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  1. R

    wood-fired pizza oven

    One should always consider heat up time vs actual use time. Try pizzamaking forum. The great majority of flavor comes from long, cold rise times. Texture and a bit more flavors comes from high temperatures. There are quite a few small, portable, pizza ovens that burn wood, or combo with...
  2. R

    Smoked Chuck Roast saving leftovers?

    Ryan, I think that is the answer. My chuck was just too small. A bigger roast like your 4 pounder would have enough time to render the fat better. That and I was running out of time so the rest period was very short. I will try again with a 4 pounder.
  3. R

    Smoked Chuck Roast saving leftovers?

    Ryan, what size was that chuck? Glad it came out super tasty.
  4. R

    Smoked Chuck Roast saving leftovers?

    Smoked a 2.5 pound chuck roast a few weeks ago. Four hours without wrapping, the wrapped in peach paper to finish. It was exceptionally good tasting featuring good smoke ring, and bark. Right after super, I carefully removed any unwanted fat then sucked, and sealed it in a plastic bag...
  5. R

    Birthday Brisket For Tracy W/ A Surprise

    My Wife's birthday is on Halloween as well. My wife asked for grilled-seared prime steak. Isn't love wonderful. Really enjoyed seeing the candles in the brisket. Happy birthday.
  6. R

    100% hickory or 100% mesquite pellets online?

    So far my favorite pellet is Oklahoma Joe's Hickory. I got lucky on Amazon they were $9 for 20#s with free shipping. I found you need to shop pellets often to catch a good deal. Least favorite are pit boss, and tragger especially "Meat Church" Very dusty. Bear Moutain I rate as good...
  7. R

    Fire went out on Brisket - not sure when, doh!

    The problem is you are having to guess. I have had food poisoning so I am really gun shy on this type of deal. As much as I would hate to throw this meat away, I would if it happened to me. Just my opinion.
  8. R

    Historiceats

    Her's really look good. One secret as she shows is get size and texture right of the apples so the dough folds well.
  9. R

    Central Alabama BBQ

    The common site in the open pit style was a garden hose hug next to the grate to spray down any hot spots. Interesting too in and around Birmingham was the number of restaurants started by Greek families. Not Greek food, but barbeque, steak, and hotdogs. Hotdog places are a big deal in the...
  10. R

    Historiceats

    Just stumbled on this new youtube channel. This young lady explores a topic like fried apple pies while she demonstrates her recipe the follows up historical connections. She only has a few videos but they are very interesting,
  11. R

    Central Alabama BBQ

    Here is page about Top Hat BBQ. In central Alabama ordering BBQ you say inside, outside or mixed meat. I always ordered outside at my favorite place in Homewood AL.. This short video on this page talks about how this forrm og barbequing is fading away. Worth a watch. About halfway down the...
  12. R

    Brisket wrap... paper, foil or covered tin pan?

    I am not a fan of wrapping nor am I a fan of tallow addition. Many years ago, I ran a simple test using a Pork Shoulder. I simply cut one in half thinking it would cook faster which of course it did. Bark was good, however the inside meat had very little smoke flavor. I suggest you should...
  13. R

    Hello everyone from Southern California! My name is John

    From my research, reverse flow smokers originated in South GA. Not 100% sure of that. They have advantages but to me as far as flavor goes, they are just not quite right. Ask around before you go in that direction. Eat from one if you can.
  14. R

    New (to me) Pecan Shell pellets?

    Pecan shells(not pellets) are plentiful here. Ran smoker test adding pecan shells to the fire. They burned really hot. Good smoke. I would suggest you make a blend of your pecan shell pellets with Hickory pellets. The smoke flavor is really good. Kind of a sweet smoke. Pecan and Hickory...
  15. R

    Low tech holding "oven" ideas?

    This guy on youtube is fun to watch. He talks about a Yeati hold.
  16. R

    Brick grill and oven

    Just for a second let's discuss steel vs brick BBQ smokers-oven. One advantage of a steel when doing a low&slow is it transfer heat to surrounding air really well. That is a good thing. The more you transfer to the surrounding air, the larger the fire. The larger the fire, the easier it is...
  17. R

    Not Franklin Barbecue but my first edible brisket

    I would put that on my table anytime, and be proud.
  18. R

    I finally came to a conclusion

    When you get right down to it, the big difference in BBQ is burning wood vs smoldering wood. Smoldering wood flavor is just plain wrong. I prefer my wood burner flavor, but pellet grill-smoker is, within reason, a close second. As the gentleman from FL, pointed out, on a 100F day it is...
  19. R

    Brisket got too tender

    Did you wrap?
  20. R

    Still remember the old BBQ list days when 9600 baud was fast

    :) In the old days. I remember when I worked at Winn Dixie, the butcher selling a 10 pound bag of chicken wings for 10 cents when he could find someone to buy them.. It was rare to sell ribs or Butts, and never a whole brisket there in FL where I grew up. We took all the cheap meat poor...
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