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I never use any water in my Lang. I have not found a need. That said I do spray but that is because the temp recovers in a couple of minutes so i can open it. That way I keep the moisture but I get an amazing bark.
Doug
Looks very nice. I have to try the butcher paper one of these days. Nice process as well. I personally hate the flat only briskets because they always need extra work for moisture. This looks like the perfect method.
Doug
Wow thank you!. I think we will be just fine. Basics are more than enough and the location looks absolutely stunning. Hopefully wont be too hot in may but might bring a little fan anyhow.
Thanks again!
OK We will reserve a Bedroom or loft whichever works. Tent isnt in great shape and with the Lang in tow I can't tow anything else.. Good to see this one picking up a little steam. Still very glad to be a part of this.
Doug
I am no expert but I think once you place bacon on a grill it is no longer to be used as a kosher grill. You may want to get a small grill to do kosher meals on. The mix of meats will not be an issue as long as they can all use the same temp. Just follow your IT guidelines and or cooking...
Bonnie,
First you wont e alone camping. Me, my GF and her son will be there. On the fresh water i would say some spinners and small hooks and weights small test line as well. We should be able to find a bait store nearby if we want to get nigh crawlers or earthworms or whatever the bait of...
Nice write up/description pops. I think I need to get one of these as well. In fact I am quite sure i need one of these. Funny thing is I never needed one until now.
Doug
Seasoned for sure. Not super dry but seasoned. If its not quite there yet i will cut into split sizes I need/want the day before and fire up the propane side of my chargriller and throw the splits in the grill with 2 outside burners on low and let it get done sizzling. Basically you dont want...
Welcome to SMF. I am still a bit new here myself (considering some have been around for a looong time). This is a great place and great people. Here is a thread that was asking a similar question on brisket.
http://www.smokingmeatforums.com/t/138159/first-smoked-brisket-and-need-help
On the...
Bummer on the date. He has tix to the race so i doubt he will be wanting to miss it. I will ask a couple other guys and see what they have going on.
Thanks it just hit me when I was looking at my posts.. Maybe that will get people to start looking.
No worries on the meat. Happy to bring it...
Gonna have to go with waaaaay too sweet. Have you tried tasting (if possible) what some of the teams that are placing higher are cooking? I think a little sweetness in the glaze is good but has to be something to offset that. Maybe nix the second glaze and use less or no sugary stuff for your...
Alright I talked with my buddy JB and he is gonna check the dates. As long as it doesn't conflict with the all star race he should be good for coming up. I also thought maybe if the thread was changed to something like "Blue Ridge, VA weekend Q and get together May 17 - 19." might get more...
Sounds like a stick burner.. I would very much recommend not soaking your wood. Lots of wise words so far. You just need to build a smaller fire and get it smoldering correctly. Adjust the FB dampers for a little less air and make sure to keep the exhaust wide open. I would try starting with oak...
Are you set on propane? What size are you looking for? I would strongly suggest looking at Lang but I might be a little prejudiced in that area. There are a lot of good smokers out there. Backwoods, stumps, lang, traeger, etc... Do you have any fuel preference?
Doug
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