Just got my new 08 its seasoning as i type.
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Cograts harlee that's a great smoker and welcome to the forum!
Don
Don
Congrats! Do you have a pork butt waiting to be tossed in for an over-night smoke?
Just got my new 066 and thought I had finished seasoning about an hour ago. I set it for 4 hours at 200 degrees and , as John Shiflet suggests in the Operators manual, put the trimmings from two slabs of ribs in as well. When I opened it, the wood chuncks were barely charred and the meat was still medium rare.
Any suggestions??
Any suggestions??
Dont use to big off chunks of wood use thumb size.
I SEASONED MINE AT 225.
Thanks,
I tried 250 and got some smoke. I'm about to load a 7 lb brisket. I'm gonna look at brisket 101 before I set the time and temp. Wish me luck.
I tried 250 and got some smoke. I'm about to load a 7 lb brisket. I'm gonna look at brisket 101 before I set the time and temp. Wish me luck.
Hopefully the Brisket 101 will tell you not to use time and temp.
"It's Done When It's Done" is the rule to use.
If you don't have a remote thermometer for checking the meat temp then you will have to go on time/temp but then start checking for tenderness before pulling it out of the smoker.
A brisket needs to be in the 190 to 205 temp range (internal) before it's done but even then, each brisket is different.
"It's Done When It's Done" is the rule to use.
If you don't have a remote thermometer for checking the meat temp then you will have to go on time/temp but then start checking for tenderness before pulling it out of the smoker.
A brisket needs to be in the 190 to 205 temp range (internal) before it's done but even then, each brisket is different.