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Special for 2day - Brisket and breakfast fatty - Q-Vue in progress
OK here's my first ever fatty - really good - I wish I made more because my teenage boys are up and hungry (I got first dibs!) Amazing that once you eat one - your mind instantly goes to what else you can stuff! -
Special for 2day - Brisket and breakfast fatty - Q-Vue in progress
I don't copyright my work - I eat it!! :} I'm thinking of having a poster made and hang that above my fireplace!!! Copy away! -
Special for 2day - Brisket and breakfast fatty - Q-Vue in progress
Hi all - great hot summer day in KC - time to fire up the smoker! I got a 12 lb packer from Price Chopper for $1.49 / lb. Using my own rub -but first coated with mustard. Also trying my first fatty - a breakfast fatty. It rolled up OK but am concerned I overstuffed so placed in a bread pan... -
Rubbed ribs: basting also or no?
about 1/2 hr before I take 'em off - I like to give them a brush of 1/2 honey and 1/2 BBQ sauce. Obviously - I like them sweet! Gives them a great appearance too! good luck -
First smoke with the new Chargriller...q/view!
Looks Great ! I agree that the charcoal basket is your next mod - will really help with the temps. I keep forgetting to get a picture of my home-made one - which I'll try to do - As for the temp guage - I hardly use the internal one similar to yours - as I dedicate a digital for that... -
Pork Butt Basics
MS Excel - I set up a basic template and just enter the data - have it set up so the graph generates itself - I find it helpful to not only see where you're at in the process - but once you come off plateau - you can project a finish time fairly accurately. -
Pork Butt Basics
q-man - I find it helpful to plot up the progress - note the plateau. Here is a graph of my last "2 butt" smoke - make sure it is fully thawed and let it rest on counter for about an hour before you put it on smoker. Also - be sure to add about an hour to let it rest on the back end, in a... -
dumb question...?
I've got same unit and have tried many different ways - best way for me is to keep all your coals to the right half of the coal grate (if you havent made the charcoal basket - put that on your list to do!) then, place a few wood chunks on the left side of the grate (cleared portion) and place...- husker-q
- Post #20
- Forum: Charcoal Smokers
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New smoker
Hi get the net - I have the same unit since last December and am becomming quite fond of it! Bottom line with the wood chunks - try all ways to see what works best for you. I was able to summarize what worked for me in the following post - and may be helpful...- husker-q
- Post #6
- Forum: Charcoal Smokers
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Chemistry + Creativity = Great BBQ! (Noob)
welcome from a former Nebraskan! I have the same unit as you and with the modifications recommended here - have really turned out some fine smokes! -
pulled pork safe time in a cooler?
I keep my digital in the meat when placing in the cooler - and place the readout on top - that way I can monitor the temp. I coolered a 7 lb brisket last week - in at 195 deg at about 3:00 and at 6:00 it was at about 170 deg. -
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Great Course for beginners
I've found this guys you-tube videos helpful - here is the one on membrane removal.- husker-q
- Post #3
- Forum: 5 Day Smoking Basics eCourse
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Observations about using wood chunks
Freak - now you have me all confused (jk)! I thought the goal was no flame! My main reason for flame control is to reduce temp spikes. I can get temp spikes up to the upper 200's when my chunks catch on fire. Thanks for the input- husker-q
- Post #4
- Forum: General Discussion
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Problems with Smoking Pork Butt
TJ - my temp guage on the top of the smoker is up to 50 degrees off. I have 2 digital probes - one for the meat and one - I slice a potato in half and stick the probe all the way through it - so the probe is about 1 inch of the grate surface - and that is what I go by for temp control. Your... -
Observations about using wood chunks
Hi all! Thought I'd take the time to document my evolving process of the best we to introduce smoke - as it may help someone else down the road. I'm still somewhat new at the smoking process (been up and running since end of 2007). As such, I'm still learning what works for me and my smoker...- husker-q
- Thread
- Replies: 6
- Forum: General Discussion
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4th of July
Happy 4th everybody! Perfect day here in KC! 60 degrees, no wind, briskets are on and I'm an AMERICAN!!!!!!!- husker-q
- Post #6
- Forum: General Discussion
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kingsford "charwood" - what is it?
I got 4 bags of the stuff from Sams club - hated it - it popped and cracked and didnt last near as long as the Best Choice lump (Royal Oak) - I will use briquettes before I use that stuff again. A few of the pieces were "planed" so I guess they got some of the wood from perhaps furniture or...- husker-q
- Post #13
- Forum: Charcoal Smokers
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does separating point/flat significantly change smoke time?
Want to smoke for the 4th - I have an 11 lb brisket and was wondering if I seperate the flat and point - let's assume each are 5.5 lbs for discussion purposes - does that mean I'm smoking for approx 8 hrs or since there is still 11 lbs of meat in the smoker - it is closer to the 1.5 hrs ~ 16 hrs...
