Recent content by Smoker4x4

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    Are all oaks similar in smoke flavor?

    For smoking brisket, do you prefer post oak or red oak? I don't have much post oak where I'm at but, I do have northern red oak so I was wondering how northern red oak is for smoking brisket for long hours, 12-16 hours?
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    Are all oaks similar in smoke flavor?

    Can you tell the difference in smoke flavor and flavor of the meat between post oak vs red oak for beef?
  3. S

    Are all oaks similar in smoke flavor?

    I was wondering if all oaks (White oak, post oak, red oak, pin oak, black oak, blackjack oak) all create very similar smoke flavor on meat or are there differences that are noticeable? From reading around the internet, some sources claim that pin oak and black oak create the strongest and most...
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    Best smoke flavor: Weber Smokey Mountain vs Kettle vs Kamado?

    Does a cheap offset smoker still produce better smoke flavor than the Weber's and Kamado's? Any good cheap offsets out there that are bigger than the Oklahoma Joe's? Of all the videos I've seen on YT of the Oklahoma Joe offset is it requires small wood sticks and needs to be fed around every...
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    Best smoke flavor: Weber Smokey Mountain vs Kettle vs Kamado?

    Do any of you have any experience with the Weber Smokey Mountain, Weber Kettle and Kamado Joe and if so, which is the best at smoking, creates the best, strongest smoke flavor and the closest to authentic Texas style BBQ offset smoker? Do any of them come close to the smoke flavor of a offset...
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    Almond vs Walnut vs Pecan

    I was wondering if any of you ever tried using almond or walnut wood in your offset or Weber smoker and how is the flavor and smell? Does you compare to pecan or oak? I've read that almond wood is a light sweet smoke, where as walnut is a stronger bitter flavor, I was wondering if this is...
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    How to smoke a turkey on offset

    Is it ok to spatchcock the turkey and put some salt/garlic seasoning on it 24-48 hours before cooking and put it in the fridge? Will that aid in drying out the turkey skin?
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    How to smoke a turkey on offset

    What would be a good internal temp of the turkey breast to take it out of the smoker and put it into the oven? 140 degrees? What should the oven temp be set to get crispy skin?
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    How to smoke a turkey on offset

    Have any of you had success smoking a turkey spatchcock style on an offset smoker and got the skin crispy? I'm going to smoke a turkey on an offset smoker for Thanksgiving (spatchcock style) but before I do I want to do a test run and smoke a turkey this week to make sure I don't mess up the...
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    Season smoker - Is Ballistol ok?

    How does the Workhorse 1975 smoke meat and other foods compared to other smokers? Is it a noticeable difference? I'm torn between a used Fatstack, Workhorse or Mill Scale.
  11. S

    Season smoker - Is Ballistol ok?

    I have some questions about seasoning an offset smoker. I'm thinking of getting a offset smoker, a Workhorse 1975. When I first get it, do I need to wash it down with a hose and water inside and out and then season it? I've read that some people noticed metal shavings in their new smoker...
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    Cabela's vs Traeger pellet smoker

    I'm new at this, how many wood chunks should be used in the smoke drawer and what flavor? Red meat? Poultry?
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    White/dirty smoke a problem?

    I've heard and read that there could possibly be a problem with white smoke/dirty smoke for food? I saw a video where they said that you should leave open your smoker till all the white smoke is gone and then put on your meat. I've also seen videos where others have said that is not a problem...
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    Burn one wood or different kinds at once?

    I've been looking into the "Jack Daniel's Tennessee Whiskey Barrel Smoking Oak Wood Chips" and was wondering if any of you ever used them? Also, can I use them as pellets on a pellet grill as the main wood through out the entire smoking/cooking process or are they just to be used in a small...
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    Burn one wood or different kinds at once?

    Thank you. Have you ever tried a maple/pecan blend for any cooks? I'm curious of that combo.
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