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  1. BBQBakas

    Extra smoke flavor for pellet smoker

    This gets into some geeky science I've wondered about. Does the sawdust in the pellets equal actual wood? From a science point of view I would say they are different forms of wood that result in different types of smoke flavor. Really would love to see an experiment done where we measure data to...
  2. BBQBakas

    Extra smoke flavor for pellet smoker

    Do you soak the chips first, and/or do you ignite them with a torch or do you just let the heat do its thing? Just got my tube today and I've got some chips. Thinking of doing ribs tomorrow.
  3. BBQBakas

    Pellet smokers have irregular cook temps

    The original idea behind moving from a wood smoker to a pellet smoker was that I could just set it and forget it. For long cooks it was a no-brainer to maintain that all important consistent temperature. As a backyard BBQer with small kids it's much easier for me to cook food when I'm not...
  4. BBQBakas

    Extra smoke flavor for pellet smoker

    Pellet tubes are about $13 on Amazon so it's not much to experiment. Going to try the idea of mixing pellets with wood chips.
  5. BBQBakas

    Extra smoke flavor for pellet smoker

    how did it turn out?
  6. BBQBakas

    FAIL: 17-pound brisket - what did I do wrong?

    BTW, I think I'm going to try the next brisket fat side down to start, but when I wrap it I'm going to put it in a disposable aluminum tin with a cookie rack to lift it off the surface. Someone on this thread suggested the idea to help keep the bottom from burning.
  7. BBQBakas

    FAIL: 17-pound brisket - what did I do wrong?

    Thank you for the reply. GMG just pushed out an update to their firmware that's supposed to regulate the heat better. Haven't tried the toast test but that's a great idea!
  8. BBQBakas

    FAIL: 17-pound brisket - what did I do wrong?

    Just got a new thermometer. For the burnt brisket part of the issue was I started the cook before going to bed. Heat must've been spiking all night. I got up to check but didn't take a temp reading...lesson learnt (which rhymes with burnt).
  9. BBQBakas

    FAIL: 17-pound brisket - what did I do wrong?

    ** MYSTERY SOLVED ** This has really been bothering me for the past week since the "incident". It just doesn't add up in my head. I have a 17-pound brisket, which should have required significant time in the smoker. I never went above 265° and cooked 15 hours. You'd think the brisket was under...
  10. BBQBakas

    No more 225˚. I'm a convert.

    Trying this today today at 275°. I usually spritz every hour. Maybe waiting 4 hours before spritzing contributed?
  11. BBQBakas

    Finally created a profile after 10 years of lurking

    Thank you! And thank you for serving our country.
  12. BBQBakas

    Finally created a profile after 10 years of lurking

    Where in Norcal? I'm in Sonoma.
  13. BBQBakas

    FAIL: 17-pound brisket - what did I do wrong?

    Thank you to everyone for the feedback. Super helpful! I've always done briskets fat side up. Last time the bottom got a little crispy and after poking around the web researching the great fat side up or down debate, I decided to do fat side down. Never again. This pellet smoker seems to...
  14. BBQBakas

    FAIL: 17-pound brisket - what did I do wrong?

    That was one of my big mistakes. I took the temp in the wrong place.
  15. BBQBakas

    Finally created a profile after 10 years of lurking

    Since 2010 I've been coming to SMF usually through a google search. I read the threads and have been able to learn quite a bit from seeing fellow smokers help each other. Finally created a profile today looking for help. This is my favorite place on the web to learn about (and get better at)...
  16. BBQBakas

    FAIL: 17-pound brisket - what did I do wrong?

    I know temps aren't the only piece of information to base decisions off of. I tried the jiggle test and used the temp gauge to probe. I think I poked the probe into the deckle area thinking it was tender and jiggly and got a false reading on where it was in the cook. At no point was the flat...
  17. BBQBakas

    FAIL: 17-pound brisket - what did I do wrong?

    This seems to be the crux of my dilema. Couldn't figure out if I overcooked or undercooked. One error seems to be where I took the temp reading. To your point, I may have taken the reading at 9am in a fatty part of the point and didn't even check temps in the flat. However, when I went to cut...
  18. BBQBakas

    FAIL: 17-pound brisket - what did I do wrong?

    Part of my problem (i think) is where to take the temp. When I pulled it from the smoker it was around 205 in the point.
  19. BBQBakas

    FAIL: 17-pound brisket - what did I do wrong?

    Just joined SMB after almost 10 years of coming to the forum and getting advice. I've been smoking meat since 2009 and have learned a lot from this site. I started with a $75 upright wood smoker from Home Depot, then graduated to a Camp Chef pellet smoker from 2014-2019. This year I stepped up...
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