Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I've never foiled my brisket or mopped it. I get a nice full packer, untrimmed with a THICK fat cap, rub it down good, place it in a vacuum bag over night then let it cook all day. But it's always been in the summer and we eat alot later in the summer
Ok another dumb idea, what if after 6 hours of smoke I move it inside to the oven to finish up?? How much smoke flavor is really added after 6 hours??? could smoke it from 6pm till midnight then goto bed. wake up at 6am, 12 hours later and check it. let it go till noon, 18 hours at this...
Hopefully a picture saays a thousand words. I used a speed control to regulate the motor speed. Basically just fast enough that the smoke doesn't come out the generator box, about half speed.
I've got a 4" duct fan on a speed control in the new smoker I'm building but have a heat issue so haven't done any hot smoke yet. Did a test run and worked great to pull the smoke into the main box from the smoke generator box.
Thanks guys guess I'll have to do some hands on research. Looks like snow and 20 sunday morning. going to start it hopefully around 7am. Saturday night will be busy making 4 or 5 different ravioli with red sauce and some cayenne pepper pasta with alfredo sauce.
Ok just got a phone call and was asked to do a brisket for the big game sunday. Not a problem I have done many but my problem is TIME!!! my question is if you cut a 14 lbs brisket in half would it cut my normal cook time half even with both pieces in the smoker??
so normally my brisket is 16...
Not a problem Bear, being an electrician I understand. Now if we could get your woodworks to stop calling deck boards 5 quarter thick. IT'S AN INCH AND A QUARTER!!!! LOL
When dealing with gauge numbers. The higher the number the smaller or thinner the material. So if a break is good for 28 gauge it WILL NOT bend 18 gauge. Find a HVAC shop to bend it up for you
mig would be good but a tig is the best for stainless steel. mig is kinda like running a caulking gun, once you get the setting set correctly.. welding is an art for sure but some of it can be simple.
You can get a cheap mig welder for around $650, get some stainless wire, tank of gas, and...
Can you list your recipe please, those sticks looks SO GOOD!!! I have about 450 lbs of ground buffalo in my freezer just waiting to become snack sticks and sausage.
I have always ordered from Johnny's Seeds and have great results. 99+% germination and if anything didn't grow they sent me another batch of seeds without question. There customer service is also second to none, very helpful people that can answer any questions and give great recommendations. ...
If you have access to 240v, I would go for electric. You won't have to mess with it as much. I thought about doing a propane setup out of an oven so i would have good temp control but electric was easier for me. And in that big of a smoker I don't want to risk lossing 100+ lbs of meat cause...
Well here she is. Almost done. Thanks to all the great folks around here that have given input. The box has a 2000watt 120v heating element in it that has a water pan sitting on top of it to keep the box moist. It also has a fan that blows across it and up the back to keep the air moving and...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.