All Things BBQ
yep just unpaintedCodeblue wrote:Look at dat meat wagon.
P.S. Why's it already rusty? JK I assume dat ain't rust, just unpainted.
to pass food safe inspection, cant have paint on the inside as it could flake away and land on food
I will be coating it as part of the seasoning/burning out
- DonPiano
- Art Expert
- Posts: 8473
- Joined: Thu Jan 31, 2013 8:42 am
- Location: Perth, Nowhere Australia.
Far out. Top stuff. Hurry up and expand so you can bring it to WA.
The Curb
Friends and Like-Minded Souls of webuyyourkids Facebook Group
Hotdogs are not sandwiches.
Friends & Family don't let Friends & Family send money via Friends & Family.
Friends and Like-Minded Souls of webuyyourkids Facebook Group
Hotdogs are not sandwiches.
Friends & Family don't let Friends & Family send money via Friends & Family.
Jalapeno popper chicken tonight! Pretty neat technique, but I think it needed more flavor in the meat. Maybe next time more rub or marinate first.
"I see dudes using cotton gloves on prints that I know were printed while someone was drinking a beer or eating Cheetos, while water leaked from the ceiling. And I'm not even talking about my shop!" - alexfugazi
They grow up so fast!wottagunn wrote:Turns out not only is there a Weber dealer in my small country town, there’s also a Barbecues Galore store. Had no idea.
After visiting both stores and having a good look through all of their smoker options, ive nailed it down to these two. I am leaning towards the offset but would love to hear advice, tips, experiences etc with both kinds (on top of what was said above!). Please and thank you. Both are exactly the same price too.
http://www.weber.com/grills/series/smok ... -smoker-18
http://hark.com.au/tri-fire-offset-smoker.html
That’s one hell of a rig.
Congrats!
First brisket in the books! I got up at 3:45 this am to get things going and didn't eat anything until after 10:00pm . I was trying hard to not wrap, but the end went awry. It stalled out at like 188° which is weird, but then I was having trouble maintaining temperature. I think there weren't enough coals left from the looks of it, but that's never happened to me before with other long cooks. I'm not sure what happened, but I think maybe there were too many small pieces. I debated about it briefly when I filled up the fire box at the start. I ended up foiling and taking it to the oven. I think it was a little over target. The bark quality is good but I think there was too much salt. I'm definitely tweaking the rub next time.
"I see dudes using cotton gloves on prints that I know were printed while someone was drinking a beer or eating Cheetos, while water leaked from the ceiling. And I'm not even talking about my shop!" - alexfugazi
250ish. That time included getting the fire going for an hour, and resting for an hour, but I guess it still was around 16 hours of cooking for 9-10# trimmed brisket . I might still be at it if not for the foil and oven.wottagunn wrote:looks pretty bloody good!
what temp did you run at? thats a very long cook
"I see dudes using cotton gloves on prints that I know were printed while someone was drinking a beer or eating Cheetos, while water leaked from the ceiling. And I'm not even talking about my shop!" - alexfugazi
For your next one, try this. I've had a lot of success with it:
- remove from fridge and let it get to room temp (get fire going)
- hold pit at 275-325. I usually have it about 290/300 but anywhere in that range is fine
- wrap at 165F ish, or whenever the bark looks nice
- remove when flat is probe tender
- rest for 2 hours
I cook everything at a minimum 275. Everything. That old 3-2-1 on pork ribs is ridiculous. 90 mins to maybe 2 hours and they're done.
- remove from fridge and let it get to room temp (get fire going)
- hold pit at 275-325. I usually have it about 290/300 but anywhere in that range is fine
- wrap at 165F ish, or whenever the bark looks nice
- remove when flat is probe tender
- rest for 2 hours
I cook everything at a minimum 275. Everything. That old 3-2-1 on pork ribs is ridiculous. 90 mins to maybe 2 hours and they're done.