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Smoke meat everyday...

Smoke meat everyday...
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  • Post #1591 - November 27th, 2018, 1:25 pm
    Post #1591 - November 27th, 2018, 1:25 pm Post #1591 - November 27th, 2018, 1:25 pm
    leek wrote:Can I put the whole thing under the underhang, and not worry too much about melting the plastic with the starter? It would be on the bottom of the grill itself then, and well beyond 5 feet from the overhang, but I know flames and heat shoots up. If I need to leave the starter beyond the overhang, do I have to put it on cinderblocks, or can it sit right on the 1/4 inch cement board?


    I'd leave it right under the underhang. If you want to make yourself feel better get the chimney really going with a full load and hold your thermometer right under the underhang. Or just feel the overhang with your hand; if it's very hot then you know you have a potential problem. But I doubt you will. I think you'll be surprised at how much heat dissipates.

    JMO,
    Dave
  • Post #1592 - November 27th, 2018, 4:39 pm
    Post #1592 - November 27th, 2018, 4:39 pm Post #1592 - November 27th, 2018, 4:39 pm
    BadgerDave wrote:
    leek wrote:Can I put the whole thing under the underhang, and not worry too much about melting the plastic with the starter? It would be on the bottom of the grill itself then, and well beyond 5 feet from the overhang, but I know flames and heat shoots up. If I need to leave the starter beyond the overhang, do I have to put it on cinderblocks, or can it sit right on the 1/4 inch cement board?


    I'd leave it right under the underhang. If you want to make yourself feel better get the chimney really going with a full load and hold your thermometer right under the underhang. Or just feel the overhang with your hand; if it's very hot then you know you have a potential problem. But I doubt you will. I think you'll be surprised at how much heat dissipates.

    JMO,
    Dave

    Thanks, Dave. That's some really good advice.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #1593 - April 21st, 2019, 9:14 am
    Post #1593 - April 21st, 2019, 9:14 am Post #1593 - April 21st, 2019, 9:14 am
    JoelF wrote:New favorite chef's bite: after slicing up a nice fatty brisket, scrape all the fat, burnt crust bits and meat shreds into a pile of brisket butter. Spread on a Trisket with a bit of picked red onion.

    Think of it as Texas Nduja

    Wasn't sure I'd posted this before, was even less sure I'd called it Texas Nduja.
    But it's my favorite part of the brisket prep, where in cleaning up the pulverized spicy fat and meat shreds you get a fantastic snack.

    I wasn't permitted to smoke a brisket for Passover, as it was at the Kosher Kids' house this year, so I smoked one yesterday for Easter. Low & Slow 2 recipe; Costco prime packer ($3.69 isn't the cheapest it's been, but still half the price of the choice flats); simple rub of 1 part Chimayo sun-dried chile to 2 parts salt and 2 parts cracked black pepper; sour cherry tart wash; pecan wood for smoke. The cooker got over 300F after the second batch of charcoal, but those prime briskets are so fatty, it's a challenge to dry them out.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang

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