Recent content by Chasdev

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    Can hickory be too fresh?

    Hit Amazon for a moisture meter, they are cheap and very useful. You need internal wood moisture to be around 20%, less is better but around 14% is ideal. Too wet and it burns funny and creates denser coals that get too hot, which prevents adding more wood in an effort to create smoke. You want...
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    Smoking brisket advice please.

    If your oven has a low temp setting of 150, just wrap in foil and pan it to "hold" it until you slice. Most all BBQ joints hold cooked briskets for a LONG time before serving, overnight is normal. A Cambro works to hold cooked brisket too but they are spendy.
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    Perhaps off topic but hunters are dying from eating meat taken from deer with CHD

    Field and stream magazine put out an article stating that two hunters who consumed meat harvested from a buck with chronic wasting disease have died. Apparantly it's a thing.
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    Dumb question

    ACE can order in, at no shipping cost to you, bagged B+B post oak splits. That's how/where I get mine and it works great in my offset.
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    Best burger press ever!

    Just wait, money well spent.
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    Best burger press ever!

    You have to pay attention when pressing or the patty will be tilted a bit. No problem though, just rotate the press and press again to flatten.
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    Best burger press ever!

    I've owned this for several years and while using it again yesterday I realized I've not shared my find, so here goes. This thing rocks. It makes 5.5 inch pattys and I like to use 5 ounce balls of burger meat. To me that's the sweet spot, thickness to diameter ratio.
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    Brisket on, 5:00 AM.

    And the results are... I cooked it until the flat got tender, perhaps the best flat I ever did. BUT the point was over cooked. The wife won't touch point end so that's a big success in my book! Point was falling apart, but the taste is divine.
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    Brisket on, 5:00 AM.

    Here I go again, Sams prime packer trimmed down to around 12lbs. Dry brined with Goldies for around 18 hours. Saved the meaty trimmings this time, I hates to waste tasty bits. Question; if it won't finish in time to eat this evening I plan on panning under foil and holding overnight in the...
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    Who all runs a water pan in their stick burner?

    Ok, all good info thanks! SO, is there an upper limit to how MUCH water should be in the cook chamber? I've got room for two of the largest aluminum pans, one upper rack and one lower rack adjacent to the firebox baffle, and am tempted to go full on overkill water pan wise.
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    Who all runs a water pan in their stick burner?

    Like it says, who runs a water pan? And do you think it's a real benefit?
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    Pepper suggestions

    Heat can indeed be variable, last year I grew one Jalapeno plant which was supposed to produce jumbo peppers but they all turned out small and yet were hotter than the habenero's I had growing next to them, and the Habs came out mild!
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    Is this normal?

    The only thing that is abnormal is that there's not enough of it, so get to smoking.
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    Found this while splitting splits..a burl with a burnt interior.

    Came in a bag of B+B Post Oak, never seen anything like it.
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    Brazos Baffle Repositioning

    I don't drive a Brazos but am a big fan of testing new/er ideas, so go for it! You never know, you could become a YouTube star and make a zillion frog pelts..IF the hack works.
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