First cook: new to me offset (ride along) - Page 4

DownHomeQue · 07-23-2013, 04:37 PM

Quote:

Originally Posted by ICDEDTURKES

And now you post this

I spent half the day with the Maverick moving probes around.. Idea is brilliant..

Haha my bad!

dwfisk · 07-23-2013, 04:44 PM

Quote:

Originally Posted by DownHomeQue

looks good! probe the thickest part of the flat to test for final doneness.. Fark a Temp.. slide probe in and out.. you will know by how easily this happens when its done

^ agreed, thats gonna be tasty

ButtBurner · 07-23-2013, 04:50 PM

ohhh yeah baby

ohhh yeah

J-Rod · 07-23-2013, 05:00 PM

Color looks great on that thing! Now I'm hungry dang it

Big George's BBQ · 07-23-2013, 05:07 PM

The color is beautiful looking forward to the finish

HankB · 07-23-2013, 05:46 PM

It's off and resting. It probed tender in some spots and not in others, but SWMBO will be home soon and I want to serve for dinner. It does look good and I will try to get some plated pix. Now I need to grill some zucchini and broccoli to go with it. :D

Thanks for following along and offering a lot of useful advice!

ButtBurner · 07-23-2013, 06:18 PM

SWMBO???

sorry I am not up on this stuff

what is it in English?

lol

DUBBAGA · 07-23-2013, 06:19 PM

Quote:

Originally Posted by ButtBurner

SWMBO???

sorry I am not up on this stuff

what is it in English?

lol

She Who Must Be Obeyed

ButtBurner · 07-23-2013, 06:38 PM

Quote:

Originally Posted by DUBBAGA

She Who Must Be Obeyed

ok thanks lol

I will keep that one out of my vocabulary lol

HankB · 07-23-2013, 07:38 PM

After resting, I sliced some pieces off. It amazes me how juicy someting like that can be after all of those hours on the smoker.

Some parts on the bottom edges were hard. Would I be stretching things by calling that bark (or is it more properly labeled jerky?

)

Flavor was delicious. The smoke flavor was subtle. The middle was a little firm but that's a price I pay for not wanting to wait for a late dinner.

My dinner tonight.

Final thoughts? Whew! That's a lot of work. Contrast that with the butts I did on my WSM yesterday. I got it started and didn't need to touch the cooker for 5 1/2 hours. The NBBD seemed like it was a near constant balancing act between a fire that was going out vs. a fire big enough to spike the temperature. The wood I used was pretty dry and that may have contributed to this. Once lit, it would burn fast. I also might have split the wood into too small pieces. I'll keep the splits larger next time. I also found the 'fire control' thread that seemed to suggest that chunks might work better than long thin pieces and that's something else I'll try. It was a bit of a stumbling first start but I'm looking forward to my next smoke.

aawa · 07-23-2013, 07:46 PM

Great looking brisket and that must of been one great learning experience going through tending that fire.

*edit: DING 1000 posts!!!*

farklf · 07-23-2013, 08:18 PM

Could I get temps hot enough with just charcoal and lump? Seems like wood sticks burn too quickly and too hot at times. I wonder if I make a fire basket and use lump and charcoal with some wood chunks if that would get temps in the 250 range.

HankB · 07-23-2013, 09:04 PM

Quote:

Originally Posted by farklf

Could I get temps hot enough with just charcoal and lump? Seems like wood sticks burn too quickly and too hot at times. I wonder if I make a fire basket and use lump and charcoal with some wood chunks if that would get temps in the 250 range.

I haven't tried it myself but the seller called it a charcoal grill. This is not nearly as tight as a Weber smoker so rather than control air to control temperature, you might need to control fuel.

ICDEDTURKES · 07-23-2013, 09:31 PM

Quote:

Originally Posted by HankB

Final thoughts? Whew! That's a lot of work. Contrast that with the butts I did on my WSM yesterday. I got it started and didn't need to touch the cooker for 5 1/2 hours. The NBBD seemed like it was a near constant balancing act between a fire that was going out vs. a fire big enough to spike the temperature. The wood I used was pretty dry and that may have contributed to this. Once lit, it would burn fast. I also might have split the wood into too small pieces. I'll keep the splits larger next time.

I sometimes work on an equally "budget" offset cooker..Even once you feel you have her nailed you still get days you are "chasing"... Much like your WSM cooking on my Akorn where a 20 degree swing is huge on the offset is expected and will have you tending vents all the time if you get worked up.. Its about looking at the vent, temps and your wood as when to add..

When I cook on the offset now I run her with vents nearly untouched and just feed it wood when it needs it and fight the urge to pay attention to temp fluctuations.

Although like you I wish to make end to end more equal.. Whether I have the knowledge or ambition to do so is another story..

1911Ron · 07-24-2013, 02:04 PM

When i used my CG to cook on, i flipped the charcoal grate/ash catcher over with foil over the gap at the fire box end to act as a tuning plate. I also took some drier duct and ran it from the chimney to the grate, my temps were pretty close end to end, so something that ran end to end would help even temps out.

Brisket does look good

07-23-2013, 04:50 PM	#48
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	ohhh yeah baby ohhh yeah __________________ Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]

07-23-2013, 05:00 PM	#49
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	Color looks great on that thing! Now I'm hungry dang it __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

07-23-2013, 05:07 PM	#50
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	The color is beautiful looking forward to the finish __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

07-23-2013, 05:46 PM	#51
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	It's off and resting. It probed tender in some spots and not in others, but SWMBO will be home soon and I want to serve for dinner. It does look good and I will try to get some plated pix. Now I need to grill some zucchini and broccoli to go with it. :D Thanks for following along and offering a lot of useful advice! __________________ Weber Crazy

07-23-2013, 06:18 PM	#52
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	SWMBO??? sorry I am not up on this stuff what is it in English? lol __________________ Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]

07-23-2013, 07:38 PM	#55
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	After resting, I sliced some pieces off. It amazes me how juicy someting like that can be after all of those hours on the smoker. Some parts on the bottom edges were hard. Would I be stretching things by calling that bark (or is it more properly labeled jerky? ) Flavor was delicious. The smoke flavor was subtle. The middle was a little firm but that's a price I pay for not wanting to wait for a late dinner. My dinner tonight. Final thoughts? Whew! That's a lot of work. Contrast that with the butts I did on my WSM yesterday. I got it started and didn't need to touch the cooker for 5 1/2 hours. The NBBD seemed like it was a near constant balancing act between a fire that was going out vs. a fire big enough to spike the temperature. The wood I used was pretty dry and that may have contributed to this. Once lit, it would burn fast. I also might have split the wood into too small pieces. I'll keep the splits larger next time. I also found the 'fire control' thread that seemed to suggest that chunks might work better than long thin pieces and that's something else I'll try. It was a bit of a stumbling first start but I'm looking forward to my next smoke. __________________ Weber Crazy

07-23-2013, 07:46 PM	#56
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	Great looking brisket and that must of been one great learning experience going through tending that fire. edit: DING 1000 posts!!! __________________ ~Ren~ Fat Kids Club Founding Member

07-23-2013, 08:18 PM	#57
farklf is one Smokin' Farker Join Date: 10-11-08 Location: south bend, in	Could I get temps hot enough with just charcoal and lump? Seems like wood sticks burn too quickly and too hot at times. I wonder if I make a fire basket and use lump and charcoal with some wood chunks if that would get temps in the 250 range.

07-24-2013, 02:04 PM	#60
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	When i used my CG to cook on, i flipped the charcoal grate/ash catcher over with foil over the gap at the fire box end to act as a tuning plate. I also took some drier duct and ran it from the chimney to the grate, my temps were pretty close end to end, so something that ran end to end would help even temps out. Brisket does look good __________________ A bunch of Webers, a UDS and a Happy Cooker!