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re: K9
Posted on 7/10/14 at 7:00 pm to Chris_topher
Posted on 7/10/14 at 7:00 pm to Chris_topher
quote:
dick dog dick
HOly shite!
I'm starting to see ROMF2 out there on the horizon....................
1
Posted on 7/10/14 at 7:00 pm to K9
quote:
off the gas?
Needed something that burns wood also
Posted on 7/10/14 at 7:03 pm to Chris_topher
Should we chip in for some Thomson Water Sealant for that deck? I hope you make your guests sign a waiver and tie off before they venture out on that ankle ripper.
Nice rig though....
Nice rig though....
Posted on 7/10/14 at 7:04 pm to Chris_topher
The first bps is springfield milktoast.
Secondly, never smoke right to left.
Left to right or vertically.
Secondly, never smoke right to left.
Left to right or vertically.
Posted on 7/10/14 at 7:07 pm to Jefferson Dawg
quote:
HOly shite!
The butt I smoked last week was the all-time best & I'm cooking a brisket Saturday..
quote:
ROMF2
Anybody, Anytime, Anywhere
Posted on 7/10/14 at 7:07 pm to SquatchDawg
quote:
Should we chip in for some Thomson Water Sealant for that deck? I hope you make your guests sign a waiver and tie off before they venture out on that ankle ripper.
He needs a patio mat...a big thick patio mat...
You know I'm just teasing Chris but, I'm naming that bush behind your "awesome smoker" Godzilla and the one eating your bench on the far side Rodan...
This post was edited on 7/10/14 at 7:13 pm
Posted on 7/12/14 at 6:07 am to BarberitosDawg
I plan to drink 12 beers in 12 hours (roast beef is on the smoker)
Posted on 7/12/14 at 6:37 am to Chris_topher
Threw on another log - temp raised to 315 degrees
12 lb brisket after 1 hr / 1 beer
*NOTE deeprig, Rb - the key is clean smoke
ROMF
12 lb brisket after 1 hr / 1 beer
*NOTE deeprig, Rb - the key is clean smoke
ROMF
Posted on 7/12/14 at 6:40 am to Chris_topher
Nice!
Hey what's that sitting on the stand by the big smoker?
Hey what's that sitting on the stand by the big smoker?
Posted on 7/12/14 at 6:40 am to BarberitosDawg
quote:
He needs a patio mat...a big thick patio mat...
I live back in the woods.
The woman & the kids & the dog & me.
Posted on 7/12/14 at 6:44 am to BarberitosDawg
quote:
Hey what's that sitting on the stand by the big smoker?
glove
Posted on 7/12/14 at 7:03 am to Chris_topher
quote:
Threw on another log - temp raised to 315 degrees
How do you control temp with real wood? This is the problem that I ran into.....it seemed like I was fighting to hold it around 225.
Posted on 7/12/14 at 7:16 am to SquatchDawg
quote:
How do you control temp with real wood? This is the problem that I ran into.....it seemed like I was fighting to hold it around 225.
The best way I can explain it is this: Clean smoke is more important than the temperature... and it's easier to maintain clean smoke with a log that is on fire.. and a log that is on fire (for the smoker I've got) runs natural around 250-300 degrees..
If you were fighting to hold onto 225 degrees, you were prolly not feeding enuff wood in - don't be scared - clean smoke is more important than temp. ... I use a turkey fryer burner to start the next piece of wood before I throw it in.. I will demonstrate in the next photo when it's time... burning wood like a m'fcker... ROMF
This post was edited on 7/12/14 at 7:26 am
Posted on 7/12/14 at 7:44 am to Chris_topher
I'm making homemade charcoal
Posted on 7/12/14 at 7:48 am to Chris_topher
Props on homemade charcoal but you are giving out some bad advice here, masquerading as an expert.
Posted on 7/12/14 at 7:56 am to deeprig9
give me some better advice than clean smoke and I will listen ... I have 3 gauges (I do not totally trust) & as I get used to the smoker I will be able to lower the temps & maintain proper smoke...
Posted on 7/12/14 at 8:11 am to Chris_topher
Posted on 7/12/14 at 8:12 am to Chris_topher
quote:
I use a turkey fryer burner to start the next piece of wood before I throw it in.
That's what I was thinking as its similar to the old school approach...ie shoveling coals from a secondary fire into your pit. Dry wood straight on the cook fire was too volatile in heat and smoke for me to try again.....of course my rig is a POS too.
I admire your conviction....that's a lot of work.
Edit: also, when I said fighting to hold 225 I meant to keep it down to 225...the burning wood wanted to run much hotter...
This post was edited on 7/12/14 at 8:14 am
Posted on 7/12/14 at 8:20 am to SquatchDawg
quote:
Edit: also, when I said fighting to hold 225 I meant to keep it down to 225...the burning wood wanted to run much hotter...
imo, 250-300 works well... I'm gonna let this rest for over an hour once it's done.. clean smoke & rest time are most important to me.. just gotta know when to pull it off...
Posted on 7/12/14 at 8:47 am to SquatchDawg
quote:
I admire your conviction....that's a lot of work.
Thank you.
I was gonna pull it off and wrap it with paper at 4 hrs/160 degrees...but I'm at 3hr 15 min/155 degrees (do not totally trust the gauges) ... I sacrificed running hot to compensate for the smoke.. Adjusted wrap time is now 3hr and 45min.. This might be a record setting speed brisket
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