Putting some corn on in a minute to go with these bad boys. View attachment ImageUploadedByHome Brew1462667980.016628.jpg
Got a 12lbs brisket on the KJ for Mothers Day. Basic salt, pepper, garlic and onion powder. Started at 630 so I'm hoping for at least a 12 hour smoke but once again overshot my temp and its hovering at 160 already. Hope for a loooooong stall but I doubt the Kamado will be having much of that.
had a good weekend catching kokanee salmon, so im gonna be doing an all day smoke binge tomorrow. usually takes 3-4 hours for hung fillets, but i got A LOT to do. Best thing on the planet
I agree! What kind of wood will you use or I guess can you recommend some for fish
Rib Eye's on the Hibachi
Just bought the Franklin BBQ smoking meats manifesto hard copy. Excited to learn new stuff
I can see the pavement right through the bottom of that smoker. I am not sure dampers are going to control much.
A vent in the top would be useful, though.
PLanning on a pork shoulder this weekend. Having a party for the little guy's first birthday, already brewed the beer (New Albion-inspired pale ale) now just have to figure out the details of this.
We have about 35 people coming. I have a 10.75-pound picnic shoulder in the fridge, we're also having burgers and chicken thighs. Wondering if that size will be enough, or should I get another, smaller one.
I'll be putting that thing on Saturday, taking it as long as I can, then putting in the over at 200* or so to finish up. If I can get a rack of ribs in the next couple days, I may throw them on for dinner Saturday.
I'm having four people over for dinner tomorrow night and my wife is making pizza. Just to be safe, I'm prepping a 5lb brisket for the smoker
Lol...
"just to be safe"="I just feel like making brisket and need an excuse"
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