firecracker jack
is one Smokin' Farker
- Joined
- Jun 27, 2009
- Location
- belleville,mich.
Maybe some of you with stick burners, or someone with a Diamond Plate Pit can help me to understand. Spent forty bucks on a nice usda choice brisket and pulled an all nighter gettin' her done. I hadn't had my Diamond Plte Pit-60 series fired up much so I thought I'd use it. Fire it up, used plenty of hickory and oak to smoke the thirteen pound brisket. It didn't get foiled until more than eight hours in, so it was exposed to smoke for that long. All night long I could smell this beautiful sweet smell of hardwood which was just wetting my appetite, but to my disappointment when it was all said and done there was little to no smoke flavor.:doh:
I've had this problem in the past, so last night I tried placing some of my wood splits just close enough to the bed of coals to where it slowly ignite them and let them kind of smolder, trying to produce more smoke. That seemed to work for more smoke, just no more flavor... Anybody with a stick burner had similar results, or any suggestions?
firecracker jack
I've had this problem in the past, so last night I tried placing some of my wood splits just close enough to the bed of coals to where it slowly ignite them and let them kind of smolder, trying to produce more smoke. That seemed to work for more smoke, just no more flavor... Anybody with a stick burner had similar results, or any suggestions?
firecracker jack