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Not first hand experience.....but guy who used to work for me had the Fireboard with the fan option on his offset. Whenever he shared the cooking links with me it was as steady as can be. I'm more traditional but this looks like it worked as promised.
if it's already cured you could do the point as pastrami and the flat as corned beef. Basically pastrami is corned beef with additional spices that is then smoked. If it's not already cured it's borderline to cure it for St. Patty's Day at this point. I put mine in the cure on Thursday. Our...
The last one I did I pulled them around 195, cubed the point, sauced them and cooked them another 2 hours or so at 225. I think it's a matter of personal preference but for me that extra time lets the burnt ends get nice and carmelized on the outside.
I'll concur with Millberry. The Fireboard is a nice setup and there customer service is top notch. It's internet enabled which is really nice. I have that and then a Thermoworks MK4 instant read thermometer for grilling, etc.. A good thermometer sure makes things easier!
I don't usually smoke them just because there isn't enough meat, in my opinion, to make it worth while. I make soup. I"m not sure who posted it but I found the recipe here a year or so ago. Here's the recipe:
I have a Lang which is reverse flow. It does cook a little faster than my previous stick burners but that's not a bad thing for me. Reverse flow or not, any smoker has some learning curve. My Lang is MUCH easier to cook on than the box store smokers I owned before. Enjoy your new purchase!
I'm with Chasdev. If you're patient you can find folks who don't realize the amount of work that goes into a stick burner and then end up selling them at a loss. That's how I ended up with my Lang. :-)
$600-$700 is sort of no man's land for new stick burners. More than a box store cooker...
Because it's a new smoker (which regardless of price takes time to learn) I would probably smoke them for an hour or two and then finish them in the oven. This sort of accomplishes two things.....
1. if there's not enough room in the smoker for 10-12 racks (which I think is a very real...
I would suggest pulling it when it passes the probe test. Internal temp tells when it's time to start probing it but not necessarily when it's done. Good luck!!
I hate to bring this up because it looks like a tremendous amount of work but it looks like you have pressure treated wood inside the smoke chamber. I'm not remotely an expert but I would do some research on whether or not that is safe.
I'm partial but I love my Lang. You can buy a Lang 36 in that price range. I'm with the other folks who have asked for some clarification on not wanting to be next to it constantly. That's sort of a relative thing with stick burners. I can walk away from my cooker for an hour + and be fine...
I have a Lang 36 Hybrid Deluxe and can attest that it cooks a bit faster than other smokers I've had. I'm still getting used to that part of it because the times/temps I'm used to don't hold true with the Lang. BTW you'll love this cooker.