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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-23-2013, 10:38 AM | #16 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Why is that? I thought the thicker section should be at the hot end. (What Franklin recommended.)
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07-23-2013, 10:41 AM | #17 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
But BBQ Bandit has a ton more experience with brisket than I do. I would like to know the reason as well
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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] |
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07-23-2013, 10:52 AM | #18 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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I would think Point towards the fire also.. but i am a relatively new brisket cooker.. BBQ Bandit and Bludawg are the resident brisket experts
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07-23-2013, 12:07 PM | #19 |
On the road to being a farker
Join Date: 05-20-13
Location: West Cornwall, Ct
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I believe the reason is the relative thickness of one end versus the other. Thicker end toward the higher heat...
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All that you bring into the lives of others will come back to you in your own. Good or Bad. Large UDS, Small UDS, CG Akorn, NB Bandera, NB Black Diamond, Home Built Offset, Vision Classic Kamado, Green Mountain Daniel Boone, Weber Gasser, Smokey Mountain Cabinet, and several Weber kettles of various sizes. |
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07-23-2013, 12:18 PM | #20 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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Here's a mod you don't hear about very often. Remove the chimney, and weld the gap between the flange and the chimney, closed. It really helped level out temps in my NBBD. I had originally used JB Weld, but it eventually failed.
Looking forward to how your brisket turns out. Matt
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07-23-2013, 01:00 PM | #22 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I always Cook Point to the fire box unless I'm using a RF (Bandit cooks on a Lang who you gonna trust your Brisket to a Texan or a Dude) or direct heat . Your gonna learn allot from this cook. Got an Eye on this one.
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07-23-2013, 01:20 PM | #23 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
Hank, how is the cook going?
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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] |
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07-23-2013, 01:42 PM | #24 |
Full Fledged Farker
Join Date: 05-06-12
Location: austin
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In the picture shows he to foil wrapped it around the grates and put it over the firebox down at a angle and a second one looks to extend it out even more.
I called it a bezel not sure what else you would call it But i seen the mods for this and its usally just one piece at a 45 degree angle |
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07-23-2013, 01:43 PM | #25 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
a bezel is like a trim piece around your radio in your car etc
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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] |
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07-23-2013, 01:47 PM | #26 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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lol Bezel Baffle mater tater
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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07-23-2013, 01:55 PM | #27 |
Full Fledged Farker
Join Date: 05-06-12
Location: austin
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Sweet build Down Home how would you check if the baffle is working properly? would you just take temp readings across the grates?
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07-23-2013, 01:55 PM | #28 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
I'm happy with the results so far but I have much to learn. I opened the cooker to put a probe (ET-73) in the brisket and it is at 181° and inching up. It is coloring up nicely. I'm using my ET-732 to get the temperature on either end of the grate and the end toward the fire box is running about 40° hotter. Right now it's 288° vs. 250°. When I added the ET-73 I put the cooker probe next to the brisket in about the middle. It's running about where the hot end is or even a few degrees hotter. It's probably close to the 2" gap between my "tuning plates." I'm surprised by how often I need to add wood. It seems like there is a relatively small bed of coals and fresh wood joins it rather rapidly, particularly the box elder. Both are pretty dry. As a result I need to add a couple sticks about every 20 minutes. I'm wondering if larger pieces of wood would provide a longer burn w/out spiking the temperature. It looks like I'll consume all of the wood I prepared before the brisket is finished so I'll try splitting some more pieces a little larger. <need to run out and tend the fire> I seem to be getting relatively clean smoke. I get a little white when adding wood and most of the time it is barely visible. Woops! Preheating some sticks in the firebox has it's risks. It can catch fire and spike the temperature. Edit: I do have temps at three points across the grate so I can see what the baffles are doing. In the picture I showed one up against the other but I thought about it some more and opened about a 2" gap to allow some heat to come up after the angled baffle.
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07-23-2013, 02:11 PM | #29 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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opps is right LOL
I only put the wood in the firebox about 10 mins before I need to add it, and my fire is small enough that I can keep it away anyway, maybe I can help since I have a similar smoker are you supplementing with charcoal? it really does help, when my coals get low I add a handful or 2 of briqs I can usually go 45 mins to an hour before adding another more briqs I took a bunch of pics of my fire for my last cook for a fellow who bought a pit like mine so I could help him out here is a pic. its running at about 250 when I took this, you can see a few big chunks of lump I used also
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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] Last edited by ButtBurner; 12-24-2015 at 10:44 AM.. |
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07-23-2013, 02:14 PM | #30 |
Full Fledged Farker
Join Date: 05-06-12
Location: austin
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are you saying that you have about a few degress temp difference across the grates ?
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