Food Smokers and Smoking Tips/Tricks/Techniques

https://www.tacomaworld.com/threads...e-and-spicy-meat-massage-now-shipping.494379/

 

Starch. Starch is what holds all of the components of briquettes together. It is the naturally occuring polymer that things like wheat and potatoes use to store energy.

It is considered a 'binder' in charcoal briquettes and, while 'glue' is, I suppose, a synonym for 'binder', it seems a little disingenuous to call it 'glue' in an attempt to call in to question the quality or safety of briquettes, if that is, indeed, where you're going with this.

If anything, I would go after the borax. Even though it, too, is naturally occuring, has a level of toxicity on par with table salt, and only trace amounts make it to the product (prior to getting burned off, not ingested) anyways, it at least sounds kind of scary .

Yep! Great read, too. Thanks for posting.

I agree on all accounts, BUT the original assertion seemed to suggest that there was something inherently "bad" about briquettes as opposed to just being unpreferable. What you are saying is spot on for trying things and finding out what you like. If you do or don't like briquettes, it isn't because they have "glue" in them, though (I realize that isn't your position).

If you (not *you* literally, but a hypothetical "you") try lump vs briquettes and prefer some aspect such as burn time, heat level, amount of ash, etc. of the lump, I get that.

If you are suggesting that you prefer the flavor, I'm going to be pretty skeptical that the preference exists on the palate and not in the mind, but you do you. I won't make a peep.

If you are suggesting that the briquettes are somehow unnatural, unsafe, or otherwise harmful compared to lump, well, then you're going to really need to provide some empirical evidence to back that claim up. The extra ingredients are naturally occuring and the source of the wood and sawdust is no less natural than the source of the scrap wood pieces that become lump (heck, even that Amazing Ribs link showed a computer cord packaged as lump charcoal ).

Oh well. Fun stuff. My drums love them some Kingsford, so that's what I'll keep sticking in them. I hope everyone else has a similar level of conviction in their method of cooking that works best for them, while maintaining an open enough mind to try something new every now and again .

 

You vs Me = Cook off
I'll bring the beer I drink + you bring the everything else + I pay for half = Great time.
In the end it's really about a great time, great food and what the hell were we arguing about?

Oh - BBQ is better than the internet!

 

Pellets are held together by the natural lignens already in the wood, which are "activated" when the ground wood is heated/steamed and passed through a die.

Are you saying that these lignens survive the charcoal-process of becoming briquets?

 

@Iamraiderpower might be heading to a block party in my neck of the woods this summer. Trying to convince @Misplaced Nebraskan to head a couple hours up the freeway, too. You ought to stop by, too .

There are few things better than sitting around a smoker, enjoying an adult beverage, while enjoying the company of good people even more.

 

Oh I'm in for a trip for sure! After next weekend I'll be settled in New house and available for weekend trips . Definately gonna happen

 

Ray Lampe's "Flavorize" book is a good basis --

$33 Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes (Marinate Cookbook, Spices Cookbook, Spice Book, Marinating Book)

https://www.amazon.com/Flavorize-Marinades-Injections-Brines-Glazes/dp/1452125309

I'd also recommend Jeff's sauce/rub recipes. Proceeds go to support his smokingmeatsforum.com which is a great resource. You'd spend more ordering a bottle of sauce and a bottle of rub. https://order.smoking-meat.com/products/jeffs-rub-recipe-and-sauce-recipe

 

Yes, I didn't mean to say it was unsafe. It should be perfectly safe.

I just don't think it'd breath at all and wouldn't give the between-naked-and-foil middle ground butcher paper gives.

 

Party at @bvbull200 house!!!! BYOB!!!

 

Thanks All for the education - that was the point of my post. To be better informed on how this stuff we use gets made.

And yes, if you are near me at all and would like to meet up - please ping me and will meet as best as I can.

 

Great write up. Alls I know, and I’ve said this a few times here when this comes up, is that I can smell ammonia or something using kingsford, no smell at all using Stubbs. As far as lump vs whatever, not my wheelhouse.

 

Bring your own brisket!

 

Ohhhhhhhh you know I’m down! Hell I ain’t but 25 minutes away

 

Exactly that was the point of my post. Just know what you are eating. I use Lump. No not that Cowboy Shit Real Lump Charcoal.

 

Hey BYOB!!!!

 

Is the charcoal debate over?

Disappointed with my Costco, they don’t have full packers.

 

Just got back from a week vaca in central Tx, the wife had a thing in San Antonio. I went to both places in Elgin and all 4 in Lockhart.

I did not stand in line for five hours to try Franklins.

I did not have any bad cue.

Must give props to Two Brothers BBQ in San Antonio, just west of the airport, north side of town. If you are in SA and dont have time for Franklins or Elgin or Lockhart, Two Brothers is legit. If I go back next year i will likely return to Elgin and Two Brothers, skip Lockhart and try a few more places in Austin like Micklethwaits and LA Barbecue.

I used a cooler for my checked bag, it was 48 pounds with the dry ice removed for the flight home.

/highjack

 

For now maybe you know the routine, in a few more months someone else will come along regurgitating the same old blah blah blah... Although think we made it almost 4 or 5 months this time since the last one.

You could ask your Costco if they could order one in for you. Or keep a cooler in the truck and when your traveling around stop at one of the others in your area and see if they have them in stock. If they do grab a couple and throw them in the freezer. Or call them and make a trip, worth a shot.

Passing on the baby back ribs for $6 a rack was a good idea this weekend. Just got back home after driving what would normally be a 2.5 hour round trip that took me 6 hours.



Snow is supposed to go for 6 more hours. But it is the ice that really sucks and that started Friday evening into Saturday. Son and I counted more than 200 head of fast food on the way back from the train station.

 

*snort*

Funny how it varies; being in a major metro area there are multiple Costco stores. A couple carry only flats, others carry full packers.

 

Probably getting one of theses:

Char-Broil Oklahoma Joe's Highland Reverse-Flow Smoker

Any comments?