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I found that with butane it was much easier to control and keep the heat steady.Plus the grill reached ideal temperature within minutes as apposed to the normal 45 minutes with charcoal. we also used a can of water which seemed to keep the cooking area more stable and probably also helped the...

We did please click on the link. link ------> Pictures

cool thanks next time I'll try it

The center of beef should reach at minimum 150 Fahrenheit / 66 Celsius, which is considered rare. Medium/Medium-rare is 160 Fahrenheit, and borderline Medium-Well/Well-Done is 170 Fahrenheit. 176 was the lowest I read some parts were as high as 180 and 182. And it was done. The only pink was the...

for those interested this is were i got my burner. http://stores.ebay.de/super-world-of-paella

Pictures It was fantastic. :woohoo: :onfire: :dance:

It took 6 hours at 225-250 F, 3 kilos (6.6 Lbs) of brisket, will post pics on Monday. used 1/3 of 13.3 Kilo (11 Kilo fluid) bottle of butane. I used Beech for smoke as Hickory and Mesquite are extremely expensive and hard to get in Germany. I took it off the grill at 176 °F in the center of the...

yes we have a digital thermometer as well as 2 more on the can and another useless original one that came with it I have a COS (Cheap Offset Smoker).

How exactly do you allow for a stall plateau? I have smoked 3 briskets last year but have preferred pork shoulders. I have heard if a brisket is done right it can taste as good or better than steak, any suggestions are welcome.

I'm smoking a brisket for Sunday, I'll let you know how it turned out, It's a 6 and a half pound Brisket I'll let you know how long it took and at what Temperature. I found a 19,000 BTU Burner that they use for Paella (Spanish Gumbo). I will also post pics.

:clap: Exactly what I was thinking. :cheers:

Found it http://www.amazingribs.com/tips_and_technique/offset_smokers.html

The only concern my better half had is when I wanted to grow Bhut's, she thought I was insane, but then she bought me prestarted Bhut Jolokia, and a scotch bonnet.

Any advice on how to convert my offset charcoal smoker to gas?

Guess Not

Anyone?

Ya'll forgot Goose, I smoked a goose nice and slow over a warm fire for Christmas dinner and it was one of the best meals I have had in my life. Everyone knows Duck and Goose are fatty birds but slow cooking in a smoker makes a juicy meat with next to no fat whatsoever.

Looking for an injectable Marinade for Pork and Beef. Two stipulations Moderately warm (everyone including children should be able to eat it) and no alcohol. Thanks in advance for the recipe.

My last hot meal I cooked myself with Rocoto's and Aji Lemons from my own garden. Rocoto Relleno http://www.rocoto.com/recipes/7-Rocoto%20Relleno.html cooked in a clay pot with potatos. Yummmmmmmm! By the way I completely avoided the salt/sugar baths and we ate it with its full heat and...

On a heat scale of 1-10 its a 1.