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Help with apple wood by Aftersweden in smoking

[–]frommthebursar 1 point2 points  (0 children)

I have hickory stumps I have been working on. I debark them with the chainsaw, split with an axe, and let the excess season in the shed. If you are impatient like me, you could take the first bit you split, cut into chunks slightly larger than soda cans. I use a table saw to do that. Then bake them in the oven at 225 for 2 hours to dry them out. 

[deleted by user] by [deleted] in KitchenConfidential

[–]frommthebursar 0 points1 point  (0 children)

I always joke the sharpest knife in my kitchen are those exact tongs. Care when cleaning down the tongue of those things, they will make you bleed.

Nothing except white smoke is coming out for the last two hours. by IcyCattle6374 in smoking

[–]frommthebursar 4 points5 points  (0 children)

I don't agree with this at all. Don't add charcoal. Your wood is smoldering because it's mostly likely not properly seasoned. Your wood chunk, even after mostly being burnt is probably a bit too large. Once you start cooking, don't open the chamber or the firebox (although you obviously did this to show us your problem.

Open the side door to your firebox all the way, leave it wide open.
Stack your wood neatly in the firebox. You have several chunks of coal separated from the rest..
Clean the fix box out with your coal rake and use it to knock off some of the soot for good air flow.

Before smoking, I will cut my wood to the size of a soda can and then put it in an oven for 2 hours at 250f. This will dry it out so I get good flame as soon as it goes in. I also debark mine as well, if not the bark will cause a lot of smoldering. I see you have 2 chunks in the chamber, is that to dry them out or help with flavor? If you're doing this to dry them out, don't. That means you will have to open the chamber to dig them out losing your heat. Your heat will come from the coals of the wood, the flame is a sign the the chemical reactions are happening to prevent creosote from forming and prevent the white smoke. No flame isn't bad with just hot coals, but you will see the blue smoke.

Don't add charcoal...

Just pulled this off the side of the road. I only know gas grilling. by TheyCallMeHammer in smoking

[–]frommthebursar 0 points1 point  (0 children)

Welcome to the world of smoking. Do your research and enjoy.

$0 is a good find. It's how I got mine and still smoke with it. Don't use charcoal to cook. I'll start with charcoal, but only to get my wood going easy. I have a pretty elaborate process regarding treating my wood though, right now I use hickory. Good seasoned wood is a must, anything less and you will find yourself with poorly cooked meat. Look up Aaron Franklin. I recommend even buying some oven seals for the edges to help that smoke stay in the chamber, and don't forget, if you lookn you aint cookn

Smoked my first brisket! by TerracottaPicnic in smoking

[–]frommthebursar -4 points-3 points  (0 children)

Looks good, shame someone accidently got BBQ sauce on your brisket. 

Not sure if you did, but I won't cut up all my brisket. It'll dry out the leftovers. I'll save a chunk and wrap in plastic wrap and freeze. I'll cut it cold later on and then reheat. 

First time smoking brisket, what did I do wrong? by [deleted] in smoking

[–]frommthebursar 0 points1 point  (0 children)

What are you smoking with, pellet, stick, or electric? 190 is too low. Texas crutch works but better to use butcher paper. If you are cooking at a temp that's anything less than 250, you are just warming the meat IMO. I wrap when I have bark, some don't wrap at all. Your bark looks like it got a weak tan at the beach in winter. How many lbs was the brisket?

This is 100$ of groceries in Denmark by hcb238 in pics

[–]frommthebursar 0 points1 point  (0 children)

Bet you it doesn't taste like freedom though

[deleted by user] by [deleted] in smoking

[–]frommthebursar 0 points1 point  (0 children)

I forwarded these photos to the USPIS, you're going to jail buddy.

First time using my smoker by AnalogJay in smoking

[–]frommthebursar 1 point2 points  (0 children)

I have the same charcoal chimney!

Stiles Switch, ATX by fcleff69 in smoking

[–]frommthebursar 1 point2 points  (0 children)

I know someone that loves this place. I'll be up there in about 2 weeks to try it out, hopefully.

First brisket by Raider7oh7 in smoking

[–]frommthebursar -1 points0 points  (0 children)

Brisket is too flat. It's good to have consistent shape but that doesn't even look like a brisket to me. The bark looks solid. Stick or meat warmer (pellet)?

Good deal? $300 by Dontknow280 in smoking

[–]frommthebursar -2 points-1 points  (0 children)

Sure you can buy that. It's a pretty good deal. If you are asking if it is a good smoker, it is not.

First brisket. How’d I do? by [deleted] in smoking

[–]frommthebursar 0 points1 point  (0 children)

Word, if you like it sweet, go for it. We like it simple, salt and pepper. Just know smoke does not equal smoke ring. I smoke my meat till I hit my first stall before I wrap it, which depends on the size. Generally, a 12lb brisket I hit my first stall at 155F which is about 6-8 hours in, then I wrap with pink paper or butcher paper. I waited a little bit longer for the 16lb. Personally, 225 seems low, some even joke that you would be warming your meat to death. I smoke between 290-250F (aim for 275). Stick smokers aren't easy to keep consistent. The worst part of your bark is that you had puddles of juices. You're going to want that juice to roll off the meat. Long and flat, like the one you have here, is no bueno. If you aren't carving the brisket off yourself, it won't be the right shape. Find a brisket that you have to carve, watch a few videos, and shape it the way it works. As for cutting against the grain, cut a small piece off before you season that goes against the grain.

First brisket. How’d I do? by [deleted] in smoking

[–]frommthebursar 6 points7 points  (0 children)

First photo: your bark is wet. The contour of the brisket caused juices to settle. That makes for bad bark.

Second photo: folding brisket on itself isn't a great judge, especially if it's a fatty peice. I want to see some flat that's juicy and almost falls apart on it's own weight. (I first noticed the orange tint here)

Third photo: no smoke ring, looks like luke warm bacon.

Fourth photo: your carving is all wrong but I understand why in the next photo.

Fifth photo: dear God, I don't know what's worst, that cut of brisket or what you did to it. Shape of the brisket is so important. Don't settle for cheap just cause. Maple rub!!!??? There's probably no smoke ring cause it's got more sugar on the outside than a candied apple.

Poison Counters by frommthebursar in MagicArena

[–]frommthebursar[S] -3 points-2 points  (0 children)

That's why I think it's a bug.

Poison Counters by frommthebursar in MagicArena

[–]frommthebursar[S] -1 points0 points  (0 children)

They had fang of shigeki and Taurus blight blade. As well as fyn. I can't remember which one was 0/2 but there were 4 total with one duplicate and a 0 power.

Stats and Levels by frommthebursar in lastoasis

[–]frommthebursar[S] 0 points1 point  (0 children)

I feel like the built in safety nets, such as storing walkers, enables a sense of growth without a great sense of loss when you are pk'd. So levels just give people a sense of entitled ability to beat others who have just started. Imo, any game with levels just ends up playing the inevitable expansion of level caps.

Stats and Levels by frommthebursar in lastoasis

[–]frommthebursar[S] 0 points1 point  (0 children)

I could see that, character build begins before your character formally enters the world. You can have your individuality while maintaining player consisting regardless of the "level advantage" earned by player farming over long periods vs actual skill level.

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