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Clay saucer with WSM(vent control)
Same for me on a smoke in the 225 range. A high heat smoke, say 325, needs more air then one vent can produce though. You control it the same way but it's highly sensitive and somewhat unstable, but it works.- vision
- Post #4
- Forum: Charcoal Smokers
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The Brisket Journey Continues...
Thanks Al, everyone. I'm thinking of a high heat brisket this weekend... -
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The Brisket Journey Continues...
Thanks. That article is why I wondered if the injection increased the stall time. -
The Brisket Journey Continues...
I smoked my third brisket yesterday and expected it to be somewhat routine- so there are no pictures. Used a lean 5lb Costco flat that had about 1/8" of fat still left on it. Thoroughly injected and rubbed the night before, then rubbed again before hitting the WSM. I wanted to experiment- so... -
More Flavor From Fruit Woods
I'm not getting why you bump the temps up and then bring them down to the target temp. Next smoke I'm going to pour the smoke on and see what happens. Maybe TBS with fruit woods is not the only way.- vision
- Post #9
- Forum: Woods for Smoking
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More Flavor From Fruit Woods
Eric, the brisket I smoked was a trimmed flat about 5lbs. I like the taste of different fruit woods and hope to use them with more effect. I can really tell the difference on cheese when using an AMAZN. What is your theory of starting colder then increasing temps?- vision
- Post #7
- Forum: Woods for Smoking
