I do the snake method when I'm doing a low and slow. Works for me but lighting a small amount of charcoal is not that easy.
This is where briquettes come in handy. Light 10 briquettes in a 3 layer pattern 5/4/1, until they are nice and grey. Snake the briquettes and layer your hardwood charcoal until ready to add the dominant flavor for the smoke flavor. If you can, just use the same charcoal as the flavor, but can get expensive.
Intrigued by this but not exactly sure what you mean... When you say 5/4/1 you mean like a pyramid with 5 then 4 then 1 on top of one another? Once they're lit, you move them into the snake pattern?my0gr81 wrote: ↑ This is where the briquettes come in handy. Light 10 briquettes in a 3 layer pattern 5/4/1, until they are nice and grey. Snake the briquettes and layer your hardwood charcoal until ready to add the dominant flavor for the smoke flavor. If you can, just use the same charcoal as the flavor, but can get expensive.
I think i’m up to my 20th brisket since i started my competition bbq training in 2019.
how do you get your skin like that? Looks like there's batter.hyperactiveme wrote: ↑ Crispy wings dredge finished with light sauce. 350 @1 hour with diffuser. Used grate plus upper rack for 5lbs.
Basically this video but finished in Buffalo sauce using unsalted butter.whatisbwana wrote: ↑ how do you get your skin like that? Looks like there's batter.
I did not. Cabela's price- matched to Dickson BBQ using the discounted gift cards bought at Loblawswhatisbwana wrote: ↑ Did you get it from Dicksonbbq?
I use briquettes, usually lit with a chimney. But the chimney isn't built for smaller qty of charcoal as it's too wide a diameter.my0gr81 wrote: ↑ This is where briquettes come in handy. Light 10 briquettes in a 3 layer pattern 5/4/1, until they are nice and grey. Snake the briquettes and layer your hardwood charcoal until ready to add the dominant flavor for the smoke flavor. If you can, just use the same charcoal as the flavor, but can get expensive.
Loblaws was running on promotion. 20% back in points on Cabela's gift cards. I bought $750 worth of Cabela's gift cards, got $150 of PC points, then used those gift cards to price match Dickson's BBQ at Cabela's.whatisbwana wrote: ↑ What’s the loblaws deal? Is it still on?
Looks dry!Scholesy wrote: ↑ Couldn't do any BBQ on Canada Day due to rain but clear skies today means a trial of smoked pork loin, put on a homemade rub and smoked at 250F in a Traeger until internal temp of 150F. I was pretty hesitant because of how lean it is but I was limited to what was cheap at the supermarket this week! I wouldn't make it again though, wasn't too flavorful. Might be due to not injecting, which is what a lot of recipes did. I would try dry brining if there was a next time as the saltiness might enhance the meat itself.
This should help. I don't have a link to a picture, as I used to do this when I had a small Hibachi as it was easier to start small and add more. This was eons ago. I adapted this for the small fire in the charcoal grill to use as a smoker.
Can always be saved sliced thin and put in a samwich with lettuce, tomato, cheese, mayonnaise, mustard
I've seen people light smaller quantities (may not be the smallest or what you'd need for a snake however) using the chimney inverted while placing the starter at the bottom of the cone.
Wow. Now how am I going to build this into my table?!?UrbanPoet wrote: ↑ Woah guys! Look @ this add on for the weber kettle... it turns it into a pellet smoker!
https://www.spidergrills.com/products/s ... et-adapter
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