Recent content by dsc106

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    Challenging Convention: 203F is pointless, and only coincidental

    Correct me if I am wrong… Collagen breakdown can begin as low as the 130s given enough time, due to enzymes, but accelerates heavily from 160F-180F. Nothing happens structurally to muscles or meat beyond 180-203F that I am aware of, other than overcooking. My theory is that 203F is only...
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    Ran out of fuel midcook, restarted fire - what is the impact?

    Apologies for the multi-posts… one other consideration is that it had already been on for 8 hours so I suppose the bark/crust might be enough to prevent very much absorption from anything in the firestarter?
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    Ran out of fuel midcook, restarted fire - what is the impact?

    So my packaging on the side says “ATTENTION! Do not start cooking until charcoal has a coating of ash and firelighter has burned completely”. Even though it’s supposedly an all natural non toxic fire starter? This is the one I used: Grill Trade Fire Starter Squares 144, Easy Burn Your BBQ...
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    Ran out of fuel midcook, restarted fire - what is the impact?

    Why is that?
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    Ran out of fuel midcook, restarted fire - what is the impact?

    MB560 gravity, been checking on some pork shoulder every 1.5 hours or so. First time smoking so long and thought the fuel would last longer, noob mistake. Smoker was set for 230F. At 1:30pm (5 hours in), IT was 165F. At 3pm (6.5 hours in), IT was 175F. At 4:30pm (8 hours in), IT was down to...
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    Almost total brisket disaster

    Nick, any chance you had the flat (lean) part of the brisket only? Kenji says you need to have the flat and point, otherwise the absence of fat will cause it to dry out. Have you ever retried Brisket at same time and temp? Next question - any chance you had a bag leak? You pulled straight from...
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    Breville Polyscience Smoking Gun Pro - anyone use? Tips?

    I got one of these smoking guns and have played around with it a couple times now. Does anyone have one, or have any tips? In Project Smoke, Raichlen suggests 4 minutes infuse time when making smoked ice cream. I did that and the ice cream was gross, it tasted like Ash. I also made a smoked old...
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    SV + Smoking - don't exceed the SV temp when finishing?

    I believe I have read that when SVing meat before a sear or smoke, you should take care not to let the meat exceed the temp that the SV was set to. I think this applied to reheating also. So let's say you do a Brisket for 36 hours @ 155F - in this case, when you throw it on the smoker to...
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    Found and cleaned up wire bristles - still danger?

    Thanks for the input everyone. And I think this is clear from everyone's reply, but just to clarify - I should be all good for this cook, even though I didn't use any water/oil/liquid to clean - so long as I got just the visible bristles off the grate itself? It unfortunately wasn't a thorough...
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    Found and cleaned up wire bristles - still danger?

    I have an apparently too old wire grill brush, cleaned the grates of my MB560 gravity late the other night and couldn’t see well. This morning, saw multiple wire bristles on the grates and metal lip of the smoker. I tossed the brush, and pulled the grates off. Removed all visible bristles I...
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    Masterbuilt 560: Baking Steel + 700F?

    Thanks all! I will be sure to clean the grill good before cranking the heat, I wasn't aware of this as I am new to this. And good points about the topping heavy pizzas - we generally do more minimalist pizzas, but I hadn't thought of that! I suppose I could just move the pizza indoors to the...
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    Masterbuilt 560: Baking Steel + 700F?

    I have a 3/8 thick baking steel I've used for homemade pizza in the oven, and instructions suggest heating it for an hour first in the oven to really get it up to temp. As well, my cookbooks for oven specify after doing this to use the broiler for the last 1-2 minutes of the pizza to finish...
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    First time ribs - Raichlen Vanilla Brown Sugar St Louis style?

    Thanks for sharing your knowledge! I look forward to trying these out!
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    First time ribs - Raichlen Vanilla Brown Sugar St Louis style?

    Thank you again so much! Red pill accepted, I will begin my long journey down this rabbit hole :D
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    First time ribs - Raichlen Vanilla Brown Sugar St Louis style?

    Also, I did not spritz/spray at all. And no water pan. Should I do either on the next go?
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