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Smoke meat everyday...

Smoke meat everyday...
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  • Post #1591 - November 27th, 2018, 1:25 pm
    Post #1591 - November 27th, 2018, 1:25 pm Post #1591 - November 27th, 2018, 1:25 pm
    leek wrote:Can I put the whole thing under the underhang, and not worry too much about melting the plastic with the starter? It would be on the bottom of the grill itself then, and well beyond 5 feet from the overhang, but I know flames and heat shoots up. If I need to leave the starter beyond the overhang, do I have to put it on cinderblocks, or can it sit right on the 1/4 inch cement board?


    I'd leave it right under the underhang. If you want to make yourself feel better get the chimney really going with a full load and hold your thermometer right under the underhang. Or just feel the overhang with your hand; if it's very hot then you know you have a potential problem. But I doubt you will. I think you'll be surprised at how much heat dissipates.

    JMO,
    Dave
  • Post #1592 - November 27th, 2018, 4:39 pm
    Post #1592 - November 27th, 2018, 4:39 pm Post #1592 - November 27th, 2018, 4:39 pm
    BadgerDave wrote:
    leek wrote:Can I put the whole thing under the underhang, and not worry too much about melting the plastic with the starter? It would be on the bottom of the grill itself then, and well beyond 5 feet from the overhang, but I know flames and heat shoots up. If I need to leave the starter beyond the overhang, do I have to put it on cinderblocks, or can it sit right on the 1/4 inch cement board?


    I'd leave it right under the underhang. If you want to make yourself feel better get the chimney really going with a full load and hold your thermometer right under the underhang. Or just feel the overhang with your hand; if it's very hot then you know you have a potential problem. But I doubt you will. I think you'll be surprised at how much heat dissipates.

    JMO,
    Dave

    Thanks, Dave. That's some really good advice.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #1593 - April 21st, 2019, 9:14 am
    Post #1593 - April 21st, 2019, 9:14 am Post #1593 - April 21st, 2019, 9:14 am
    JoelF wrote:New favorite chef's bite: after slicing up a nice fatty brisket, scrape all the fat, burnt crust bits and meat shreds into a pile of brisket butter. Spread on a Trisket with a bit of picked red onion.

    Think of it as Texas Nduja

    Wasn't sure I'd posted this before, was even less sure I'd called it Texas Nduja.
    But it's my favorite part of the brisket prep, where in cleaning up the pulverized spicy fat and meat shreds you get a fantastic snack.

    I wasn't permitted to smoke a brisket for Passover, as it was at the Kosher Kids' house this year, so I smoked one yesterday for Easter. Low & Slow 2 recipe; Costco prime packer ($3.69 isn't the cheapest it's been, but still half the price of the choice flats); simple rub of 1 part Chimayo sun-dried chile to 2 parts salt and 2 parts cracked black pepper; sour cherry tart wash; pecan wood for smoke. The cooker got over 300F after the second batch of charcoal, but those prime briskets are so fatty, it's a challenge to dry them out.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #1594 - May 11th, 2019, 12:26 am
    Post #1594 - May 11th, 2019, 12:26 am Post #1594 - May 11th, 2019, 12:26 am
    .
    Ribs1.jpg I’m too sexy for my shirt ... #lowslowbbq #countmeafan #homecooking
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1595 - May 17th, 2019, 6:45 pm
    Post #1595 - May 17th, 2019, 6:45 pm Post #1595 - May 17th, 2019, 6:45 pm
    I just did my first ever smoke, in a WSM I bought at a rummage sale. Super stoked to make pork shoulder, which we enjoyed on brioche buns from West Town Bakery and a simple slaw. Image
  • Post #1596 - May 18th, 2019, 1:25 pm
    Post #1596 - May 18th, 2019, 1:25 pm Post #1596 - May 18th, 2019, 1:25 pm
    Welcome to LTH and congrats on your first smoke. In my opinion an absolute must read, if you have not already done so, is LTH contributor Gary Wiviott's book 'Low and Slow' : https://www.amazon.com/Low-Slow-Master- ... way&sr=8-2 .
  • Post #1597 - May 18th, 2019, 1:41 pm
    Post #1597 - May 18th, 2019, 1:41 pm Post #1597 - May 18th, 2019, 1:41 pm
    pinkpajamas wrote:I just did my first ever smoke, in a WSM I bought at a rummage sale. Super stoked to make pork shoulder, which we enjoyed on brioche buns from West Town Bakery and a simple slaw. Image

    Welcome aboard. The sandwich looks great. Not bad at all for first effort. What kind of fuel did you use?

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #1598 - May 18th, 2019, 4:01 pm
    Post #1598 - May 18th, 2019, 4:01 pm Post #1598 - May 18th, 2019, 4:01 pm
    Thanks! I used Trader Joe briquettes and hickory chunks. It's what I had!
    I will check out low and slow.
  • Post #1599 - May 19th, 2019, 7:11 am
    Post #1599 - May 19th, 2019, 7:11 am Post #1599 - May 19th, 2019, 7:11 am
    ronnie_suburban wrote: What kind of fuel did you use?

    =R=


    I think it has been a long time since we discussed where to get lump hardwood. The Cowboy hardwood I have been getting is very small pieces. I don't know if that is from poor handling or just the way Cowboy is doing it. Any suggestions on where to get good lump charcoal?
  • Post #1600 - May 19th, 2019, 7:36 am
    Post #1600 - May 19th, 2019, 7:36 am Post #1600 - May 19th, 2019, 7:36 am
    lougord99 wrote:
    ronnie_suburban wrote: What kind of fuel did you use?

    =R=


    I think it has been a long time since we discussed where to get lump hardwood. The Cowboy hardwood I have been getting is very small pieces. I don't know if that is from poor handling or just the way Cowboy is doing it. Any suggestions on where to get good lump charcoal?


    Probably a bit out of the way for most of you, but I found this at my local (Valpo) Ace Hardware:

    https://www.acehardware.com/departments/outdoor-living/grills-and-smokers/charcoal/8684151

    The pieces are huge and solid, so very little unusable. Haven’t smoked with it but worked well on the grill. I think I paid a couple bucks less than the price listed, but it wasn’t cheap.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #1601 - May 20th, 2019, 2:07 pm
    Post #1601 - May 20th, 2019, 2:07 pm Post #1601 - May 20th, 2019, 2:07 pm
    Hi,

    40 pound bags of lump charcoal are available at Berger Brothers...surely someone posted about this within this thread.

    1176 N Cherry Ave, Chicago, IL 60642
    Berger Brothers Inc
    312-642-4238

    They open early and close early, so call ahead to ensure stock and being open.

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