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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 08-05-2008, 02:15 AM   #1
Bigmista
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Default Spicewine Experiment w/ pics

I decided to try a different cooking method (for me anyway). I filled the waterpan of the Spicewine with Mexican Beach Pebbles (I didn't make that up. It says it on the bag.)



I added about a half gallon of water. Then I put a sheet pan over the rock and added a couple of foil pans to catch the fat.



Then I lit my fire and brought the Spicewine up to temp.



I loaded her up with four 10# briskets at about 11pm and I plan to cook them until 6:30am. Then I will put them in pans, wrap in foil an put them in a cambro unti I get home from work (about 1pm). Should be a nice test for the Spicewine and the Cambro.



Comments?
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Unread 08-05-2008, 02:22 AM   #2
HeSmellsLikeSmoke
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I don't know enough about a Spicewine to comment, but I do know enough about the price of briskets to say that you are a brave man to experiment with 4 briskets. Hope it works out great for you.
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Unread 08-05-2008, 02:26 AM   #3
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I almost saved a four-year old brisket. Fresh ones don't scare me.
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Unread 08-05-2008, 02:29 AM   #4
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LOL, I see. I just had a flashback to your first brisket post. Man, you sure have come a long way!

I will stay tuned for the results which I am sure will be great.
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Unread 08-05-2008, 05:11 AM   #5
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Ive read off and on that flavoring the water doesnt change the taste of the food. Ill be curious to hear your assesment of the results as I make quite a bit of wine anhave enough to make a test but i would use juice before i used wine
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Unread 08-05-2008, 05:20 AM   #6
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Mista,

That is exactly how I have been cooking. My water pan is filled with "egg rock" and then I put water in it. There is usually a little bit of water left in the pan in the morning and then I just run dry to set the bark up. I'm interested to see what you think.
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Unread 08-05-2008, 07:16 AM   #7
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Hey Neil where did you get the pan?
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Unread 08-05-2008, 07:44 AM   #8
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This is the method we use No problems with it
The rocks work as a heat sink The small amount of water
gives us a very moist cooking environment early on
as the water disipates the bark will set up (we like it that way)
and the rocks control the temps
No stoker no Gurus
It does take a while to get up to temp
A portable house fan pointed at the fire box butterfly will help get ya to 225

Neil, When we going to replace those shelves with expanded metal?

We use Indio Beach pebbles they are bigger
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Unread 08-05-2008, 07:59 AM   #9
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Quote:
Originally Posted by Norcoredneck View Post
Hey Neil where did you get the pan?
Restaurant Depot. You have a card, right?

Quote:
Originally Posted by ThomEmery View Post

Neil, When we going to replace those shelves with expanded metal?
Right after I get the wheels replaced. Haven't found a suitable wheel yet. Have you?
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Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Unread 08-05-2008, 08:06 AM   #10
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I think I'll get Red Fireglass so it will match my smoker.
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Unread 08-05-2008, 08:16 AM   #11
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Jay may have something in stock
My wheels are OK
Do you think that Trailer getting hit could have started the
process that ended up with that wheel coming out of its press?
There had to be a great deal of stress on the wheels when she hit you
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Unread 08-05-2008, 08:18 AM   #12
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Quote:
Originally Posted by MrSmoker View Post
I think I'll get Red Fireglass so it will match my smoker.

Yes Sir I told a guy yesterday your Red was the best color I have seen at this point
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Unread 08-05-2008, 09:06 AM   #13
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Quote:
Originally Posted by Bigmista View Post
I almost saved a four-year old brisket. Fresh ones don't scare me.
That was "almost saved?"

Why the rocks?
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Unread 08-05-2008, 09:13 AM   #14
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How long does it take to get your cooker up to temp. with the rocks??
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Unread 08-05-2008, 09:42 AM   #15
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Quote:
Originally Posted by Markbb View Post
How long does it take to get your cooker up to temp. with the rocks??
I give mine about an hour to come to temp and get clean smoke.
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Smokin Gators BBQ Team

Medium Amazin' Blue Spicewine - It's a Swamp Thing
UDS
Large BGE - Adopted
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Weber 22 inch w/mods
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