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A Monday Brisket Smoke, q-view
I had the same idea chef. Yours looks great! -
trouble with temp
I have one and stopped using water in water pan (look up piedmont water pan), put a small grate in the bottom of the charcoal pan, and drilled holes. This has helped dramatically in my vertical brinkmann. -
Beef Ribs...advice
Are they dino ribs or little short ribs? If they're dino-ribs, they're great! -
Opening night <in the US/Canada>
Let's go Caps! We start tomorrow night with a nice division game. I can't wait for the season!!!- jaynik
- Post #3
- Forum: For New Members
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Any Ideas For a Cheap Smoke This Weekend?
I vote for chuck. It's poor man's brisket.- jaynik
- Post #3
- Forum: General Discussion
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BBQ Sauce or Finishing Sauce
Search this site for Starnes or see the recipe below: Starne's Barbecue Sauce Paducah Ky Secret sauce Aubrey Page’s Version 3 TBSP Ketchup (Heinz) 4 TBSP Apple Cider Vinegar (1/4 cup) 1 TBSP water 1 Tsp Black Pepper (fine ground) ¼ Tsp White pepper ½ Tsp Cayenne (red) pepper (or more to taste...- jaynik
- Post #10
- Forum: Sauces, Rubs & Marinades
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best beer for BBQ
Guinness, Old Dominion makes a great oak barrel stout and Saranac Caramel Porter are probably my top 3 favorite beers to compliment smoked goodies. (Arrogant Bastard or Arrogant Bastard Oaked are also good) In the summer though, I keep it light with an IPA or even Bud Light Lime. Oh yeah...- jaynik
- Post #316
- Forum: Beer & Ale
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Fatty fillings - would you, wouldn't you, have you ?
There was a fatty comp a while back with tons of pics and ideas. My (and my wife's) favorite was the tomato, basil and parmesan fatty. The scrambled egg is a classic too. I do want to try shrimp, but haven't gotten around to it yet. -
rib smoking question
I set my chunks on the outside of the charcoal pan so as to smoulder and not ignite and burn. -
Wood sellers with decent shipping charges?
http://www.gassmoker.com/woodpile_new/woodpile1.htm Free shipping if you buy enough. I've used this before and I really like it. Cheap and FREE SHIPPNG! Does the grillwood.com site really sell 50lbs for $12.99???- jaynik
- Post #18
- Forum: Woods for Smoking
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He shop's....He score's
That's a good score, but I can beat it! I bought some spares at sam's a month ago for 1.25/lb. They were reduced for quick sale due to approaching the sell-by date. They were my best ribs yet! -
Considering a mod for the Brinkman Vertical Smoker
I use the original pan in my vertical brinkmann and drilled some holes and added a grate to keep the coals up and mine works nicely. I don't use water anymore. I put foil over the water pan (aka piedmont method) which acts simply as a heat break. It's a lot neater this way and I get better...- jaynik
- Post #11
- Forum: Charcoal Smokers
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Smoked butts - is it just me?
I think some more bark will help. The outside if smoked well will mix with the inside meat as you pull or chop to distribute the smoke taste. It won't be as smoky as something like ribs or a thin piece of meat. You can't just eat the inside meat to get the smoke flavor. The finishing sauces... -
Brisket vs. Chuck Roast
I like smoked chuck pulled. I slice the brisket. I find the taste pretty similar, so go for whatever you've got. Chuck is often cheaper per lb around here, so is a good alt to brisket. -
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bigger not always better
well, keep the big one for chili and go get a 10 lber! -
Switching from Water to Sand
Use sand or the piedmont water pan method. IMHO, you're wasting your time and energy with water. I don't believe the moisture from the steam you're creating will significantly impact the moisture of your meats. That said, it's your smoker. Use it how you want. I've been water-free for over a...- jaynik
- Post #32
- Forum: Charcoal Smokers
