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Welcome to SMF! As for the exhaust vent, I keep mine wide open at all times when smoking. You may want to give that a shot. May help you with the extra smokey taste.
I used to use the brinkmann electric myself and noticed the same thing. Now that I have the CGSP I get a much better smoke ring. I think some of it could be the difference of using the wood chunks over the wood chips, maybe giving it a longer thicker smoke. But this is just a thought I had...
OK, I checked store after store for the 3" duct and could not find it. If anyone else has the problem I just ordered me one from Amazon. The link is below. So soon I should get my grill space back that I so desperately needed this last weekend...
I have used cowboy, kingsford and Royal Oak lump charcoal. In my opinion, Royal Oak is by far the best. It held the heat higher and longer much easier than the others. I experienced a lot of sparking and crackling with the cowboy like was mentioned earlier in this thread. My personal opinion...
Oh man, I thought the fatty I made up was to die for. I think my next one I am going to give this a shot. Looks great! Love seeing all the different ideas for fatties.
Ya the ABT's are on the grill the next smoke for sure. Amazing though that the Fatty pretty much stole the show. Not sure if it was just due to being new or what, but it was the talk of the day.
Looks great. I feel your pain on the brisket. I have had a hard time with them as well. I have had one real successful attempt at it but 3 others that have been tough, edible but tough. If you find the trick, let me know :D Once again great job on the grub and the q-view.
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