Giving the 132 a little attention today. I have always used lump but am giving briquettes a try. This is also my first time trying the fuse style burn. Most of the time I enjoy and make time to tend to a fire more actively but I am working to dial in a more “set it and forget it” approach in this cooker. Any advice on fuse style burn is welcomed!
Using JD briquettes and chunks of whiskey barrel oak on top.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I usually run a modified fuse in the Gourmet ….. I put a water pan at the far end of the firebox, then fill the rest of the firebox with briquettes. I pull out 15 right by the door and light them in a chimney. Dump them back in, set the firebox at its lowest setting. Fill the water pan. Put the heat deflector in place, vents wide open. When temp hits about 225F, I cut the vents to 1/4 open and that will usually run at 250F for 8 hours.
Giving the fuse with some modifications a go today. Smoking a Brisket for my dads bday. Mom doesn’t like too much smoke so tamed it down with the chunks. I got the brisket started about 5 hours ago. I have been away from the house and the temp has been holding steady between 230 and 240 that whole time. I have only made small adjustments to charcoal height and venting at this point. I’ll keep you all posted on what my refuel situation and finished product turn out!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
tenphases Easiest picture I found was from a Thanksgiving Turkey cook and the water pan was actually my gravy pan LOL
I was using lump, I didn’t load the firebox nearly as full of charcoal as I do for really long cooks, and I had a bigger water pan than normal for the gravy. But hopefully, this makes the idea clear. Load a small amount of lit charcoal at the door end of the firebox when you start everything.
And just to prove the gravy comes out okay
Last edited by ecowper; November 3, 2023, 06:31 PM.
Solid 12.5 hour smoke. Had to refuel once and things got a little hotter and stayed between 275 and 290 for the remainder of the cook. I probably didn’t need to spritz because there was plenty moisture but I chose to spray with apple cider vinegar a few times early on. Wrapped in foil until IT drops to 170f and then I’ll move to the cooler and drive down to Oregon with it in the morning for lunch with the family. All in all it was a fun smoke. We will see how I did tomorrow!
I have been frustrated at notholding temp. I used B&B chunks. Will shift to briquettes on the snake method but as they light, will that smoke be negative to the protein?
Ah dang! That can be frustrating… I tend to make sure I’m either getting the start of the fuse plenty hot before shutting the door or I’ll even add a small chimney of hot coals to kick things off if the ambient temp is cold enough. I find depth of coals is more important than width to allow an even transfer of energy/heat though out the process. I do not usually use briquettes but haven’t noticed any off flavor unless I use sub par lump. Ahemmmmm…I stay away from cowboy lump!
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