Joe Pepper in North Texas
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- Soldiers Burden
- Pilgrim
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Joe Pepper in North Texas
I have always cooked with my mom and grandmother...
I feel they knew I would be a bachelor for a while!
Always used Weber bullets or smokers... Did good for about 8 years... went through about four though!
Just sold my Harley to buy a Pit from David Klose in Houston.
Had it a week and cooked on it 5 times already and I am right now on a 9 hour of a 16 hour brisket smoke!
Temperature control was hard the first time I smoked after curing.
I am getting better at controlling it now.
Purchased the "S" Box from Klose and I cannot get it to slowly burn down like it is intended to;
any advise would be appreciated!
I am glad to be here and took the members advise on the Cuisinart Brisket knife and will report what I find!
Cheers!
JKRJ
I feel they knew I would be a bachelor for a while!
Always used Weber bullets or smokers... Did good for about 8 years... went through about four though!
Just sold my Harley to buy a Pit from David Klose in Houston.
Had it a week and cooked on it 5 times already and I am right now on a 9 hour of a 16 hour brisket smoke!
Temperature control was hard the first time I smoked after curing.
I am getting better at controlling it now.
Purchased the "S" Box from Klose and I cannot get it to slowly burn down like it is intended to;
any advise would be appreciated!
I am glad to be here and took the members advise on the Cuisinart Brisket knife and will report what I find!
Cheers!
JKRJ
- CypertJ
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Re: Joe Pepper in North Texas
There are a few things that will affect the burn rate with a charcoal basket like that. You can adjust your air intake, more air = faster & hotter burn.
The way you light the fire can cause a faster burn. I use a charcoal chimney to start my basket, I only use about 1/4 to 1/2 of a lit chimney to start mine.
Also experiment with the type and amount of charcoal you are using.
Hope this helps, and welcome to the forum.
Sent from my SAMSUNG-SGH-I747 using Tapatalk
The way you light the fire can cause a faster burn. I use a charcoal chimney to start my basket, I only use about 1/4 to 1/2 of a lit chimney to start mine.
Also experiment with the type and amount of charcoal you are using.
Hope this helps, and welcome to the forum.
Sent from my SAMSUNG-SGH-I747 using Tapatalk
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- Pilgrim
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Re: Joe Pepper in North Texas
CypertJ wrote:There are a few things that will affect the burn rate with a charcoal basket like that. You can adjust your air intake, more air = faster & hotter burn.
The way you light the fire can cause a faster burn. I use a charcoal chimney to start my basket, I only use about 1/4 to 1/2 of a lit chimney to start mine.
Also experiment with the type and amount of charcoal you are using.
Hope this helps, and welcome to the forum.
Sent from my SAMSUNG-SGH-I747 using Tapatalk
I did try to only use 1/4 with the chimney to start off... after 45 mins it ends up burning all the way and the heat spiked over 375 when I cured it and tried it out first.
I was told it COULD keep a consistent 210-235 temp for three plus hours. Not happening for me yet! I have to just top off a few charcoals every 30-45 mins.
I bought the 2x 15lbs Kingsford Charcoal at walmart for $6 for the 30lbs!!! They only do it once a year and I go to Uhaul and picj up as much as they will sell me. It is just the regular kingsford... no added anything, starter fluid or wood like Mesquite.
Thanks for your advise!
JKRJ
- CypertJ
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Re: Joe Pepper in North Texas
How are your intake and exhaust set up, full open, half, quarter? How big is this pit? Let's see some pictures.
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Sent from my SAMSUNG-SGH-I747 using Tapatalk
- Soldiers Burden
- Pilgrim
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Re: Joe Pepper in North Texas
CypertJ wrote:How are your intake and exhaust set up, full open, half, quarter? How big is this pit? Let's see some pictures.
Sent from my SAMSUNG-SGH-I747 using Tapatalk
How do I post pictures? I cannot even get my avatar to accept it says it is too big of a file and I tried three times to make it smaller!
It is a David Klose 20 X 36 Heavy Pipe Smoker.
Intake is closed after initial burn. Exhaust is 85% open.
I will be happy to PM you my number and I can send the pics... but this forum set up is different than what I am accustom to.
JKRJ
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Re: Joe Pepper in North Texas
I am trying to post pictures of my pit.
- ChileFarmer
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Re: Joe Pepper in North Texas
Welcome Joe Pepper, like your cooker, but am no help for you. Have never cooked on a klose. CF
OK, get over it, you lost. God bless America
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
- Boots
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Re: Joe Pepper in North Texas
With my Klose built-in that I used to have, often the answer was choking down the damper input, and leaving the exhaust either wide-open or half full. Restricting the airflow through the cooker seem to have the desired effect. I will qualify my remarks by noting that I was a pure stick burner in my firebox with very little charcoal, and then only to get it started.
One suggestion is to call Dana at the company, and ask her if Dave has time to talk to you about fine-tuning your cooker.
One suggestion is to call Dana at the company, and ask her if Dave has time to talk to you about fine-tuning your cooker.
Last edited by Boots on Sat Oct 26, 2013 8:07 pm, edited 1 time in total.
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- B-hill's BBQ
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Re: Joe Pepper in North Texas
It's looking good. Welcome to the forum and as for the heat I usually keep it close to a third or less opened and add a log as needed. With just charcoal you will go through a lot to smoke a brisket. Good luck.
Brian, BMC USCG
Strive to be Saltier than a Pretzel
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- Big Ed
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Re: Joe Pepper in North Texas
Welcome to the forum Joe!!!
Can't Beat A Drum!!!
Big Ed BBQ
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Custom elf Pit (UDS on Steriods)
Water Tower pit
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Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
- Soldiers Burden
- Pilgrim
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Re: Joe Pepper in North Texas
I was able to keep the temps really good for the 14 plus hours.
I use a special rub with the peppers that I grow added to it.
It was great... didn't make you sweat... but you know that flavor profile is added!
Vacuum Sealed the left overs... Looking forward to later this week!
JKRJ
I use a special rub with the peppers that I grow added to it.
It was great... didn't make you sweat... but you know that flavor profile is added!
Vacuum Sealed the left overs... Looking forward to later this week!
JKRJ
- CypertJ
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Re: Joe Pepper in North Texas
Looking pretty good, nice smoke ring.
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Sent from my SAMSUNG-SGH-I747 using Tapatalk
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Re: Joe Pepper in North Texas
CypertJ wrote:Looking pretty good, nice smoke ring.
Sent from my SAMSUNG-SGH-I747 using Tapatalk
You are too kind! Thank you very much it was my second attempt.
My first was at best B-.
This one was my favorite ever... but I like the "heat" that I do not get from traditional rubs.
Thanks again!
JKRJ
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Re: Joe Pepper in North Texas
I love the wood idea!!!!!
I went and got three types and just made four tenderloins to try it out!
The temp was much easier to keep maintained! Thanks for the advise!
JKRJ
I went and got three types and just made four tenderloins to try it out!
The temp was much easier to keep maintained! Thanks for the advise!
JKRJ
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