I'm considering an offset smoker this year, but I don't know what wood and where to source enough of it. Thoughts?
Printable View
I'm considering an offset smoker this year, but I don't know what wood and where to source enough of it. Thoughts?
There is a place not far from my work that sells smoker/cooking wood when they have access. It's not cheap but cheaper than trying to buy it by the bag by far.
https://wooddepot.ca/product/premium...ry-crate-pack/
I am fortunate my mom lives on an edge of apple orchard in BC and the farmer lets me take wood from his piles of old trees he removes and bucks up all the time when I go visit so I am always in wood but I have had to use these guys above when doing giant bbq's for the veterans groups and was short on hand.
NW Costco last night had some briskets at $7.99/kg
Anyone interested in GrillGrates and want to split shipping?
https://www.grillgrate.com/warehouse-sale/
edit: never mind, their shipping/duties calculation doesn't seem to give any economies of scale
Might still be a decent deal for someone who needs these.
Made some terrible, absolutely terrible, beef ribs today. Managed to salvage the day with a turkey breast and some sausage but fuck me were those ribs bad.
+7 tomorrow, brisket going in
Attachment 97919
Attachment 97920
Second attempt at a brisket. Turned out much better. Picked up some butcher paper for this and spritzed with water every hour or so
Looks nice. Did you pull based on time or internal temp? Side dishes look fantastic.
Thanks, pulled it at 202, not confident in being able to pull on feel, but it had a nice jiggle to it for sure. The stuffed potatoes are from coop and are really good. Broccoli salad is always a hit, bacon and cheddar and some red onion. wife probably has the recipe somewhere
Anyone have any good tips on avoiding "burnback"
I got one of those Pitboss knockoffs from Princess Auto on a SMOKIN' (pun intended) deal and I'm having real trouble with it clogging the auger during long smokes
Could it be down to the pellets i'm using? Is it something to do with the flamepot being poorly designed? Anyone know of any mods that can be made?
I'm considering getting a smokey mountain to up my game from a kettle. any owners of either the 18" or the 22"? I am thinking 18", but I want to make sure a full brisket fits, same goes for full racks of pork ribs.
22” for sure, have an 18” kettle kicking around for camping and it’s basically useless, ribs and brisket need enough space for airflow
what are you guys' thoughts on butcher paper vs foil?
Been using foil on my brisket, but not sure if it's worth investing in a life time supply on butcher paper just to try it out.
I did this brisket with butcher paper, vs my first with foil. I can't say for certain the improvement was due to the butcher paper, but this one way significantly more moist and didn't have the same 'roast' flavour when eating. $50 for a yuge roll at barbecues galore for the paper.