the "craft" aspect out of it. If you enjoy the results I guess it doesn't really matter.
Same price on Amazon
https://www.amazon.com/dp/B00004RALL/ref=sbl_dpx_B00B58A0QU_0 From an add in the link above. I too would recommend Weber. I have wasted time with the other "lesser" brands and have not found one live up to Weber with charcoal. YMMV
Weber Smokey Mountain. Far and away the easiest almost set it and forget it. $250-$450 depending on size. I have the 22" and its $439 on Amazon now
Weber Smokey Mountain Cooker 22 Inch Smoker https://www.amazon.com/dp/B001I8ZTJA/ref=cm_sw_r_cp_apa_i_vCZnEbS91SBHH
I've been using this Polder for ten years. It's worked flawlessly every time.
Their customer service is excellent, too. A year or so after I bought it, I lost the clip that comes with it so you can use it as a candy thermometer by attaching it to a pot on the stove. I sent them an email asking if I could purchase a replacement clip, and they sent me an entirely new thermometer. I kept the clip and gave the thermometer to a friend.
Your new best friend.
Or
I'm hoping you missed a digit - Euro and dollar are about equal, $40 is not a lot of money - I'd consider that a throwaway grill. You'll pay almost that much for a good bag of lump charcoal.
This is the grill you should look at to start with.
Yes! There is something great about smaller grills. They are very efficient, super easy to clean, easy to store, easy to pack etc. I have the funds to upgrade by I am having so much fun with my 14" I really don't plan on "upgrading" any time soon. Hey check out the SmokeyJokey, this is what I use, it could offer a bit more safety and efficiency with the heat. You'll need a lidded machine to keep those delicious burgers from flaring up too! Great minds drink alike!
https://www.amazon.com/Weber-10020-Smokey-14-Inch-Portable/dp/B00004RALL?th=1
I like my camp chef 30k BTU's is just enough for a turkey fry, works as a brew stand, I also use as a wok burner. You can get them at Big5 watch there ads they regularly go on sale for $89-$99
Camp Chef Explorer, Two Burner Stove, Two 30,000 BTU's cast-aluminum burners, Cooking Dimensions: 14 in. x 32 in https://www.amazon.com/dp/B0006VORDY/ref=cm_sw_r_apan_i_MTXKQSTDJN3PPAM7MQGF
This is what we use! https://www.amazon.com/dp/B0006VORDY?ref_=cm_sw_r_cp_ud_dp_7ZXJMDBPSC1KVCQ84ZAK
I have used it 2 seasons now. It was tricky for me to maintain temp at first since I had never used a gas stove, but it was quick to figure out.
Definitely look into getting a propane camping stove so you can boil water or make it easier to use a pan. We didn't have a stove, oven, or hot water heater for three weeks when we moved because gas lines were being installed throughout the house. Camp Chef makes a great two burner stove that we still use from time to time (been 10 years). https://www.amazon.com/dp/B0006VORDY/ref=cm_sw_r_apan_i_8X6KKP1J6RWRN58WS465
I bought this one which I like a lot. You can expand it in the future with griddle, grill, pizza oven, and lots of other things that just sit on top and can be easily switched out. The legs are also detachable, which allows it to be easily transported or stored
I don't know how I missed this thread!
As others have said, you'll need to size your kettle at double your batch size, especially for all-grain brews. I have mostly used the Bayou Classics kettles. They don't have a tri-ply bottom, but that's never been an issue for me. Right now the 11 gallon (44qt) is $78 on amazon. I do 6 gallon batches in this kettle on the regular. Link
Another option is a cheaper tri-ply kettle. If you want to spend a few more dollars, Beverage Elements has a 15 gallon kettle (which I've used for 10 gallon batches with some fermcap-S), complete with tri-clad bottom and weldless valve for about $120. I have this kettle and like it, though it's missing some bells and whistles that more expensive kettles have. Given the price, though, this is about as good as it gets. Link
I prefer canning on my camp stove to using my kitchen stove (even though I have a coil stove so I can use either). I use this one, but I am sure there are others that are similar. Since most canning is done in the summer, it is really nice to have all that heat stay outside. The camp stove I use has a higher BTU than recommended by the manufacturer of my canner, so I never turn it above medium and I haven't had a canner melt on me yet.
>I know sticking something in oil and letting it cook barely qualifies as cooking
You are full-on cooking.
I’d suggest getting a thermometer like this one for $18 to keep an eye on the temperature of the oil as you fry. You want to keep the oil around the temp in the recipe and the after you made the first batch, let the oil return to temp before the next one.
Body temp is the goal. You can test it on your wrist, same way you'd check a baby's bottle to make sure it's not too hot. Too hot will kill yeast, too cool will just be slower rising.
A thermometer would be grand, though. I've been using this one for years, <$20. Bought a second one to use in the garden. It was recommended as the budget option by America's Test Kitchen like 10 years back. Has a calibration function so you can make sure it's spot on, despite the low cost.
You can probably find some turkey pieces (breast/drumsticks) to test the seasoning on... Bit you might get sick of turkey before Christmas. You may as well learn to cook some whole chickens and test some seasoning mixes at the same time. It won't be exactly the same, but you did be able to determine if the seasoning is good with chicken. I followed this recipe for seasoning for seasoning. It was really good!!
Make sure you don't get a pre-brined (butterball) turkey, and dry brine the bird.
For cooking time, get a probe thermometer, they're relatively cheap and super helpful for cooking larger meats. This year I cooked our turkey following these guidelines and was really happy with the results: oven @ 400°F, cook breast side down for 45min. Then flip to breast side up stick probe thermometer into breast and roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer (roughly 50 minutes). Transfer to cutting board and rest for 30min.
My wife got me one of these back in 2017: https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY
I call it my meat filing cabinet or mini fridge because that’s what it looks like. Super easy to use and managing temperature is a piece of cake. I would recommend storing it indoors though when the cold and wintery months are upon you. I had to replace my heating element this year, which was easy enough but waiting two months for the element to ship because they were out of stock was the pits.
If you're just looking for options, and you're not married to an offset:
Weber Smokey Mountain 22"
Aside from that you could look at the various Kamado style cookers out there...
Primo Ceramic
Big Steel Keg
And then there are a lot of pellet smokers in that price range. (Treager, Rec-Tec, etc)
And sometimes I find a semi local manufacturer that will make what is essentially an OK Joe offset but out of thicker material for like $550-$750ish at a local Home Depot, but I never can find any reviews online about those cookers and I never see them on the website, so it's hardly worth mentioning (unless you're in the Houston area, in which case, randomly check the Gulfgate Home Depot and see what's out there)
For the record, I have the 22" WSM and the BBQ IQ 110 that I linked above, and I'm turning out the best BBQ of my life with that setup, and it's dead simple to use.... so in that $500-600 range I don't think you can beat it. It's about as easy to use as a pellet smoker, but I can burn charcoal, charcoal and wood, or just wood if I want.
I recently did the following:
Weber Smokey Mountain 22"
This is the most basic temp controller they offer, but it's dead simple to setup and use. You can get the 120 or 130 for more features, and I believe the 130 has the app control and what have you. I love this setup because I can smoke with charcoal and chunks, or as long as I start the fire I can go pure stick burner as long as the sticks/logs/etc fit in the cooker and with the 22" most of them do.
All the flavor of a pure stick burner or a charcoal smoker, but the precise control of electricity.... I did a couple of briskets the first weekend I had the setup and they were the best briskets I've ever cooked, and probably top 3 for briskets I've ever eaten. I smoked some chicken breasts/thighs for thanksgiving and that's easily the best smoked chicken I've ever had.
Cleanup is pretty easy on this smoker, it's got the Weber warranty and customer service behind it. Replacement parts are readily available, there's a huge community following and plenty of knowledgeable people around to give you advice about it.
I'm not saying you have to get this setup, but I think it's worth some consideration.
I won't use SQ14 anymore. It is too low to the ground. Instead I use this:
https://www.amazon.com/Camp-Chef-EX60LW-Explorer-Outdoor/dp/B0006VORDY/
It has enough height to allow you to drain into your fermenter post boil and chill.
I've been using it since 2015. Also great for camping. Also good for brewing with a friend.