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am I a sinner?

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    #31
    Originally posted by Bisch View Post
    We are all sinners!!!!!!

    Bisch


    Sent from my iPhone using Tapatalk Pro
    this!
    confession,,,, i sill use my electric occasionally

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      #32
      I miss the days when people did their shameful acts in private.

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        #33
        You are a sinner; however, I can help you repent. All you have to do is give me the brisket.

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          #34
          Is this the same as using a live scope fish finder? Cheating?

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            #35
            There's no sin in using your wife's smoker. Go in peace.

            Sent from my SM-G970U using Tapatalk

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              #36
              Just some FYI reading for you chunk/chip soakers. The myth about smoking wood chunks/ chips.


              There is no need to soak wood before cooking with it. Water doesn't penetrate wood. That's why they make boats from it! Discover the science behind wood combustion, smoke, and the best way to use chips, chunks and logs for smoking and grilling with wood.



              Today, we're going to get off the cutting floor and step into the laboratory to discuss the truth behind how and when you should soak wood to use on your smoker or grill.

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                #37
                Originally posted by WItoTX View Post
                Nah, because then you end up steaming the meat. I had a propane one too, and that was my biggest issue. But it did make good food.

                OP, yes you are a sinner. Luckily, we all are, so no sweat!

                Why would it be any different than putting a water pan in the smoking chamber?


                Sent from my iPhone using Tapatalk Pro

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                  #38
                  Originally posted by hpdrifter View Post
                  smarty, they were water soaked. they dry out and burn!
                  I put all the chunks in a 5 gallon bucket full of water days before.
                  Of course, after the first 3 pan fulls burned, the last pans were soaked for only half an hour or so.
                  I even went so far as to put an expensive needle valve in gas line to be able to turn the flame waaaaaaay down. better, but no banana!
                  I wasn't born yesterday. That was 25376+ yesterdays.

                  I gave it away. GAVE being key word.

                  Well someone said the chips catch fire and burn up too quickly. That’s why I said use chunks. Of course chips are gonna burn up quickly.

                  I would normally only run the gas enough to get the smoke rolling and then turn it all the way down or even off. I also would usually put the chinks in a pan or cast iron skillet to keep the direct flame off the wood.


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                    #39
                    time for some additions to the smoker. not a BL under the chicken, I promise.

                    Sent from my SM-G970U using Tapatalk

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                      #40
                      I’m a sinner going way back to brinkman

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                        #41
                        Originally posted by Mike D View Post
                        Well someone said the chips catch fire and burn up too quickly. That’s why I said use chunks. Of course chips are gonna burn up quickly.

                        I would normally only run the gas enough to get the smoke rolling and then turn it all the way down or even off. I also would usually put the chinks in a pan or cast iron skillet to keep the direct flame off the wood.


                        Sent from my iPhone using Tapatalk Pro
                        darn, and here I was piling them on the burner!


                        that's why I lied about 3 PANS full.
                        Last edited by hpdrifter; 05-26-2023, 05:01 PM.

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                          #42
                          Short answer is yes, but I use a pellet grill so I can't judge.

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                            #43
                            Only if it tastes bad!

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                              #44
                              fine eating

                              Sent from my SM-G970U using Tapatalk

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                                #45
                                Cut your brisket across the grain instead of with it and it will be even better!

                                Looks good!

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