Agreeing with RP, a GOOD themometer is REQUIRED!! Don't skimp on something like this:
Spend the extra dollar and get a digital:
Spend the extra dollar and get a digital:
It has the fat, I will have that side up, and I read that I shouldn't let it sit at room temp for more than an hour.
Thanks, Alton Brown.
Agreeing with RP, a GOOD themometer is REQUIRED!! Don't skimp on something like this:
Spend the extra dollar and get a digital:
Yeah, I smoked some ribs and had that problem with the hickory - I was going to use less this time. My brother has some pecan, so maybe I'll stop by his place and steal a little bit.
I'm going to move this to the kitchen with a redirect. Lots of good advice.
Sounds good... thanks for letting it hand out in the Cafe for a little while. Hopefully it will steer some more traffic to the new forum.
I can't wait for all the good stuff that will come out of the kitchen during football season!
It has the fat, I will have that side up, and I read that I shouldn't let it sit at room temp for more than an hour.
No way. If you want more smoke flavor you need to keep it refridgerated up until adding to the smoker. That way your smoke temp is 40-140 instead of only 70-140 or whatever room temp is.
Now, after you pull it OUT of the smoker you want it to sit for 20 min or so to allow all the juices to flow out through the meat again. THis is also pretty key.
That is a awesome smoker that CornGrits builds and Buffsurveyor asked about.
Very nice of CornGrits to build you one. When will it be done.
CornGrits description got my mouth watering. How heavy is your brisquit? I intend to smoke this weekend as well.
just kidding...a cold smoke is groovy, I like it better with thinner cut meats....Ribs etc...gives more time for the flavor to cook in
I think you might have misunderstood... he's not building me one (that I'm aware of).
The brisket I'm doing tomorrow is 9 pounds. I plan on eating all of it.
YOu joked about him building you one. I was playing along.