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I catch the grease from a brisket. There's so much of it that the smoker (BGE) develops a nasty fishy smell that can be imparted to the meat. I've not had this problem with other cuts/meats and like the additional oomph the fat gives to the smoke. Chicken especially. yum!I can't explain why for the odd smell but the copious amount of brisket fat dripping on the low burning coals produces a greasy smoldering and has nearly ruined two briskets and rendered them only fit for chili.
I'd also chime in on the charcoal argument. I am on the side that says charcoal makes a big difference flavourwise,
Quote from: markaberrant on December 12, 2011, 01:09:36 pmI'd also chime in on the charcoal argument. I am on the side that says charcoal makes a big difference flavourwise,I grabbed a WSM off craigslist to use up the charcoal I bought on sale this summer. Basically I have a little more than an F150 full of "K" to go through. What I noticed was a HUGE difference in smokiness. WSM, maybe too smokey - or maybe I don't like briquettes. The egg clone I have is awesome (lump only) - and the stick burner is super smokey, but different from the flavors I am getting from the WSM. No issues with K when I use the kettle - may just need more practice on the WSM. Also, the bradley (electric) gives good smoke flavor with the pucks but you can't crisp skin or char anything for a good crust.
Ok...I'm a noob with this whole smoking thing. I have a WSM that I've used twice this summer and the results were promising. Now that it is colder, should I expect that the Weber won't maintain the heat so well? Should I put it away until the spring time ?
here is a little lesson about what bbq REALLY is please enjoy.http://www.youtube.com/watch?v=6ubTQfr_tyY&feature=colike
Thanks for the info...that's good to know I don't have to lock it up for the next 4 months.Now, what type of BBQ to do: NC, Tenn, Georgia, Louisiana...anything but Florida.I think I have to go along with the NC folks!!