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TorontoBBQer
About
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- TorontoBBQer
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Toronto here - LBGE - High Park area
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Thanks all - much appreciated. I will leave it smoke-less and let the lump do its thing.
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Good stuff - thanks all!!! I will report back on my first tri-tip...
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Sorry for the late reply. I'm going through the warranty process now. And by the way - its Tronno... -- Josh
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I am using Caputo 00 flour. I'd rather not use a pan.
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Little Steven said: TorontoBBQer said: Hi All - I want to attempt my first brisket at some point soon, so I started shopping around for a packer cut. I've seen a few at some of my local butchers, but they all seem to be point only, no …
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paqman said: Where did you find point only? Whole foods
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nolaegghead said: You can make burnt ends with the point. Thanks - didn't know that. -- Josh
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TorontoBBQer said: What did I do wrong? You closed it.... OK that explains it... I thought "burping" was an open-and-close motion.
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Good advice all on the daisy wheel and raising the stone to avoid burning the bottom, thanks. From what I gather, my gasket is the Nomex type. Its a new egg and the gasket is kind of a light grey color. What exactly is the procedure for burping the…
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ttexxan said: 16 hrs????? Wow that seems like a very long time for a 9 lb butt even at 225. Looks good though Well, I did read that 1.5-2 hours per pound at that temp was normal, so it came in at just under 2 hours/pound. Most of the "…
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OK thanks. I will consider the lowest temp as the accurate. I was just surprised though the range of temps within a single chicken breast... - Josh
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Little Steven said: TorontoBBQer said: Yes I read that. Used chunks and didn't soak. Was worried about over smoking though. As I went through the process though... I did wonder what difference, if any, it made closing the top vent vs the b…
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Yes I read that. Used chunks and didn't soak. Was worried about over smoking though. As I went through the process though... I did wonder what difference, if any, it made closing the top vent vs the bottom. I kept them pretty much equal to get th…
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Will do. Thought I'd start with hickory and experiment from there. For my first ever smoke I was quite pleased. I'm still unsure if chips or chunks are the way to go, but I'm looking forward to the experiments! Josh
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tulocay said: That is a great looking first cook! Did you happen to use any wood? I tend to use cherry, apple or pecan on my ribs. Yes I used a few Hickory chunks. The level of smoke was right on.
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Thanks all for the tips. Into the last phase of the cook now. I will post some pics after dinner! -- Josh
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Adding more lump did indeed fix the problem. Got the temp back up to 275 and into hour three of the cook. Thanks all!
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Ok -I will add more lump. Thanks for the quick reply!