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Does this Birch Wood look OK for the Smoker?
This Birch Wood doesn't actually say anything relating to Smoker BBQ. Its substantially cheaper than the Hickory wood. Usually I buy the Oaklahoma Joe's stuff which is 5x more expensive. What do you think? Is it OK for the offset? Thanks- gaz0001
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- Replies: 7
- Forum: Side Fire Box
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My First Picanha
That Picanha looks fantastic. I actually ordered a 1KG piece last week, but am yet to receive it due to stocking issues. Can't wait to try it. -
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My 1st Attempt at Beef Short Ribs
At these temps, my neighbour fried an egg on a plate outside. I'm yet to try it, but I suppose it would work. Maybe I can just throw a Brisket in there for 2 days with no coals or sticks?? 115f for 48hours :-) -
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My 1st Attempt at Beef Short Ribs
So, 7.5 hours later and they are done. Pulled them at 204 and 207f. I'm not sure leaving them to 210f would of helped They were probing almost like butter. To be honest, I think maybe the meat was not marbled enough? Some pictures attached. They were juicy and tasty. Not quite as juicy as I... -
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My 1st Attempt at Beef Short Ribs
8pm I'm reading 204 and 205f on the Ribs now. Done a probe with my Thermo pen. It went through with ease, but not like warm butter as has been described to me on the youtube videos. -
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My 1st Attempt at Beef Short Ribs
Oh wow! They look seriously epic! Mine look the part so far. So it's 7:50pm. Internal temp is 200f..... Ladies and Gents we could be near to probe time. I am praying these are ready at first probe. I done a probe at 190f and they seemed quite tender. Wife has progressed through the... -
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My 1st Attempt at Beef Short Ribs
Oh my Its now 7:15pm Im starved. The wife is angry. Seriously underestimated the time of this cook. I should thrown a Brisket on there too for tomorrow's dinner. Such a large job for a few little ribs!! To.be honest I've had fun, and actually I had no idea what 1kg of ribs was before I... -
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My 1st Attempt at Beef Short Ribs
I think you are right. Its 6pm now. These fellas have been cooking for 5 hours already. They have shrunk so much, I'm not sure what my wife will eat now. :-) I'm on coals only now. Keeping the temp very stable at approximately 275f. Im getting hungry. -
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My 1st Attempt at Beef Short Ribs
17:00 I must be in the stall now. Ive seen the meat peak at 171f and then reduce back to 163f. Maybe this means I've just beat the stall and now it's time to progress quickly. I decided not to wrap. I want the tenderness, juicyness and the bark. -
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My 1st Attempt at Beef Short Ribs
16:45 Pm Meat has been on for nearly 4 hours. Internal temp is reading 167f and 161f. Looking quite good. I'm using a spritz of apple cider vinegar, about every 1 hour. I hope it doesn't make the ribs taste of vinegar though. Have suffered some huge temp swings. Has ran up to 365f at... -
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My 1st Attempt at Beef Short Ribs
It's been 1h Things are going fine. I'm being more relaxed with the temperature. I have my low alarm set at 240f and my high at 310f, but I'm watching the controller. I want to keep it at 275/285 ideally. -
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My 1st Attempt at Beef Short Ribs
Afternoon All Its 1pm here. Hoping to have these ribs ready for around 5 to 7pm Today is my first attempt at the Beef Short Ribs. After my dry Brisket, really hoping for a win here. I have 1KG Beef Short Rib from Australia. All trimmed up in the pics. I have a new Boning Knife which helped... -
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Realtime 14th May - First Brisket - The Disaster Unfolds
Ladies and Gents I have one more question with regards to the amount of Wood/Smoke to use. I know if it's wrapped in foil, no need to waste wood. You can see my firebox here. I have 1 fresh chunk and 1 spent chunk in there with the standard size briquettes for reference. So each of these... -
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Realtime 14th May - First Brisket - The Disaster Unfolds
Over this way, we don't have the same levels or rankings of you do in the states. Mine that I ordered was Greater Omaha Beef Brisket. Since it was my first brisket I can absolutely say I have no idea whether it was well marbled or not. I guess I'll learn this over some time. What I do have... -
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Realtime 14th May - First Brisket - The Disaster Unfolds
Thanks for the reply. I feel I can definately keep it running clean at these temps. I'm super motivated to tey again. Gonna head out now, grab myself some ribs, a boning knife and a spritzer bottle. Ready to go to war -
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Realtime 14th May - First Brisket - The Disaster Unfolds
Helps very much. Thank you. And yes, you are correct. We can get pork here, but its almost as expensive as gold and the quality can vary massively. For now, we're on the Beef & Chicken (Mrs doesnt like Lamb). For my next test, i will grab some Beef Short Ribs i think. Slightly shorter smoke... -
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Realtime 14th May - First Brisket - The Disaster Unfolds
Guys, How important is the consistency of the temperature? When compared to say the overall temp? Is it better to keep the Smoker at a consistent more regulated temperature for a longer period, rather than fight with it at a lower temperature? If would have better luck keeping it between 275f... -
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Realtime 14th May - First Brisket - The Disaster Unfolds
Thanks for all the tips. You guessed correctly, it was dry and a bit tough. I am not naturally a good chef. So I don't have these basics. I'm very good at following precise instructions and recipe cards though. I read the brisket cooking guide and basically they said at 200f it's done. So... -
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Realtime 14th May - First Brisket - The Disaster Unfolds
That's interesting to know that you also cook at 260 to 280f. I honestly thought that 225 was ideal and 250f was acceptable but in the high side. Anything over 250f was not slow smoking or acceptable. My exhaust was exactly 50% open. I was using the advice of a youtube smoker, where he...
