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...Or perhaps paramount, 180F is still higher than ideal for actin. At the end of the day, doesn’t this make Sous vide que (Sous vide + smoke) - *if* done properly - theoretically a superior method? I’ve perused many threads. Some say it’s the best they’ve had, others say smoking was better...

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?

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...

Why is that?

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...

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...

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...

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...

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...

...frame. Heated things up good. Tossed my pork shoulder in, and it’s going. However this had me spooked a bit reading on wire bristles danger. I *think* I got all the visible ones - grates looked clear when I put the meat on. But did I clean this well enough? I’m assuming more bristles fell...

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...

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...

Thanks for sharing your knowledge! I look forward to trying these out!

Thank you again so much! Red pill accepted, I will begin my long journey down this rabbit hole :D

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

Haha JIMMY I didn't know you had your own recipe!! Another Noob Error :D You tell me then, what rub/recipe should I do next? Also, a point of clarification on this one: 2. Any idea why the 3.5-1-1 seemed tougher than than the uncovered rack, even though smoke duration was identical? I would...

...St. Lous ribs I got from Costco had the membrane removed or not. Total noob question, I know. I have one picture there of the ribs where you can *sort of* see the backs of two. Does it look like the membrane is on or off? I toyed with it for a while, but ultimately couldn't find the membrane...

Also, one more: 9. Am I over complicating my first go with Raichlen's recipe? Should I just stick to something simpler, perhaps the recipe here on MadScientist BBQ: ( Is he credible? He essentially suggests K.I.S.S with S&P only, scoring the membrane and not removing. At 12:50-13:20 he shares...

...I am gathering is that 225F is listed only to account for the inevitable upward temperature swings that most non-pros will face, not because you *actually* want to go that low and slow outside of using foil? With the masterbuilt's PID that keeps the temp in a very tight range automatically...