One word: Themapen...
pat
The maiden voyage of my Facebook marketplace find (an obnoxious lime green 22" Weber Performer) was trying the Virtual Weber Bullet websites "Hot and Fast Chicken"
The thermopro I bought when first getting into smoking was having meat probe malfunctions, so I was also trying a new probe from amazon as well.
It all worked well. In fact, its the best barbecued chicken I've ever eaten, but I probably overshot with the charcoal. One or two chunks of apple wood seemed to work well.
Can the remaining charcoal be re lit or is that a no-no?
Either way, I look forward to firing up my WSM for the first time since 2019. I have about a bazillion pork shoulders in the freezer (grocery store had it for .99 a lb) and I hope to work my way up to a brisket at some point when I practice enough.
Any good ways to practice brisket without ruining a huge expensive packer?
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Considering a Camp Chef DLX 24 as a combo pellet grill/smoker. Does anyone have any experience with one?This would be my first smoker.
Ive had one since ~2018.
Easy to use. Holds up reasonably well if you clean it and cover it.
Controller has died twice on me. Original "dumb" controller died after a few years. Replaced it with their WiFi controller. Definitely worth it for the ability to remotely monitor and shut down.
That WiFi controller died early this year and I replaced it with another. New unit definitely has some design changes. Hopefully it holds up. So far I'm averaging 3 years per controller.
I think I paid $400 shipped when I bought my DLX originally. Totally worth it. If I was paying today's prices I might take a close look at RecTec as they seem to have better build quality and materials.
No problems maintaining temp, but I used a combination of futzing with top and bottom vents. Really I just used too much fuel I think...a chimney of lit and a half chimney unlit still had a bunch leftover and I had all the vents almost totally shut at some points just to keep it between 300-350 degrees.
Next time maybe I'll try the snake method...
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What is the snake method?
Basically, you make a double thickness long line of charcoal briquettes that goes like half or 3/4 of the way around the bowl of the kettle and put some lit charcoal on one end. It burns at a lower temp, but for a longer time if you have the vents adjusted right.
https://perthbbqschool.com/how-to-the-snake-method/
Some say it's very consistent, so I'm interested in trying it for doing something like ribs, where I'll need several hours of consistent temps, but not so long of a cook that I need bust out the smoker for a 12+ hour cook.
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