Hey, Adam Richman is at Phil's in San Diego right now.
Manzanita Smoked Beef FTW!
at the draft party a couple of years ago, and under a considerable haze, i heard Birdman yell out the following (about 4 or 5 times, i think) - "don't marry yourselves to players!" he went on to reiterate that idea more than once on the boards, and i believe it to be absolutely sage.
I bought a smoker box for my grill and used it yesterday. The meats turned out great, but the neighbors complained. Any ideas on how to get around this? I live in an apt in Pasadena where we aren't supposed to have a bbq (gas or otherwise).
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Now go away.
You could kill your neighbors and then smoke them. Wouldn't that be ironical?
I prefer Hickory chips, but Oak and Apple are great too.
Buy 2 thermometers, this is crucial.
Put one thermometer where the meat lays on the grill, and the other one goes into the meat itself.
You should smoke the meat between 200-225 degrees for best results. That should be the reading on the first thermometer.
The meat should be cooked to an interior temperature of about 180 degrees. That's the thermometer inside the meat.
Temperature control is the most important factor with any type of cooking/bbq'ing, but with smoking, it makes all the difference in the world. You can ruin it, or you can do it legit!
And, send me some brisket when you're done smoking it. PM me, I'll give you my address.
Another good tip: make sure you have a "steady" steam of smoke. The picture above that says "good smoke", "bad smoke" is very cool. Just make sure that is doesn't get inconsistent, like the Kings 2010-2011 season.
Last edited by Tre West; January 20th, 2011 at 11:36 AM.