I first want to apologze for not having a cool smoker name. I logged in with Facebook and it used my Bronco page.
Anyway, I just bought a Char-broil Big Easy SRG gasser and have yet to use it. I have been doing research for the past few days, and also have supplies and ordered that will be here next week.
My questions are:
1) What are your opinions on chips vs pellets? The chip box on my C-B is pretty small and chunks will not fit. I am kind of leaning towards pellets because it's been stated they last 2x longer than chips. I found a dead thread here on meatforums.com (last post was in 2013) concerning this, but I didn't find a definitive answer. I was also told by the proprietor of my local smoker/BBQ/grilling store that pellets didn't put off enough smoke.
and
2) The above mentioned store owner also told me that when smoking, one only used wood until internal temp reached 130-140°F for beef (my first attempt at smoking is going to be a Texas-style brisket), after that the meat won't take any more smoke in. Additionally, I was kinda planning on using apple, but have read oak is best for Texas BBQ (wife's a Texan and got me hooked on it on our trips down there).
So, I think it's going to be great learning to smoke from the experts here. I need all the help I can get! I am really excited about smoking meat for myself and extended family.
Finally, any aid and assistance offered by you folks would be greatly appreciated!
Thank you
B. Billy in Grand Junction, Colorado
Anyway, I just bought a Char-broil Big Easy SRG gasser and have yet to use it. I have been doing research for the past few days, and also have supplies and ordered that will be here next week.
My questions are:
1) What are your opinions on chips vs pellets? The chip box on my C-B is pretty small and chunks will not fit. I am kind of leaning towards pellets because it's been stated they last 2x longer than chips. I found a dead thread here on meatforums.com (last post was in 2013) concerning this, but I didn't find a definitive answer. I was also told by the proprietor of my local smoker/BBQ/grilling store that pellets didn't put off enough smoke.
and
2) The above mentioned store owner also told me that when smoking, one only used wood until internal temp reached 130-140°F for beef (my first attempt at smoking is going to be a Texas-style brisket), after that the meat won't take any more smoke in. Additionally, I was kinda planning on using apple, but have read oak is best for Texas BBQ (wife's a Texan and got me hooked on it on our trips down there).
So, I think it's going to be great learning to smoke from the experts here. I need all the help I can get! I am really excited about smoking meat for myself and extended family.
Finally, any aid and assistance offered by you folks would be greatly appreciated!
Thank you
B. Billy in Grand Junction, Colorado