Recent content by Brad

I want to thank everyone for all the input. I will be trying another one soon. I will let you all know how it goes. Brad

Thomas, I put together a control system a while back. Look here Sorry the pictures are no longer there. Even though I spent as much as a store bought one this controller is an industrial quality controller. Auto tune, NEMA 4 rating etc. I now use them for much of my temperature control at...

Ok did some reading; should I be looking at foiling the flat at 160 or so?? Brad

Help! I have been trying to smoke just a brisket flat twice with not-so-good results. I am using just the flat because I can’t find a whole brisket local with out paying an arm and a leg for one. I can get just the flat from Costco and this amount is just the correct amount to feed the...

Kevin, I have not got the meat yet. Good idea on the two loin ends. Do one on the bottom rack and one on the top, flip about 1/2 way through.

I got put in charge of the three neighborhood wife birthday party meat. I wanted to do a prime rib (Montreal Steak Rub, Montreal Steak Rub ). Need a 12-18 Lbs but I only have 5 hours to cook it. The last large roast I cooked for Christmas took all of 7 hours. Could I cut the roast in half...

Please Look Here Here

Bob, I think you should try it before knocking it. It was quite good. I don’t like what mushrooms are grown in but after I tried them I do like them. Brad

Ya, I was thinking that it was braised also. Then the juices were used to make the glaze. Tender "soft or delicate in substance", It would almost not hold together when cut across the grain. Very little jaw muscle was needed after that. Yes it was the one in Santee. Brad

Saturday the family went out to dinner to a restaurant called “Original Roadhouse Grill”. http://www.originalroadhousegrill.com/menu/ I had the tri tip steak. It was more like a chunk of roast not a steak. Any who, this tri tip was so tender it was incredible. It had a texture of maybe a...

DW FrommerII, If I don’t use the water pan the load on the system is so small the fire is burning at such a low rate I believe more creosote is produced. By adding the water pan the fire will burn hotter, less creosote, and if some wants to stick to the pan so be it, less to get on the meat. I...

I have used both the Kingsford Briquets and the BBQ Galore hard wood lump. I taste less with the lump but still there. I sometime think I wait to long to put the meat on so I don’t think it is that. There is no white smoke coming out the top when the meat goes on. I think JimT’s idea of if...

I am not asking if I can taste the difference, I know I can. Maybe I am one of the sensitive ones. I will smoke meats with very little spices/sauces for the wife at the same time as one with all the good stuff for my self. I can really taste the difference with-without water in the pan on the...

I got a theorem I would like to toss out to everyone. Using water in the water pan produces less of the creosol taste then using the pan filled with sand or empty. Remember this is just a theorem, don’t kill me. I have been usingthe three different methods with th e water pan for quite a few...