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homebrewtim
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- homebrewtim
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IsCornell said: I think that HomebrewTim's comment may have been part of my problem. I added more charcoal just before putting the meat on, so it may not have had a chance to burn off all of the smoke flavor. I also appreciate the advice fro…
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IsCornell said: What kind of charcoal do you use? I have Cowboy Charcoal and it has a strong flavor. I bought BGE charcoal. Does that add a lot of smoke flavor or not? I prefer Wicked Good, BGE or Royal Oak. I've found that if you l…
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I love the appetizers. I just may need to throw some sausages on with my turkey in case I get hungry.
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Good luck...I find every long smoke has its own challenges just like brewing. It is not whether you have a problem but how you react WHEN you have a problem. Man I love BBQ.
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I'd eat it. Oh, I did.....and ate a lot of it.
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I think all that alum foil is restricting your air flow through the egg. Probably contributed to the fire going out. GREAT point...I realized it was a waste on my next smoke and I had no problems.
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That was a 12# brisket (I think) and took about 16-hours (I'd need to look at my notes)
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Hope so....I've done quite a few butts on WSM, and they have ALWAYS taken 15-18 hours....I must have run the BGE a little too hot too long. Next time I'll target about 200 or less at the dome and see where that takes me for the first 6-hours. The…
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Thanks all. They are double-wrapped now and on the Egg. I have bottom vent closed and daisy wheel barely open. Dome at 180....grate at 220 ish. Oven preheated to 170F now. Going to move 'em, then transfer to a cooler in a bit. Thanks for the rea…
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Well, then JUST hit 200F. I am going to double-wrap in HD foil, probe the smallest one, and play it by ear from here. They can be pulled at 3-4 pm. So, I think between oven and cooler, I should make it. Thanks!
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I am smoking alongside you all. My egg ran a little hot and now my 3 butts look to be almost done (195F). Anyone have any suggestions on the best strategy from here? Dinner is at 4-5. Foil and oven set to 150? Foil and cooler? I posted pics on a…
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Right on...that's what I figured. Now at 12 hours and 159F....smells too damn good like always.
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Right on. Temp was at 127F at 1:00 AM. Woke to 135F in the flat. I'm thinking it easily saw 150F or more. I'm pressing on and may be just be the test case.
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Fire is back on and meat checked in multiple places...12-135 are the temps I've seen. It's BBQ for me and my family tonight. I have a feeling it MIGHT be fine, but would like some confirmation since it never got over 150...I have only cooked a cou…
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I am new he BGE but am really curious about the AR Combo. I wanted max options and did not want to wait this week so with my Large BGE, which came with the platesetter, I purchased the 3-tier. It's very solid and LOOKS like I Can get 4 butts on it…