Prequel: https://www.reddit.com/r/smoking/s/hwRaEeCPCZ
Any more tip? Will be doing the snake method if this goes nowhere.
by dd-bear
Prequel: https://www.reddit.com/r/smoking/s/hwRaEeCPCZ
Any more tip? Will be doing the snake method if this goes nowhere.
by dd-bear
26 Comments
Send it!
Better than the last pic but I hope you have a way for monitor temps in the cooking chamber so you don’t turn your expensive primal cut into a botulism farm.
You are engineering students, aren’t you?
As mentioned in your other post, heat loss is the concern. Use the snake method. It works.
Be prepared to run it wide open and go through a lot of charcoal but I’m curious so I say go for it! You could wrap the upper grill in a couple of towels or something to insulate it as well, just try to not start a fire
SoMebody told you about the snake method already, right?
https://preview.redd.it/wlrdh42sanqe1.jpeg?width=828&format=pjpg&auto=webp&s=cb428029ea803d27793a45ba35cb93d1392f885f
It remains pure perfection.
Be sure to follow up with a picture of the end result!
Just don’t mess with this and go straight with the snake. The temp that food goes bad isn’t really a wait and find out game that I play with my body lol.
Especially with a nice brisket – the cow deserves the best treatment.
I just smoke straight in my kettle. Just keep the air flow low, make sure not to have too much charcoal to keep the temperature within range. Put coals on one side with small chunks of wood, air vent and meat on the other.
I’ve smoked briskets, salmon, steaks, sausages, homemade bacon, etc, hot smoke, low-ish smoke (200f), etc…. and it works just fine. Just gotta get a test run or two to make sure you understand how your particular kettle works within your given environment.
I fucking love this man, reminds me of my student years…and i am glad things haven’t changed:
-love for good meats
-a lot of poor man mcgyvering
-a stolen shopping cart
-loads of empty beer crates (so if you return 5 empty you get one full in return)
-random bicycle parts
Heat transfer is basically 100% through aluminum foil. Its the opposite of an insulator.
Cut a hole on the bottom of the second and top of the first and stack them, should work better
Y’all got the “smoking” down, but you’re gonna miss the heat. This is cold smoking. Smoking still involves a lot of heat. See if you can even boil a small pot of water if you don’t have a temp guage
Oh, you’re doing it the hard way. Get yourself some dryer exhaust duct at the hardware store.
Edit: and a roll of aluminum tape.
I have no doubts about your genius but what the fuck is this, and is it good for pork?
Inspect and adapt!
>Will be doing the snake method if this goes nowhere.
It will go nowhere. A setup like this likely won’t maintain heat for hot smoking. Even if the shorter run maintains a more stable temp than the long one did. Setups like this are used for cold smoking.
Which is not what you want for a brisket generally.
That’s why people recommended the snake method.
What is the ambient temperature around the brisket?
You better show us the mean when it’s ready!
I see you are still ignoring the suggestions if the other weber kettle owners to ditch this rig and just use the snake method. You are not going to get any heat in that meat. Just smoke.
I need to see the finished product!! Keep us updated 😂😂
No feedback, just here for the ride! Excited for you to show us a kick ass brisket in another few hours.
Copying from the previous post:
You could actually pull double duty here. A lot of people here are saying “Nice cold smoker” and “Just use the snake method”…
What’s stopping you from doing both? Snake method on the left for cooking your brisket, cold smoke on the left for cheese or salmon.