Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Smoked Brisket Ideas
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="_CY_" data-source="post: 2898674" data-attributes="member: 7629"><p>thanks .. sure wish I could say that I welded it .. but it was a Craigslist score.</p><p>someone really knew that they were doing fabbing up this reverse flow smoker.</p><p></p><p>holds temp well with even heat across the entire cooking zone.</p><p>takes about an hour to get up to cooking temps.</p><p>wood has to burn hot enough to reach clean heat zone without excess smoke before adding meat.</p><p></p><p>I'll let temps reach about 450f .. then start to close down intake and exhaust .. then meat is added to bring temps down to desired 250f to 275f zone.</p><p></p><p>when smoking with wood, no charcoal .. it's necessary to get fire hot enough to burn off bark, etc to where fire is barely putting out smoke before adding meat. otherwise meat will get too much smoke. especially when doing 10hour+ burns without wrapping your meat.</p></blockquote><p></p>
[QUOTE="_CY_, post: 2898674, member: 7629"] thanks .. sure wish I could say that I welded it .. but it was a Craigslist score. someone really knew that they were doing fabbing up this reverse flow smoker. holds temp well with even heat across the entire cooking zone. takes about an hour to get up to cooking temps. wood has to burn hot enough to reach clean heat zone without excess smoke before adding meat. I'll let temps reach about 450f .. then start to close down intake and exhaust .. then meat is added to bring temps down to desired 250f to 275f zone. when smoking with wood, no charcoal .. it's necessary to get fire hot enough to burn off bark, etc to where fire is barely putting out smoke before adding meat. otherwise meat will get too much smoke. especially when doing 10hour+ burns without wrapping your meat. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Smoked Brisket Ideas
Search titles only
By:
Top
Bottom