MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 08-18-2019, 10:54 AM   #16
Hoss
Babbling Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Default

Great post!! Thanks for the inspiration.
Hoss is offline   Reply With Quote


Thanks from:--->


Old 08-18-2019, 11:10 AM   #17
Stingerhook
somebody shut me the fark up.

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
Default

Fantabulous Brent.
__________________
Marty

UDS now resurrected, Square Chicken Cooker, Green 22" Kettle, Stok Tower Grill & Barrel Grill, Stealth WSM 18", Char Broil Kamander
Stingerhook is online now   Reply With Quote


Thanks from:--->
Old 08-18-2019, 11:56 AM   #18
JVM59
Full Fledged Farker

 
Join Date: 06-01-17
Location: St. Louis, Mo
Default

Folks, I tried this technique last Friday with some chicken thighs and pecan wood after Brent posted about it on 8/13. Do yourself a favor and try it out. It works great!
JVM59 is offline   Reply With Quote


Thanks from: --->
Old 08-18-2019, 12:51 PM   #19
BKING!
is One Chatty Farker
 
BKING!'s Avatar
 
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
Default

Quote:
Originally Posted by JVM59 View Post
Folks, I tried this technique last Friday with some chicken thighs and pecan wood after Brent posted about it on 8/13. Do yourself a favor and try it out. It works great!
I’ve tried cherry, apple, hickory, and mesquite so far. I need to try pecan soon with this technique. I can’t find pecan chunks in the store unfortunately.

https://www.bbq-brethren.com/forum/s...d.php?t=274655

This is the thread he is talking about by the way
__________________
Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle
BKING! is offline   Reply With Quote


Old 08-18-2019, 02:57 PM   #20
Jcmhc
Knows what a fatty is.
 
Join Date: 12-17-17
Location: Wisconsin
Name/Nickname : Jason
Default

Quote:
Originally Posted by DKray View Post
Do you think this technique would work on a kamado? I recently got a primo xl and am trying to figure out the best way to get clean smoke at low & slow temps.


Sent from my iPhone using Tapatalk
Funny you mention that. I have been pretty convinced that using the "smoke pot" method in a kamado was the best way to go (search on Komodo Kamado & kamado guru forums), but after reading these posts, this seems way easier. With that being said, the smoke pot approach works very, very well.

Thinking about it, I don't really like having to put a cast iron pot in the cooker and dealing with all that. I'll report when I do a cook using this approach.

Last edited by Jcmhc; 08-18-2019 at 05:04 PM..
Jcmhc is offline   Reply With Quote


Old 08-18-2019, 05:51 PM   #21
BKING!
is One Chatty Farker
 
BKING!'s Avatar
 
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
Default

Quote:
Originally Posted by Jcmhc View Post
Funny you mention that. I have been pretty convinced that using the "smoke pot" method in a kamado was the best way to go (search on Komodo Kamado & kamado guru forums), but after reading these posts, this seems way easier. With that being said, the smoke pot approach works very, very well.

Thinking about it, I don't really like having to put a cast iron pot in the cooker and dealing with all that. I'll report when I do a cook using this approach.
I used the smoke pot approach and it works well. This approach will work in any charcoal, stickburner, pit, hole in the ground, etc. It gives you a very clean flavor. For people that like a strong smoke flavor you probably won’t like it. I think it’s wise to try several different methods or smoker types to find out what works well with you. This isn’t the be all end all method to smoke meat but burning wood down to embers and cooking with those embers has been around since literally the very beginning so it has a long standing track record for being a viable way to cook at least lol.
I’m personally still biased towards pellet cooking. As I may have said earlier I just wanted an easy way to burn a clean wood fire in a charcoal smoker. Different ways to skin the proverbial cat.

One thing I’m gonna continue to experiment with is how far I’m gonna burn the embers down on different cooks. Currently I got it dialed in to produce TBS for 15 minutes followed by transparent smoke. This gives me a lighter smoke flavor.
__________________
Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle

Last edited by BKING!; 08-18-2019 at 06:34 PM..
BKING! is offline   Reply With Quote


Thanks from:--->
Old 08-18-2019, 07:15 PM   #22
DKray
Got rid of the matchlight.
 
Join Date: 08-11-19
Location: Alamo CA
Name/Nickname : David
Default

I tried the smoker pot approach on the first pork butt on the primo, it was just ok. Not as distinct smoke flavor as on my WSM, but I guess that’s to be expected. Need to keep experimenting with it, but am going to give this method a go as well. Thanks for the idea!


Sent from my iPhone using Tapatalk
DKray is offline   Reply With Quote


Thanks from:--->
Old 08-19-2019, 05:57 AM   #23
BKING!
is One Chatty Farker
 
BKING!'s Avatar
 
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
Default

Quote:
Originally Posted by DKray View Post
I tried the smoker pot approach on the first pork butt on the primo, it was just ok. Not as distinct smoke flavor as on my WSM, but I guess that’s to be expected. Need to keep experimenting with it, but am going to give this method a go as well. Thanks for the idea!


Sent from my iPhone using Tapatalk
Yeah give it a shot. This is a good approach for people that like a lighter yet very clean smoke profile. Smoke flavor preferences are very individual. There isn’t a right or wrong flavor preference lol.
__________________
Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle
BKING! is offline   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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:29 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
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.
no new posts