喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 08-07-2014, 05:36 AM   #1
Markus
Found some matches.
 
Join Date: 07-19-14
Location: Reykjavik
Downloads: 0
Uploads: 0
Default Wood and brisket questions

Yesterday I a bought 18.5" WSM. I will not have the time to build a UDS so I went this way. I live in Iceland so I don't have access to all the supplies you have in the US.

I plan on preparing the smoker today and on Saturday I am going to smoke brisket (probably a flat, I will find out when I pick it up tomorrow). Nobody in Iceland knows what brisket is so I had to make a special order at a meat processing company.

I just found out that my options for wood is very limited. I have hickory chips and green unprocessed birch. I thought the foresters had some old birch but unfortunately, it is all new.

So I would like to ask you guys, what would you do? Can I process a green birch in a day or so to make it usable for smoking or is there a way to use hickory chips in the WSM? I planned on using the minion method.

Then feel free to give my an advice on the cooking method. I am also thinking of smoking a pork but as a backup in case I dry out the brisket.
Markus is offline   Reply With Quote


Unread 08-07-2014, 05:55 AM   #2
Garrett
is Blowin Smoke!

 
Garrett's Avatar
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Downloads: 0
Uploads: 0
Default

The chips will work fine. Just spread a hand full out and layer it in the charcoal.

You can cut green wood into chunks and dry it out in the oven. I have done this at 250 degrees F for an hour or two a couples times.
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
Garrett is online now   Reply With Quote


Unread 08-07-2014, 06:04 AM   #3
IamMadMan
Quintessential Chatty Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Downloads: 0
Uploads: 0
Default

The chips will work fine, depending how quickly the charcoal completely turns orange, you may have to add another application of chips. If you are using the "Minion" or "snake" method, you will not have to add more as the chips will burn as the charcoal slowly burns.

Keep us posted...
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is online now   Reply With Quote


Unread 08-07-2014, 06:11 AM   #4
Harbormaster
somebody shut me the fark up.
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena, WI
Downloads: 0
Uploads: 0
Default

Don't be afraid of using the birch either, just make sure all of the bark is off as it creates an oily smoke.

Fist sized chunks or smaller would work.

How long ago was the birch harvested?
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 5 22.5" Bar-B-Q-Kettles; 1 18.5" Bar-B-Q-Kettle; 3 WGAs (EZ, DE, N); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is online now   Reply With Quote


Unread 08-07-2014, 09:05 AM   #5
ShencoSmoke
is one Smokin' Farker

 
ShencoSmoke's Avatar
 
Join Date: 07-02-13
Location: The Valley
Downloads: 0
Uploads: 0
Default

Do you have access to lump charcoal?
__________________
Jambo Backyard (Trailer Mounted)- The Quenivor
Stumps XL Stretch- Casey Jones
BPS Drum- The Daily Driver
Weber OTG- Ole Blue
Rotisserie Drum- The Bird Barrel


ShencoSmoke is offline   Reply With Quote


Unread 08-07-2014, 09:46 AM   #6
toymaster
Full Fledged Farker

 
toymaster's Avatar
 
Join Date: 02-18-14
Location: Coram, New York
Downloads: 2
Uploads: 0
Default

Welcome to The Brethren Markus. Chips are fine and you won't have to add any more if you use the snake or ring method. Just mix the chips in with the charcoal. Good luck with your new WSM and your cook. Looking forward to some pics.
__________________
Kelvin's girls
Beam's SG-01 Offset Smoker (Brenda)
Chargriller Akorn (Vanessa)
Backwoods Party (Victoria)
Brinkmann Grill King Deluxe (Baby)
Weber Smokey Joe (Gretchen)

Wildcard Episode of BBQ Pitmasters Season 5 Ep 6
USMC - Semper Fi
If you find yourself in a fair fight, you didn't plan your mission properly
toymaster is offline   Reply With Quote


Unread 08-07-2014, 04:11 PM   #7
Markus
Found some matches.
 
Join Date: 07-19-14
Location: Reykjavik
Downloads: 0
Uploads: 0
Default




I test drived the WSM today and here is a pick. I tried to cook some pork belly slices and this is the outcome. I cannot complain about the taste. I used the hickory chips this time. I haven't been able to buy other wood yet, but I will do that tomorrow. I like the red internal look of the meat. Will I get that if I use e.g. birch instead of hickory?

The only thing that went wrong is that the door lock is broken, but I am supposed to get a new one tomorrow. My wife fixed it partially for me while I was trying to save the meat from burning so I was able to finish the cook.

Today I just foiled the water pan. I am not sure what I should do when I cook the brisket on Saturday.

Yes I have access to lump charcoal. Is that any better for WSM?
Markus is offline   Reply With Quote


Unread 08-07-2014, 09:11 PM   #8
Cayman1
Take a breath!
 
Join Date: 07-20-12
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

With lump charcoal you will get more smoke flavor since it is just hardwood that has been smoldered.

If you can get a clay flower pot base, put it in the pan and foil over the top of the flower pot base to make clean up easier. It will act as a heat sink similar to water in the pan and even out the temperature. An 18" wsm can use a 14" base. Generally can find these at a Lowes or Home Depot if you have one or just anywhere that sells the clay flower pots.

If you have a Lowes or Home Depot, grab a bag of wood chunks. Use 3-4 fist size chunks. A brisket is a big piece of meat and can take more smoke than say chicken or ribs. Pecan is a good choice if available or oak. Apple or cherry would also be ok.

I start my briskets at 250 degrees for 4 hours then wrap in foil till tender. There really isn't a correct or incorrect temperature to use. I've seen briskets cooked from 225 degrees to 325 degrees and they all were good. Cook till probe tender. Start checking for tenderness at 205 and from then on don't worry about the temperature. Probe should slide right in like a knife through warm butter.
__________________
Smooth Smoke BBQ Team, KCBS CBJ, 2-WSM, Cajun Bandit Conversion, wsm 2880, Smokey Joe Mini wsm, Old Country offset, several kettles.

Last edited by Cayman1; 08-07-2014 at 09:26 PM..
Cayman1 is offline   Reply With Quote


Unread 08-07-2014, 10:05 PM   #9
smoke ninja
is Blowin Smoke!

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Downloads: 0
Uploads: 0
Default

I use chips in my wsm all the time. I make 2 large handful sized piles.


I think I prefer them to chunks because I get a very clean light smoke compared to chunks.

I don't normally use that much lit coal, it was more than -20* F with wind chill that day.
__________________
Let's all just calm down and smoke a fatty



Proud to be part of Michigan Custom Que
smoke ninja is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:25 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.