Recent content by Dustin Dorsey

I like both of those guys (Tom Horseman and SmokingDad) somewhat although I disagree with SmokingDadBBQ's assertion that thin blue smoke from an offset penetrates the meat. I don't think smoke can penetrate meat. I do agree with his idea that making the fire less efficient can improve the...

I think the information is probably valid in the tests just not the conclusions. I'd take that information and let inform how you cook on that particular grill. There are advantages, disadvantages to each one. I've kind of wondered why the WSK did away with the air gapped diffuser that came...

In fairness, smoke taste is completely subjective. I'm not saying it will necessarily impart a bad flavor. I'm just saying the claim that it's bringing stick burner flavor isn't valid. Pellet grills on their own give a very clean smoke. Some people prefer a dirtier smoke profile.

The problem here is that it can't possibly do that. What you'll wind up with is a lot of smoldering white smoke from those wood chunks, not the clean burning smoke from an offset. It'll probably produce something more akin to a charcoal smoker.

I should smoke them to medium rare, cool them and then slice with a meat-slicer. Eye of round is super lean. It doesn't really mater what grade. It's only good sliced deli thin.

I've got the original smoke with the gateway. It's my workhorse that I have complete trust in.

I like the Signals, there's just a slight distrust thing I have there. I love the graphs and the fact it has WIFI. I wish they made a gateway for the Smokex4. That would be a no brainer.

I think the problem may be with the do not disturb settings on the phone. You need to exempt the Thermoworks app.. This is why I've never really trusted the Signals vs. my Smoke for overnight cooks. I've also had the Signals just lock up on me before which is just lovely on a reverse sear...

I've used Fruitawood Post Oak and it does great. You may find you need less of it than the stuff you've been using. The wood chunks you get at most places is kiln dried which isn't necessarily a bad thing but a lot of them over dry it and there's no moisture left. It burns too quickly and...

I've had cooks take up to 18 hours at 225 with maybe a 15 pound brisket. I cook 250 to 275 and even up to 300 depending on where I am during the cook on my offset. On the WSM 250 works well. 275 works well too. I don't typically go much beyond that. On the offset it seems to take about 12...

Dang, that looks good!

I've gotta applaud you. They are a PITA to try to cancel service with. I'm too nice. I had to get my wife to call them.

I guess but that was a ridiculous test. It'd be meaningful if he regulated the temp on both. The B&B ran super low compared to the Kingsford the whole time because he made the vent settings equal. The B&B has much larger briquettes. The Kingsford will have more surface area lit. I get the...

Everything looks fantastic, Kemper!

Mostly pecan wood, but there was some oak in there. I'm trying to finish off my woodpile. I'm probably going to go all post oak next time I buy wood which should be soon. The brisket took about 11 hours. I mostly ran around 250 but bumped it up in the stall and up to about 285 after the...