Search results
-
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.
-
brisket and beans
Hey Chris I have a packer in the freezer about the same size - I've not done a brisket yet - but was wondering approx how long does it take to get to 160. -
2 Bostons Plus Beans - 1st Q-Vue
Having some family over tomorrow for dinner - My in-laws contributed to my smoker (which was a birthday present a few months ago). So wanted to have them over for some eats from it! -2 Bostons for pulled pork (got for $1.19/ lb) - apple and Hickory wood -Beans - my wife's recipe -outside... -
Need Help with Pork Shoulder!!
Like Dawg said - up your temps - I go for around 240 deg or so. Also depends on your starting temp - was it fully thawed?? Sometimes it on a large cut - the internal core can still have some frozen parts while the outer seems fully thawed. With your lower smoke temps - and a possible frozen... -
A temp and time question
per other users on this site - I put a heavy old rug over the smoker to help insulate on the colder windy days. However 70 deg tomorrow!!! spring almost here!!!- husker-q
- Post #7
- Forum: General Discussion
-
A temp and time question
I seem to get about 1 hr 15 mins per chimney (in about 30 degree weather) in my chargriller Pro. Havent had it over the summer yet so that may extend a little. I used my newly made charcoal basket on a raised grate this weekend and that really bumped my temps up - and lengthened the time...- husker-q
- Post #4
- Forum: General Discussion
-
-
-
Lower the heat?
how are you measuring smoker temp?? Stock guage? What temp was meat to start with - out of fridge or counter warmed first? -
Chargriller w/SFB - how close to house?
we both live in MO - hillbilly windbreaks are perfectly acceptable!!!! I think I'll go ahead and prep that area - perhaps with some stone as the ground matl... thanks- husker-q
- Post #4
- Forum: Charcoal Smokers
-
Hi from Southern California
I'm somewhat new myself and was going to do my first brisket this weekend - but the forcast here in midwest not so good - so will wait a weekend! All I can say is for my offset smoker - the stock thermos were about 60 degrees off. I bought an extra digital and stick it all through a potato cut... -
Chargriller w/SFB - how close to house?
With much discussion on this board regarding windbreaks etc - I was thinking of relocating my smoker closer to the house to be used as a windbreak. I have a nice spot on the south side of my house which has protection from north, west winds and some protection on the east side - due to trees...- husker-q
- Thread
- Replies: 8
- Forum: Charcoal Smokers
-
What kind of wood is this?
I believe the first pictures are of a Yellow Poplar. Note the woodpecker/sapsucker holes across. High nector tree so would burn sweet. Worth a shot!- husker-q
- Post #31
- Forum: Woods for Smoking
-
What I did yesterday (mods trial and run)
The Chargriller comes with cast iron grates for the SFB, to be used for grilling if you want to just use the small box. I took those grates out and set this new one on those guides. Once the weather warms up - I think I'll add 4 or 6 bolts through the unit to make the coal grate height just...- husker-q
- Post #19
- Forum: Charcoal Smokers
-
What I did yesterday (mods trial and run)
Capt Dan I notice you have the charcoal basket and your picture shows new lump on the right side and I assume a chimney full of lit coals. Is that how you normally set up a smoke and if so, how long does it last between adding new lump? I seem to go about 1.25 hrs between adds - but I just...- husker-q
- Post #16
- Forum: Charcoal Smokers
-
A few basic questions about my temps
I have same unit - Last smoke I bought a 17 inch extendable grate (charbroil) from Lowes and set it up higher (it sits on the upper guides) so the bottom of the coal grate is just above the top of the outer air vent - that really helped keep air moving under coals. I may drop it a bit - but...- husker-q
- Post #5
- Forum: Charcoal Smokers
-
Brisket timeline
Got it! going to go for it - what's the worst that could hapen??? I may remove the point and freeze that for burnt ends at a later date - which would bring my poundage down and therefore the smoke time. Thanks for the input! Now I jsut hope I can maintain temp well enough on a 35 degree day... -
-
Brisket timeline
yes - its the cryovac'd one you get from Sams club. 11.66 pounds to be exact. I need to see if I can get her done this weekend or else put her in the freezer - which I'd rather not do. -
Brisket timeline
follow-up question Can I cut the brisket in half and still have a decent end product or would that mess it up too much? If so - any tips on best place to cut? thanks! -
Brisket timeline
OK - my wife picked up an 11.5 lb brisket from Sams club - I've not done a brisket yet - but looks like it's time. What I'd like to do is have it ready for eating Sunday mid day or so. I'd like to put it in the oven overnight and take out mid morning to place in cooler for the last couple of...
