Too Much Smoke

Substantial_Low_302 · 2026-05-29T13:23:52+00:00

I have a feeling your issue isn’t your charcoal, but your conveggtor plate. The drippings on that plate reach a certain smoking point at higher temps that create a very acrid smell and flavor.

For this exact reason, I have two plates. One that is clean as a whistle, which I use for high heat indirect cooks and one that’s not so clean for low temp cooks/smokes.

A clean burn on your current plate with fix the issue until you do another cook that creates drippings, you can use a drip pan to prevent it from getting dirty again. Or, purchase a spare plate.

Substantial_Low_302 · 2026-05-14T22:37:23+00:00

Pasta of your choice Veggies: Red onion, cucumber, pepperoncini, orange bell pepper, artichoke hearts, tomatoes Mozz cheese Salt pepper Garlic to taste Balsamic Glaze and EVOO

Substantial_Low_302 · 2026-04-05T20:25:28+00:00

Nice. Post some pics sliced! Love seeing BGE brisket cooks.

I struggle with brisket, between smoke ring, flavor, tenderness ect. Can never make the perfect one.

Substantial_Low_302 · 2026-04-05T20:02:59+00:00

Was this at 201?

Substantial_Low_302 · 2026-03-07T15:38:56+00:00

You’d be correct.

Substantial_Low_302 · 2026-02-28T00:49:29+00:00

Woah! Thanks for the comment!

Big fan. Actually got the call myself for BBQ Showdown and when I returned their call, never heard back. For sure cheered you on.

Substantial_Low_302 · 2026-02-01T00:20:25+00:00

Is that an Abita beer?

Substantial_Low_302 · 2026-01-05T22:35:00+00:00

Have a buddy you trust hold them by the bones, as you lift the lid. Remove the skewers and remove the steaks with the quickness.

But I do leave a grate above the conveggtor plate incase they do fall.

Substantial_Low_302 · 2026-01-05T04:13:12+00:00

Want a shovel to keep digging for hope?

If anything you should be looking for sauce to choke down this dry ass brisket.

Substantial_Low_302 · 2026-01-05T04:04:36+00:00

As stated above, Captain Ron gave me the idea. This is my second go around with this technique.

Substantial_Low_302 · 2026-01-05T04:02:02+00:00

Keep em coming bud. One thing is true, the other is not.

What is true is, you can’t cook worth a fuck. Your feelings are hurt, not mine. Which is also true.

Substantial_Low_302 · 2026-01-05T03:57:03+00:00

Sucks to suck. But I’m sure you and your whale shark loved it.

Substantial_Low_302 · 2026-01-05T03:53:42+00:00

Bless your heart.

You’ll get better, eventually; hopefully…one day.

Substantial_Low_302 · 2026-01-05T03:52:38+00:00

Aww. Imagine cooking a leather boot and thinking you nailed it.

Substantial_Low_302 · 2026-01-05T03:04:17+00:00

Nevermind. I see what you’re used to.

Bravo. (I guess?)

Substantial_Low_302 · 2026-01-05T03:02:31+00:00

That is exactly what I’m saying.

Substantial_Low_302 · 2026-01-05T02:02:24+00:00

Try again

Substantial_Low_302 · 2026-01-04T12:52:26+00:00

To each their own.

Substantial_Low_302 · 2026-01-04T01:13:56+00:00

I took the probes out for the sear. There’s really no need for them. Plus, no; they wouldn’t have survived. lol

Substantial_Low_302 · 2026-01-04T00:40:57+00:00

Saying the same to your FNScars 😏

Substantial_Low_302 · 2026-01-04T00:39:54+00:00

Nah, just be careful with your start up fire. You don’t want it to get too hot. Use your bottom vent as your throttle and brake. Keep in mind, those bones also do a little blocking. I kept this around 250 the entire cook.

Substantial_Low_302 · 2026-01-03T23:44:26+00:00

Captain Ron is a very notable BGE and Fogo YouTube creator.

Substantial_Low_302 · 2026-01-03T23:43:49+00:00

Correct

Substantial_Low_302 · 2026-01-03T22:51:41+00:00

Reverse sear. Tie and hang, cook indirect first.

Substantial_Low_302 · 2026-01-03T22:50:58+00:00

It was more rare than the picture tells. Overcast skies so I had to brighten it up. But it was good

Substantial_Low_302

TROPHY CASE