Bruce Pearson Posted January 20, 2018 Report Posted January 20, 2018 Eddie Mac sounds like your son fishes for a living? Bet you get lots of lobsters and such, how cool is that.
Eddie mac Posted January 20, 2018 Author Report Posted January 20, 2018 5 minutes ago, Bruce Pearson said: Eddie Mac sounds like your son fishes for a living? Bet you get lots of lobsters and such, how cool is that. 5 minutes ago, Bruce Pearson said: Eddie Mac sounds like your son fishes for a living? Bet you get lots of lobsters and such, how cool is that. 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 1
Eddie mac Posted January 20, 2018 Author Report Posted January 20, 2018 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.
tony b Posted January 20, 2018 Report Posted January 20, 2018 Why didn't you like the smoker pot? Looks like you got a decent amount of burn in it.
Eddie mac Posted January 20, 2018 Author Report Posted January 20, 2018 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
tony b Posted January 21, 2018 Report Posted January 21, 2018 What was the wood? If you want stronger flavor, go mesquite, red oak, and/or post oak.
Eddie mac Posted January 21, 2018 Author Report Posted January 21, 2018 I use hickory white oak and cherry that’s been my brisket wood combo for years
Aussie Ora Posted January 21, 2018 Report Posted January 21, 2018 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 was just thinking him and his mates on a day out lol. if it's his bussiness different story you have to. I got some work on prawn trawlers out of Darwin as a deckie .when I was younger and travelling around Australia .went through a few I'm going to die storms but got to taste the freshest and best before it got packed up for export .we have great seafood here heaps of crayfish / lobster but I will tale a Morton bay bug anydayOutback kamado Bar and Grill
Eddie mac Posted January 21, 2018 Author Report Posted January 21, 2018 Nothing like fresh of anything I was raised as a farmer fresh is king meat veggies fish what ever fresh rules
ckreef Posted January 21, 2018 Report Posted January 21, 2018 Late to the party. Nice looking brisket cook.
Eddie mac Posted January 21, 2018 Author Report Posted January 21, 2018 20 minutes ago, ckreef said: Late to the party. Nice looking brisket cook. Thank you
