The BBQ Journal: www.amazon.com/dp/B08M83XGSW?ref=ppx_pop_mob_ap_share

God I absolutely LOVE your videos you are the sole reason I got into offset smoking/bbqing when my fiance baught mine for fathers day I wasn't into this stuff at all until I started watching you. I watch so much time of your videos to the point I'd watch live videos just to chill with you during a short smoke day

@ComparisonCooking

2 жыл бұрын

That is awesome, really appreciate the comment my friend! I do need to go live one of these days, been taking a lot of vacation time.

@dakotaambers

2 жыл бұрын

@@ComparisonCooking absolutely hey vacations don't need to he explained l9p

Mind blown

@ComparisonCooking

3 жыл бұрын

New tricks 😜

That’s pretty fascinating. Never would have guessed there would be anything redeeming about this style of smoke and oven for brisket

@ComparisonCooking

3 жыл бұрын

I’m still a little surprised, but I guess everything has its place.

keep experimenting 👍👍

@ComparisonCooking

3 жыл бұрын

Will do, it keeps it interesting!

My weber Kettle smokes more than like too if I'm smoking in it...

@ComparisonCooking

3 жыл бұрын

I haven’t seen anyone in person run a weber with clean thin smoke longer than 20 minutes

Where have you been. Always looking forward to your next video. Hope all is well.

@ComparisonCooking

3 жыл бұрын

Thank you, been taking a break recharging my batteries. Have a few videos I want to do. Need to break out the camera! Thanks for the encouragement!

Burning wood and smoldering wood are two different processes. Big smokers that use straight wood only are the one that will have that clean smoke. Smoldering wood will make white smoke, but it doesn't mean it is bad smoke.

@ComparisonCooking

2 жыл бұрын

Very true 👍

Really loving the videos, have learned alot from this channel. I'm local to ya in Catonsville. Keep up the great content!

@ComparisonCooking

3 жыл бұрын

Thank you, nice finally someone that can appreciate a Maryland Pit Beef 👍👊👊

@crawford9550

3 жыл бұрын

@@ComparisonCooking Absolutely. I have been watching many of your videos in deciding my next purchase on a smoker. I currently have a char griller that was a cheap one with no fire box and have been doing very well with the indirect method. I have been at it for a month now and I can't tell if I am addicted to maintaining the fire or the faces of family and friends bringing them a plate full of true BBQ 😂. I am looking at the Oklahoma Joe in this video at Lowes. Thanks again and looking forward to the future content. Keep it up!

Pretty interesting experiment Kev! I struggle to get that thin blue smoke on my offset. And I finish a ton of my cooks in the oven. As Harry Soo says, BTU is BTU... Cheers bro!

@ComparisonCooking

3 жыл бұрын

Smart way to do it! I don’t think these under 250 gallon pits are really meant for blue smoke.

Haha, This video came out at the craziest time, I was just reprimanding my buddy last night, to watch your videos about bad smoke and good smoke, he was smoking a large tomahawk, every time he opened the door, white heavy smoke billowed out. I just sent him this video, I have a 2-hour stopwatch going on right now waiting for his phone call... 😂

@ComparisonCooking

3 жыл бұрын

Hahaha, that’s really funny! Keep me posted if he see it.

True about the WSM smoke. If it’s not white, your wood chunks are gone at least is usually the case in my small 14.5. In any charcoal kettle or smoker or kettle you are controlling the air by suffocating it to an extent which will probably alway make whitish smoke. I’ll usually get thin blue once the chunks are all but gone.

@ComparisonCooking

3 жыл бұрын

Exactly or you are running at 350f!

Nice job and use of the tallow and glad that quick and dirty version worked out for ya.

@ComparisonCooking

3 жыл бұрын

You know it 😉

Way to think outside the box, what a good idea!

@ComparisonCooking

3 жыл бұрын

Thank you Okie, Thought I was going to get killed in comments for this idea, Ha Ha Ha

Now to do an entire cook with heavy smoke to show why it's not as good.

@ComparisonCooking

2 жыл бұрын

😂😂

10 out of 10 for the effort bro, will try this 👍🏽. Watching from Australia

@ComparisonCooking

3 жыл бұрын

Thank you, keep me posted on what you think!

I use a pellet smoker most of the time and lately I've been using a smoke tube and cold smoking with the unit turned off for 1 hour then I will cook as normal in my pellet smoker usually now I'm running hotter and faster and I get plenty of smoke flavor what I have found out is especially in the pellet smoker the fans are what Duluth the smoke flavor because the air is moving so fast. I matched the results of my Weber Smoky mountain no problem

@ComparisonCooking

3 жыл бұрын

That’s great to hear about matching the WSM, I haven’t come close to that with my pellets. Also haven’t played with the smoke tube that much either, but you are 100% right on the fan!

Good one Kevin! I have never seen someone split the brisket! I like that idea as well. I often do 2 pork shoulders at a time and can use different rubs for each, can do the same thing here. Probably cuts down the time some as well! Have a great 4th! Cheers!

@ComparisonCooking

3 жыл бұрын

Have a great 4th of July Craig! I would highly recommend splitting the brisket like that!

What kind of thermometer do you use/recommend for the cooking chamber.

@ComparisonCooking

3 жыл бұрын

Inkbird. amzn.to/3pFsGj7

No taste test?

@ComparisonCooking

3 жыл бұрын

Didn't have the audio set up properly inside to give the type of video I like to produce, so just went over the notes after the fact.

That's interesting! I wonder if you did 2 or 3 hours of heavy smoke if it would get a "better flavor" that we more are used too...

@ComparisonCooking

3 жыл бұрын

I’m thinking it probably would be. Temp was probably only in the 170 range. Worried about a drying effect of it went for too long. Instead of cooking it if It went to long with just the heavy smoke.

I just found your channel. I have tryed soaking my wood logs till they dont float then splitting the logs and using then mixed with dry wood and smoking meat for 6 to 8 hours. What do u think about this method?

@ComparisonCooking

2 жыл бұрын

I don’t think it’s the traditional bbq method, but if you are making rocking bbq then I like it! We all do the same method until someone beats those methods with a new one in a competition setting 👍

Did you put the brisket in at the same time as you added the wood chunks? So how long and at what temperature to finish off in the oven?

@ComparisonCooking

3 жыл бұрын

I added some additional wood chunks in after the charcoal had burned clean. I’ve was 250 for 4 hours then 275 for another 4 hours. I would go 275 the entire time next time.

I tried cutting it half on Monday and it put a supercharger on the meat my halves said “what’s a stall bro?” Still alright for my first one but I’ll do a whole packer next time

@ComparisonCooking

3 жыл бұрын

Thanks for the intel, I was wondering about that myself. Oven was hard to monitor if it wasn’t hitting a stall or just what the oven does.

What did you do with the other half of the brisket? How did you store it?

@ComparisonCooking

3 жыл бұрын

Vacuum sealed it and threw it in the freezer, ready to go for my next experiment, which will probably be 4hours of heavy smoke.

@ejcrow3692

3 жыл бұрын

@@ComparisonCooking good to know. Just learning myself. You videos really help. Thanks.

But what happens if you put 7 or 8 hours of that heavy acrid smoke on it, that would be a nice experiment.

@ComparisonCooking

3 жыл бұрын

I was thinking about doing that, start at 4 hrs then move to 8 hours if 4 hours wasn’t over powering.

@nickmarkham3743

3 жыл бұрын

​@@ComparisonCookingDefinitely try it, mate. :)

@danielploy9143

3 жыл бұрын

7 hours smoke + for a brisket or pork butt is fine their soo thick. For ribs that would be a huge mistake. Clear smoke ( TBS ) is virtually like using a pellet grill.

My wife doesn't care for too strong of smoke on her proteins.

@ComparisonCooking

3 жыл бұрын

She might appreciate this method, and you might hate it as you wouldn’t be able to hang out by the smoker all day 😆

I see people making killer food on WSM cookers all the time, and they do heavy smoke the whole way through. That's all a kamado, kettle, or bullet smoker can really make -- thick white plumes (or the same kind of "bad smoke," but less of it all at once and over a long time -- thin bad smoke.) I'm thinking your method replicates the WSM style of cooking. What if you did it by just running the offset incorrectly, with huge chunks of overly damp wood instead of charcoal and a few chunks? (as I recall, pit-masters of old were only ever worried about black smoke coming from the stack, not white smoke. But maybe I'm wrong. :P ) How do you like brisket cooked on a WSM? I do it on my kettle grill, with reasonably heavy smoke for 6 hours or more before I wrap it. It's not my favorite smoke flavor, but it isn't bad either. ;) (IMO, burning grease for more than a short cook is one way to subtly wreck your end product. That's my biggest problem lately. )

@ComparisonCooking

3 жыл бұрын

I did a brisket the other day on a WSM, turned out really good. I had the bowl cover in there from, that reduced any drippings from flaring it up. I could see flare ups being an issue with burning and off flavors of run too long.

@ComparisonCooking

3 жыл бұрын

I think if you get to the correct finished product, tenderness and fat rendering, whether you go heavy smoke or thin blue smoke that’s the key. If you don’t get to the right finished product I think people are more critical of a tough price of bbq vs a heavily smoked piece. I think that’s why the old school bbq guys didn’t worry about it as much