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Old 04-30-2006, 10:49 AM   #1
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newbie with a few smoking question

Hi,

Im a smoking newbie and I have a few questions. I have an offset type smoker that was given to me similar to the one here: http://homebbq.com/library/SmokerModifications.pdf


1. How would you rate this type of smoker compared to other types available.

2. The modifications described in the link above....has anyone tried these? What were your results? Is it worth doing?

3. Do you build a fire like described in the article?

4. The article suggests only using lump wood charcoal. Is that the consenus here, or do you use some type of wood as well? (chips, chunks, etc?)

5. If you do use wood in addition to charcoal, what type of wood? and how and when do you apply it to the charcoal?

I'm sure I'll have more questions later. Thanks in advance.
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Old 04-30-2006, 11:05 AM   #2
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Welcome!!!
Here is a previous thread that discussed this...
http://www.myfreebulletinboard.com/f...5&mforum=bbq4u
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Old 04-30-2006, 11:29 AM   #3
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Welcome

1. It is about the same as other offsets in its price range

2. I did mods like some of the ones above and it does help. I would say it is worth doing

3.No I just bunt logs about 6-8in long but the way taked about above will work

4.Lump is fine if you can get it. I will cost you more than kingsford. Id use kingsford but that is just me.

5.I like apple and peach with a mix of oak. I just use wood so I cant help you there. I hear chips are to small so I would use chunks.

Chris
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Old 04-30-2006, 10:24 PM   #4
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questions continued...

I've got a couple more questions.

1. I've read a few of the threads on here and people mention "foiling" the brisket at some point during the cooking process. Can someone elaborate on that?

2. What is a good seasoning/maridate, etc for brisket? Im sure there are a ton of options, but I'll take personal favorites to get me started. What about marinated for chicken?

3. What is the rule for smoking whole chickens? Any time/lb. guidlines?

Thanks in advance.
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Old 05-01-2006, 05:26 AM   #5
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Re: questions continued...

Quote:
Originally Posted by Love2<º><
I've got a couple more questions.

1. I've read a few of the threads on here and people mention "foiling" the brisket at some point during the cooking process. Can someone elaborate on that?

2. What is a good seasoning/maridate, etc for brisket? Im sure there are a ton of options, but I'll take personal favorites to get me started. What about marinated for chicken?

3. What is the rule for smoking whole chickens? Any time/lb. guidlines?

Thanks in advance.
1. Some people around here (me included) foil the brisket when it hits 165*, then continue to cook until it hits 190*. The point should be taken up to 200 - 210*.

2. The sky is the limit. Texas BBQ rub sells a great rub as does Larry Wolfe. Get the book Smoke & Spice. It has plenty of recepes for rubs. Chicken marinades are all over the place. I like Goya Mojo. Smoke and Spice will also have ideas for you on that.

3. I cook them at a higher temp than all the other stuff on the smoker. I cook in the 300* range for those. Guesstimate is 20 min. per pound.

Good luck with the cooks and don't forget the pictures!!!!
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Old 05-01-2006, 05:35 AM   #6
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Re: questions continued...

[quote=Nick Prochilo]
Quote:
Originally Posted by "Love2<º><":24ttpqg5
I've got a couple more questions.

1. I've read a few of the threads on here and people mention "foiling" the brisket at some point during the cooking process. Can someone elaborate on that?

2. What is a good seasoning/maridate, etc for brisket? Im sure there are a ton of options, but I'll take personal favorites to get me started. What about marinated for chicken?

3. What is the rule for smoking whole chickens? Any time/lb. guidlines?

Thanks in advance.




1. Some people around here (me included) foil the brisket when it hits 165*, then continue to cook until it hits 190*. The point should be taken up to 200 - 210*.

2. The sky is the limit. Texas BBQ rub sells a great rub as does Larry Wolfe. Get the book Smoke & Spice. It has plenty of recepes for rubs. Chicken marinades are all over the place. I like Goya Mojo. Smoke and Spice will also have ideas for you on that.

3. I cook them at a higher temp than all the other stuff on the smoker. I cook in the 300* range for those. Guesstimate is 20 min. per pound.

Good luck with the cooks and don't forget the pictures!!!![/quote:24ttpqg5]

I'll be sure to post pictures Nick. Do you wrap it in foil or just place foil over the top of the brisket? What is the purpose of doing this?
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Old 05-01-2006, 09:34 AM   #7
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Wrap it in foil. It will help hold in the juices and will speed the cook up a bit.
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Old 05-03-2006, 08:41 AM   #8
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For brisket I foil around 160 to 170 after the temperature plateau. I take the brisket to 195, rewrap in heavy duty foil, towel wrap the foiled brisket and place in a dry cooler (ex. Igloo) for a minimum of an hour. Two or three hours won't hurt it. I've use Texasbbqrub on my brisket and it was good. I've used Wolfe rub on chicken and butts and it is good.

Get you a couple of BBQ books...Smoke and Spice, Peace, Love and BBQ, Paul Kirk's Championship BBQ. I've bought all of these used on Amazon.com.

Take pictures of your cooks and post them.

Good Luck.
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Old 05-03-2006, 11:02 AM   #9
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Thanks for all your help guys. I just threw the brisket on the smoker (pictures coming shortly).

I know to put the brisket on fat side up.

My questions are:

1. Do I keep the fat side up the whole time its cooking?

2. Do you baste brisket? If so, when and how often?

Thanks
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Old 05-03-2006, 11:34 AM   #10
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Fat side up or down is another one of those personal preferences. I don't bast but when I foil it I pour about a cup of warm BBQ sauce I have madeup on top. My briskets usually take from 10 to 12 hours at 225 to 250 degrees. That is a 7 or 8 pound brisket.

http://usera.imagecave.com/cleglue/Brisket/

http://usera.imagecave.com/cleglue/Brisket3/

Keep us posted.
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