A little practice cooking (pron) comments welcome

S

smokeyw

is Blowin Smoke!
Joined
Jan 3, 2011
Messages
1,103
Reaction score
298
Points
0
Location
Smithfield, North Carolina
Did a little practice yesterday for an up and coming competition. These smokers are brand new and are part of a new line of smokers from BQ Grills in Elm City NC. I am really liking cooking on them.
1-4.jpg

2-4.jpg

3-3.jpg
 
Those cookers look nice. Didn't see anything on there website other than pig cookers and Patio cookers. How do they cook?
 
These smokers are built like a tank. The one with the stainless door has a gravity feed chute on the rear and also has a basket that can be installed in the bottom if you want to use that instead. The other one uses a charcoal basket inside the bottom door. They cook great. I have run them with and without a forced air controller and they work well both ways. They don't have them on their website yet but if you are interested give them a call and ask to talk with Melvin. He is a great guy and will build anything you want.

fnbish said:
Those cookers look nice. Didn't see anything on there website other than pig cookers and Patio cookers. How do they cook?
Click to expand...
 
Food looks awesome Fred! I would turn those in anytime!! Good luck next weekend! We will see you there! Glad to see the new smokers doing so well! Hope Greg didn't tilt the trailer this time!!!!
 
What body will you be competing in? In some of the comps I do, cropping the brisket ends is prohibited, bs IMO, but it's a rule. Nice looking brisket though.
 
Competing under KCBS rules so trimming the brisket after cooking is allowed. I have thought about trimming the brisket prior to cooking so it would look better. I may try that next week. Any opinion on doing that?

jmoney7269 said:
What body will you be competing in? In some of the comps I do, cropping the brisket ends is prohibited, bs IMO, but it's a rule. Nice looking brisket though.
Click to expand...
 
smokeyw said:
Competing under KCBS rules so trimming the brisket after cooking is allowed. I have thought about trimming the brisket prior to cooking so it would look better. I may try that next week. Any opinion on doing that?
Click to expand...

Don't trim too much, sometimes a little fat at the bottom gives the impression that the brisket is more moist than it really is.
 
You must log in or register to reply here.

Similar threads

16Adams
Why Brisket Too Dam High, and a Thank You
2 3
Replies
50
Views
2K
gcs
G
J
Stupid Human BBQ Tricks
Replies
11
Views
848
Happy Hapgood
Happy Hapgood
cayenne
FIRST COOK on the new Offset Smoker!!! Pictures and comments...
2
Replies
22
Views
863
Bury Me In Smoke
B
H
Who likes Chick Fil A?
2
Replies
31
Views
2K
bonz50
bonz50
Headgear
New Stick Burner Help
Replies
16
Views
829
cayenne
cayenne
Back
Top