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Oh Happy Day!!!
Shoot, with Cowboy charcoal, you don't even need wood chips or chunks to get good flavor...that's what cowboy charcoal is.. I think the problem comes in when cooking with gas. Seems you have to work a little harder to get the same smokey flavor when you are not cooking with something that will... -
Ohio Smoked Meat Festival
I knew I liked you Buz!! http://www.ohiobbq.com/- roksmith
- Post #7
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Oh Happy Day!!!
I'm with Dutch on this one...when I do pork shoulders, I roll smoke over it the entire time. Not worried about the meat drying out..and that's the only reason I wrap anything in foil. I did run into a similar thing when I used my propane grill as a smoker..looked great..tasted..ok.. I think I... -
Briskets and Butts a plenty
Rodger, So you think it is better to go hotter early instead of later in the cook? btw.. You ever tried "Slap your mama" seasoning? My mom brought me some up from Mud Bug land on a visit last month...just tried some on some Red Beans and was pleasantly suprised!! -
Briskets and Butts a plenty
Monty, I've had it full before...21 slabs of ribs and a dozen or so chickens.. But, I've never had this many large pieces of meat in there. I think I will try to get it cooking by 5..I'll feel better with a little extra cushion Maybe I'll get lucky and find a wi-fi spot for my laptop in case... -
Briskets and Butts a plenty
I can probably get a fire going in it by about then. I may end up taking a couple of hours off the day before so I can get 'er going earlier. Id rather have the first couple of hours of cooking by daylight anyways so I can make sure she gets going right. -
Briskets and Butts a plenty
I thought about that..unfortunately I would have to cook it 4 or 5 days in advance in order to have the required time to cook it. The event is mid-week and I'm not sure I'd have the space to store it properly once cooked. I'm really hoping that by expecting a 12 hour cook and allowing for... -
Briskets and Butts a plenty
All, I am stepping up next weekend and doing several briskets and Butts at the same time for a large event. The current plan calls for 3 packer briskets and 4 picinic/butts. My typical Butt or Brisket plan would allow for 12 hours...but I've never done as many at one time. This event cannot... -
how much $ per pound for brisket?
WOW talk about a price difference.. I just checked this weekend.. $6.99 per pound for flats....$1.39 per pound for packers... guess which way I'm a leaning?? -
Keeping my meat juicy
2 suggestions.. 1. Don't pull all of it at the same time... Pull what you think will get eaten right off and wrap the rest of the sholder in foil and keep it in a cooler. or 2. Pull it all, but wrap part of it up with a bit of juice or sauce in foil and keep that in a cooler. -
Pulled pork won't pull! Help!
Yup...at 175 you have yourself a really tasty roast pork.. Take 'er up to somewhere between 190-200 (I usually grab it in the 190-195 range and wrap it up in some foil for an hour or so to further tenderize before pulling) -
Smoking with a gas grill
I probably just didn't roll enough smoke on it. I think I may abandon the sawdust stuff for some bigger wood chips. The smoke I was rolling was apple..which in itself is a pretty mild wood..maybe next time..I'll step it up a bit and use hickory. May go with the chips wrapped in foil this time as...- roksmith
- Post #6
- Forum: Propane Smokers
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Smoking with a gas grill
I guess it was Bob that posted it, but here it is http://www.smokingmeatforums.com/viewtopic.php?t=448- roksmith
- Post #3
- Forum: Propane Smokers
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Smoking with a gas grill
I tried a little experiment the other day and I thought I would share my experience and see if anybody else has tried anything similar. I decided to smoke a pork butt the other day but didn't want to take the time to fire up Brutus for a single butt. I decided to use my Brinkman grill. It's a...- roksmith
- Thread
- Replies: 8
- Forum: Propane Smokers
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2nd smoke disappointing
Keep your head up Pete...sounds like an excuse for more practicing to me!! :D Nothing wrong with that..it usually take quite some time to learn how to control the temp especially in an ECB...but you'll get better and learn something every time you fire the thing up. The down side to Lump is... -
How can I test how hot my smoker gets?
One thing you can try that may not cost you anything is to run the power to your smoker thru a couple of long extension cords. The voltage drop you get thru a hundred feet of extension cord may be what you need to drop the temp a bit. I have one friend who told me once that a hundred foot ext...- roksmith
- Post #16
- Forum: Meat Thermometers
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First Smoke & I survived!
Bambi, Overnight may be pushing it for a swim. Most of the time 8 hour is the absolute max for brining a chicken. More than that and it may get a bit salty. You also don't want to pull the birds from the brine any earlier then you have to because the juices will begin to leach out as soon as you... -
Seasoning my klose
I can't tell you why more competition teams don't preburn..my guess would be that with the hectic schedule of getting out meat at half hour intervals, it's just one more thing that would have to be done... ..not sure what the flavor would be like after only 4-5 hours of smoke..the only thing...- roksmith
- Post #21
- Forum: Wood Smokers
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Seasoning my klose
Noah, You don't need to see the smoke to be adding smoke flavor. The almost clear, thin blue smoke adds plenty of smoke flavor...what it doesn't add is the bitterness that some get. There's no such thing as smoking too long..if the Q tastes oversmoked, then it was rolled in too much of the...- roksmith
- Post #16
- Forum: Wood Smokers
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New Member
Reid, If you were cooking with charcoal and using that apple just for flavor, I would say go ahead and use it....just use less than you normally would because green wood generally adds more flavor. ..but since you plan on cooking with splits, go ahead and split the wood and stack it to allow...
