Recent content by Mindifismoke

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  1. M

    Black residue from charcoal?

    Great information thank you! I usually close everything off once finished and clean when cooled or the following day but that's a good tip much appreciated.
  2. M

    Black residue from charcoal?

    That's a nice pit! Big with the cooking chamber on the side. To clarify when using charcoal light a chimney and when you add it to the firebox make sure it's all glowing then add a split leaving all the doors open? After that split is good and about to become coals add another and if it combusts...
  3. M

    Black residue from charcoal?

    Yep I've had grey looking chicken come outta my previous smoker.. Many factors I guess may need to use elimination to find the source or multiple sources of the problem. Wood that's not seasoned well is possible some batches I've gotten recently could be questionable.. however now after...
  4. M

    Black residue from charcoal?

    The video I saw was from his masterclass and what I observed is he was putting the splits on the floor of the firebox, not a charcoal grate like yours or mine. My apologies I meant to say adding charcoal half way through not splits, but seems you answered the question - our grates are pretty...
  5. M

    Black residue from charcoal?

    Thanks flatbroke, that's a good idea to avoid temp spiking will try. As for charcoal chimney I light it outside the smoker never in. The color and smell is nasty wouldn't want that going through the smoker. So I start with fully lit coals add a split or two, and if the base runs low over time...
  6. M

    Black residue from charcoal?

    Hey Pops for the dampers: Chimney I always leave open and aim for thin smoke dont have a lotta wood in right now just enough to keep the temp consistent so the intake is pretty closed at the moment. Ray, I've always wanted to try that it seems like the real deal, you don't have trouble keeping...
  7. M

    Black residue from charcoal?

    Hey all, I was having this problem for a while - black Residue on meat (even on the crust of a pizza). I believe it is from the charcoal as I got a new smoker only seasoned it and doing a first cook today! Reason thinking it's charcoal: I used royal oak lump charcoal for a while and nearly...
  8. M

    Second brisket today - Questions from a nervous cooker!

    If you seperate the flat and then point let the point rest too before you cube it up still gonna loose moisture if you cube it right after you take it out. But yes once you put them back and take them out again they won't need to rest as long since they are smaller and no longer one big piece of...
  9. M

    Sugar and smoking

    Ya I haven't glazed anything yet on my offset . gas grill would flare up as would direct cooking just found it intriguing they refer to sugar will burn and the people on the video are cooking on an offset. Nice shine that looks good!
  10. M

    Sugar and smoking

    Ok so when they say that they would be referring to if the flame gets too big and gets over to the meat with the sugary rub or glaze?
  11. M

    Sugar and smoking

    Ya that's what I was thinking... But the people who say that in videos also are cooking at a lower temperature maybe it's just another cooking myth, if you sear something with sugar it'll burn for sure but low and slow shouldn't.
  12. M

    Sugar and smoking

    I often here people say don't put too much sugar in your rub or it can burn.. The melting point of sugar is 356F and will burn after that most smoking and recipes that say that it will/can are smoking between 225-275 why is this relevant am I missing something?
  13. M

    Question about wood

    Bags at the BBQ store are about $20 for 0.75~ cubic feet of oak wood little cheaper for apple and maple, so have been buying from wood suppliers for much cheaper and lower moisture content surprisingly, tested after i got the moisture meter. They come 16" so saw them in half to about 8" then...
  14. M

    Heating up smoker

    Wanted to give an update, Dave you were right. Leaks are not good and definitely what Yoder replied by "it will cure as you use it" was not true. I recently made a trip to Texas and visited lone star grillz while there. Very nice people and the quality of their products seemed fantastic. They...
  15. M

    Solved Black-Grey color/film on meat

    Thanks Dave appreciate that and completely agree it won't add moisture since the meat is squeezing it out when cooking not absorbing anymore,however it's new about the black rain coat that's good to know. Also the more you repeat the more people it'll reach and will know.
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