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  1. dganor

    Briskett Purchasing/Foil Wrap

    So Seboke, you had the briskett in a pan the whole time as opposed to directly on the grate?
  2. dganor

    Avoiding multiple charcoal reloads

    Teotee, that is similar to what I have, although not the exact same, but the mods look like they could apply to mine. I like the idea of the charcoal divider. I already have two of those so I'll definitely be making that mod. Thanks for help.
  3. dganor

    Briskett Purchasing/Foil Wrap

    I saw your original post with those pics. That was was like Q-view heaven! Looks like you may have gotten yours from a wholesale club...Sams, Costco, etc??? We have a costco around here, maybe I'll take a look there and bump it up to a 5 pounder to get better quality. Not sure I know what the...
  4. dganor

    Briskett Purchasing/Foil Wrap

    Dman, how big was the briskett and how long did it take. I know not to go by time, but just curious. Trying to get some ballpark times. I plan on eating at 6pm, so I am firing up the pit at 10 in the morning. I figure for a 3 pounder that should give me plenty of time. Also, did you pull or...
  5. dganor

    Avoiding multiple charcoal reloads

    I am currently using a Charbroil H20 verticle smoker. When I smoked a rack of ribs this past weekend, I tried to fill the tray with unlit lump and poured a hot chimney of lump over it to keep the fire going nice and steady without reloading. I had to do 2 more chimney fulls during the smoke...
  6. dganor

    Briskett Purchasing/Foil Wrap

    Thanks, Tee. That helps. I guess the cooler is just meant to not let heat escape. I'll take my chances wrapping it with a couple of towels. But when I do a larger smoke the cooler will definitely come in handy. Since I am not pulling the briskett, I think I'll just bring it to about 175-180*...
  7. dganor

    Briskett Purchasing/Foil Wrap

    I plan on smoking a briskett this weekend. Nothing major, just a 3 or 4 pounder. Any tips on what to look for when purchasing a briskett? I am probably just going to go to my local supermarket. (I may have to pre-order for one of that size??) But I hear the different terms thrown around for I...
    • dganor
    • Thread
    • Replies: 23
    • Forum: Beef
  8. dganor

    Apple, Hickory or Maple For Briskett

    Thanks for all the input. I thought that if there was a majority, I would go with it, but since I already have the apple I may just use that. But who knows, I am intrigued by hickory too. I'll try and get the Qview going this Sunday so you can all see a rookie hard at work.
  9. dganor

    Apple, Hickory or Maple For Briskett

    That's some great info. So let me ask you this....should I mix a few chunks in with my charoal starter as I am getting my coals ready and toss it all in at the same time? Sounds like that would be the most efficient way. Again, I really appreciate all the help. Unfortunately I can't offer the...
  10. dganor

    Apple, Hickory or Maple For Briskett

    I am using the Charbroil H20 smoker. Is it recommended that the chunks be placed directly on top of the lump coals? With chips, I usually just toss them through the door directly on top of the coals. Also, what about soaking the chunks? I have read where some people soak, some don't. Any opinions.
  11. dganor

    Apple, Hickory or Maple For Briskett

    Good advice, thanks.
  12. dganor

    Apple, Hickory or Maple For Briskett

    Any recommendations between apple, hickory or mesquite wood for smoking a briskett. I already have some apple wood chips, but would be willing to take a quick trip up to the hardware store or Home Depot if someone could pursuade me to use one of the other two. Just curious, any feedback would be...
  13. dganor

    Decent Ribs, But A Question or 2

    I'm an idiot! I guess that's why I'm a newbie! I actually thought you stuck it in the potato (not all the way through). That makes a little more sense now!
  14. dganor

    Decent Ribs, But A Question or 2

    Richtee and Fatback, I have glanced over the potato thing with temp. Do i just place the probe in the potato and lay the potato on the grate? How does that give an accurate reading of the pit temp? It seems like it would just take the internal temp of the potato?? I'm confused!
  15. dganor

    Decent Ribs, But A Question or 2

    I don't recall the meat pulling back from the bone 1/4" when I went to stage 2. Should have just been patient and waited for that to occur, then cut down on stage 2? What is the purpose of the foil stage anyway, to keep them moist/juicy?
  16. dganor

    Decent Ribs, But A Question or 2

    I guess if there is anything I am learning in these forums it is not to go by time, but by temp and look. I don;t want to invest too much (new temp gauge) in the current smoker I have because I will be purchasing a Charbroil Smokin Pro this summer. I really appreciate all the feedback.
  17. dganor

    Decent Ribs, But A Question or 2

    I smoked a rack of babybacks yesterday. I was pleased with the results, but there are some things I am sure I could improve on. Considering the crappy Charbroil H20 vertical smoker I am using, I guess I should consider anything that comes out edible a success! I used the 2-2-1 method. Upon...
    • dganor
    • Thread
    • Replies: 14
    • Forum: Pork
  18. dganor

    Finding previous entries

    Sounds good. Tanks for the insight. I think I am starting to find my way around this site!
  19. dganor

    North Carolina Associated Woods

    Well, I guess hickory it is then!
  20. dganor

    Finding previous entries

    Does anyone know if there is a way to find previous entries you have made? It is hard to keep track of the different threads/forums I have particpated in. There's gotta be a way, right?
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