Recent content by Chasdev
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I need help making my BBQ perfect for takeout and delivery orders. Any advice?
An absolute must is a “holding oven”. Briskets are cooked in batches and held at around 140 degrees for long periods of time, perhaps days. The longer you hold them in a moist environment the more tender they get. ALL pro bbq joints and quite a few home cookers use one. Not cheap but it’s said...- Chasdev
- Post #14
- Forum: Blowing Smoke Around the Smoker.
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A TON of Oak
Remember safety driving a splitter They can sometimes bind up and launch injurious chunks right at your face. At least my smallish horizontal version does!- Chasdev
- Post #11
- Forum: Woods for Smoking
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Brisket Noob
A lot of it comes down to your choices at the grocery store. Only buy the ones with the most flop and the most fat showing in the muscle. I would rather buy a non or select graded brisket that flops like a properly cooked rack of baby backs than a prime that is stiff. -
Long rest time - Brisket
If you can maintain the temp of the holding oven/box at 145 or so, you SHOULD be holding 12 to 24 hours. That's the "trick" all the famous guys use to produce the most tender briskets plus it allows them/us to manipulate when we serve the meat, rather than be forced to start or stop smoking at a... -
A TON of Oak
I love me some free wood but how in the heck are you going to convert those into "sticks"? You must have a STRONG log splitter!- Chasdev
- Post #2
- Forum: Woods for Smoking
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Pellet Grill thoughts?
Oklahoma Joe's offers "The Judge" grill, perhaps you should take a look. If I needed more cooking space than my OKJ "Rambler" tabletop grill provided, I would snap it up.- Chasdev
- Post #23
- Forum: Pellet Smokers
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Has Anyone Tested the Adjustable Baffle From BBQHQ?
Not to whip a dead horse but the smaller diameter will increase velocity while decreasing flow. How that would effect the cook grate/s temp I have no clue. But there is a more or less invisible balancing act going on inside every offset between radiant, conductive and convective heat and the...- Chasdev
- Post #16
- Forum: General Discussion
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Has Anyone Tested the Adjustable Baffle From BBQHQ?
I think the idea is solid, if it slows down at the inlet you need speed it up at the exit. If it spreads the heat out evenly, I'm a supporter. Quick and dirty exhaust extensions are a real thing, not spending extra money is also a thing.- Chasdev
- Post #5
- Forum: General Discussion
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This season's peppers
So iguana meat is self marinating? I loves me some spicy lizard fajitas! -
This season's peppers
I find the 5 gallon bags require too much soil, so I prefer 3 gallon sized grow bags. As long as you use an organic compost mixed with a good soil like frogfarm, the plants will thrive in smaller bags. I started all mine with new bagged organic soil and organic compost and it takes a LOT of bags... -
Sorry Weber, Oklahoma Joe for the win..
Funny thing is I’ve owned the jumbo skewers and the racks for several years but struggled to use them on any of my four Webers due to the whole square thing into a round hole scenario. On a whim I dug them out off the high shelf to see what they could do on a rectangular cooker. Perfect...- Chasdev
- Post #7
- Forum: General Discussion
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This season's peppers
Out of 70 jalapeno seedlings and a knock down drag out bout with a hungry critter or three, here's mine. On the potting bench are jalapenos and there's serranos, habanero and chile pequins on the ground in front of the tomatoes, sweet corn, pinto beans and potatoes. -
Ghost pepper plant advice.
In this case Youtube is your friend. There's literally hundreds of videos, done by expert pepper growers (and all veg really) where you can learn more than you ever thought possible on any pepper subject, and I mean all of them. I'm planning on wintering a few jalapeno plants indoors this winter...
