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Green Egg or Komado Grills
I have a quick question on these... Given that I'll probably never be smoking a huge amount of food, certainly enough to fit on say the large Big Green Egg, the biggest aspect of what I'm looking for is how well it cooks, and how easy it is. I have no real need to have a huge smoker. I know...- papoo
- Post #10
- Forum: Charcoal Smokers
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Beef jerky take one
Nice first shot at jerky. Given that jerky is dried, not cooked, anything over 150 is probably cooking it. I do mine at around 140, and it tends to take about 4 hours.- papoo
- Post #2
- Forum: Making Jerky
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Wood chunks burst into flames
Same thing on my Brinkmann. I considered making foil pouches for the wood, but I just close the vents when I mop, re-open them a few mins later. Previously, I would just pick them up with tongs, and lightly dip them into the water bowl of woodchips that is nearby. then they just start smoking...- papoo
- Post #6
- Forum: Charcoal Smokers
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BBQ across america - weekend of 8-10MAY2009
Will be smoking 3 racks of pork spares. Trimmed down much of the rib tip, but not enough to classify it as a St. Louis cut. A buddy is also bringing a fattie over for me to smoke. All done on my trusty little brinkmann square vertical, to feed the guests at my housewarming..- papoo
- Post #6
- Forum: General Discussion
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Masses of spares!
I walked away with a lot of ribs, let's leave it at that! In the tray, I'm going to put a cup or so of apple juice, maybe some of the rub. Given the size of my ribs, I can't lay them all down side by side, probably 2 side by side with one on top, or all three slightly overlapping one another... -
Masses of spares!
Thanks for the reply. I assumed as much, but we all know where how to spell ASSume! Luckily, I have a rib rack (modified using the "look how strong I am" method) which will now fit in the smoker, and hold all three at the same level, which helps. The racks themselves will have to be bent a bit... -
What's your occupation?
I was an airline pilot back in the UK. I got married to a gorgeous American, and we moved to AZ. My greencard arrived a couple of weeks ago, so I'm now doing the training and testing to get my US commercial licenses. Given the economy, the job hunt shouldn't be too much fun, but I'm optimistic...- papoo
- Post #412
- Forum: General Discussion Sticky
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Masses of spares!
Morning, smokers! I'm about to trim some spares I got on a killer sale (buy one, get TWO free), so I have 3 racks tp play with. I'm having a bit of a housewarming, so I'm doing these, and a fattie. I've only ever done 1 rack at a time, and used a slight vatiation on the 3-2-1 method, closer to... -
Top Round Roast w/Qview
Looks great. Nothing better in your sandwiches than perfect beef. Slice looks like a good investment to look into. Not least because of my new jerky habit! -
2-1-1 or whatever it is
I use a cheapy brinkmann, too. Mine is the square vertical with 2 doors on the front. I have no problem getting it to temp, or right up past 300. Sounds to me like you're short on fuel. Try adding more charcoal. With e standard charcoal pan, I would have a fairly heaped bowl to get me to 250+... -
2-1-1 or whatever it is
Hi Trapper, I think he means 3-2-1 for ribs. It seems like a benchmark figure, from what I've read, I'm planning my first set of ribs (St. Louis spares) as 3-1.5-1, or thereabouts. For pork, 160 gets it safely cooked, but for pulling, you want it about 200, to ensure all of the collagen (which... -
Hey all, from Scottsdale, AZ.
Well thank you for your advice, Grothe. I'll see how I get along. I'll start with a low-estimate of coals, can always build on that to hit the temps. The main appeal of this new charcoal pan was temp control. The standard one is just a bowl, and the top rim of it (the only place the air can... -
Hey all, from Scottsdale, AZ.
So by this, I deduce that I shall need to use less lump charcoal, firstly because I'm using something that runs hotter naturally (I think), and secondly because it'll burn even hotter due to better airflow/less ash? I do talk funny, I promise you - I'm reminded that daily by my wife! -
Hey all, from Scottsdale, AZ.
Hi everyone, Just thought I'd clock in after browsing/occasionally posting for a couple of weeks. I'm British, so I talk weird, and have been a keen kitchen cook for a while, red meat being my 'thing', hense the diversion into smoking. I've smoked probably a dozen things now, slowly getting... -
Burnt Ends - 1st attempt - Qview
I'm a noob too, so HI! Looks to me like he made burnt ends from the entire point, and sliced the entire flat. Two birds, one stone. A man after my own heart, too - a few sices of flat as a midnight snack! -
Beef Ribs Vertical Style
Wow... Beef ribs are my favorite, and those look spectacular! Nice smoke ring! -
Pull or not to Pull?
As mentioned before, after verifying temperature in other spots, that the searing has drastically reduced your cooking time. Brisket is a proportionally thin cut of meat, so it doesn't take much time to sear a way in. The searing also will have inhibited the smoke ring development, as you've... -
Help a NEWBIE !
I'm sure someone more experienced will be over to correct any nonsense I suggest, but in my little experience (I use a vertical Brinkmann charcoal smoker, nothing at all fancy), I would answer your questions like this: 1: The water bowl I would normally fill. It adds a bit of moisure to the... -
Half a small brisket, do the same rules apply?
Thanks all, It's now in. Didn't have time to do the bacon, but it's smoking away nicely! I'll keep you all duely updated! Thanks again.. -
Half a small brisket, do the same rules apply?
Thanks for the great advice, guys.. Well, the smoker is currently being 'cured', which I'm using as an opportunity to gauge temperatures control. What I have noticed, is that it seems to want more charcoal than I envisaged, which is a shame, because of the limit set by the size of the charcoal...
