Recent content by Andy Harrington

From what other members have said in threads they pick it up directly, you do nothing.

Not to get teary eyed or mushy but I miss the old days. I miss starting the fire on my 18.5 " wsmc the night before for pulled pork, before Aaron Franklin's name ran synomous with brisket. When you were nothing without a maverick wireless thermometer. I even kinda miss getting up to tend the...

The smokefire has a 100 day test period and a better warranty then traeger.

Fat side up is suppose to bathe the brisket in rendered fat juices and fat side down is suppose to protect the meat from the heat. I have never had luck foiling and getting crispy crust. If your concerned with crust I would try butcher paper instead of foil or don’t wrap at all. As far as fat...

I use the 321 method @ 225 and the bend test to determine if there done.

Not knocking it if it works for you but IMO you can taste the difference between something cooked on gas, charcoal, or a stick burner. I would love to get a stick burner but to get a decent one is too expensive for me. I understand the issues/desire to not deal with fire management but why not...

Ive upgraded to a 22” wsm and an atc with it. Had the atc about six months and love it. The only other mod I’m doing at the moment is the arbor fab charcoal ring. Between the atc and the additional charcoal capacity I’m figuring I’m good for 20 plus hours with nothing more then stirring coals...

Yes, most store bought wood is kiln dried. It will not be as potent as non kiln dried but it will do the trick.

My guess is you hit the stall and it caused the drop you saw. Either that at your probe temp is malfunctioning and the pits not really 225.

No such thing as too small, I’ve used wood chips and sawdust with great success.

To be honest I’m not sure, I was charged with meat and the rest of my family is doing sides.

The number of guest I’m cooking for has grown since the start of the cook. My question is whether or not I should have enough for eight people, all adults with good appetites. I’m making roughly thirty abts, a pound and a half pig candy, a pound and half smoked salmon and a 14 to 16 lb...

I believe I am going to place the wood on top again but this time I am ordering from a local source that does not kiln dry their wood. They claim it adds to the flavor. All I’ve ever used is the store bought bagged stuff, I’m hesitant to change too many things at once so if something goes well...

Snake river farms offers 20 lb brisket, my local Sam’s had an eighteen pound prime today. Would have bought it but it cost eight bucks a pound in store vs 3.58 a lb through Sams.com.

A very well known bbq master mentioned that you should always place your smoke wood in the coals, not on top. I have not been able to find an explanation why? Does anyone know why this may be or have personal experience with doing this? I always just place my chunks on top.