Eddie mac

Nothing like fresh of anything I was raised as a farmer fresh is king meat veggies fish what ever fresh rules

I use hickory white oak and cherry that’s been my brisket wood combo for years

Did you try that coffee wood on that pork

Wow

Awesome looking dinner nice job

Just not the same flavor it will be ok for delicate meat like Poultry fish game bird in pork not beef beef needs more smoke in my option I do beef very little smoke flavor on the brisket and it would not do anything for beef clod

Oops sorry I meant burn pot

Thanks Tony b I am on the fence about the cold smoke I tried the pot pot not impressed with that method I guess I am all school

I guess I am old school lol

I agree Aussie layer wood chunks in basket just did a brisket with burn pot not impressed at all

Now for charcoal basket and charcoal use and smoke pot thoughts total of 15 hours of burn time @275 Fahrenheit that includes heat soaking Komodo.Carcoal used was frontier charcoal not the best but average used about 3/4 of a full basket .Smoke pot not impressed with it next time I am going to try layering chunks thru the charcoal basket.

Yes he has been a fishing captain for 8 years very proud of him and his accomplishments.Tell you the truth get tired of lobster but love crab and scallops

Thanks Aussie I really don’t care for the smoke ring myself flavore texture tenderness is my goal but when you cook for paying customers they love that 1/2” tp3/4 “ looking smoke ring.As for as fishing my son love to be on the water been fishing thru out his life.He now owns 2 boats 1 is a 104ft lobster crab boat and scallops the other is a conch boat at 74ft it is great to go out in the warmer months but below 0 not for me.

I have cooked literally hundreds of briskets over the last 25 years so the verdict is much much easier in the Komodo fire maintains itself.The brisket was moist tender but bark was not as set as I am use to but every brisket is different need to do a few more to give a verdict on Komodo or offset

Thanks everyone ate well freeze the rest

Came out pretty good if I say so myself

Well my son came over before heading out on a lobster and crab trip so I cut it earlier then I wanted to but all in all not bad juice tender great pull lacking smoke ring .My son took all the of the point for a meal for him and his crew on the way out to the fishing grounds

Well my son came over before heading out on a lobster and crab trip so I cut it earlier then I wanted to but all in all not bad juice tender great pull lacking smoke ring .My son took all the of the point for a meal for him and his crew on the way out to the fishing grounds

Tony b how big is the tube thinking of ordering one another word what size chunks can fit thanks

It’s Allbout good food family and friends also having a ball cooking

Komodo held temps like a camp 273 to 276 the whole time, smoke pot gave smoke for 5 hours and 15 minutes plenty of smoke time I will post picture of smoke pot in am when it cools. I used frontier lump charcoal.

Just pulled the brisket prope tender at 205 never know what temp to pull always probe I have had them come off at 200f and other up to 212 never know resting in dry cooler for at least 2 hours then I will post pictures

Absolutely I wrapped it at 180f after bark was set

Chicharron yep that sounds good to

Very nice will have to try this