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  1. Chasdev

    Split placement first (for me anyway)..

    I'm roasting/smoking a medium turkey and am having to add oak to get the temp up where I want it. For some reason charcoal alone was not getting to 425/450 so my "roast" becomes a smoke. I wanted to get heat in the cook chamber asap so I did this. FWIW, it worked.
  2. Chasdev

    Sondiko camp torch warning. fire

    I had one and loved it but I noticed that even when the gas flow knob was shut down tight, there was a small kernel of flame still burning at the torch outlet. Hard to see inside the 'cup" but it was not shutting off the flame. I started unscrewing the gas bottle enough to kill the flame. Must...
  3. Chasdev

    Chili brisket

    My take is that no brisket is harmed when diced up for chili! I overcooked one mid way through last year and fine diced it for chili and as a chili lover it was well worth the sacrifice. Just dug a dose out of the deep freeze and it was even better than I remembered. Maybe 6 months at -6 degrees...
  4. Chasdev

    It's 4:00 AM, do you know where YOUR brisket is?

    I do! It's finally safe to venture outdoors here in Austin, so I limbered up my cooker after a LONG hot summer..too hot to venture out of the A/C for me anyway. I did a pre cook test burn yesterday after pressure washing the grates and digging out all the congealed grease from the belly of the...
  5. Chasdev

    I intend to build a large and different offset smoker, and I hope you can give me some suggestions

    That's great, although pretty rare here in Texas. We have peach trees but unless, like you, one has a ready source available, it's almost unheard of. Peach is a hardwood and good for long slow cooks and it inparts a sweet flavor to the meat.
  6. Chasdev

    Any "foil boat" captains out there?

    I'm trending with you on the not sitting in the juices deal. The YouTubers claim the confit action tenderizes the flat...and I could use me some of that..
  7. Chasdev

    Any "foil boat" captains out there?

    Now that it's finally safe for humans to survive outdoors here in Texas, I'm going to smoke a packer on my stick burner tomorrow. I've going to try the foil boat method (after the bark sets around 170 internal), as instructed by the YouTube guys. So what's the difference between a disposable pan...
  8. Chasdev

    I intend to build a large and different offset smoker, and I hope you can give me some suggestions

    What wood is available to you for smoking meat?
  9. Chasdev

    I intend to build a large and different offset smoker, and I hope you can give me some suggestions

    Here's a few examples but there's nothing I can find that offers plans for a large version like those used in the mentioned resturants.
  10. Chasdev

    Brisket hold in an oven that won't go below 175/180?

    I'll test my oven again but a few years ago if memory serves (and it does so less and less these days) it wont go below 180 or so. I tinkered in the settings menu and it took a lower low temp command but of course it then ignored that command.
  11. Chasdev

    I intend to build a large and different offset smoker, and I hope you can give me some suggestions

    I'm also having difficulty finding cinder block/cement smoker designs on the internet. Here's one to get you started. https://www.instructables.com/Cinder-Block-CMU-Offset-Smoker/
  12. Chasdev

    Brisket hold in an oven that won't go below 175/180?

    If I need sleep and my brisket is at 180 internal, how long can I expect it to take to finish cooking at 170 in my oven? I'm thinking the whole Sous Vide idea, where low temps combined with extended time equals hotter and faster finishing. Or have I been hitting the ole crack pipe again?
  13. Chasdev

    Trouble in paradise, national beef shortage?

    Whatever the case may be, I talked the wife into letting me run out and buy three HEB Prime 1 packers, you know the coming shortage, right? Two for the deep freeze and one for the stickburner ASAP. I did see something surprising while perusing the selection.. a Snake River Farms Waygu for sale...
  14. Chasdev

    Trouble in paradise, national beef shortage?

    Just saw that Cargil is shuttering a major processing plant due to lack of beef cattle for sale in America. At least 800 process plant workers are hitting the bricks. This is going to raise the cost of vitamin brisket for all of us I fear.
  15. Chasdev

    I intend to build a large and different offset smoker, and I hope you can give me some suggestions

    Do a google search for BBQ restaurants in Lockhart Texas. Kreuz market and Smitty's meats both use long rectangular "boxes" built with brick that use large metal lids. These have an open fire at one end where wood is burned with the smoke entering at one and exiting at the other. Not everone...
  16. Chasdev

    For you pellet heads, wood chips mixed with pellets???

    Come on, somebody has to have an old cheap pellet burner out there that could be used to experiment with! I'd jump on it quick if they are easily digestiable auger wise..
  17. Chasdev

    Turkey cook temps..low and slow or hot and fast?

    Okay, half hot and fast..
  18. Chasdev

    Turkey cook temps..low and slow or hot and fast?

    Now that it's safe to ask a turkey question, I'm pondering on doing my next bird hot and fast, say 425/450. I know I prefer chicken cooked hot and fast, and would like to try a turkey that way next time. Any hot and fast guys here?
  19. Chasdev

    I'm about to start my turkey dry brine with dried herbs, but would fresh herbs be a better idea?

    Yes, rinse after dry brine then apply herbs minus salt, or with a small amount of salt.
  20. Chasdev

    I'm about to start my turkey dry brine with dried herbs, but would fresh herbs be a better idea?

    I'm thinking dry rub over night and fresh added before cooking would be overpowering together?
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