Recent content by siletzspey

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  1. siletzspey

    Wood sub-variety differences, sweet/sour/flowing cherry, red/white/post oak

    Curious question... From a wood-chunk smoke-flavor perspective, is there much of a difference between say a Sweet Cherry vs Sour Cherry vs Flowering Cherry? Ditto say a Red Oak vs White Oak vs Post Oak? And the list goes on. Oak: Red, White, Post, English (ornamental), ... Cherry: Sweet, Sour...
  2. siletzspey

    Brisket Rest

    I should have added, I foil wrapped the paper/brisket for the long rest in the oven. It's not my sense that I lost any meat moisture, and the probing friction did not change from start to finish. Frustratingly 170F is the lowest setting for many ovens, so for several hours I did turn the oven...
  3. siletzspey

    WSM top and bottom grate heat direction, fat side up/down

    Thanks for the replies. My upper-rack brisket was 12-lbs trimmed fat-up and pulled at 9h10m with internal temps of 203-210F. The flat non-fat-side was dry and leathery/desiccated looking. My lower-rack brisket was 13-lbs trimmed fat-down and pulled at 9h50m with internal temps of 204-209F. The...
  4. siletzspey

    Smoking meat at low temp

    The meat/egg supply-chain and safety has improved considerably in the past 20 years, but I would be reluctant to declare all regions or individual cuts 100% safe, nor assume the risk factor is equal across all people.
  5. siletzspey

    WSM top and bottom grate heat direction, fat side up/down

    Assuming one wants to put a brisket's fat side towards the heat, the preponderance of opinion suggests the heat direction for the upper WSM grate is from the bottom, but for the lower WSM grate just over the pan of water, does the heat still come from the bottom, or does the heat come up and...
  6. siletzspey

    Brisket Rest

    I pull when probe tender (203-205), then rest for ~1 hour on the counter top so the temperature rise aborts and starts to fall, and then go for a long 4+ hour rest in a cooler or an even longer rest in a 170F max oven. Several pit/restaurant masters on YouTube hint at reversing the temperature...
  7. siletzspey

    Blue smoke vs smoldering

    Thanks. I started with a tad more smoke than the front example, but no where near the back example. My hot charcoal dump usually hits the tops of the wood chunks and probably ignites them in short order. Harry Soo puts his wood chunks on the bottom of a Minion, which has me wondering if the...
  8. siletzspey

    Blue smoke vs smoldering

    Your video (thanks!) shows what I had in the second 45 minutes, a mild steam-like smoke that is between what I believe is white and blue (clear). With dried wood chunks + charcoal + Minion method, the smoke you show is what I'm wondering about; is it a good smolder smoke, or a bad white smoke. --tg
  9. siletzspey

    Blue smoke vs smoldering

    Hi All, It's been years since I last did a brisket on my WSM, and this time I tried to focus on smoke quality. While watching some of the newer YouTube video about producing good smoke, I was led to believe offset smokers can reliably produce the most desirable clear "blue smoke", but that...
  10. siletzspey

    Secret to Loading Vaucum Seal Bags without a Mess

    I too use a simple cottage cheese or yogurt container and cut the bottom off. --SiletzSpey
  11. siletzspey

    Question about smoking wings!

    The following article suggests pinkness with wings is bone marrow seepage that occurs with younger porous chicken bones. http://www.hi-tm.com/Documents/Bloody-chik.html --SiletzSpey
  12. siletzspey

    My Wife is having Co-Workers Over

    Timely discussion. I may be doing brisket and pulled-pork for a large group, and was hoping to smoke the meats the weekend prior. For brisket, can I fridge and then slow-reheat the meat in the original crutch foil and juices? Or should I fridge the meat and juices separately? I'm also wondering...
  13. siletzspey

    The nitty gritty of foiling?!

    When foiling, I use 2 layers of heavy-duty and extra-wide foil to form a cupping boat for the meat and liquid. Then I use 2 layers of regular-thickness regular-width foil to put a deck atop the boat and meat, rolling the edges together as you might expect. An end-view of the boat with heavy foil...
  14. siletzspey

    Should I use a water pan

    I always thought the water pan was mostly about "thermal mass" for averaging out and controlling temperature. Indirect heat and moisture have always been secondary considerations for me, but I haven't yet pulled the water to see. --SiletzSpey
  15. siletzspey

    Grate cleaning pan

    Elsewhere I saw someone recommend Tide for grease cutting, but I limited my use to an hour-long pre-soak in hot water, then switched to Dawn for the scrub down. I don't know if Tide added much, but the crud practically slipped off when touched. --SiletzSpey
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