Used Stubbs for my very first smoke, didn't mind it at all. Didn't notice any off-smell when first lit, and the end result was great. But lately using apple or hickory or mesquite, had very good luck with JDs whiskey barrel chips.
Now when I use K, I notice a different taste. Also there was much more ash. So I am now using RO since that's what's available unless I was to order online.
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Used Stubbs for my very first smoke, didn't mind it at all. Didn't notice any off-smell when first lit, and the end result was great. But lately using apple or hickory or mesquite, had very good luck with JDs whiskey barrel chips.
Now when I use K, I notice a different taste. Also there was much more ash. So I am now using RO since that's what's available unless I was to order online.
Yer learning I see Try this.... use some oak chips forthe JD, Mabe toss in a teaspoon of sugar in the colas twice during the cook... and report back.
A bag of Kingsford ash weighs about half as much as the bricks!
We all learn together. Its really pretty cool that on this site, there is a pretty "tight" group that has been together for several years going back to a different forum ..... It seems that posts go in "waves" and a lot is learned as we go through these "waves". Like burning methods, Tri Tip, Tatonka Dust, canning salsa, etc..... Love to learn and hope to inspire others to try stuff.
Thats what i am talking about
Island of Misfit Smokers Member #92
How to heal the world. Love people and feed them tasty food.
This may be a dumb question, but why do you do the reverse snake? Couldn't you just add to the end of the snake to continue going clockwise.
Reverse snake kinda sounds cool
Just trying to keep the heat/fuel in the indirect area, instead of continuing it to be directly under the brisket-ribs-butts, etc..... I guess you could, butt I think moving the meat away from the heat/fuel source wood be advised if you chose to do so
Scott, that is a great method for longer cooks. Nicely done and thanks for constantly bringing it!
This is just an older thread, bumped it cause there was some recent threads with questions aboot cooking on kettles for longer times and lower temps. Just thought it might help some folks oot..... Never tried it on Gator though...
This is just an older thread, bumped it cause there was some recent threads with questions aboot cooking on kettles for longer times and lower temps. Just thought it might help some folks oot..... Never tried it on Gator though...
Thanks for the original post Fishman. We got a weber a few months ago and really been enjoyin it. I'll have to throw on a butt and try your snake method!
For what it's worth I tried this with K blue and it worked great, it also worked great with Stubs and R O briquets. When I tried it with R O lump and Dragon breath lump it didn't want to stay lit as it went along, tried different variations of opening the dampers and it just didn't seem to work very well. Lump works great when I light it up with the torch and stays nice and hot. On my longer cooks I have gone back to briquets and they seem to work a lot better.. my .02... hope this helps... I have also banked the briquets on either side and lit opposite ends on either side and that also works well.
Sorry, didn't mean to hijack the thread. Just trying to help...
God, Family and Friends is what it's all about. Great food just brings them all together... First John1:9...
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