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Every piece of meat is different when you're smoking. A brisket might take 12 hours today, then tomorrow a different one of the same weight may take 15 hours. Figure about an hour a pound, BUT just as a reference point. Add a couple hours to be safe. Plus, filling that thing up completely will...
1. I keep seeing a bunch of you mention some different sort of chip tray? Something from amazon? What’s the deal with this?
The AMNPS (A-Maze-N Pellet Smoker). It gives a better smoke flavor. All kinds of reviews on the site. Most folks swear by them.
2. I did notice my door did not seal that...
You can use a light coating of some spray oil. Canola works pretty well.
Go ahead and post the rest of the pics. Pretty sure everyone would love to see what you created!
Maybe the meat was already pre-brined? Think it would say it on the packaging.. Not sure. Best bet would be to try again, change up the process a little.
Joe - it's what they call an "Ugly Drum Smoker". Just a modified 55 gallon drum. Darn things are pretty consistent temp and length or cook time. Still use it when I don't want to cart out the TS120.
I've got a TS120. Absolutely love it. It took some time to get it figured out (I went from a UDS right to this beast) and get even temps from side to side. But now that I have, it is one of the best investments I've ever made.
The lack of sleep combined with a line of hungry people pretty much made it impossible to get any good pictures. But the event was a success. May of even got a few opportunities out of it.
I did learn quite a bit though.First and foremost, when it comes to an overnight cook - I need a helper to...
430am... Good news, the rain stopped. Might pick back up in a couple hours. We will see.
Bad News... It is CHILLY!!! 55 degrees as I type this. Still chugging along though.
Wrapped the briskets at about 130ish. Looks like they are almost done. Hopefully they will stay warm in a cooler til...
I've always enjoyed cooking for myself and a small amount of people. But since I got my new rig, I'm expanding a little and decided to start catering for small events. Figure I'll see how it goes and if I like it, do it some more.
Menu for tomorrow is Brisket, Pulled Pork, and Chicken Wings...
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