evilexotica
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Dos Equis
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evilexotica
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Happy Friday all
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Ive got you zoanthid lovers covered!! All home grown, no wild time bombs here.
Hi guys, any flowerpots this sale. I am always looking for colorful alves and gonis? Unusual weirder the better...Ive got you zoanthid lovers covered!! All home grown, no wild time bombs here.
What be those blue ones with yellow skirt?Ive got you zoanthid lovers covered!! All home grown, no wild time bombs here.
Very nice! What recipe are you going to use? Also, if you're not using smoke tubes then you should be. I use two at a time, but you need to keep an eye on your thermometer if you're using them stacked. The extra heat of having one above the other can cause them to catch a little fire from time to time, but they produce A LOT of smoke.
Here's the one I based my ribs off of. Fantastic method of cooking them! Also, they have lots of videos about brisket, which you definitely should check out for some pointers, especially when it comes to trimming and prep work prior to actually smoking.
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Nothing crazy, salt and pepper, maybe some Lowry's, I haven't been spice shopping yet. Gonna cook it at 250, but haven't decided if I'm going to wrap it at 160 or leave it unwrapped all the way through.
I picked up a 20lb brisket from Costco the other day and trimmed it yesterday. Separated the point and flat because it's just too big and perhaps a bit easier to cook for a novice.
I'll have to look into smoke tubes, I haven't heard of that.
I picked up a 20lb brisket from Costco the other day and trimmed it yesterday. Separated the point and flat because it's just too big and perhaps a bit easier to cook for a novice.
I'll have to look into smoke tubes, I haven't heard of that.
@Cell also, like I was telling tbrown earlier, get the Traeger brand pellets. I know their pits are overpriced, but their pellets aren't, and they're made with 100% wood. I used a few different brands and they all gave a slight, weird chemical aftertaste. Traeger pellets do not. Also, Kroger (or whichever version of Kroger y'all have up there) carries them so you can pick up a big bag for under $20 locally.
Even if just in a pm, let me know how they go. I'm going to tackle brisket once I cook through all these ribs and I'd love some lessons from trial and error. Absolutely get tubes and try them, even if just one at a time. You'll get about 3 hours of smoke per tube. Also, I used a propane torch to get them started. They recommend to fill the tube with pellets, stand it up so the open side faces up, then use a torch to get a flame going. Doesn't have to be much of a flame, but definitely follow the instructions and let the flame burn for 7-9 minutes to make sure it produces a nice ember that will continue to burn. Then, you gently lay it on its side in the pit and it will slowly burn from one side to the other like and incense stick.
What brand thermometer are you using? I bought a wifi Inkbird one from the Amazons. I like their products for a aquariums, so I went with that one. I put one of the probes in the general chamber so that I get a second read on temp and don't just rely on the thermostat that comes with the pit.
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I have the Ledge Prime, so it autofeeds pellets with its own temp control, but also has 2 meat probes. I picked up some oven thermometers to verify the main temp reading and have an inkbird meat thermometer to verify the probes. There was a bit of temp difference between the probes and inkbird when I smoked the pork butt so I'm going to try and calibrate the temps this weekend.
Yeah I ran into this as well, so I just ballpark the middle. However, the Inkbird I have does a great job of measuring ambient temperature of whatever the whole probe is in. I don't trust it as much as my old school hand thermometer for meat temps though. The probes are longer pieces of metal with a 90 degree elbow. I think the whole thing measures temp, not just the tip, which isn't the best. I will eventually try another brand, or get better probes.
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One thing I dislike is the Inkbird max temp is like 205. It was beeping at me to remove it before it was damaged even though my built in probes had me at like 200 still. Not much wiggle room if you cooking to 203ish.
I don't know what the limit of the one I have is, but I know it's much higher than that. For instance, when I do the ribs, I'm targeting 275 in the smoker. I have the chamber probe set to alarm my phone if it gets north of 300. That means there's probably a little fire going on the smoke tube, and it saves your butt. Just use a little squirt bottle on the fire, then close it again and it will probably be right around 275 again after letting some heat out.
It really comes down to just knowing your smoker, knowing the hot spots, and knowing what to expect from it. No different than a grill. I can cook phenomenal steak on my grill, but I know it like the back of my hand. I can't always reproduce those results on some else's grill.
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