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  1. remmy700p

    Woods For Smoking

    Yeah... that's Hawai'ian Koa. It is a dense red wood, is the largest member of the pea family, and is endemic to the islands. I'd be real interested to find out what flavor characteristics it brings to smoked meat as I can get a whole bunch of it! Taylor Swift has a beautiful guitar made of it:
  2. Woods For Smoking

    Woods For Smoking

  3. Taylor_Swift_Koa_Guitar.jpg

    Taylor_Swift_Koa_Guitar.jpg

    • remmy700p
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    • Album: Woods For Smoking
  4. remmy700p

    Woods For Smoking

    Here is that article:  http://amazingribs.com/tips_and_technique/zen_of_wood.html Mythbusting the 'Smoke Ring':  http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html
  5. remmy700p

    Woods For Smoking

    In regards to how long meats can take on 'smoke', the answer is dependent on the protein and the external temperature. There is a great article in the forum somewhere that goes into great detail. I'll try to find it for you. SA, where in So Cal do you live? I'm in the Riverside area.
  6. remmy700p

    Oklahoma Joe Tempt Control Thoughts

    I also believe that those deflector designs that have a short, steep, angled face (like yours, Horizon's, etc) are somewhat stifling proper draft flow. I've posted up pics of my deflector plate in other threads, but I'll post it up here again for the sake of this conversation. It is made of...
  7. remmy700p

    Brinkmann Trailmaster Limited Edition

    Harbor Freight has an inexpensive step-bit set...
  8. remmy700p

    Oklahoma Joe's Longhorn Thermometer Port Size

    That's where you want your CC thermos positioned anyway.
  9. remmy700p

    Oklahoma Joe Tempt Control Thoughts

    The way to verify whether your lump is the culprit in the issue of the nature of the smoke is to go back to briquet charcoal and see. Q: What brand lump? What brand charcoal? Q: What type of wood chunk? Did it still have the bark? Did you load it cold or warmed up? Q: Can you post up pics of...
  10. remmy700p

    New Dyna-Glo vertical offset smoker

    Chicken looks delicious. The apple juice pan is unnecessary. Liquid flavors do not "evaporate" into the meat (water boils away but the solids stay in the pan), and in a 250-275F smoker, it will simply leach your heat. How do you like the height of this smoker? It seems you'd be doing quite a...
  11. remmy700p

    Brinkmann Trailmaster Limited Edition

    Place about 4-5 layers of painter's tape over your target spot. The bit will stay in place. I installed two of the River Country Professional Series thermos which required 13/16" holes. Started the hole with a tiny bit and worked up from there, slowly.
  12. remmy700p

    Temperature control for my Oklahoma Joe Longhorn

    Remember, it's the GAS that permeates the protein layers and imparts the smoke flavor, not the combustion particles (what we see as SMOKE/SOOT)!!
  13. remmy700p

    Brinkmann Trailmaster Limited Edition

    That's why I do it! Glad it's helped you. I've learned a lot from the kind folks here as well.
  14. remmy700p

    Brinkmann Trailmaster Limited Edition

    Here you go (I slid the grate out some so you could see it): I drilled a hole at the top corners of the sheet and used short lengths of wire wrapped around the last bar of the grate to hang it. I used the same wire used on bonsai trees; it is very flexible and can be bent over and over...
  15. IMG_20141222_133324488.jpg

    IMG_20141222_133324488.jpg

    • remmy700p
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    • Album: Brinkmann Trailmaster Limited Edition
  16. IMG_20141222_133257419.jpg

    IMG_20141222_133257419.jpg

    • remmy700p
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    • Album: Brinkmann Trailmaster Limited Edition
  17. remmy700p

    traeger fails.

    These semantic arguments go nowhere...
  18. remmy700p

    Pork Shoulder Strips on the 18.5" Weber OTS

    I just put a 3lb brisket flat on the kettle a little over a half hour ago, and one of the half-grown kittens stood up to smell the fixins and slid the one-touch damper bar closed. WTF??!!! So the cats can fark with my BBQ settings now??? How do you prevent THAT? I haven't seen that little...
  19. remmy700p

    traeger fails.

    Nope. Not what I said at all. Again, those are just my "off the cuff" generalizations about time and temp. Fish is different than beef, which is different than pork, etc and the scales change with each. The protein's starting temperature, thickness, whether there is fat running through the cut...
  20. remmy700p

    traeger fails.

    Yeah... it's one of those arguments that has no conclusion. It's too subjective. For instance, my 2 cents: - Any smoking protocol under 140F is "cold smoking". - Between 140F and 225F is dangerous because it allows proteins to stay too long in the bacteria growth zone. - Between 225F and 300F...
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