Smoking Meats

[Tzadik Nistar]

Ran the temp way too high, try to keep between 225 and 250.
Particularly challenging on a hot day like today.

First time smoking
How do I bring down the temperature?

[aygart]

First time smoking
How do I bring down the temperature?

Close dampers to allow less oxygen

[Tzadik Nistar]

Close dampers to allow less oxygen

The PBC damper can't be closed completely, so I closed it as much as I could and it's still in the high 300's

[thaber]

The PBC damper can't be closed completely, so I closed it as much as I could and it's still in the high 300's

Did you light all the charcoal? Or just a minion?

[Tzadik Nistar]

Did you light all the charcoal? Or just a minion?

I followed instructions and lighted the charcoal in the chimney and then poured it in and hung the brisket
Going to try tomorrow again, anything I could do differently to control the temperature?

[Sport]

I followed instructions and lighted the charcoal in the chimney and then poured it in and hung the brisket
Going to try tomorrow again, anything I could do differently to control the temperature?

The way in which you set up the unlit charcoal in the smoker makes a big difference. There are several methods, but all incorporating the same concept of gradually igniting more charcoal as the others burn out. You can also try putting less in the chimney starter.

[Tzadik Nistar]

So I used my pit barrel today for the first time I put in a 7lb. first cut brisket trimmed fat to 1/4"
The pit ran at around 320-360 and the meat reached 165 after being in for just 1.5 hours
What did I do wrong?

Brisket was done in under 3 hrs. Let it rest for 2 hrs And still came out amazing.
I guess you can't go wrong with PBC

[henche]

So I used my pit barrel today for the first time I put in a 7lb. first cut brisket trimmed fat to 1/4"
The pit ran at around 320-360 and the meat reached 165 after being in for just 1.5 hours
What did I do wrong?

Try calling the number and ask them.  The owner or his wife answers the phone.

It should be running about 295. I only do whole briskets, and usually takes about 5 to 6 hours to reach 165. Then I wrap and finish in oven at 225.

Today was hot and sunny, so it would run hotter, but I ran mine today and it didn't seem that hot. 

Troubleshooting, is your damper open about a quarter, did you remember to put both poles in,  and did you have the lid closed well? If the lid is loose, it will be much much hotter

[henche]

Brisket was done in under 3 hrs. Let it rest for 2 hrs And still came out amazing.
I guess you can't go wrong with PBC

Looks good to me, I'd eat that anyday

[Tzadik Nistar]

Try calling the number and ask them.  The owner or his wife answers the phone.

It should be running about 295. I only do whole briskets, and usually takes about 5 to 6 hours to reach 165. Then I wrap and finish in oven at 225.

Today was hot and sunny, so it would run hotter, but I ran mine today and it didn't seem that hot. 

Troubleshooting, is your damper open about a quarter, did you remember to put both poles in,  and did you have the lid closed well? If the lid is loose, it will be much much hotter

Why finishing it in the oven vs just wrapping and leave on PBC, wouldn't leaving it add to the smokey taste?
Around how long does it take to finish in the oven at 225?

[henche]

Why finishing it in the oven vs just wrapping and leave on PBC, wouldn't leaving it add to the smokey taste?
Around how long does it take to finish in the oven at 225?

Once you wrap in foil, I assume  not really going to get any more smoke.

I do like another 6 hours at 225 wrapped in foil.  Tbh, I don't really do thermometer anymore, I just know it's about 12 hrs total.

I do 225 to be yotzei low and slow, although 275 for fewer hours would probably be fine

[rs242]

The PBC damper can't be closed completely, so I closed it as much as I could and it's still in the high 300's

After pouring the coals did u leave it open?? That could easily cause temps to run hot.

[henche]

After pouring the coals did u leave it open?? That could easily cause temps to run hot.

Fair point,  I always close right away after pouring

[crownsbroyal]

For those of you who use pellet smokers, what brand is recommended for pellets that is compatible with Traeger? I just got a Traeger (already have a WSM) and am looking at trying it out and comparing to the WSM.  Thanks

[ushdadude]

For those of you who use pellet smokers, what brand is recommended for pellets that is compatible with Traeger? I just got a Traeger (already have a WSM) and am looking at trying it out and comparing to the WSM.  Thanks

What's your reason for switching?

[crownsbroyal]

What's your reason for switching?

Not switching, adding. Was thinking of trying it out to compare.

[ushdadude]

Not switching, adding. Was thinking of trying it out to compare.

Did you feel something lacking in wsm? I'm on the market for a smoker and am debating it's I should go straight to pellet

[thaber]

It's 94 degrees, thinking it's a good day for a couple of whole chickens and some salmon. Looking for some recipes and heat recommendations

Also, some general questions -
Where do you dump your smoker water?
Potatoes, corn, eggplants, mango, peaches, watermelon - grill or smoker?

[henche]

It's 94 degrees, thinking it's a good day for a couple of whole chickens and some salmon. Looking for some recipes and heat recommendations

Also, some general questions -
Where do you dump your smoker water?
Potatoes, corn, eggplants, mango, peaches, watermelon - grill or smoker?

I always brine salmon overnight in salt and brown sugar (Google for proportions), then pile with now brown sugar before smoking to make a glaze

[thaber]

I always brine salmon overnight in salt and brown sugar (Google for proportions), then pile with now brown sugar before smoking to make a glaze

Great. Will do, or at least something similar
Cedar planks?