In reference to pecan. Would you say it’s stronger than oak? Why do so many people prefer it?1yr ⋅ Dirty_oaks ⋅ r/smoking
If you had to have a 16lb brisket done at 3 pm on thanksgiving, how would you do it. Planned on cooking night before and holding in the oven at 150ish for 12-14 hours. But I’m afraid to dry it out or make it too pot roasty. Give me some pointers. Pic for attention.1yr ⋅ Dirty_oaks ⋅ r/smoking
Been ignoring the vent door on my Brazos because everyone says just to use the whole door... decided to try it while making some drumsticks and holy crap it so much easier to maintain temp. Also, nice to keep my feet warm on this cold night. One last practice before my first brisket tomorrow night.1yr ⋅ Dirty_oaks ⋅ r/smoking
What’s your experience? I’ve only smoked with post oak but getting ready to do another order. Im stuck between getting some hickory, or more post oak but adding a little mesquite for a little more flavor. End goal being best flavor on brisket. Picture is for attention.1yr ⋅ Dirty_oaks ⋅ r/smoking
B&T usw. Anyone have one? I’m all but dead set on one. I want something really small. Any other ideas?1yr ⋅ Dirty_oaks ⋅ r/NFA
Got a pile of oak, non kiln dried. Bought a cheap Amazon moisture meter and these are my readings. Does this seem right or should I pick up another meter? Everything I see is that 12ish percent is about as low as it should be unless it’s obviously too old to use.1yr ⋅ Dirty_oaks ⋅ r/smoking
Just for fun. Can anyone identify these trees left to right? Hint, I played a little “trick” and I’m wondering if anyone will catch it.1yr ⋅ Dirty_oaks ⋅ r/smoking
How dry is too dry? I know optimal is about 12-20% but all mine is between 8-11%. Am I thinking into this too much?1yr ⋅ Dirty_oaks ⋅ r/smoking
