Hope you didn't clean any of the flavor out of it!
Gotcha! My mistake--I was reading fast, and replying based on it being a "smoker" thread.Well this is my gas grill, I cleaned like this. I do have a smoker and I pretty much just clean the racks and water pan. Seeing his grill is both smoker and grill, that is why I commented.
Great idea. One of my biggest problems with sheet metal smokers was keeping the temp constant, especially on windy days.First modifications made to new smoker: fire brick in the smoke box. This should hold more heat in and make the fire a more consistent temp.
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It cost a bit, but the temperature controller I bought eliminated that problem once and for all. (It's actually a pleasure to use the smoker now. ) Windy days were a little more challenging prior to that, but it was more a problem getting the temperature where I wanted it initially, and I would be checking it more often to make certain it was still on track.One of my biggest problems with sheet metal smokers was keeping the temp constant, especially on windy days.
My first smoker was a propane barrel type grill/smoker thingy. All manual, no place for a temp control.It cost a bit, but the temperature controller I bought eliminated that problem once and for all. (It's actually a pleasure to use the smoker now. ) Windy days were a little more challenging prior to that, but it was more a problem getting the temperature where I wanted it initially, and I would be checking it more often to make certain it was still on track.
That looks really good!It was definitely easier to hold 275F, I'll bet I could get this thing even lower now. I used about 30-40% less fuel too!
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Oak wood smoked brisket with salt and pepper, like eating beef bacon!
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I would like to report that this brisket was the best I have done.
Wrapped it at 160. Took the point up to 205 and the flat to 199. Then wrapped in towels to rest for 3 hrs. It was melt in your mouth like butter but not falling apart. soft and very juicy texture. Everyone was very complementary.
I’ll definitely be doing them hot and fast from now on. Much easier and turned out great. I used seasoned oak and only thin blue smoke .