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Old 06-21-2006, 06:51 AM   #1
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Well, I am off today and with all mods in place I am going to have my first official slow burn in over five years. YAHOOOO. Start time was at 6:30 am. Doing a brisket ( 11 1/2lbs) using Allison's method. Digital reads 230deg, Chargriller stock thermo temp is 150deg and the fish fry thermo that I have been depending on reads 170 down at the far end. I think I will go with the digital :biggrin:
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Old 06-21-2006, 06:54 AM   #2
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Looks great Cliff!!! Keep us posted!
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Old 06-21-2006, 07:18 AM   #3
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Without a basket, or at least a grate that sits slightly above the ash drawer in the firebox you will most likely have an ash build-up that starts to choke the fire around noon or so. If you have trouble maintaining temps you may need to dump the ash drawer. Have some lit fuel ready to put right back in when the time comes. Have fun and good luck with your cook!!!
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Old 06-21-2006, 07:22 AM   #4
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Quote:
Originally Posted by oompappy
Without a basket, or at least a grate that sits slightly above the ash drawer in the firebox you will most likely have an ash build-up that starts to choke the fire around noon or so. If you have trouble maintaining temps you may need to dump the ash drawer. Have some lit fuel ready to put right back in when the time comes. Have fun and good luck with your cook!!!
Even with a basket, you’ll run into what oompappy is saying. I typicaly have to clean the bottom of Bufords FB and whack the charcoal basket at about the 8 hr mark Looking forword to the progress reports. Enjoy your cook.
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Old 06-21-2006, 07:34 AM   #5
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Thanks for the advice guys. I will follow it. I am not use to working in such cramped quarters. My previous smoker ( which I miss very much) had a lot more room. But hey, I put this one together for less than $200 so I will work with it. :biggrin:
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Old 06-21-2006, 07:36 AM   #6
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Welcome back to low and slow.
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Old 06-21-2006, 08:43 AM   #7
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2Hr update. Brisket at 105 deg. Smoker has been running between 220-250. I am finding myself just standing there and watching the thermos. I need to snap out of it. I flipped the brisket to fat side up.

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Old 06-21-2006, 09:01 AM   #8
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Alright Cliff. Keep posting the pics. I am stuck at work on an 11 hour overtime streatch. I'll keep checking back for more food porn.
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Old 06-21-2006, 09:02 AM   #9
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I got the fire started at around 5:45 am. I should have started with split wood rather than a log. Three hours into the cook and the fire is just right to begin a cook :badgrin: . The log I used has just now burned down and very little smoke is coming out of the exhaust.
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Old 06-21-2006, 09:05 AM   #10
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I usually start with one chimney of charcoal and then start adding split oak. I use oak for heat and then get the smoke from the fruit or hickory wood.
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Old 06-21-2006, 09:07 AM   #11
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This is a all Hickory burn. I just used enough charcoal to get the fire going.
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Old 06-21-2006, 09:43 AM   #12
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Old 06-21-2006, 10:14 AM   #13
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Wow - someone trying our method. I'm excited! I think on the last two that we did, we ended up using about 3/4 beer on each of them. I think we poured it on around the 4-6 hour mark.

I'll be checking in to see the progress. Keep us posted!
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Old 06-21-2006, 10:29 AM   #14
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Cliff just another piece of unsolicited advice I have noticed with my pit that when I am using logs the temp will be nice and smooth and then the bottom falls out rather quickly and I sometimes need to add fresh charcoal before I can add another log, otherwise the fire is not hot enough to burn clean…..
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Old 06-21-2006, 10:37 AM   #15
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Thanks Dog,
No chance of that happening. I have been watching the fire like it is going to burn the house down.

Here is the 4hr update. brisket is at 134deg. pit around 230deg. What temp should it plateau ?

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Old 06-21-2006, 10:39 AM   #16
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[quote="Cliff H."]Thanks Dog,
No chance of that happening. I have been watching the fire like it is going to burn the house down.

Here is the 4hr update. brisket is at 134deg. pit around 230deg. What temp should it plateau ?

[/quote
Looks good the plateau comes at 160*, smoke on. The mrs wants to do a brisket this weekend as well...........
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Old 06-21-2006, 10:39 AM   #17
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Quote:
Originally Posted by Cliff H.
Thanks Dog,
No chance of that happening. I have been watching the fire like it is going to burn the house down.

Here is the 4hr update. brisket is at 134deg. pit around 230deg. What temp should it plateau ?

Probably around 160* - 165*. But it can vary.
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Old 06-21-2006, 10:40 AM   #18
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Thanks Finney, and Witt
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Old 06-21-2006, 10:42 AM   #19
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I agree with the plateau temps. Ours gets up to 160 degrees or so and stays right around there for an hour or so before it starts to rise again. Depending on the temp of the fire and the weather, sometimes the platuea is later, around 170-175 degrees.
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Old 06-21-2006, 10:44 AM   #20
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Mine also have a tendency to sit at 180* as well for a while.
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