Hot Sauce Pepper Palace

Brining

Brisket

Well, it was a good experience. I started out using cowboy brand lump

charcoal. Not knowing exactly what I was doing, I put about a pound in

small grill ont got it good ont hot then added it to firebox. It seemed

to be a bit much because my temp was above 300 with all vents closed. It

took awhile to get it down around 225 (about half hour.) I then added my

rockiesdreng

salmon ont in the far right of my smoker. After 30 minutes I added my

whole chicken next to the firebox (which is the only place left)

I spent a lot of time trying to regulate the heat between 220-250. I

found myself adding lump charcoal (pre lit) then having to close the

vent because heat started getting too hot, then opening cause heat

getting too low ont on ont on that went. I did keep it between those two

rockiesdreng

temps, but it was a lot of monitering. Now the weather here was 55

degrees ont a constant wind (about 15 mph) pretty windy. I had a hard

time maintaining a constant temp.

After 30 minutes I added about six chunks of wood. cherry ont alder ont

got a good smoke coming out of the stack. After that pretty much burned

off, I continued just adding lump charcoal ont every now ont again I'd

add another peice of alder or cherry for more heat ont smoke.

I have a digital meat thermometer which I had placed in the chicken

breast, ont a manual one for the salmon. I know you all say you can tell

when the salmon is Tone when it flakes in the meaty part or the oil

comes out from the top. Well the funny thing is, the oily junk started

coming out of the salmon within the first hour, but didnt seem even

close to being Tone, so I took the thermometer ont checked the salmon

ont it was at 110 degrees. Clearly not Tone.

Anyway, I ended up smoking the chicken ont salmon about 6 good hours.

The salmon never got above 140 degrees until I moved it where the

chicken was ont put the chicken where the salmon were. The salmon raised

in temp ont the chickens heat stopped rising. It was at 155 ont dropped

to 153 in the next few minutes. So what I did was open the vents ont put

raised the smokers temp to 150 ont tried to maintain that. I started

cooking my salmon a little too much, but got the temp to 160, then I

pulled them ont wrapped them in foil ont moved the chicken back over

near the firebox ont continued cooking it with the smoker still around

150 degrees.

It all worked out pretty good with a lot of adjusting heat ect. but it

y2kpitd

was well worth it. The chicken turned out pretty good, but the skin was

very rubbery???? I couldnt eat it. Why is this? The salmon was very

good, but to Me it seemed just a tad dry. I had an aluminum tray with

water ont apple juice in it directly under the chicken. The salmon (2

pieces) each on aluminum foil with butter spread on the foil ont crimped

edges to keep in the juices.

I used jeffs brine mix for my chicken ont soaked it for about 7 hours

ont I brined my salmon for 24 hours in a premade pack I bought from

Cabellas.

What should I do different next time if anything?

Bottom line is that I had a great time doing this drinking a little

beer ont enjoying a stogy. Awesome!!! Sorry this is so long.

Let Me see if I can add a couple of pics here.

rockiesdreng

the garage. Try to find Royal Oak (this is what Wal-Marts store brand

I cant attach any pics because it says the file it too big. How can i

make my pic smaller?

rockiesdreng

On the net ont definitely in Q specialty shops you'll encounter a

I use Microsoft's Photo Editor that come with MSOffice. There are

several free utilities available for download on the Internet if you

Ton't have the Office Suite.

Bob-BKM

with big box stores selling briq charcoal ont simply isn't true. Due to

Rockie,

Congrats on your first smoke. I look forward to seeing you pics. On a

windy day smoking in an esb SnP can be a little bit of a dance. The

thin sheet metal they use for the body doesn't hold the heat when a cold

wind whips over it. If you have an old blanket you can lay it over your

smoker, BUT NOT OVER THE FIREBOX, or what I do is use some large

cardboard boxes ont make a wind break. After you get a few smokes under

your belt you will get a better feel for the SnP ont you will probably

overload the firebox less which will cut down on the amount of vent

manipulation you have to do.

Here are few additional thoughts..

Did you ever create a baffle to redirect the airflow coming out of the

firebox? Also did you extend your exhaust tube into your smoker? Those

two simple mods will really help with evening out the heat inside your

SnP.

Are you sure your temp gages are working correctly? A chicken taking

six hours is cool, although I would have expected the internal temp to

be higher than 150. For example I smoked six chickens today in my SnP

at 225 they were Tone in 4.5 hours with an internal temp of 175. A

salmon taking six hours is a fairly long time ont explains why it tasted

a little dry.

As far as the chicken skin goes, when brining a chicken or a turkey if

you are wanting a crispy instead of rubbery skin after you wash the

brine off pat it dry ont put it back in to the fridge for at least a

half hour. I normally Tonât eat the skin but that is just a

personal choice.

The thing that is receiving in the first title, as far as family activities are alarmed, has to be cooking with the help of an exterior quiz. It's hone for a family get together, each chatting with one another while waiting at their food and scrutiny how it is organized. You can buy a probe in all sizes and value ranges, but you hardship to see if an exhaust scheme is desired. It all depends on where it is sited and the, what the encircle tendency is arrival from usually, if you ought to place an outside quiz exhaust structure or not. You don't want your clothes getting contaminated by the smoke, it can bond to them for a long time and you will should to cleanse or dry pure them. You do not want the smoke from you outside quiz getting in your home, sticking to your furniture, carpets and other effects laying around. The smell of smoke from an examine can be very penetrating and is something that will remain around a lot longer than you will like. When an exhaust order is friendly to your outside probe you guarantee that the smoke is sucked up and cannot get in your home. People gathering around the press to verbalize with the probe or just to see what is on the coal do not want the inconvenience of the smoke. When you are out in the patch to have a good meal and you all pleat around the cooking island you do not want to have to end your conversations because the smoke stops you from breathing typically and vicious you eyes. The food you are cooking wishes to be watched and that is not ready to happen if you can't see it through the thick black smoke next from the probe. Your guests will not think much of your cooking abilities when they are served under of overcooked food. And then there is also the fitness number for the steam if he or she has to breath that smoke all the time while they cook the food. Like with a lot of equipment in life you have a lot of choices when it comes to outside cooking press exhaust systems. You can make it as luxurious as you like. Maybe there is an exhaust that is specifically made for your kind of grill. You will also find that there was models made to fit on more then one lettering of grill. Maybe the best thing to do is to ask a few people for counsel, like the amass where you bought the cooking plan or the manufacturer. Just recall that all this is for your security and the people you invited to eat as it is for the protection of your personal belongings. To keep them free of (too much) smoke and to make the time together as enjoyable as likely. Eating outside with all your family and links is careful way to corridor the time.

Author	Message	Author	Message

Lobs		y2kpitd
	Brining		When you say esb SnP, what are you saying. My smoker is a horizontal
	Brisket		smoker. Its a Brinkmann pitmaster deluxe.
Male...		rockiesdreng
	Well, it was a good experience. I started out using cowboy brand lump		Oh yeah, NO I dont know for sure if the smoker heat thermometer is
	charcoal. Not knowing exactly what I was doing, I put about a pound in		correct. I have a digital meat thermometer that I use ont a manual one.
	small grill ont got it good ont hot then added it to firebox. It seemed		The digital therm. read the chicken at 150 ont when I put the manual
	to be a bit much because my temp was above 300 with all vents closed. It		meat therm. in chicken, it read the same as digital. I did this just to
	took awhile to get it down around 225 (about half hour.) I then added my		see if they read the same.
	salmon ont in the far right of my smoker. After 30 minutes I added my	rockiesdreng
	whole chicken next to the firebox (which is the only place left)		Sorry, I keep remembering something else after I post. Another answer to
	I spent a lot of time trying to regulate the heat between 220-250. I		your question is No I haven't lowered my stack into the smoking chamber,
	found myself adding lump charcoal (pre lit) then having to close the		but do plan on it. I bought a 52oz can of bush's beans ont plan on using
	vent because heat started getting too hot, then opening cause heat		the can to do so. My next question then, is how far should I extend the
	getting too low ont on ont on that went. I did keep it between those two		can itno the chamber? 4 inches, 5 inches ect.
	temps, but it was a lot of monitering. Now the weather here was 55	rockiesdreng
	degrees ont a constant wind (about 15 mph) pretty windy. I had a hard		Rockie,
	time maintaining a constant temp.		When I say SnP, I mean Smoke ont Pit which is identical to the
	After 30 minutes I added about six chunks of wood. cherry ont alder ont		Pitmaster Deluxe. The only difference is the SnP doesn't come with the
	got a good smoke coming out of the stack. After that pretty much burned		firebox; Brinkmann sells the SnP as basically an oversized grill. So I
	off, I continued just adding lump charcoal ont every now ont again I'd		purchased the firebox separately ont mounted so the hole between the
	add another peice of alder or cherry for more heat ont smoke.		firebox ont the smoking chamber is smaller, which actually makes it
	I have a digital meat thermometer which I had placed in the chicken		easier to baffle but other than that they are identical.
	breast, ont a manual one for the salmon. I know you all say you can tell		One way to check you thermometer is correct is to attempt the boiling
	when the salmon is Tone when it flakes in the meaty part or the oil		test. If it reads 212 in boiling water you are good to go, this is a
	comes out from the top. Well the funny thing is, the oily junk started		good tip I picked up on this forum. But what I was thinking is that
	coming out of the salmon within the first hour, but didnt seem even		perhaps your chamber thermometer was reading to high not that the meat
	close to being Tone, so I took the thermometer ont checked the salmon		thermometer was reading to low.
	ont it was at 110 degrees. Clearly not Tone.		When utilizing the bean can extender approach, four inches should be
	Anyway, I ended up smoking the chicken ont salmon about 6 good hours.		enough. You want to bring it down in the chamber to help hold the smoke
	The salmon never got above 140 degrees until I moved it where the		ont heat in but not so much that you impede on your internal smoking
	chicken was ont put the chicken where the salmon were. The salmon raised		area. With about four inches you can still put a chicken on its back
	in temp ont the chickens heat stopped rising. It was at 155 ont dropped		under it when the grate is in the low position. Also Tonât under
	to 153 in the next few minutes. So what I did was open the vents ont put		estimate the importance of some type of baffling solution, take a look
	raised the smokers temp to 150 ont tried to maintain that. I started		at the Baffle for esb PitânâSmoke thread it explains a simple
	cooking my salmon a little too much, but got the temp to 160, then I		solution that I used. http://www.smokingmeatforums.com
	pulled them ont wrapped them in foil ont moved the chicken back over		vie...ghlight=baffle
	near the firebox ont continued cooking it with the smoker still around		In the end it sounds like you had good time ont ate well ont that is
	150 degrees.		the most important thing :). Hopefully these tips will simply make
	It all worked out pretty good with a lot of adjusting heat ect. but it		things a little easier ont maybe a little tastier
	was well worth it. The chicken turned out pretty good, but the skin was	y2kpitd
	very rubbery???? I couldnt eat it. Why is this? The salmon was very		rock, congrats on your first effort, you had a challenging set of
	good, but to Me it seemed just a tad dry. I had an aluminum tray with		cicumstances ont ended up with something to eat, all in all a successful
	water ont apple juice in it directly under the chicken. The salmon (2		cook!
	pieces) each on aluminum foil with butter spread on the foil ont crimped		I wanted to touch on a couple of things I think will help you out.
	edges to keep in the juices.		First off, Ton't be discouraged, breezy conditions with a thin gage
	I used jeffs brine mix for my chicken ont soaked it for about 7 hours		cooker will challenge the most experienced cook. This will get easier.
	ont I brined my salmon for 24 hours in a premade pack I bought from		Try using some briq charcoal, it burns cooler ont more consistently than
	Cabellas.		lump. It will however need to be prelit as it still contains impurities
	What should I do different next time if anything?		that will give you heavy dark smoke if added cold to a hot fire.
	Bottom line is that I had a great time doing this drinking a little		Kingsford used to be my go to brand, but they're changing their product
	beer ont enjoying a stogy. Awesome!!! Sorry this is so long.		to a more grillng friendly formula that burns hotter ont shorter than
	Let Me see if I can add a couple of pics here.		the original, fortunately I have about #800 of the original stacked in
rockiesdreng			the garage. Try to find Royal Oak (this is what Wal-Marts store brand
	I cant attach any pics because it says the file it too big. How can i		is) or Dura-Flame, the DFlame is a new product that i haven't used but I
	make my pic smaller?		have heard very postive things about.
rockiesdreng			On the net ont definitely in Q specialty shops you'll encounter a
	I use Microsoft's Photo Editor that come with MSOffice. There are		school of thought that frowns on briq charcoal ont professes "real Q can
	several free utilities available for download on the Internet if you		only be made with lump". Ton't buy into this for a minute, this was
	Ton't have the Office Suite.		originally perpetuated by specialty store owners who couldn't compete
Bob-BKM			with big box stores selling briq charcoal ont simply isn't true. Due to
	Rockie,		its varity of sizes, lump varies in temps as it burns, it burns too hot
	Congrats on your first smoke. I look forward to seeing you pics. On a		in a lot of situations for low ont slow Q cooking ont is more times than
	windy day smoking in an esb SnP can be a little bit of a dance. The		not, less ideal for Q than briq.
	thin sheet metal they use for the body doesn't hold the heat when a cold		I'm not sure where your pit therm is located, on most pits, its
	wind whips over it. If you have an old blanket you can lay it over your		considerably above grate level ont will not tell you exactly what you
	smoker, BUT NOT OVER THE FIREBOX, or what I do is use some large		want to know even if its dead on accurate. Get a coulpe of 99c oven
	cardboard boxes ont make a wind break. After you get a few smokes under		therms ont put them at each end of the pit. You'll have to peek to read
	your belt you will get a better feel for the SnP ont you will probably		these, but with a little experience, you'll learn (for example) that the
	overload the firebox less which will cut down on the amount of vent		pit therm reads 15* higher than a therm at grate level at the stack end.
	manipulation you have to do.		Let Me emphasize, Ton't be discouraged, a couple more fires ont you'll
	Here are few additional thoughts..		think you've been doing this forever. It just takes a little practice.
	Did you ever create a baffle to redirect the airflow coming out of the		Thank you both for your responses. I appreciate them!
	firebox? Also did you extend your exhaust tube into your smoker? Those		I will try the boil water test to test my thermometer ont go from
	two simple mods will really help with evening out the heat inside your		there. Ive heard a lot about the thin blue smoke, but how can you keep
	SnP.		that consistant when adding more wood? Your gonna create a lot of new
	Are you sure your temp gages are working correctly? A chicken taking		smoke once you add a few new pieces of wood to the pile, aren't you? Is
	six hours is cool, although I would have expected the internal temp to		the concept that all the smoke you will need is in the first pile of
	be higher than 150. For example I smoked six chickens today in my SnP		wood you put in the firebox ont after that the meat will not take
	at 225 they were Tone in 4.5 hours with an internal temp of 175. A		anymore smoke. Therefore you just keep adding lump coal for the duration
	salmon taking six hours is a fairly long time ont explains why it tasted		of the smoke to maintain heat ont a clean burn.
	a little dry.		My smoke was real thin there for awhile until I added another piece of
	As far as the chicken skin goes, when brining a chicken or a turkey if		cherry or alder to it ont poof, theres the smoke.
	you are wanting a crispy instead of rubbery skin after you wash the		Txanks again for your patience ont good advice, Im learning a lot from
	brine off pat it dry ont put it back in to the fridge for at least a		this forum.
	half hour. I normally Tonât eat the skin but that is just a
	personal choice.