Recent content by Smoker4x4

I won't be using the Kingsford Original anymore... For low and slow cooks like brisket and ribs I'll use briquettes but, it will be one of these brands below... B&B All-Natural Hardwood Briquettes Jealous Devil Maxxx XL Briquets Cowboy All-Natural Hardwood Briquettes with hardwood chunks. For...

I started on a Weber Kettle. The first couple of smokes were not good. I really did not know how to manage to heat with the vents properly. I also used the wrong briquettes (Kingsford Original) which created a horrible flavor/taste to the meat that was chemically and metallic. After learning...

So, correct me if I'm wrong, the purpose of wrapping a brisket on the smoker before the stall with butcher paper or foil boat is to prevent the ends/corners from drying out and getting burnt and to properly render down the fat till it gets that yellow color ?

YouTuber (Smoking Dad BBQ) posted a video about how he went to Texas and visited some of the top BBQ joints (Franklin, Interstellar, Bar-A-BBQ) and all the pitmasters said they pull all their big cuts of meat like brisket and beef ribs off the smoker when they hit an internal temp of 190 to 195...

Is it the flat or point that needs to be around 195 degrees internally before pulling it off? Is it ok to smoke the brisket uncovered/unwrapped for the entire smoke till it reaches an internal temp of 190-195 degrees F and then take it off the smoker and wrap in tin foil and put in a holding...

When you're smoking a brisket do you put it on the center of the rack or to the side edge by the wall and let the smoke flow over it? Also, should the brisket be fat side down or fat side up while smoking on the Weber?

I was using a Thermo-Pro dual temp that monitors ambient temp and the meat's internal temp. I only opened the cover to add briquettes.

I smoked my first brisket on the original Weber 22" inch. I have a lot to learn... I smoked a point cut only, no flat. I used Kingsford Original briquettes in the Weber Char-Basket on the first bottom rack. The brisket was on the above top rack on the far end opposite of the char-basket. I...

If I were to try to smoke a smaller brisket point cut on the 14" Weber Smokey Joe, what would happen? Would I burn it and try it out?

I'm thinking of buying a Weber Smokey Joe charcoal 14" inch but it has no thermometer. I'd like to smoke briskets and other food on it and I'd like to know the ambient temperature of the inside of the Weber. What do you guys recommend as an affordable option for temperature monitoring?

For smoking brisket, do you prefer post oak or red oak? I don't have much post oak where I'm at but, I do have northern red oak so I was wondering how northern red oak is for smoking brisket for long hours, 12-16 hours?

Can you tell the difference in smoke flavor and flavor of the meat between post oak vs red oak for beef?

I was wondering if all oaks (White oak, post oak, red oak, pin oak, black oak, blackjack oak) all create very similar smoke flavor on meat or are there differences that are noticeable? From reading around the internet, some sources claim that pin oak and black oak create the strongest and most...

Does a cheap offset smoker still produce better smoke flavor than the Weber's and Kamado's? Any good cheap offsets out there that are bigger than the Oklahoma Joe's? Of all the videos I've seen on YT of the Oklahoma Joe offset is it requires small wood sticks and needs to be fed around every...

Do any of you have any experience with the Weber Smokey Mountain, Weber Kettle and Kamado Joe and if so, which is the best at smoking, creates the best, strongest smoke flavor and the closest to authentic Texas style BBQ offset smoker? Do any of them come close to the smoke flavor of a offset...