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  1. F

    Help with wood identification

    Yeah. THIS is cherry. Smooth, burgundy with stretch marks. Cherry can also be greyish too, but should still be smooth skin for all I know... Cherry that I know doesn’t have a “barky” like outside. But as some have said, many types of cherry trees. Looks to me like a pear tree because they have...
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    Help with wood identification

    #2 doesn’t have a bark “ring” on any crosscut section. I’m thinking that’s a fire pit item… I’m now loaded with oak, apple, maple, plum, pecan, cherry, hickory, pear?, mesquite, and apricot. I’ve usually been using oak as my base fuel for red meat, then just spike it mesquite or hickory...
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    Help with wood identification

    More of #3
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    Help with wood identification

    Here’s some more of #3. Did some chainsaw action.
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    Help with wood identification

    Would you agree that #1 and #3 are fruit trees and good to go (once seasoned?)
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    Help with wood identification

    Yeah. I have no problem burning the #1 and #3. 3 does seem like a young cherry or something. Only thing is that it doesn’t have stretch marks…. #2 is the oddball. Doesn’t seem fruit wood to me.
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    Help with wood identification

    Picked up some free wood. She said it was plum and cherry with another unknown tree This seems like plum. I have no clue what this is. This either.
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    Shopping gravity fed smokers

    Curious, why join a forum if your response is always going to be "you do you, and I'll do what I do" when opinions/advice are being asked for? Your opinion doesn't override mine as I was answering from experience to the OP. Maybe you should go back and re-read what the OP asked about. The OP...
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    Shopping gravity fed smokers

    I would disagree. There is a "right way" to use a WSM and a wrong way of course as well. Sticking wood chunks on the top would be a "wrong way". Not letting the smoke clear up before placing meat on would be a "wrong way." I never experienced billowing white smoke from a WSM, or any bad tastes...
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    Shopping gravity fed smokers

    I'd like to provide a desenting voice, because I've been in the exact same boat as you. I have a pellet grill and I also was tired of not getting a rich complex smoky taste. My natural inclination was I NEED A GRAVITY FEED! Why? Because I thought that's the only cooker out there that is "set it...
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    First time brisket cook...a couple questions

    Thanks Keith. As my above response noted, we humans need sleep. I'm 38 and I'm saying this :) There needs to be a tried and true method to spending nearly an entire day cooking + resting + enjoying the next day.
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    First time brisket cook...a couple questions

    I totally get this. Appreciate your response. I don't think the planning got me--I planned to cook nearly until midnight + a rest in a warming oven. So the plan was successsfully executed. Exactly what I expected, until I tried it the next day. I'm sure I'm not the only one that thinks that...
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    First time brisket cook...a couple questions

    This is exactly my thought. I shouldn't have a burst of stem when unwrapping in foil, and that's precisely what happened! Next time I will absolutely do that when I do a rest, but for the very next time I'm going to go no rest.
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    First time brisket cook...a couple questions

    Definitely. My only notes thus far is 1) Flip brisket after wrapping (cooker specific) and 2) do NOT double wrap with aluminum foil if holding. I let the brisket cool on the counter for 25 minutes after pulling. It dropped from 200 to 176F, then I put more tallow, re-wrapped with existing...
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    Offset Smoker Ash Tool

    That's a pretty cool ash tool! Would slide perfectly underneath the grates on an okie joe. Weber makes one as well, but I think it's a little too tall. I have tons of thin strips of cedar from a remodel, so I just use those (quickly).
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    First time brisket cook...a couple questions

    I took some brisket and mixed it with some butter, neighbors fresh apricot sauce, and gave a nice peppering. Put a little raspberry chiplolee on. Toasted the potato buns. Damn, it was good. Smokey and great. Happiest I’ve been with cook. Felt like I actually ate better BBQ that’s around my...
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    First time brisket cook...a couple questions

    Thanks. So basically, if I want to cook by dinner time, I gotta wake up early for brisket.
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    First time brisket cook...a couple questions

    It’s hard for me to believe that 12 hours is too long for a hold. I know that many top BBQ places do that (they have to).
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    First time brisket cook...a couple questions

    I cooked it very similar then. I had 192-200 readings last night before resting. Would really like to solve this. Even If I wake up and make brisket at 4AM (which sounds awful) or I figure out a better plan for making it the night before and serving it next day at noon. The only conclusion I...
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    First time brisket cook...a couple questions

    It certainly made the bark more soggy. How are you supposed to make brisket and serve it anyways? Start at 4AM and serve by 6PM? If I’m BBQing the night before it’s going to have to be an extended hold because people are not hungry until noon. Maybe best to let it cool naturally, then reheat...
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