smokers Finally, a Smoker I Can Call My Own

It's from Cowboy, they're famous for that. google it.
 
Don't cook to temp, the flat will be dry if you do. Stick a probe in it and feel how soft it is. I'm sure that's done by now but that's just me. If it probes like room temp butter then it's done, rest it to cool then cut. Don't worry about the time, the Nascar race didn't even start yet so you're good. :dance:  :dance:  :dance:  :dance:
 
Yeah. I mean YEAH. Not an impressive bark...

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Or smoke ring...

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But MANG! This was the shit! My own cornbread recipe (pm me if you wanna try it), Texas Butter Style Pinto/Black beans, and yes Rob, I KILLED the brisket!!

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Ok, plan as interrupted, Big 'Ol Pork Belly is next on the list! Poppa needs him some chipotle cure!
 
The Hot Pepper said:
Well those thermometers are not designed to read liquids. So I would not trust your boiling water test. It might be close. But that's why candy thermometers differ from meat thermometers, etc., and are not universal. If you put your meat probe on the grate it will not read the chamber temp, because it is designed for contact. So dropping a grill thermometer in water will not be accurate.
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Candy thermometers compared to meat thermometers differ because they are each calibrated for different temperature ranges, eg candy making looks for a melting point of sugar which is around 320 so no a candy thermometer would not work as the temp range would be out of range. But as you said grill thermometers are designed for contact, the probes are a sealed tube or spike that are sealed and doesn't know if it is in contact with meat or water or perched an inch above a grill grate. Most cheap bi-metal dial thermometers are non calibratable and inaccurate so without using a known temperature range such as the boiling point of water (212)at sea level or a freezing point (32) people are flying blind. 99% of the thermometers on grills and smokers are Chinese made shit, dial bi-metal junk that are not calibrated. Not trying to start a feud but just saying some things to think about. I'm not promoting the thermometer I recommended but just saying check your readings.  It could mean the difference between charcoal or salmonella.  
 
stettoman said:
 
Excellent...I'd like to find a retailer for that B&B...
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 Here you go!
 
ACE HARDWAREIf your ACE Hardware does not carry the B&B Charcoal product you are looking for, you can order any of our products from Acehardware.com and pick up in store with no shipping. It usually takes 2 to 5 days. If you order it a couple of times. It will prompt the store to stock it. 
 
 
 
https://www.bbcharcoal.com/where-to-find-bb-charcoal/
 
Yeah, saw that. The price at Amzon is TWICE what ACE adverts. My local store doesn't carry it, I guess I'll call Bruce, but the website says "currently unavailable online"....
 
It seemed this guy did two tests but did not compile the results. In other words, Cowboy looked like crap, had bits and dust, but it burned well in the end so he rated it high. Who cares if it's half dust? It seemed at the end he forgot all about the first test and was going on the burns.
 
PS. BGE is made by Royal Oak but they blend hickory into it. So his sniffer was pretty good picking up on the wood smell.
 
I think the video was fine if you watch the whole thing and make your own ratings. I thought the Royal Oak looked like the best bag pour myself.
 
PS. I still don't know how a brick got onto the coal grate! I remember seeing it during a few cooks and thinking it was an odd colored used piece of lump, and I leave those on there when they are still large (lazy, efficient?). After a couple cooks I finally picked it up and was like wtf it's a brick! So it could have been as old as Cowboy (most likely since I've heard of contaminants) but the most recent cooks were Royal Oak, so I won't point fingers. I'll just be on the lookout for bricks now. :lol:
 
I don't disagree, Boss. The bag of Cowboy I had was mostly junk halfway through.
 
The heat of the B&B at 1.5 hrs with a consistent size volume through the bag appeals to me. My coal basket is 3/4" expanded metal, that little stuff falls through mighty easily.
 
I'll say this for the Cowboy: It has the most minimal ash after the cook so far. Royal Oak was ok but there was a LOT of reloading on that brisket. I'm willing to pony $30 for 40 lbs of B&B to see for myself...
 
...and I have a rick of ironwood by the firepit, mebbe worth a try!
 
It did look impressive! I will give it a go if I see it.
 
As far as being made in Mexico they've got some decent hardwoods down there, the pecan tree is actually native to Mexico and used in smoking chipotles. I wonder if any makes it in. Anywho! Keep us posted!
 
B&B
 
"Oak, Mesquite, Hickory, Hardwood, and Quebracho Blanco"
 
Nice!
 
The "Hardwood" one is also a blend, the Champ has the larger pieces and is a blend. They also single out woods. Which did you get?
 
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