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  • New Member From Houston

    Hello from Houston, Tx.

    Like everybody, been grillin' all my adult life (with sporadic results), and tried a few smokes on a home-built offset, and a Brinkman bullet.
    Had good luck with turkey breasts and chickens, but no good luck(whatsoever) with brisket yet.

    I am a slow learner, and
    A.D.D. as heck, but I am determined.

    By the way, when you mix A.D.D. and C.R.S., things can get unpredictable

  • #2
    Glad you joined us brisket envy! from North Dakota!
    We will do our best to put you on track to a brisket you can brag about... What do you have for questions and what do you have for equipment?
    --- --- --- --- --- --- ---
    www.OwensBBQ.com

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    • #3
      from Oregon

      Glad you joined us
      sigpic

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      • #4
        Welcome from Kansas! Lots of good advice available here.
        Good One Heritage Oven
        Weber Performer Deluxe

        sigpic

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        • #5
          Originally posted by MossyMO View Post
          Glad you joined us brisket envy! from North Dakota!
          We will do our best to put you on track to a brisket you can brag about... What do you have for questions and what do you have for equipment?

          From what I have read here, one weak point on my offset (30x15 extra heavy walled pipe), is the thermometer. Though expensive, I dipped it in boiling water for a few minutes, and all it registered was 180 deg, so no telling how far off it was when it read 250.

          I am debating what my next smoker build will be, vertical, drum, or maybe a convertible grill/smoker.

          I have learned reading the posts, that the critical issue is temperature control (inlet air control).

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          • #6
            Thermo should read 212+- in boiling and 32+- in ice water. Stir up the water and ice.

            A good new thermo should not break the bank
            sigpic

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            • #7
              ...and, I think one with a sensor that will attach inside at grate level.

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              • #8
                from sunny Az. Lots of good peeps on here to help you out...
                God, Family and Friends is what it's all about. Great food just brings them all together... First John1:9...
                Weber Performer Gold
                Masterbuilt 26" twins
                Big Chief Electric smoker
                Brinkmann barrel smoker
                LEM sausage stuffer
                Cabela's pro HD grinder
                Maverick ET-732
                ThermoWorks Thermapen
                GrillGrates

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                • #9
                  The three points I want handled are...
                  - Temp of the cook chamber.
                  - Temp of the product being cooked.
                  - Controlling the smoke.
                  Work on these points and you will do well... we are all here to help.
                  --- --- --- --- --- --- ---
                  www.OwensBBQ.com

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                  • #10
                    from Tacoma WA!
                    Smoke it.. and they will come!

                    Rob
                    Recipes & Smokes in HD Video
                    SmokingPit.com



                    Yoder YS640
                    Yoder Wichita
                    Arizona BBQ Outfitters Scottsdale
                    Camp Chef FTG600 Flat Top Griddle
                    Blackstone 22" Flat Top Griddle

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                    • #11
                      Welcome from Dayton!! Now go smoke some meat!!
                      Brian

                      Certified Sausage & Pepper Head
                      Yoder YS640
                      Weber Genesis
                      Weber 18.5" Kettle
                      Weber Performer
                      Misfit # 1899

                      sigpic

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                      • #12
                        Welcome from Sydney! I loved Houston when I was there last year. Lots of good BBQ to be had. Keep it, it takes practice and there are definitely people here who can give you sage advice.

                        Ken

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                        • #13
                          Originally posted by brisket envy View Post
                          By the way, when you mix A.D.D. and C.R.S., things can get unpredictable
                          I understand...

                          Hey if these guys can teach me, they can teach anyone...You came to the right place
                          Craig
                          sigpic

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                          • #14
                            You're gonna like it here. from New Jersey.
                            Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                            My best asset however is the inspiration from the members on this forum.

                            sigpic
                            @SmokinJim52 on Twitter

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                            • #15
                              from Kentucky! Stick with these guys and you'll be turning out mouth watering briskets before you know it!
                              Becky
                              *****

                              https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

                              Weber 22.5" One Touch Gold Kettle - Black
                              Weber 22.5" One Touch Gold Kettle - Copper
                              1993 Weber 22.5" Master Touch Kettle - Red
                              Weber 18.5" One Touch Silver Kettle - Budweiser
                              Weber Smokey Joe
                              Multiple Dutch Ovens and other Cast Iron
                              Pink Thermapen
                              Purple Thermapen

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