Recent content by Chasdev

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  1. Chasdev

    First time grinding brisket for burgers...

    AND after you extract the tallow, you have collagen.
  2. Chasdev

    First time grinding brisket for burgers...

    I had a less positive experience when I tried it, I trimmed off all the hard fat and skimmed off the top of the soft fat to get rid of the oxidied exterior, chopped it into cubes and chilled it down to give the grinder an advantage but the burgers were tough as heck, just nothing near as tender...
  3. Chasdev

    What is the speed of good airflow in a smoker?

    Don’t measure mine..I already know it sucks!
  4. Chasdev

    Is BBQ Food is Cause of Cancer?

    Many things can trigger cancer and other conditions. Pesticides in food is higher on my list of dangers than over-smoked food. Micro and nano plastics are in everything, all food, all water (unless filtered using special filters), all wildlife, fish, foul, deer, rabbits, wild hogs etc...and all...
  5. Chasdev

    What is the speed of good airflow in a smoker?

    IF somebody would just publish a spreadsheet with all the successful offset cooker's airflow specs..... I would love to do it, so I'm officially submitting soliticitaions for funding donations! Send me enough money to buy every top line cooker and I WILL publish the test results!
  6. Chasdev

    What is the speed of good airflow in a smoker?

    So, speed or volume? Which are you (we) after here? If you seek higher speed, reduce the diameter, air will move faster, but less moves through. The guys that design piston engine racing exhaust pipes have all the math down on paper if one cares to read up on it. They get tangled up in reversion...
  7. Chasdev

    I don't get the hate on Pellet Smokers.

    A quick exposure to meat cooked with clear blue post oak smoke would convince the OP of the difference betweed a pellet rig and a stick burner. I own four Webers, a Jumbo Kamado, a Camp Chef 24 pellet spitter, an Ok Joe Rambler and a cheap offset stickbuner. The flavor proflies are all different...
  8. Chasdev

    Running a Shirley 24X36 with charcoal and wood chunks instead of wood splits?

    Ask a blacksmith how hot charcoal can get. All it needs is 02, with enough it will melt steel. But burning wood makes the meat taste better.
  9. Chasdev

    Coal Bed Getting Too Large

    That's how Franklin rolls too.
  10. Chasdev

    Coal Bed Getting Too Large

    That’s exactly what’s needed, or at least what I’m going to do in future.
  11. Chasdev

    Running a Shirley 24X36 with charcoal and wood chunks instead of wood splits?

    I can't help with your question but at that price level you have a lot of options in the stickburning universe.
  12. Chasdev

    Coal Bed Getting Too Large

    Here's my take..coals produce mostly heat with lesser smoke flavoring aspects compared to burning wood. Burning wood (flames) produce a lower level of heat than the coals but the smoke produced flavors the meat more. Dry wood, say 14% moisture level, burns more completly which produces fewer...
  13. Chasdev

    I need help making my BBQ perfect for takeout and delivery orders. Any advice?

    Here in Austin, Aron Franklin got rich and famous starting out of a small trailer because his brisket was cooked to perfection with pale blue post oak smoke. He made the best bbq in Texas with a small offset and a ton of time and care. Choose one thing you can do well and perfect it. People...
  14. Chasdev

    I need help making my BBQ perfect for takeout and delivery orders. Any advice?

    An absolute must is a “holding oven”. Briskets are cooked in batches and held at around 140 degrees for long periods of time, perhaps days. The longer you hold them in a moist environment the more tender they get. ALL pro bbq joints and quite a few home cookers use one. Not cheap but it’s said...
  15. Chasdev

    Beefy Ribs

    Nice, perhaps the best tasting part of the beast IMHO.
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