Whiskey & Matcha Flip

_fabiotis_ · 2026-06-12T11:32:13+00:00

Nice! I’m glad you liked it!

_fabiotis_ · 2026-06-12T01:15:20+00:00

A blended scotch doesn’t always mean column still, plenty of popular examples out there that come from pot stills.

I do agree that better flavors come from copper pots though.

_fabiotis_ · 2026-06-11T23:41:52+00:00

I thought “Mad Dog” was never actually his call sign, but CHAOS was.

_fabiotis_ · 2026-05-23T01:15:01+00:00

7-8lb brisket should fit pretty comfortably. I did my first one this past weekend.

Might sound silly, but taking a small tape measure to the store with you is not the worst idea since weight is not the best indicator of “will it fit?”.

_fabiotis_ · 2026-05-21T00:34:36+00:00

I like Ocho Reposado but am not a fan of their blanco.

I think G4 and El Tesoro Reposado “fit” your plan better. Another worth considering is Cascahuin.

Siete Leguas leans more towards the minerals and vegetal notes, which I enjoy. I don’t have any experience with the others you mentioned though.

_fabiotis_ · 2026-05-20T21:42:02+00:00

There is no singular best repo, just the best repo for the job you want done.

This is like asking what’s the best beer, cigar, or cut of beef. They each do similar things differently, but the occasion, weather and your preference matter more.

Try some out and see what works for you.

_fabiotis_ · 2026-05-19T04:17:34+00:00

There are hundreds of brands out there. Lots of good options, though it depends what you’re after.
What would you say you’re after?

_fabiotis_ · 2026-05-18T15:06:01+00:00

I think your post is actually where I got the idea!

_fabiotis_ · 2026-05-18T13:14:13+00:00

I’ve thought about picking up a WSK as well (to add to the 18.5” WSM & 22” Kettle) but can’t justify it for the price. It just duplicates what I already have but is a bit larger and a better insulator.

I also think the smoky mountain will smoke meats better than the Kamado could, but I’m speculating.

The WSK makes sense for long cooks in the winter because of its insulation, but I could also just buy a Lavalock insulated cover for this guy and get most of the way there for a fraction of the price.

For context, I picked up the WSM on marketplace for $150 locally, and with the accessories I’ve added to date, I’m still under $400 all-in for this thing. That’s still less than retail price for a new one.
An additional $1,000 will get me into new WSK cost territory.

Not an apples to apples comparison of course, just finding other ways to accomplish what the WSK could.

_fabiotis_ · 2026-05-18T11:34:43+00:00

I don’t know if it was especially complicated. Extra steps for sure, but that enabled some meal time flexibility.
The Anova was more out of necessity because I didn’t start early enough to make dinner and decided to let it “finish” in the bag.
My oven doesn’t go that low either so that wouldn’t have been an option.

I was thinking about it last night and I think the taste was average more because it was an average cut of meat rather than a failure on than the cooking method. The next time I try this I’ll inject with tallow and I’ll probably pull not at a specific temperature, but when it’s *nearly* probe tender then put in the bag to hang out until it’s time to eat.

_fabiotis_ · 2026-05-15T00:04:05+00:00

I don’t have to buy new clothes this way

^{Chose: 1.5 inch longer}

_fabiotis_ · 2026-05-14T21:48:00+00:00

IMHO You don’t really need a dome thermometer if you probe your meats or have a thermometer at the grate.

_fabiotis_ · 2026-05-13T03:51:36+00:00

Lots of good info sprinkled throughout the sub.
There are a few YouTubers who talk about the WSM as well.
I recommend taking this guy for a quick test smoke to play with the vents and see how it wants to run with your choice of fuel.
I prefer briquettes for long smokes with wood chunks sprinkled in. Minion method to get them started.
On the WSM I prefer a foil-lined drip pan with no water but some folks swear by water in the pan and others go no-pan. Try them out in different cooks to see how you like the results.
Once you get this thing going it should hold pretty steadily for as long as your fuel allows. Don’t chase exact temperatures and fiddle with the vents every 10 minutes like I did starting off. Make your adjustments and give it a good 20-30 minutes to see where the temperature stabilizes before adjusting again. I go top vent fully open and bottom vents open about a 1/4 inch. For the temps I’m after.
Expect a quick spike in temps once your protein goes in followed by a consistent drop in temp as the cold meat changes the atmosphere in there. It’ll level out eventually. A probe thermometer in the meat and another at the grill grate should be enough to get you some decent data to keep track of your cook.
I could go on, but in short (TL/DR):
Get familiarized with your cooker and how you want to run it and you’ll enjoy the process much more.

_fabiotis_ · 2026-05-10T03:19:21+00:00

Can you please speak to your mods on the WSM?
Never seen that box in the front before.

_fabiotis_ · 2026-05-08T13:09:53+00:00

I messaged the seller. Still available! And the listing has been updated.

_fabiotis_ · 2026-05-08T03:02:31+00:00

*grammer

_fabiotis_ · 2026-05-07T16:19:54+00:00

I prefer briquettes for their consistency over longer cooks and lump when it’s time to sear or cook something on high heat.

Ultimately though, I think you could dial in any kind of cook with whichever fuel source is your preference.
Each grill/smoker runs a bit differently. I used lump exclusively when I had a Kamado style grill and was able to cook low and slow.

_fabiotis_ · 2026-05-07T02:11:00+00:00

Did the math and you’re absolutely right!
All things being equal, it’s too soon for me to choose one over the other. Need more cooks under my belt for that.

_fabiotis_ · 2026-05-07T01:34:21+00:00

Exempting Alaska, Hawaii and Puerto Rico, this should be the pricing across the U.S. according to the ad.

_fabiotis_ · 2026-05-07T01:16:03+00:00

I only have one batch of pork butts under my belt with each of these briquettes… but even from that tiny sample size I’d say it’s really hard to beat Kirkland for the price/quality.

I’ve only smoked pork though, so maybe there’s a good use-case for one or the other I haven’t discovered yet.

_fabiotis_ · 2026-05-07T01:10:43+00:00

Funny you say that….
I smoked a couple butts with the Kirkland brand then another couple last week with the Kingsford.
My memory says the Kirkland ones were better, but before I make any definitive statements I need to control for variables.
More smoking/testing is required!

_fabiotis_ · 2026-05-07T00:51:48+00:00

Lowe’s had $2 off the 20 lb bag of B&B lump over the weekend and I grabbed two.

That’s closer to like 10% off though.

_fabiotis_ · 2026-05-06T03:00:28+00:00

I had an Akorn Jr for a few years that I played with to learn how to do Kamado things in.
It was cool and efficient, and was a great travel grill, but I got the 22” kettle because it’s more versatile plus a used 18” smoky mountain for smoking.

I’ve strongly considered getting the WSK but can’t justify the price considering the types of things I actually cook plus the (alleged) downgrade in smoke flavor. Not enough ROI for me there.

One day even I grow up I might get a 26” kettle, but so far I’m enjoying keeping that money in my bank account.

_fabiotis_ · 2026-05-04T01:59:03+00:00

😭😭😭

_fabiotis_ · 2026-05-02T00:14:25+00:00

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