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  1. dave schiller

    Difficulty in lighting charcoal

    Only about 1/4-1/3 of the bag the lump came out of had been used, so I wasn't anywhere near the bottom of the bag. The used portion had been burned in my offset smoker. I don't remember any problems then, probably because I was feeding an already existing fire and the FB door was closed.
  2. dave schiller

    Difficulty in lighting charcoal

    Oh well, I guess I'll never know. Thanks for the comments.
  3. dave schiller

    Difficulty in lighting charcoal

    Perhaps so, but my basement is so dry that I've considered putting a humidifier down there. I've measured the humidity at about 50% in the summer, lower during winter. 50% is considered to be the recommended level for home living space. Is that too high for charcoal storage?
  4. dave schiller

    Difficulty in lighting charcoal

    Fully open.
  5. dave schiller

    Difficulty in lighting charcoal

    Last night, I decided to grill a couple of steaks on my small Weber kettle. I filled my chimney about 3/4 full with Royal Oak lump and proceeded to light it. I first used a single paraffin cube but nothing lit. Then I tried again with 2 cubes, still without success. So I then tried with...
  6. dave schiller

    Reverse flow plate thickness

    3/8" will certainly be a hefty thermal mass, but it might take a long time to come up to temp. On the other hand, it'll take a long time to cool. But how much heat will the plate provide with respect to the heat from the fire? I think it's a bit of overkill.
  7. dave schiller

    Reverse flow plate thickness

    I've never built a smoker, but 3/8" thick reverse plates seem excessively thick. Seems to me all you need is something like 12 ga., about 1/8" thick. If you plan to move the smoker around, think of the weight it would be.
  8. dave schiller

    Ref; A Southern Comfort Food Course!!

    A Southern food class in Wisconsin? I don't think so.
  9. dave schiller

    Termites

    Some of you crack me up about impurities in wood. Some won't use it if it has bark or is partly rotted or has lichen or moss or ants. For them, they need to buy kiln dried commercial pure wood, like oak flooring without any finish. And did it ever occur to you that the honey we love is...
  10. dave schiller

    Anybody smoked with Sea Grape wood?

    As a retired botanist, I was curious to know what sea grape is. Turns out that it's a member of the buckwheat family (think pancakes), not a grape. Chalk it up to the use of common names of plants. Can be confusing at times.
  11. dave schiller

    How long can you keep a brisket hot

    Wrap the brisket in foil, put it on a tray or plate to catch any juice leaks. Then put it in a cooler wrapped with old terry cloth towels for additional insulation. Should stay hot/warm for several hours.
  12. dave schiller

    Converting to Natural gas

    And don't try to run the smoker on NG with a propane burner. It won't work. Don't ask me how I know.
  13. dave schiller

    Seasoning cut wood

    Here's what I use for checking moisture in wood: https://www.harborfreight.com/digital-mini-moisture-meter-67143.html It may not be perfectly accurate, but it's close enough. About $10.
  14. dave schiller

    Shelf life

    I would think they are fine, especially if it's beef. I typically wet age beef for a month or more.
  15. dave schiller

    Trying a new wood: American hophornbeam (aka ironwood)

    Cedar, I love your idea of using veggie oil. Environmentally green and it can't add a petroleum trace onto your wood. :emoji_laughing: By buying bulk, it's about the same price as the brand name bar oils or cheaper. Several years ago, I had access to 50 gallon barrels of used cooking oil at a...
  16. dave schiller

    Corn for smoking meat?

    Actual corn. I read some opinions here, but does anyone have ACTUAL experience using corn?
  17. dave schiller

    Corn for smoking meat?

    I note that several folks use corn cobs for smoking meat. Since there a number of pellet smokers available and also corn fired stoves for heating, could corn be used for smoking in a pellet smoker? I've never seen an article about it. Wonder what the flavor would be? Have any of you folks...
  18. dave schiller

    First cook on Camp Chef ZG Pellet Smoker

    I don't think that's too much fluctuation. That's 240 +/- 10. Your built in temp controller may be off a bit. Try setting the smoker to about 215 and see what the results are. New users need to tweak things to suit the ambient conditions. Besides, the range you report is within ~5% of the...
  19. dave schiller

    Mesquite and oak

    Be more specific. Is the problem with the flavor (wood mix) of your product or how to manage the desired temperature with wood?
  20. dave schiller

    I need recipe ASAP...

    That bird will bite you! :emoji_laughing:
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