- Jun 18, 2007
- 14
- 10
The only other member that I've seen post about his is ChargerPower, but looks like he hasn't been around the past year. :-/
If you have any experience with Old Smokey, please let me know - the guidelines for smoking that I've read here don't jive with the guidelines in the Old Smokey's manual. For example, the recipe in the Old Smokey manual calls to cook brisket for 30 minutes/lb, and set it on "high" which, according to the manual is approx 300*F. Other recipes, including that one I use when I cook brisket in the oven calls for 1.25 hours/lb at around 250*F.
One of my questions is - wouldn't the Old Smokey brisket be tough? Is the discrepancy caused by the fact that the Old Smokey has no vents?
If you have any experience with Old Smokey, please let me know - the guidelines for smoking that I've read here don't jive with the guidelines in the Old Smokey's manual. For example, the recipe in the Old Smokey manual calls to cook brisket for 30 minutes/lb, and set it on "high" which, according to the manual is approx 300*F. Other recipes, including that one I use when I cook brisket in the oven calls for 1.25 hours/lb at around 250*F.
One of my questions is - wouldn't the Old Smokey brisket be tough? Is the discrepancy caused by the fact that the Old Smokey has no vents?