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Bad smoke day WSM
That certainly looks like Royal Oak charcoal briquettes (or Frontier brand, owned by Royal Oak), or the Members Mark charcoal briquettes from Sam's Club. Which specific vareity are you using in this cook session?- Mr. Zorg
- Post #23
- Forum: Charcoal Smokers
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Bad smoke day WSM
100% Hardwood charcoal briquettes work well too! There's variable quality (depending how that term is applied) in charcoal briquettes just as there's variable quality in lump charcoal brands, and with lump sometimes variable quality of the contents from one bag to another from the same brand...- Mr. Zorg
- Post #22
- Forum: Charcoal Smokers
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Eric From Ohio
Welcome from San Antonio Texas! Not sure where in Ohio you're at. My wife & I spent about five years in Findlay (2000-2001 & 2012-2016) and over 4 years (2001-2004) in Canton FWIW. -
New to smoking
Congratulations! If you aren't already aware, here's a website with reviews of many different brands of lump charcoal. The author has a set of protocols he follows, and his focus is primarily for use in ceramic kamado style cookers. You can also see ratings & comments from end users. Many of... -
New Offset Burning Through Wood
Even with the diffuser plates I use, which 100% block the firebox radiant window, it's still a bit hotter at the firebox end due to the hot diffuser plate. To me, too much of your hot gasses from the firebox are hugging the upper portion of the cook chamber, and tuning plates or a diffuser...- Mr. Zorg
- Post #9
- Forum: Side Fire Box
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My first offset smoker experience with SRF wagyu brisket.
I've had some briskets graded USDA Select hit probe tender at 195°F -196°F before. I always cook to probe tender. I've not yet cooked any Wagyu beef though.- Mr. Zorg
- Post #6
- Forum: For New Members
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New to smoking, got the 'Fever' (not covid) lol
Welcome from San Antonio Texas! Today marks 176 years since Texas became the 28th state in the USA! -
New Offset Burning Through Wood
Just FWIW I have a butterfly shaped air intake register on my small diameter (16") patio offset smoker. I actually block off part of the upper part of this butterfly because the incoming air through there isn't being used for combustion. It just sucks up fire heat to bring it up to ambient...- Mr. Zorg
- Post #6
- Forum: Side Fire Box
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New to smoking
To be absolutely clear, there are only certain circumstances where I cook meats to a certain minimum internal temperature. Those cases are solely when food safety guidelines, and note "probe tender" to mechanical resistance is the controlling circumstance where I determine the meat is at an... -
New to smoking
Welcome from San Antonio Texas! We lived in Findlay OH for 5 years FWIW. Wicked winter winds! A friend who lives there really enjoys using his Akorn due to the insulated nature of this design without dropping big bucks on a porcelain cooker. So you definitely have a decent piece of equipment... -
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Aging Brinkmann Southfork
Nice pit! I have a Brinkmann Stillwater, with daya playe & serial number but I have no idea how to trace that back to a fabrication date, so I'll follow along here.- Mr. Zorg
- Post #2
- Forum: Wood Smokers
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Thermo for chamber and meat??
I upgraded from a Maverick ET-732 to a FireBoard 2 (no Drive) earlier this year, and I've been very happy with the features and performance. https://www.fireboard.com/shop/fireboard-2/- Mr. Zorg
- Post #4
- Forum: Meat Thermometers
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Honey or maple syrup on ribs
I'm fond of a 50/50-ish mix of pure maple syrup and pure cane syrup if I'm making a glaze. You can sorta think of cane syrup as a sort of liquid brown sugar. Steen's is a widely available brand of cane syrup, there are others. I can purchase this locally at a much lower price than through Amazon...
