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  1. mrmarblz

    Barbecuing Chicken Wings made Skins tough

    Thank you all so much for the tips!  When I used to grill them I used a weber kettle, they were great.  I moved in November and didn't take my weber kettle (actually it was an off-brand that replaced my weber and I didn't really care for it).  After the move I got an offset and made quite a few...
  2. mrmarblz

    Barbecuing Chicken Wings made Skins tough

    Hey guys, So I have grilled whole chicken wings many times, and I've gotten really good at making them delicious.  But a few weeks ago I tried slow cooking them to add that great smokey taste.  However, when I did that the skins turned out super tough.  Is there a way to prevent this?  I have...
  3. mrmarblz

    How do you get fat to caramelize when smoking?

    Ok, now it's starting to make more sense. Does fat render more when it's face down or up?  I know the question of "fat face down or up, which is better?" is largely a matter of opinion but I'm specifically talking about rendering fat.  I can only assume it'd be better if it were facing down for...
  4. mrmarblz

    How do you get fat to caramelize when smoking?

    To be clear, are we talking about meat temperatures or smoking/cooking/air temperatures?
  5. mrmarblz

    How do you get fat to caramelize when smoking?

    Now I am totally confused.  I just did a quick search for rendering fat and sources say that takes place at like 300 degrees.  But you say 130-140 degrees.  I think I am missing more information. Then how long would I need to smoke at whichever fat rendering temp?  If so, should I do it at the...
  6. mrmarblz

    How do you get fat to caramelize when smoking?

    Sounds about the same for white sugar, right?  So if those caramelize at such high temps how do BBQ'ers get the fat to break down since it's "low & slow"? I'm trying to get educated and find the solution here to break down the fat.  Maybe I need to inject the meat?
  7. mrmarblz

    How do you get fat to caramelize when smoking?

    Yes, I understand that.  But I guess the brown sugar I have been using in my rub wont do the trick?  Should I add white sugar to get this desired effect?  If so, would I get better results if I applied it before the rub or just mix white sugar into the rub?
  8. mrmarblz

    How do you get fat to caramelize when smoking?

    Yesterday, the thickest location was about 1/2" of fat on the pastrami (smoked brined brisket).  I also smoked St. Louis style pork ribs, which didn't have much fat but yet didn't caramelize.  I smoked these for 6.5 hours with a water reservoir in the smoker to keep moisture, and the pork ribs...
  9. How do you get fat to caramelize when smoking?

    How do you get fat to caramelize when smoking?

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  13. mrmarblz

    How do you get fat to caramelize when smoking?

    Hey fellow smokers, I am trying to figure out how to get my fat on meat to caramelize when I'm smoking.  I read this article from AmazingRibs here, but I am still having trouble.  I like using rubs without any sauces.  It is just my personal taste preference, but I feel like sauce hides the...
  14. mrmarblz

    I call it the 20/20 Charcoal basket...

    Hmm, harder said than done for my setup.  I have leveled out only a small area for the grill, but still a good point.
  15. mrmarblz

    I call it the 20/20 Charcoal basket...

    Good idea, I'll give that a go.  Thanks!
  16. mrmarblz

    I call it the 20/20 Charcoal basket...

    I checked all those five points at the time.  And the wind was going along the face of the opening, not into or away from it. I was using Kingsford Briquettes, and I started with one fully hot/red full chimney and I believe I dumped that on top of another full chimney of unlit charcoal.
  17. mrmarblz

    I call it the 20/20 Charcoal basket...

    It had plenty of airflow.  The temperature just never  got much above 200 degrees using the basket.  There wasn't enough ash in the first few hours for that to be the problem, in my opinion.  I'm not upset just trying to be clear and rule out possibilities to figure out what's going on.
  18. mrmarblz

    I call it the 20/20 Charcoal basket...

    I had it sitting on top the stainless steel grating that the grill came with giving probably 4 inches of space between the bottom of the firebox and the basket.  I am certain this was not the issue, unfortunately.
  19. mrmarblz

    I call it the 20/20 Charcoal basket...

    I made this basket and it turned out great.  However, I could not get up to temp with this the first/only time I tried it.  I needed to dump the coals out of the basket into the firebox because the grill wouldn't reach much above 200 degrees fahrenheit, but mostly sat between the range of 160 to...
  20. mrmarblz

    Help! Difficulty keeping temp in longer smokes

    Ah yes, that makes sense.  I wouldn't do that most of the time.  I do enjoy the process without any automation.  In fact, I haven't personally done any sort of fan regulator setup before, but down the line I would like the option of doing so.
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