Lynn Dollar
is Blowin Smoke!
How much is too much ?
Here's a vid from Harry Soo when he visited Franklin Barbecue's pit room and talked with Max . Max explains how the first part of the smoker can not be used because of direct heat from the firebox, and how the best heat is at the stack end. Which would be where the air flow would be weakest but it would have the best convection
Vid should start with Max explaining
https://youtu.be/ebCGuEZPCOE?t=284
Now here's Terry Black's in Dallas, that uses Moberg smokers, and they're not using the first four foot of the smoker, putting splits in front to block the direct heat, and putting foil on the brisket to keep it from burning
Same thing at Creekside near Austin where Harry Soo also visited , they have to protect the brisket from direct heat
https://youtu.be/Jq3rltHR7UI?t=35
Here's a vid from Harry Soo when he visited Franklin Barbecue's pit room and talked with Max . Max explains how the first part of the smoker can not be used because of direct heat from the firebox, and how the best heat is at the stack end. Which would be where the air flow would be weakest but it would have the best convection
Vid should start with Max explaining
https://youtu.be/ebCGuEZPCOE?t=284
Now here's Terry Black's in Dallas, that uses Moberg smokers, and they're not using the first four foot of the smoker, putting splits in front to block the direct heat, and putting foil on the brisket to keep it from burning
Same thing at Creekside near Austin where Harry Soo also visited , they have to protect the brisket from direct heat
https://youtu.be/Jq3rltHR7UI?t=35
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