Recent content by Compressor59

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    Making Your Own Charcoal

    I've been making lump charcoal to use in my kamado . I use a small drum inside of a 55 gallon drum. I get all the 2x4s for free for cooking the charcoal and use oak and hickory for the charcoal. The key is starting with the right size chunks.
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    CAN'T SMELL SMOKE IN MEAT

    Like many have said about going nose blind plus we are our worst critics. I'm often disappointed with the results after a long smoke but everyone else says it's good. But the next day I enjoy it much more.
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    About to give up.

    I'm using hickory chunks from a tree on site. The lump that I'm using is what I made from the same hickory tree.
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    About to give up.

    I have not done a lot of smoking with the BGE but love it for grilling. I did a brisket today and it was done to perfection as far as moisture and tenderness but absolutely no smoke flavor. It tasted like it was roasted in the oven. I put hickory chunks in buried in the lump charcoal. I put in...
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    Lump Charcoal

    I have been experimenting with making my own lump charcoal. It is pretty labor intensive. I have to figure what size of wood chunks to start with.
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    Anybody make their own lump charcoal?

    Anybody out there making their own lump?
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    HUGE HICKORY TREE - TONS OF WOOD AND WORK AHEAD (PICS ADDED)

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    New to Green Egg

    Thanks for all the info. I did add wood at the bottom but not enough. The main reason I picked this egg up was for doing long cooks and not babysitting it. I'm very impressed with how the heat is managed with so little fuel. I have a reverse flow smoker that I built that works great but for...
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    New to Green Egg

    I have a large BGE I purchased used from a friend at church for a decent price. I've done a ew cooks and have a pretty good handle on controlling temperature and am very happy with how long it will maintain temperatures. This past weekend I did a pork butt and the pull was great but it has no...
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    Pork Butt Today

    Looks great. What temperature did you run the egg at?
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    The seven deadly Spices

    dsl1, I was surprised myself that there was not paprika in it and when I asked for Baharat I gathered that it was a generic term for spice. I used it in a meat roll up for tomorrow and I'm on a learning curve to determine how much to use so I don't over power the meat.
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    The seven deadly Spices

    Reviving a old post here. I'm a newbie here and I built my own stick burner and I now know what they mean when people say "they never should have started smoking" I was a church fund raising recently and a women had some meat rolls similar to egg rolls. They had a distinct flavor. She said it...
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    Another Brisket

    Killer smoke ring! What rub did you use?
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    Fire keeps going out...

    I'm a new to smoking. It sounds like you need to get a good coal bed going and add the wood sooner or the wood is still wet.
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    Hello from Highland Michigan

    Hi there, I'm a newbe here and from michigan. I'm new to smoking(7month's). I built my own reverse flow smoker and will post up pictures later. From my name here I have been in the compressed air business forever. I'm also into motorcycles and guns and generally politically incorrect lol...
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