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John Morrell spares
I always look for the same things you mentioned along with non-solution added. Any brand that supplies those qualities I would try it. Jim -
Temp
The Kamado is the same size as the BGE large aprox 280 square inches of grate space. The Primo Oval has more grate space on the main grate plus has another level that gives you a total of 680 sq inches. I cook more often on these units grilling for the family during the week. If I'm cooking... -
Temp
In most cases a vertical smoker will not put on bark like an offset will, offset moves much more air through the cooker. When you compair cooking times unattended the WSM wins hands down. I have won 3 state championships cooking on them also. To get more bark there are things you can do, run... -
Temp
Dickeydoobbq The whole thing started with a new WSM at a contest. I used a firering full of unlit charcoal and poured about 20 lit coals over the top of the unlit coals. You use the bottom vents to control airflow and the speed that unlit coals get started. The hot coals being on top scrub the... -
Temp
Cold smoking is basically drying process to add smoke color and flavor to product. Sausage like salami, pepperoni, cured bacon and some fresh sausage can benifit from the process. Cold smoking is done at temp under 110 degrees or can last up to 3 days in some cases. The correct chemistry is... -
Baby-back experiement, 2 smokers, 3 methods
Rodger As I said I know Smokey and he loves making statements like the trash can deal. In an ECB you could get away with using sand or wadded up foil in the water pan and make it work, It takes more work when using charcoal. Jim -
Baby-back experiement, 2 smokers, 3 methods
I know Smokey well and his statements about water cookers are factually incorrect when talking about a water cooker like the WSM. The waterpan is a heat sink and you can easily control pit temps with the bottom vents. If you are talking about a water cooker like an ECB the statments are closer... -
Baby-back experiement, 2 smokers, 3 methods
3/2/1 methds is for spares that take longer with baby backs that normally produces mush. The foil methods 3/2/1 or2/2/1 are simply guides and other things need to be taken into consideration. The ribs in the first section of the cook need to have a couple of things happening, first part of the... -
My First Brisket
Start another thread and let's talk, have a few ideas. Jim -
Brisket question please
Doug You can seperate the flat from the point by following the fat layer between the two. This will shorten up the over all lenght and allow the flat to fit on the grate, the point can be placed on the bottom grate. Jim -
big green egg ceramic smoker
BGE Lump is produced by Royal Oak, one and the same.- jminion
- Post #8
- Forum: Charcoal Smokers
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big green egg ceramic smoker
You would need a plate setter to go indirect, standing up does not make cooking any easier. I would run the pit at 300 to 350º. You need very little wood for the whole cook and use a good quality lump charcoal (Royal Oak, Wicked or something like that). Jim- jminion
- Post #6
- Forum: Charcoal Smokers
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big green egg ceramic smoker
Salbaje I have done briskets, butts, ribs, anything I have cooked on other style cookers. With turkey, I would brine or inject and use finish temp as my guide rather than time. I dislocate the thigh joint before cooking and look for 175 internal as my finish temp. I only cook turkeys in the 12...- jminion
- Post #4
- Forum: Charcoal Smokers
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New to the Forum
Cajun_1 Good news for you is there is a large group of cooks in Idaho, a lot of them in the Boise area. I have done two cooking class in Boise over the last three years. Jim
