Aaron Franklin Masterclass

marcdc

dumb question coming in hot...

if the easiest way to get clean smoke on a BGE is to put your wood on the bottom, add some unlit lump on top of that, and then add hot coals/lump on top of all of that from a chimney... quite literally where are you getting the chimney hot while the wood and unlit lump are sitting in the BGE? are you just placing your chimney on the ground on top of patio pavers? I know this is a silly question but usually when i use my chimney it's sitting in the BGE while getting hot...

bicktrav

marcdc said:

dumb question coming in hot...

if the easiest way to get clean smoke on a BGE is to put your wood on the bottom, add some unlit lump on top of that, and then add hot coals/lump on top of all of that from a chimney... quite literally where are you getting the chimney hot while the wood and unlit lump are sitting in the BGE? are you just placing your chimney on the ground on top of patio pavers? I know this is a silly question but usually when i use my chimney it's sitting in the BGE while getting hot...

That's not how I do it. My method is to fill the chimney with lump and place the wood chunks on top. I get it all blazing so that the wood is flaming (which preburns it), then I dump the whole chimney into the egg, the process of which upturns its contents so that the wood lands at the bottom of the firebox and the coals pile on top of it. Then, if needed, I toss some more unlit lump onto the pile so that the wood is fully covered. Using that method, I get very clean smoke, much better than the type I used to get just tossing chunks in. 

marcdc

bicktrav said: That's not how I do it. My method is to fill the chimney with lump and place the wood chunks on top. I get it all blazing so that the wood is flaming (which preburns it), then I dump the whole chimney into the egg, the process of which upturns its contents so that the wood lands at the bottom of the firebox and the coals pile on top of it. Then, if needed, I toss some more unlit lump onto the pile so that the wood is fully covered. Using that method, I get very clean smoke, much better than the type I used to get just tossing chunks in. 

well that's way easier! fantastic, thank you. looking forward to trying that this week

Hoster05

attached are the pictures of my brisket cook this weekend following Aaron Franklin as close as possible.  trimmed brisket was 12 lbs, cook took just under 10 hours.  Wrapped just over 180 degrees, pulled at 197 degrees and wrapped for 3 hours.  I liked the results a lot.

  

dmchicago

Looks amazing. Congratulations.