🤓 You're a Professor of great BBQ work , and smoke prep . I like how you take us through the proper steps to awesome BBQ work , and smoke prep . I like your thoughts on cooking year around . Your BBQ work looks really good . I am learning a lot from your channel content . Thank You
I really enjoy your videos. Hardly anyone else does videos on these smaller smokers. I have an older brinkmann that I believe is 3/16” steel 16” diameter. Looks to be about the same length as yours just left hand firebox instead. I’m up in Alaska and I’ve been smoking stuff all winter. Question, do you find that the flavor and the bark to be about the same when you primarily use charcoal for heat and use small amounts of wood compared to running on mostly wood? I start my smoker with lump charcoal to get a bed going and then I run off of wood. Every once in a while I have to throw a couple big chunks of charcoal in there to help out the coal bed. My bark and smoke flavor are about as good as I’ve seen or tasted elsewhere but I go through a lot of wood and it’s extremely expensive up here. $40 for 1.5cf of oak or pecan and I’ll go through all of it in an 8-10hr cook when it’s cold. Your thoughts on the matter are greatly appreciated and keep up the awesome videos.
I find the bark and flavor from smoking over charcoal briquettes with additional wood chunks is very good. In fact, one runs less chance of that insidious smouldering-cool burn that an improperly-burning all-wood-fire can create. I would opt for briquettes, such as Kingsford or Royal Oak, over lump charcoal though, because these mentioned brands of briquettes have wood chips and/or sawdust in them which gives even better syringol and guaicol concentrations during your smoke. Lump charcoal, in my opinion, is best for pure heat, but is expensive, burns quickly and still requires wood chunks for true BBQ bark and flavor. Try smoking over Kingsford and add a couple sticks of pecan, oak or hickory during the first few hours--then just Kingsford the rest of the smoke. I think you'll be amazed at the flavor! For more info on briquettes or smoke chemistry, you can watch my video on BBQ Technique. It's a more exhaustive look at how smoke interacts with meats during the smoking process. Also, if you visit paynecountyrust.com , there a downloadable pdf called "A Material Perspective of Wood, Smoke, and BBQ." under Charts and Resources. Thanks for commenting, and good luck! P. S. Call a few wood-flooring companies in your area and see if they'll sell you end-pieces of unfinished oak flooring. GREAT smoking wood!
@@PayneCountyRust that’s a great idea. I work for a custom home builder and get some scraps here and there but that seems like it would be a more consistent source. I appreciate the feed back. I’ve been super particular about running my fires so that I get very clean smoke but it’s a pain running a hot small fire as to not have massive temperature spikes. I’ll watch the technique video again since it’s been a minute. After I give your method a go I’ll drop a comment on your next video.
You mention that you could finish them in the smoker, but decided to finish them in the oven instead. How do you decide whether to finish them on the smoker or in the oven?
I usually only finish items in the smoker if I need the smoker to remain hot. When I finish products like ribs or chicken, the last step is to glaze them on a hot smoker, so I keep it burning. Else, when the smoke step is done, I finish products in an oven to save charcoal and wood!
Looks a fantastic dinner to me 🔥🔥👍
Awesomeness!!!! Best times to enjoy smoking meat!!! They look amazing!!!💪😁
🤓 You're a Professor of great BBQ work , and smoke prep . I like how you take us through the proper steps to awesome BBQ work , and smoke prep .
I like your thoughts on cooking year around . Your BBQ work looks really good . I am learning a lot from your channel content . Thank You
I really enjoy your videos. Hardly anyone else does videos on these smaller smokers. I have an older brinkmann that I believe is 3/16” steel 16” diameter. Looks to be about the same length as yours just left hand firebox instead. I’m up in Alaska and I’ve been smoking stuff all winter.
Question, do you find that the flavor and the bark to be about the same when you primarily use charcoal for heat and use small amounts of wood compared to running on mostly wood?
I start my smoker with lump charcoal to get a bed going and then I run off of wood. Every once in a while I have to throw a couple big chunks of charcoal in there to help out the coal bed. My bark and smoke flavor are about as good as I’ve seen or tasted elsewhere but I go through a lot of wood and it’s extremely expensive up here. $40 for 1.5cf of oak or pecan and I’ll go through all of it in an 8-10hr cook when it’s cold.
Your thoughts on the matter are greatly appreciated and keep up the awesome videos.
I find the bark and flavor from smoking over charcoal briquettes with additional wood chunks is very good. In fact, one runs less chance of that insidious smouldering-cool burn that an improperly-burning all-wood-fire can create.
I would opt for briquettes, such as Kingsford or Royal Oak, over lump charcoal though, because these mentioned brands of briquettes have wood chips and/or sawdust in them which gives even better syringol and guaicol concentrations during your smoke.
Lump charcoal, in my opinion, is best for pure heat, but is expensive, burns quickly and still requires wood chunks for true BBQ bark and flavor.
Try smoking over Kingsford and add a couple sticks of pecan, oak or hickory during the first few hours--then just Kingsford the rest of the smoke. I think you'll be amazed at the flavor!
For more info on briquettes or smoke chemistry, you can watch my video on BBQ Technique. It's a more exhaustive look at how smoke interacts with meats during the smoking process.
Also, if you visit paynecountyrust.com , there a downloadable pdf called "A Material Perspective of Wood, Smoke, and BBQ." under Charts and Resources.
Thanks for commenting, and good luck!
P. S. Call a few wood-flooring companies in your area and see if they'll sell you end-pieces of unfinished oak flooring. GREAT smoking wood!
@@PayneCountyRust that’s a great idea. I work for a custom home builder and get some scraps here and there but that seems like it would be a more consistent source.
I appreciate the feed back. I’ve been super particular about running my fires so that I get very clean smoke but it’s a pain running a hot small fire as to not have massive temperature spikes. I’ll watch the technique video again since it’s been a minute. After I give your method a go I’ll drop a comment on your next video.
This will be the next meat I try to smoke--but when it warmer!
what temp did you smoke this at?
You mention that you could finish them in the smoker, but decided to finish them in the oven instead. How do you decide whether to finish them on the smoker or in the oven?
I usually only finish items in the smoker if I need the smoker to remain hot. When I finish products like ribs or chicken, the last step is to glaze them on a hot smoker, so I keep it burning. Else, when the smoke step is done, I finish products in an oven to save charcoal and wood!
I have to get some of your seasoning! I’m trying to build my channel and would love to promote your product. Where can I buy it? Thanks.
No problem-head to PayneCountyRust.com 's contact page and shoot me an email!