8 years ago

I answer viewer questions in this Q&A Thursday Chat Vlog.
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2:30 Have you ever used charcoal as the main fuel in your offset?
3:54 Have you ever used wood chips instead of chunks on your Kamado Joe?
5:42 Have you tried single variety charcoal? Would it give you a milder smoke?
7:52 Can you be more specific with what line of Wusthof knives you use?
8:42 Have you tried Victorinox Brand Knives?
9:32 Can you let your meat rest too long?
12:19 What happenes if you go too low and slow? Would the brisket be worse off getting to the right internal temperature at a lower cooking temp?
13:22 When cooking a brisket, would it be better to cut your brisket and cook the point and the flat separate?
14:32 When you smoke fish on a smoker, does it give the smoker a fish taste next time you smoke a brisket? Will you be able to taste the fish?
15:29 What are your thoughts on cooking a pork butt and brisket at 250F to 275F?
17:18 I'm looking to build a wsm mini from my smokey joe. should I use wood chunks or chips when smoking on something as small as a wsm mini? Also, any tips on using the mini?
18:40 What do folks in Texas do with the rib tips once they are trimmed off of the full slab to make St. Louis style ribs?
19:59 You mentioned wanting to use your pit-barrel cooker, Kamado joe, and WSM without the rotisserie. Would you ever consider doing a taste/cook comparison between the three using say Ribs and get an Idea as to the differences in the cook and taste turnout and which you like better?
22:26 Do you think wood from peach trees that were in a peach orchard are safe? They spray them yearly with pestiside.