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  1. Berettaclayshooter

    What's the point of an offset smoker?

    An offset came from Texas as there's a huge oil industry and many cookers were made from pipeline off-cuts (which were free to the pipe-fitters and welders). I personally favor an offset for the fact they're indirect and at least for me tend to not dry your meat out compared to a vertical type...
  2. Berettaclayshooter

    Thoughts on Oklahoma Joe Highland Smoker

    Sometimes you just have to do things and ask for forgiveness later. Like make her a well cooked meal on the smoker. GO MEAT!
  3. Berettaclayshooter

    Pizza and More Pizza

    They are some good looking pizzas for sure, although the Mrs. might not want to be in your company after you eat the oktoberfest pie!:emoji_laughing:
  4. Berettaclayshooter

    Thinking on getting rid of my pellet smoker. Opinions?

    I don't own a pellet, A friend does and his pulled pork was great that i had form it. Another friend has a MES and I DID NOT like what came off of it, maybe it was because it was pretty new to him. But the meat tasted like a poorly run fire on an offset. I personally feel it's cheating if...
  5. Berettaclayshooter

    Thoughts on Oklahoma Joe Highland Smoker

    I have the highland reverse, out of the box it was okay, I did two things that made it work much better. Since it's a reverse the stack is near the fire box, but the stock stack was too short to get enough draw so I made a new much longer one. The second is it came with baffles to make it a...
  6. Berettaclayshooter

    Lava Lock Baffle Plate OK Joe Highland test

    It's hard to tell how thick your tuning plate is. I have a highland reverse, the baffles it came with were a joke. I made a 1/4" plate baffle for mine, and I have 5 degree difference from the firebox side to the other. The best thing is thermal mass to even out temps.
  7. Berettaclayshooter

    Jim Beam for Flavoring, or is There a Better Brand?

    I use bourbon in my spritz. 50/50 cider vinegar /apple juice roughly 8oz and 2-4 oz of bourbon. I use cheaper stuff for cooking, I'll save Mitcher's for drinking with friends. And to be fair about JD, it starts out as a bourbon, then they run it through charcoal to make it Tennessee whisky.
  8. Berettaclayshooter

    Prime Rib Turf and Scallops Surf

    Once again Chile you made another spectacular feast, very well done. You are a poster of food porn for sure!
  9. Berettaclayshooter

    Grill pizza for supper

    I actually use a stone and cook them the better part of the time on parchment paper as well to avoid the bottom getting burned. The parchment started out as a means to transfer the fresh dough to the stone without half of the toppings coming off.
  10. Berettaclayshooter

    Grill pizza for supper

    We make pizza on the grill at least once a month and I had a hankering for some. I just buy store made dough out of the deli section (I have tried making it from scratch and it never has suited me). I usually make a supreme and a cheese for the girls or sometimes a jalapeno and onion. I...
  11. Berettaclayshooter

    Breakfast while smoking a brisket

    Thanks for all the kind comments everyone. I didn't get around to taking a picture of the finished brisket as I had a house full of hungry guests and went to slicing promptly. It was 10Lbs before I trimmed it, maybe 8.5 afterward. I had it on the smoker at 6:45am and pulled it at 2:00pm to...
  12. Berettaclayshooter

    TexMex Night at the Relleno House

    Chile, you never post anything that doesn't look just awesome! 5 of each for me please!
  13. Berettaclayshooter

    Labor Day Brisket

    My advice would be not to cut whole pieces like your flat unless you have to. That's a place for juices to escape that aren't part of that whole muscle. Also at the 160F. mark wrap in butcher paper, this does 2 things, It helps with a stall (I know you didn't have one) and that it keeps things...
  14. Berettaclayshooter

    Chicken Wings

    Nothing gets skin crisp but a lot of heat. I do the same thing for smoked chicken thighs and drumsticks, hammer them on the gas grill and sauce them.
  15. Berettaclayshooter

    Breakfast while smoking a brisket

    So since last year I've been wanting to make another brisket.. ( I think toward the end of the week about it, but don't have one thawed out). This weekend I planned ahead and had it in the second fridge thawing since Wednesday. I made slacker ka-bobs on the Blackstone last night so it was...
  16. Berettaclayshooter

    Cowboy lump charcoal review

    I have used frontier (BJ's), cowboy and royal oak. I actually favor the cowboy it's kind of middle of the road from the other two. I doesn't seem to spark too much, the frontier sparks a lot. Royal oak is very easy to light, but has been processed too much and doesn't seem to last very long...
  17. Berettaclayshooter

    Best method for chargriller smoking

    I would suggest the side firebox as well. Much easier to add fuel without loosing temperature from the main cook chamber.
  18. Berettaclayshooter

    All your fault!

    Thanks, I am a member of the forum, just now a member of the griddle club!
  19. Berettaclayshooter

    Best way to smoke a pork butt

    I fire up the smoker (offset) and go in and trim the butt leaving about 1/4" of fat cap. I'll apply my pork/ chicken rub and then put it on the pit (fat side up) once it holds steady at 275F. I'll cook until it hits 160F. , I also spray with (apple juice 4-6 oz, apple cider vinegar 4-6 oz and...
  20. Berettaclayshooter

    My 1st New kettle

    Congrats on your new grill, can't ever go wrong with a kettle grill. BTW yours is pretty fancy will all the options. As to the whisky, at least it was Evan Williams which doesn't hurt the wallet too much. My suggestion would be have a drink in it's honor while you pour the marinade out!
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