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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-23-2013, 09:19 AM   #1
HankB
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Default First cook: new to me offset (ride along)

I recently picked up a New Braunfels Black Diamond to see what it would be like to cook on a stick burner. Yesterday I picked up a 14 pound brisket that is about two feet long for this cook. It looks like it will be a better fit in the offset than the 22 WSM.

I started with some mods. These are temporary so I can see how they work. This grill has charcoal greates which I wrapped in heavy duty aliminum foil to convert them to tuning plates.



I also extended the stack to grate level.



Split some oak and box elder I had drying in the back yard.



This morning I lit some lump and used that to light a modest fire.



It turned out to be too modest, only getting the cooker to about 150°F before the box elder burned off without getting the oak going. I added more of each and soon the temps in the smoke chamber shot past 300°. They leveled off at about 360° at both ends and started to drop. (I'm monitoring cooker temperature with both probes of my ET-732 laying on the grate.) At 320° I put the meat on and threw a couple more splits on.

Now I'm watching cooker temperature and learning the joys of temperature management. And all of you get to ride along for better or worse.
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Unread 07-23-2013, 09:30 AM   #2
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Nice! Is the brisket on the cooking grate down by the stack? Or did you add another grate down over the tuning plates for it to cook on?

This is the same set up that I use on my Brinkmann version of the same cooker.
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Unread 07-23-2013, 09:35 AM   #3
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nice.. *Pulls up chair and Picks up Beer*
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Unread 07-23-2013, 09:38 AM   #4
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great so far

make sure you only add hot splits. Heat them on top of the firebox until they are before you add them

Sometimes I even put a split in the fire box away from the fire to get it real hot before adding it
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Unread 07-23-2013, 09:49 AM   #5
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Quote:
Originally Posted by QansasjayhawQ View Post
Nice! Is the brisket on the cooking grate down by the stack? Or did you add another grate down over the tuning plates for it to cook on?

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Originally Posted by ButtBurner View Post
make sure you only add hot splits. Heat them on top of the firebox until they are before you add them
Thanks for the tip. Edit: I'll do that going forward. The last splits I added produced very little smoke and now the smoke is barely visible. That wood is pretty dry.
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Unread 07-23-2013, 09:50 AM   #6
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thats a man size brisket.. I can dig it..
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Unread 07-23-2013, 09:52 AM   #7
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Never heard of anyone smoking with box elder before. I hope the wood is more useful than the trees, because they suck as trees. Let us know how it goes.
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Unread 07-23-2013, 09:53 AM   #8
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Quote:
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thats a man size brisket.. I can dig it..
Go big or go home! Well, I am at home... But you know what I mean.
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Unread 07-23-2013, 09:55 AM   #9
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Sounds like you're well on your way... lookin' good.
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Unread 07-23-2013, 09:57 AM   #10
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Quote:
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Never heard of anyone smoking with box elder before. I hope the wood is more useful than the trees, because they suck as trees. Let us know how it goes.
Box elder is actually a variety of maple, not really an elder at all. I've used it before for smoking in my WSM and it works fine.
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Unread 07-23-2013, 10:00 AM   #11
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Rock on Hank!
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Unread 07-23-2013, 10:03 AM   #12
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Is it done yet?

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Unread 07-23-2013, 10:04 AM   #13
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I would watch your temp real close on the deflector end. Its gonna get real hot

If it were me I would shove the brisket over to the right and put a loaf size foil pan of water at the deflector end to help with that.
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Unread 07-23-2013, 10:08 AM   #14
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Quote:
Originally Posted by Ron_L View Post
Is it done yet?

I wasn't even going to open it for hours except...

Quote:
Originally Posted by ButtBurner View Post
I would watch your temp real close on the deflector end. Its gonna get real hot

If it were me I would shove the brisket over to the right and put a loaf size foil pan of water at the deflector end to help with that.
I had planned to do that! Thanks for the reminder.

The end closest to the fire is running hotter.
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Unread 07-23-2013, 10:18 AM   #15
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Quote:
Originally Posted by HankB View Post
I wasn't even going to open it for hours except...

I had planned to do that! Thanks for the reminder.

The end closest to the fire is running hotter.
Turn the brisket around - have the flat end facing the hotter zone.
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