Having the "control" sit in the holding oven for an additional day, means it's not a control. It's also not an additional experiment. The concept is great, but the only way the experiment shows how a wood smoke changes the flavor, is if that is the only variable you change. Everything else must be identical. How else would you know if the flavor or texture was affected by purely the smoke, or the additional time in the holding oven?
Nice experiment. I own a Tahoma and I don't think I would ever do this, maybe more of an even ratio of charcoal and wood instead of more charcoal. Kind of a layer of each is what I'm thinking. Usually I do more charcoal, say 80% charcoal and then 20% wood. I also think that if I have to check on the Tahoma more that defeats the purpose of a more set it and forget it. I like the experiment though for those who would like to try it. Thanks Steve!
In my Char-Griller 980 I burn all wood all the time w no issues as long as you did process it to size correctly in the full vertical set up it will gravity feed for 2-4 hours w little to no input on my part and it turns out same quality as my 3/8” true Texas off set and just for kicks I bought the master built 1050 to see what the difference is between them I can run the master built on only wood as well but it is a substantially worse pit in every regard but I think I’m want to get an ok joes pit because I have the rider 900 dlx and truly love it so I was excited to see ok joes finally join the gravity party
Black licorice lol. I have a masterbuilt gravity and if u use all wood u will have a big fire. Can’t go wrong with an offset once u learn about fire management. Love how u are so obsessed about brisket. I don’t even love it all that much but I’m obsessed with cooking the perfect one 😆.
Great experiment Steve. Let me give you another experiment. The Tahoma to me looks like a rocket stove with a cook chamber on top. On a normal rocket stove you'd use sticks rather than chunks. Does it make a difference if you use one or the other on the Tahoma? Is this actually a set it and forget it woodfired smoker?
Very interesting! Is there an app for your phone that connects to the cooker and does it let you know if there's flame out like in this case? Separately, sounds like you pulled at 195 rather than taking it over 200, was it probe tender at that point? Thanks for the great content!
Having the "control" sit in the holding oven for an additional day, means it's not a control. It's also not an additional experiment. The concept is great, but the only way the experiment shows how a wood smoke changes the flavor, is if that is the only variable you change. Everything else must be identical. How else would you know if the flavor or texture was affected by purely the smoke, or the additional time in the holding oven?
Amazing results!
Great experiment Steve. Going to try this on my 1050.
Great experiment. Love the use of different smokers. Sticking to the longhorn though :P
Nice! Looked great!
Nice experiment. I own a Tahoma and I don't think I would ever do this, maybe more of an even ratio of charcoal and wood instead of more charcoal. Kind of a layer of each is what I'm thinking. Usually I do more charcoal, say 80% charcoal and then 20% wood. I also think that if I have to check on the Tahoma more that defeats the purpose of a more set it and forget it. I like the experiment though for those who would like to try it. Thanks Steve!
In my Char-Griller 980 I burn all wood all the time w no issues as long as you did process it to size correctly in the full vertical set up it will gravity feed for 2-4 hours w little to no input on my part and it turns out same quality as my 3/8” true Texas off set and just for kicks I bought the master built 1050 to see what the difference is between them I can run the master built on only wood as well but it is a substantially worse pit in every regard but I think I’m want to get an ok joes pit because I have the rider 900 dlx and truly love it so I was excited to see ok joes finally join the gravity party
You said the CG 980 is better than the master built?
Great idea. I'm considering getting one just to compare to stick burner.
Black licorice lol. I have a masterbuilt gravity and if u use all wood u will have a big fire. Can’t go wrong with an offset once u learn about fire management. Love how u are so obsessed about brisket. I don’t even love it all that much but I’m obsessed with cooking the perfect one 😆.
Great experiment Steve. Let me give you another experiment. The Tahoma to me looks like a rocket stove with a cook chamber on top. On a normal rocket stove you'd use sticks rather than chunks. Does it make a difference if you use one or the other on the Tahoma? Is this actually a set it and forget it woodfired smoker?
Need a scotch to cleanse the palate. Sweet video. Can you try it closer to 50% wood chunks? Thx
Very interesting! Is there an app for your phone that connects to the cooker and does it let you know if there's flame out like in this case? Separately, sounds like you pulled at 195 rather than taking it over 200, was it probe tender at that point? Thanks for the great content!
Wow thanks for holding the brisket for two days. I’ve always wondered if you could even hold for 24hrs.
How was the clean-up after using all-wood splits versus charcoal? More ash? Less ash? More or less soot in the chamber?
Steve, where did you get that wood cutter?
I’d like to see how it wood do with pellets or pellets and wood chunks.
why is your hair wet?
Interesting to hear that pellet smokers don't impart much "Smokiness"