- Jun 23, 2017
- 3
- 10
Good morning all,
Relatively new to all this, but hey, I'm Matt from Surrey, UK.
Just been given a smoker/pizza oven and smoking has always been something I've obsessed about but never been able to do due to not having anything 'proper' do use.
I've made a few decent Briskets & Flat Irons for the family over the years in my trusty Weber Master Touch (the large one) which have turned out pretty well (in my opinion anyway, you pros may think different)
I'm looking to smoke around a 3lb Brisket and have read about the 1.5hr/lb rough guide for cooking between 225-250F but have a few questions if I may?
Firstly, I've seen people using the snake method for the coal/smoke chips, and as much as I understand the science behind it, I want to know how reliable a method it is for maintaining the same heat for hours on end? If my 3lb Brisket will take around 4.5hrs am I likely to have to play with it much throughout? I'm pretty patient so leaving it unattended wouldn't be a problem for me.
Also, is there a better method for my type of smoker? I'd be keen to hear your opinions.
Attached are some images of my current BBQ & Smoker, along with a couple of my personal triumphs- rate them as you see fit!
Looking forward to this being the first of many posts!
Relatively new to all this, but hey, I'm Matt from Surrey, UK.
Just been given a smoker/pizza oven and smoking has always been something I've obsessed about but never been able to do due to not having anything 'proper' do use.
I've made a few decent Briskets & Flat Irons for the family over the years in my trusty Weber Master Touch (the large one) which have turned out pretty well (in my opinion anyway, you pros may think different)
I'm looking to smoke around a 3lb Brisket and have read about the 1.5hr/lb rough guide for cooking between 225-250F but have a few questions if I may?
Firstly, I've seen people using the snake method for the coal/smoke chips, and as much as I understand the science behind it, I want to know how reliable a method it is for maintaining the same heat for hours on end? If my 3lb Brisket will take around 4.5hrs am I likely to have to play with it much throughout? I'm pretty patient so leaving it unattended wouldn't be a problem for me.
Also, is there a better method for my type of smoker? I'd be keen to hear your opinions.
Attached are some images of my current BBQ & Smoker, along with a couple of my personal triumphs- rate them as you see fit!
Looking forward to this being the first of many posts!
