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A New Spin on Soaking Wood Question
No, but it makes sense. The dry chips burn up first, and the wet chips wait until the moisture has evaporated out before they start to smoke and burn up.- figjam
- Post #2
- Forum: General Discussion
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1st competition
Forgot to ask earlier ... did you get good feedback on the pork, brisket and ribs to know why you did not finish well?- figjam
- Post #9
- Forum: For New Members
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First Brisket
Yes, I would recommend mopping with something periodically. Apple juice works well, as does AJ w/ Captain Morgan. Just take it slow and don't freak out when it plateaus. -
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Jeffs sauce recipe ?
I agree. It is thick ... and very tasty.- figjam
- Post #3
- Forum: Sauces, Rubs & Marinades
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If you are burning a bit too hot after making ECB mods, check here
I made the typical ECB mods a while ago, and have had pretty damn good success using it. But lately it seems I have been running a bit too hot (temps closer to 300-325). I use the minion method, typically filling up the charcoal bowl and then removing about a 1/2 a chimney on one side to get...- figjam
- Thread
- Replies: 0
- Forum: Charcoal Smokers
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First Smoke Complete - Confused.
Excellent visualization there.- figjam
- Post #12
- Forum: General Discussion
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Jeff's Rub
Gonna have to try this. Did you lift the skin and get any rub in between, or did you strictly leave it on the skin?- figjam
- Post #2
- Forum: Sauces, Rubs & Marinades
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camping cooling and fireworks for the 4th
Had something like this happen about 6 years ago when I lived in MD. We organized this multi-family camping trip about 2 weeks before the actual date. We put a reservation on the web site, but when we showed up the guy in charge said that we could not have any open fires. I was shocked, and...- figjam
- Post #2
- Forum: General Discussion
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Brisket competition in the neighborhood
About a month ago a few of us in the neighborhood decided to have a rib cookoff. (see here: http://smokingmeatforums.com/forums/showthread.php?t=76785) This time we decided to do brisket. 3 of the 5 cooks from last time remained the same, but the other 2 couldn't do it on Saturday and had to... -
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Brined Vs. Un-Brined Chickens: A Taste Off!
I use a cooler with ice. Keeps very nice through the night. I noticed in the OP that you are using a metal bowl. I have read in places that you should not use metal when brining. Not sure if this is true or not, and if so I am not sure why. I have always used a cooler when I brined. -
Thermometer question
The 212 testing is most important, imo.- figjam
- Post #5
- Forum: General Discussion
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Rib cookoff in my neighborhood
We are definitely gonna do at least one more this summer. We already talked about the next one having everyone cut their racks in 1/2 and doing both with and without sauce. -
Rib cookoff in my neighborhood
Grill prepped and ready, waiting for the coals to get hot: Coals in the chimney, just about ready to be dumped: Ribs ready to go on smoker. I had to cut them in half so they could fit: Smoker going, but it's hard to see the smoke with the driveway as the background: Better... -
Rib cookoff in my neighborhood
OK, results are in. I will give everyone the scoop here in this post, then follow it up with the pics. There was a last minute entry, so there were 5 of us total. Two of us were using smokers, both ECB types. Mine is charcoal and the other guy's is electric. Two people did straight charcoal...
