6 years ago

208

I answer viewer questions in this Tuesday Chat Q&A.
Click "Show More" below to open the description box for more info!

Channels Mentioned:

Texas 2.5
https://www.youtube.com/channel/UCb9lLaXMGlWLBKbm9IYapLA

Baby Back Maniac
https://www.youtube.com/channel/UCgFM3RsJ6Low9nX_OlS8_JA

Ballistic BBQ
https://www.youtube.com/user/sd4547

The Wolfepit
https://www.youtube.com/user/TheWolfePit

Ep 109 Questions

Jack McKone
4:28 Do you or Justin have any experience with the LSG cabinet cooker? I dream of a LSG stick burner, but it might be helpful to have something that cooks with wood but has a long, reliable temp. Salud!

Abigail Vomelmo
7:49 Hi! Do you only "Smoke" with your smoker or do you cook steaks, hamburgers & hot dogs too?

Issom Beituni
9:32 I've seen how you set up your WSM and I watched a video of how Harry Soo does it with the wood chunks buried? Have you tried his way? Cheers to you my friend.

Daryn Ikeda
11:14 Aloha T-Roy, I am new to smoking and just got my first 22" Weber Kettle, I have a question on maintaining clean blue smoke. If I add more wood once the cook starts will i get bad smoke? If so, how do you prevent bad smoke when adding wood to a cook? Thanks.
Mahalo, Daryn

djkelectrical
14:01 Cheers T-ROY, I smoked a Texas style brisket for a family gathering and it was a great success. When I served it up, I found that the point was much more juicy and tender than the flat. Do you think that the point may have been juicier because it got to a higher temperature (190) than the flat (180) or do you think I may have overcooked the flat? 6 hours unwrapped, 2 hours wrapped, 2 hours rest, no spritz.
Cheers again,
David in Swinton, Manchester U.K

Dustin Lalle
18:17 If I didnt want to spend the money on the slow and sear for the weber kettle, what can I do to my kettle to turn it into a smoker without breaking the bank?

Mick's Smoked Meats
19:45 Hey T-Roy, always love these chat videos. My question is: why do primarily use Worcestershire sauce as a binder instead of yellow mustard? Do you notice a difference in flavor? Cheers!

Mark Biagi
21:23 I have a question about brisket. Can you cut a brisket into smaller pieces? If I buy a whole brisket and cut it up and freeze some would smoking the smaller pieces effect the outcome drastically? Thanks in advance.

Alex Brennan
22:32 Hi T-roy, most brisket I see over here in Ireland comes with no fat cap, it has already been cut off, so I'm wondering how you would tackle cooking one of those. Thanks for any advice you can give!

Joe Box
25:13 Hey Troy! I have a brisket QUESTION. When letting the brisket rest, do you let it cool down a bit before wrapping in towels and placing in a cooler or putting it in a cambro?
Thanks and a big Cheers from Arlington, TX!!

helloyouful
27:14 QUESTION. Wood, I'm in the UK so hickory/pecan are very expensive. We have plenty of oak, will this be ok to use?
Cheers, Dan.

Mike DiMaio
28:52 Cheers Roy. I have a question about grate temps compared to the smoker unit temps. Should I cook by the grate temps or the smoker unit temps? Thanks, Mike in the 805

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