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  1. J

    Considering Loan Star Grillz offset, but need advice.

    Hey All, I have been considering for a while to get a Loan Star Grillz offset but, I don't know if I should get one with the vertical chamber or just stick to the barrel type smoker. Both are more than I need in terms of cooking area but, I wanted the bigger smoker to keep temps more stable...
  2. J

    Meat dry, but very tender.

    Sorry I didn’t take a pic. But, I asked the place I bought it from and they said it was the rear leg thigh muscle.
  3. J

    Meat dry, but very tender.

    Hi all, Did my first long low and slow yesterday. It was a 12lbs Japanese raised lump of beef. I am not not sure what part of the cow but, it looks like it was either the shoulder or thigh and was just one big lump of meat with not much fat, just a little bit of marbling. Definitely not Wagyu...
  4. J

    How to set up an offset to cook overnight?

    I started at 2am this morning on a 12lbs peice of beef at 225. I does not look like a brisket but, is sure shaped like one (hard to find briskets in Japan, especially with Covid-19). Anyway, I am on my 10th hour and still deep into the stall. We will see how it goes.
  5. J

    Best way to thaw a 21lbs brisket in 24 hours?

    Hey all, Can something help me thaw a 21lbs brisket in 24 hours? How should I go about this or am I doomed? Cheers Dave
  6. J

    How to set up an offset to cook overnight?

    I figured as much. Looks like I am in for a sleepless night. Just wondered if there any tricks to get that extra bit of shut eye. Thanks all.
  7. J

    How to set up an offset to cook overnight?

    Hey All, How does everyone set up their offset smoker to run over night? How do you keep even temps with good fire management and clean smoke? Any help is much appreciated. Cheers Dave
  8. J

    First time smoker wood help

    Hey all, Did another cook with some beef ribs and this time I used a mix of charcoal and Cherry(Sakura) and it came out sooo much nicer. Had a nice smoke flavor but, was very subtle. Thanks everyone for the help as it looks like I will be using Cherry from now on. It is a little bit more...
  9. J

    First time smoker wood help

    I am doing another set of beef ribs this weekend with Cherry. I will post back with my experience. Again, thanks all for the ehelp.
  10. J

    First time smoker wood help

    Thanks for the advice. I am using half and half ATM. Like you said we get great charcoal here and it burns forever at a constant temp. I will have a look at Amazon and see what I can get here.
  11. J

    First time smoker wood help

    It was very thin, almost clear 95% of the time and the wood was very dry, almost always combusted after a few seconds on the pit. I was very careful in this respect. The wood was bark on BTW.
  12. J

    First time smoker wood help

    Hey all, First time smoker here and I an issue what wood to use. I have done many hours of research on wood have an idea of what I need to be using but, I live in Japan and I can't get the same woods that many of you guys can obtain. I have narrowed down these two types of wood Sawtooth oak...
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