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  1. idahobangbang

    Vortex temperature in 22.5 weber kettle?

    Right now, I use an aluminum pan to hold coals off to one side in my 22.5 weber kettle. One Coleman can of coals gets me 375-400 F in the kettle. I cook chicken on the indirect heat side for around 40-45 minutes and finish be direct searing or crisping the chicken skin for 3 to 5 minutes over...
  2. idahobangbang

    sausage stuffer

    I've been happy with my LEM brand 5# stuffer.... Well built, works fine. Sent from my SM-G930V using Tapatalk
  3. idahobangbang

    Bacon Fail - Part II

    Dan... Nice clean setup.  I didn't think of draft, but I suspect you're right.  Even the original setup that was shown might have draft issues since it had that upside down U-turn at the top.  Hmmm... I'll bet you're right.  Fix the draft, plenty of vent available and a hot burn in the Amazin'...
  4. idahobangbang

    Bacon Fail - Part II

    I haven't tried cold smoking yet, so take this for what it's worth.  I have however, been smoking meat most of my life and have burned an awful lot of wood in various wood stoves ...   Moisture's an issue, and so is complete combustion.  The first is prevented with dry wood, and wood stored in...
  5. idahobangbang

    Brisket

    Having just done my first brisket, here's what I learned... Do your homework (here) and learn how to trim the fat and separate the point and the flat.... it's easy, but learn how first. Second, unless you like really fatty meat, consider making burnt ends with the point . Again, easy, but...
  6. idahobangbang

    Ohio Beef Ribs with a Texas Twist

    I'd like to hear more about your process.... that smoke ring is out of this world ! Is that sauce AND a rub? When was it applied? Smoke was going the whole time? Did you marinate or brine or inject? Wow..... Sent from my SM-G930V using Tapatalk
  7. idahobangbang

    Brisket Flats & Points

    Except the points have a lot of marbled fat in them.... I'll guess that they're grinding them into burger meat.... Sent from my SM-G930V using Tapatalk
  8. idahobangbang

    Ok... now for MY first brisket!

    Now that's a good point!  My cook method, this time, came from a friend and I suspect that you're right on the money.  He had me smoke at 225 F for 4 hours, then double-wrap in foil and bake in the oven at 225 F (in the house) for 4 or 5 more hours.  Extremely tender results but fatty as heck...
  9. idahobangbang

    Ok... now for MY first brisket!

    OK... no answer on how fatty the brisket point is (typically).  I'll assume that yes, it's always fattier than I'd prefer... that's fine.  Can't fault the cow for eating :) ...got that same problem myself!  I'll stick with the flats though.... thanks everyone, especially for the excellent link...
  10. idahobangbang

    Hello from Idaho!

    Good idea!  Definitely will do... We're going to be cold-smoking and then canning some salmon soon.  Maybe I'll hold some for the WSM... :D Brian
  11. idahobangbang

    Hello from Idaho!

    Haven't tried the Bodacious Pig yet ...it's been closed the few times that I've driven past there, but then again, I tend to stay out of Eagle.  I've heard that they're pretty good though and do intend to go try them out... There's a roadside BBQ place (on wheels) that operates next to a...
  12. idahobangbang

    Hello from Idaho!

    No... haven't tried any kind of fish in the smoker yet.  I do have a Big Chief that I've used for salmon and trout... but haven't cooked any fish in the WSM.  That said ...it IS on my to-do list (my GOOD to-do list... heh heh). Brian
  13. idahobangbang

    Hello from Idaho!

    Thoughts?  I don't want to break anyone's heart or offend anyone, but this is a pretty politically and religiously conservative region of the country ... people that aren't in that camp probably feel fairly uncomfortable here.  As for Star, we do like it quite a bit ...not all the new...
  14. idahobangbang

    Hello from Idaho!

    Hi All, I'm new here and new to much of smoking and BBQ'ing.  We bought an 18.5" WSM in Alaska last year (where we were living) and have just recently moved to the Star, Idaho area (20 miles west of Boise).  I've had great success with chicken and ribs, but because there is only my wife and I...
  15. idahobangbang

    Ok... now for MY first brisket!

    Thanks... I'll definitely check out that thread and pop over to Role Call and do an introduction... :) Is the 'point' supposed to be that fatty, or is my experience unusual? Thx, Brian
  16. Ok... now for MY first brisket!

    Ok... now for MY first brisket!

  17. idahobangbang

    Ok... now for MY first brisket!

    There is just my wife and I in the house and she doesn't eat red meat (yes... in know, right?), so I didn't try a brisket for a long time. I bought a brisket at Costco, a whole one, and brought it home ...clueless on what to do.  So, I followed my friend's instructions: Not bad ...just one...
  18. 1stbrisket.jpg

    1stbrisket.jpg

    • idahobangbang
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