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Friday Night Brisket and Butt
Randy, it's only about an hour from your house! :-) I'll try to take some pictures later on.... -
Friday Night Brisket and Butt
We're having company over tomorrow afternoon, so I just threw in a butt and a 7lb brisket. I'm trying the piedmont pan method where I don't use water in the water pan, but use a aluminum foil "buffer" to trap some of the heat. This technique is supposed to use less fuel and help maintain... -
Smoked Fillet Migon
Looks pretty good to me. You could definitely use the drippings for au jus if your pan is relatively clean. Good job! I might have to try that with the fillets in my freezer! Jay -
Smoked Fillet Migon
well? I'm curious. fillet loves a HOT flame, so how'd it do in the smoker? -
I finally got a WSM!!!
I read that you can also make a foil barrier consuming about half of the area of the water pan to achieve similar results. I might give that a try tomorrow with some chicken thighs. I'm doing a brisket next weekend and would love a way to make fuel use more efficient. Thanks for the info...- jaynik
- Post #25
- Forum: Charcoal Smokers
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I finally got a WSM!!!
Ok, what's the premise behind the piedmont pan? You bolt together two pans with some airflow space and you don't need to use water? Why two pans? Why does this allow you to forego the water? WTH?- jaynik
- Post #21
- Forum: Charcoal Smokers
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Charcoal Smoker Modifications
I must admit that I still have problems obtaining and maintaining good heat on my brinkmann vertical smoker. I've done a couple mods that have helped, but I struggle with heat and sometimes have to finish in the oven. I sacrificed a cooking grate to move the water bowl up about 2" which gave...- jaynik
- Post #16
- Forum: Charcoal Smokers
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afterburner
Anyone tried the afterburner kit yet? I'm considering this more seriously now so that I can smoke more often and without having to stoke the fire so much. I'm also having a tough time getting the good lump charcoal consistently. Let me know!- jaynik
- Post #7
- Forum: Propane Smokers
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Brisket in Fort Collins - with Pics!
I haven't smoked anything in a foil pan before, but I can see how it would keep things extra-juicy. How's smoke penetration when you smoke it in a foil pan? I'm planning to smoke a brisket on the 10th and am open to any ideas. I've done one before and it was awesome. Not sure if I'll change... -
Disappointed in my Shoulder
If you get one that doesn't get cooked through enough, you can always throw it in the crock pot until it comes to temp. I used to do shoulders int he crockpot with some rub and pork marinade before I got my smoker. Always fall apart good! -
First Brine-First smoked chicken, OH MY GOSH!
Mark, I can still get a mild taste of beer flavor even if I brine first. That method is primarily designed to keep the bird from drying out, but does add a little flavor too. I say smoke two with either technique and taste them both. See which one you like better. I seem to love them all! Jay -
First Brine-First smoked chicken, OH MY GOSH!
That's some beautiful color! I love a brined smoked chicken. I often use a store-bought ritisserie rub when I smoke or grill a beer can chicken. I use pecan to smoke somewhate interchangeably with hickory. Both are great. I want to try maple next. I was watching bbqu and he did a turkey... -
Chicken Thighs
Those thighs look great! To me, it seems that thighs are one of the most perfect meats for smoking. I normally do a combo smoke/grill, using the grill at the end to crisp the skin. I love how the thighs don't dry out and the smoke really penetrates all of the meat. It's making me want to... -
"You've lost that smoookey flaaavor"
My impression is that not being the smaller cut, there was less smoke per sq in of this cut of meat, so a larger percentage of the meat ends up being just roast beef. The packer I think works well because it's somewhat thin and allows more smoke penetration per square inch. If that doesn't... -
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afterburner
I'm considering the afterburner to try converting my vertical brinkman. I've bought wood from this guy and talked with him about it. I like the idea as I can use propane, but if I had the desire to use all charcoal, I think I still could with this setup. As it is, it's hard to regulate heat...- jaynik
- Post #5
- Forum: Propane Smokers
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New Guy with a Failed Attempt
It takes lots of time! I too learned that it's something you can't do on a timeline! -
So. MD Stuffed Ham
Hey Carl, I suppose many Baltimorons :-) haven't had it before. Not as much ethnic as regional. I think St Mary's County is its origin and where you'll see it most often. If you ever get the chance! Jay
