It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
Sister and the nephews are coming. BIL has to stay home for work. The boys love the EGG and for the 4 days they are here have already requested the classics: pulled pork, brisket, ribs...
It will be a blast.
@The Cen-Tex Smoker...my condolences... happened to me Master's Sunday with a whole house full of guests who had previously enjoyed some of my best briskets...then I turned out smokey roast beef, flavored but chewy...I threw mine away....they ate it anyway... I was mortified.
The smoke flavoring can simply come from the charcoal lump itself and may not be visible (ie white stuff pouring out the daisywheel). Chips are fine for a quick cook where you are trying to just flavor the superficial layer (steak) and the white smoke will pour out. Yes you will get longer lasting flavoring smoke with wood chunks and I routinely add Apple to pork cooks and Mesquite to brisket/beef cooks (careful with the mesquite, a very overpowering flavor). But even with chunks the visible white smoke pouring out the top stops after the first 15 min or so. Many on this forum won't put their meat on until this process stops.