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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, 09:19 AM | #1 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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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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07-23-2013, 09:30 AM | #2 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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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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We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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07-23-2013, 09:35 AM | #3 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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nice.. *Pulls up chair and Picks up Beer*
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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, 09:38 AM | #4 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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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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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, 09:49 AM | #5 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
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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07-23-2013, 09:50 AM | #6 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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thats a man size brisket.. I can dig it..
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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, 09:52 AM | #7 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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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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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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07-23-2013, 09:53 AM | #8 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Go big or go home! Well, I am at home... But you know what I mean.
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07-23-2013, 09:55 AM | #9 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Sounds like you're well on your way... lookin' good.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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07-23-2013, 09:57 AM | #10 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
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07-23-2013, 10:00 AM | #11 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Rock on Hank!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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07-23-2013, 10:03 AM | #12 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Is it done yet?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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07-23-2013, 10:04 AM | #13 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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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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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, 10:08 AM | #14 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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I wasn't even going to open it for hours except...
Quote:
The end closest to the fire is running hotter.
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07-23-2013, 10:18 AM | #15 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Turn the brisket around - have the flat end facing the hotter zone.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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