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Charcoal Smokers and Wood Chunk Amounts, Does It Really Make Sense?
I just consider it as anything with pre-loaded coals. So the "snake" thing with kettles, just like that coffee can way, and also those "S" shaped charcoal baskets we can buy for our WSMs (and presumably drums). I usually only dump ashed over coals, but it's rare I have more than a 6hr cook. I...- Hamdrew
- Post #21
- Forum: Blowing Smoke Around the Smoker.
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How’s my smoke looking? Clean or dirty.
Lose the ice. Less fuel = less heat. I only had your smoker for a short time (RIP), but I churned out some great food on it. I did however have to keep about a quarter to half chimney constantly getting ready, and add fuel every ~30min. I would go through about 16lb charcoal for a 6hr cook, and... -
Charcoal Smokers and Wood Chunk Amounts, Does It Really Make Sense?
i got a pretty old one some months ago and like it, too. the damper was/is rusted pretty bad, but it's wide open anyways. i know there's the common complaint of too much airflow from the firebox to cook chamber, but that can easily be fixed with anything fireproof. MUCH better, thicker than...- Hamdrew
- Post #19
- Forum: Blowing Smoke Around the Smoker.
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Charcoal Smokers and Wood Chunk Amounts, Does It Really Make Sense?
I will, but I am confused as to how that isn't the minion method (or may not really know what it is)- Hamdrew
- Post #15
- Forum: Blowing Smoke Around the Smoker.
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How’s my smoke looking? Clean or dirty.
Is your exhaust not opened all the way? Also, ice..? -
Charcoal Smokers and Wood Chunk Amounts, Does It Really Make Sense?
Same here! $10 is a steal for store splits, IMO- Hamdrew
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Here's a few
fun fact: Grant was drinking/Lincoln ordered Old Crow bourbon. Stuff is about $15/1.75L.. -
Charcoal Smokers and Wood Chunk Amounts, Does It Really Make Sense?
You may want to check Craigslist/FB Marketplace first. While a cord is gonna be cheaper, you can probably get a big wheelbarrow load for the same $20 that a bag of Western/branded splits would. Can always cut down the splits into chunks, too.- Hamdrew
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Charcoal Smokers and Wood Chunk Amounts, Does It Really Make Sense?
How long does a split add smoke for you? I have been meaning to try that. I've used splits in a kettle countless times, although that definitely has more airflow.. I don't usually "minion", but it would be nice to be able to dump coals on a split, rather than having to add more chunks on...- Hamdrew
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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BEEF BACK RIBS
Spritzing every 30min is a lot; if building "that kind of bark", one could increase the sugar and time between spritzes ..and obligitory "pics!" request -
Charcoal Smokers and Wood Chunk Amounts, Does It Really Make Sense?
Too much wood = thick/white/dirty smoke Stickburners have a LOT more airflow- Hamdrew
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Harry Soos using splits with a WSM
Ok, but how do you REALLY feel? lol I simply said it was intriguing, down to propping open the lid with a chunk for adequate draft. Most reports I read using splits with a UDS involve letting them burn down to coals, unlike the video.- Hamdrew
- Post #9
- Forum: Charcoal Smokers
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Wet cure upper time limits
https://www.smokingmeatforums.com/threads/bacon-help.275608/post-1831593 You should still be good to go 👍 -
BUCKBOARD BACON
Makes me glad I have a dozen lbs or so to smoke next week (especially with tomatoes getting good!) -
Pork belly burnt ends does and donts for first timers advice!
Probably a safe bet to get a full belly, then. They'll lose a lot of weight as it cooks out. -
Mac and cheese
I made some REALLY good mac yesterday. From memory it was: 3c uncooked elbows 3 rendered chopped up chicken skins and a couple oz cured pork, half stick of butter dropped on them at the end to melt/compound 1 can evaporated milk, then another 2 cans of water 2c plain/greek yogurt half block of...- Hamdrew
- Post #6
- Forum: For New Members
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Pork belly burnt ends does and donts for first timers advice!
You could do a practice run with the fat cap of a pork butt. -
Habanero Sake Wings with Ranch Tots
In that case, I'd bet an extract like you're making is the way to go -
Habanero Sake Wings with Ranch Tots
I would just dry the habs in your oven at around 200*F so that you can powder them. There's always dried ghost and other chiles you could make a blend of, too. de Arbols are an easy to find, pretty potent without really altering the flavor (like a habanero family member)
