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im smoking a brisket in this smoker, and get get the temps below 350 or so. im using the minion method, perhaps i started with too much lit charcoal. anyway, how will this affect the taste of the brisket, being cooked at such a high temp?
i got a second thermometer that is digital, and they are about the same temp. so im confident that the temp is at least within 5 degrees of correct, around 2 inches above the grate.
i set up a minion method this morning, unfortunbately its running hot again. do you think it would benefit to lay...
yes, it was one chimney. once that chimney ran out, i did another. no minion method because i had yet to modify the charcoal basket to make it large enough to hold more than one chimney
im smoking a half pork shoulder in a brand new char broil double chef. the temps started off good (maintained 250 even for quite a while) but once the meat heated up the temps started getting up to about 325 (after having refilled the charcoal from the temp dropping below 200 and no charcoal...
soup beans arent really soup though, just pork-seasoned pinto beans. read this:
also, from wikipedia:
"Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. It refers to pinto or other brown dried beans cooked with smoked pork as...
ok, but how vinegary do you like it? because that will tell how much tomato vs vinegar ratio you want. if you dont want any tomato at all then the one sumo suggested should be good.
have you ever been to western kentucky? there is a good recipe on here for a western ky sauce that is thin and...
do you want it thick or thin, vinegary or tomatoe based, sweet?
if you have any prefernces to any of these falvors, then you can get a better idea of what a good sauce would be
that would be nice, but im kind of looking for some 10 dollar or so thing that i can just stick through the heat vent. can you tell me perhaps what this guy uses at 2:35 in the video?
just in case anybody wanted to know i just purchased the charbroil double chef (this one)
special thanks to wmarkw for the tip
also for anybody using this thread for their own search, i called over there and there are only 27 double chefs left, so get em while they last
now the brinkman im not worried about. i can just get those when i get out there. the only thing id worry about wanting to do only very soon would be that charboroil, because that may run out.
im gonna make my decision within the next couple of days as to whether or not to by the charbroil and...
well i wont be able get it until early may. i can order things online before that, but because im am not currently where i will be for the summer and want to buy it there, ill have to wait on craiglist.
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