Re: What's in your smoker?
 

Was one of his mods to move either the fire box or exhaust to the right side? Usually they are opposite each other, to draw the smoke thru and across the meat.

Smoked some eggs along with my ribs. Started with raw eggs and left them in about 1.5 hours. Subtle smokiness to them. Chopped up one to have with some grilled asparagus, along side the ribs.

Re: What's in your smoker?
 

That's a reverse flow smoker. The smoke and heat flow from fore box across bottom of smoker in a chamber the up to the meat level and out the exhaust. They tend to produce more even grate temperatures across the entire cooking area than a traditional offset smoker.

Re: What's in your smoker?
 

He's got it right. There is a sealed chamber welded in the bottom. For my first run it went good. I was a little off on how much charcoal would be needed. Anyone have any tips or trick? Been reading online but like to hear it from others directly.

Re: What's in your smoker?
 

http://i114.photobucket.com/albums/n...psd1f63d61.jpg

Look ok?

Re: What's in your smoker?
 

Gotta love revers flow cookers!!!

:banger

Re: What's in your smoker?
 

Huh, learn something new every day. Thanks for the 411 on reverse flow.

Re: What's in your smoker?
 

For Mothers Day....a brisket, ham and 2 slabs of ribs. Gotta keep the mommas happy.

Re: What's in your smoker?
 

...:tu

Re: What's in your smoker?
 

Brisket turned out ok, the family loved it so that's all that matters
http://i1290.photobucket.com/albums/...psh45lq2lu.jpg

Ribs were better
http://i1290.photobucket.com/albums/...pspwswidrx.jpg

Re: What's in your smoker?
 

Those look fantastic Jeff. My mouth is watering uncontrollably.

Re: What's in your smoker?
 

Ok, need some opinions. The brisket I was expecting to get tomorrow, originally thought 8-9lb size, is more like 3.5lb. I have no idea yet if it's point or flat, has fat cap or not. I'm thinking now of making into pastrami or maybe burnt ends. Any other ideas?

Re: What's in your smoker?
 

Some Spare Ribs and two chickens in the UDS last night. With some corn on the cob. The birds were excellent. The ribs were good. I think I will cook the ribs a little longer. I would like the meat falling off the bone. I did 4.5 hours on the rack. Next time, maybe another hour in foil.

http://i1139.photobucket.com/albums/...518_194326.jpg

Re: What's in your smoker?
 

3.5 hours at 250-260F.

http://i160.photobucket.com/albums/t...ps87d605d6.jpg

http://i160.photobucket.com/albums/t...ps3269d97c.jpg

http://i160.photobucket.com/albums/t...ps01480ebe.jpg

http://i160.photobucket.com/albums/t...ps219a376e.jpg

Re: What's in your smoker?
 

I did some baby backs but neglected to take pictures.

Re: What's in your smoker?
 

Did a naked spatchcock chicken (no skin), fingerling potatoes and asparagus

Re: What's in your smoker?
 

Anyone have any experience cooking Wagyu Briskets?

I'm firing up the pit in a couple of days and was asked to try cooking one of these super premium slabs o meat.

Any insight would be greatly appreciated.

Re: What's in your smoker?
 

I saw the actual Jim Dandy out this weekend. As in 'to the rescue...'

Re: What's in your smoker?
 

I would recommend going as light as possible on smoke and avoid heavy seasoning. You want the beef to do the talking, not the smoke and spice.

Re: What's in your smoker?
 

Thanks for the tip. Any thoughts on cook temps and times vs a regular ole brisket?

Re: What's in your smoker?
 

That has to be the same or the collagen won't break down. It may take a little sooner.