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I read a piece by Arron Franklin, he said the same happened to him during his career a few times. He started it back up and continued on with out a hitch.

I bought an OJ Offset for the pandemic (keep me out of the house and divorce free). I learned a lot about smoke flavor and temp control. On days that I dont want to spend 5+/- hrs tending the fire I found a need for a pellet smoker. Also want to use it for long cooks where i start on the...

did a turkey breast bone in. Brined 8hrs (brown sugar, salt, pepper, hot sauce, and wostershire) 225 to start until internal temp of 140, raised temp to 285 until 160 internal then pulled it, total cook time about 3.5 hrs. My Wife, my toughest critic, loved it, texture and moisture, used a...

Labor day (today) I smoked a brisket 10.5lbs before trim, just over 2 inched thick. basic $300 OJ offset smoker. My 1st Brisket 12lbs before trim about 3 inched thick, took 10 hrs with 1 hr hold at 265-285F. 40% Pepper/40% Salt 20% mixture of Ancho, Mulato, and Pasilla dried chilies Injection...

My 1st brisket 12lb on offset at 265-285 took 10 hrs to hit 205 wrapped at 160. I am ding a 10lb on memorial day and want to use myrons 350 but I like the idea of starting it slow. then increase just as your method suggests. How long did it take with your ramp up method? for what size brisket?

I have the OJ and find that if I run a hot oak fire with 6x2.5 inch splits with open door generates way too much heat 300-400F. If I could let out the heat faster to lower the temp by increase that out-flow of heat/smoke the temp would be closer to a manageable temp. If you could increase it...

When i learned on a weber kettle to understand the taste of good and bad smoke I found a set up that worked using a few bricks. I placed them in as a "V" on one side on the lower grate. Filling with lit coal, and feeding warmed charcoal to the side of the coals to burn in. By controlling the...

As with most prcesses, One change in one variable and an experiment can be cast to the side for another day. I started the fire, prepped the meat and then my niece came over because she wanted to help. We added a few things to the menu which over stuffed the grill and the controlled experiment...

today I will try ribs one wrapped early, one not wrapped till good read https://www.scienceofcooking.com/meat/slow_cooking1.htm#:~:text=When%20cooking%20it%20is%20important,of%20time%20to%20liquify%20collagen. "THE CHALLENGE IN COOKING MEAT We like our meat tender and juicy at the same...

evenly placed in a uniform temp zone , all equal to the 1/2 sheet tin pan full of water next tot the fire in the offset. tin foil I guess what im trying to determine is; does good slow cooked meat have to do with juices that are left behind, kept in, or injected.... or is it the complete...

Pork Country cut ribs Individual cut I needed something to experiment with mesquite Anyway, Probed 3 indvidual ribs Ran at 250-275F offset smoker, Lump Char and chunks of mesquite & oak Large water pan Small pieces so total cook time was 3.5 hrs to 195F on average 1) Wrapped 155F, 2)...

Im guessing the 165F was a wrap temp for collagen packed meats 250-275F is my avg cooking temp for most meats 195-205F collagen packed meats are melted

Excellent Comments.... Spot on as it fills in alot of the questions remained in my head, as i searched collagen chemistry and brisket thermodynamics all day today (monday) as I smoked beef back ribs today just to relax after the stressful brisket cook with people coming over thing. Good to...

I cooked my first brisket (12lb) this weekend, and it got up to 150F in 2.5hrs at 275FOK Joe offset. large 1/2 tray alum water pan, and drip pan with 1/4 of water. So it had a lot of moisture plus injected 1hr prior to cook with straight beef broth. Wrapped @155F in butcher at 4.5hrs as bark...