overeasy
Way back when... I was having trouble with my lid sticking as it expanded from the intense heat.
This was on my 1st KBQ.
(On my second KBQ not so much, as Bill Karau increased the clearances on the newer lids)
Even though it was frustrating when it came time to add wood, I kept on using the tight lid during my very 1st smoke (The Maiden Voyage) of 2 briskets.
I just pried it off, added wood and as it sat on the concrete below it cooled, shrunk, and then went back on somewhat easily.
-
I don't recall exactly when I gave up on the lid completely and stopped using it entirely.
But as time went on and I smoked more briskets, I remember that I had become VERY weary with this sticky lid.
In frustration, I made the decision to simply quit using it, figuring it was not needed.
My thinking was that the lid was just a useless hunk of stainless steel and definitely a "royal pain" to remove after it got hot.
-
What happened after this was I began noticing that my brisket bark was nowhere near as dark after the same amount of time in the smoker.
I found this odd...
You see, I REALLY like Central Texas Style Black Thick Bark.
I was confused as to why this lack of color was happening and so I started leaving the briskets in longer and longer before I wrapped trying to get more color.
They were in the smoke for up to 12 hours as I was trying to get dark thick bark. I wanted them to look like a meteorite, I mean REALLY black!
-
We all LOVED those 1st "lucky" briskets but the thick luscious Central Texas Style heavy peppered bark was basically just not the same as it was on the "Maiden Voyage" ones.
WHY I asked, are these current briskets I am smoking NOT as dark and as "barky" as the very first two were?
I was truly mystified, really I was.
My BBQ helper Mike and Linda my wife who also helps out adding wood were baffled as well.
In thinking about it, the thought came to me that "It's just Beginners Luck" Bill, you just lucked out on those 1st ones.
-
Here I was an accomplished BBQ dude, a self proclaimed "master" of cheap off-set smokers producing quality smoked meats for friends and family for years.
Why couldn't I solve this mystery, this lack of dark color in the time it took to get it on the first KBQ smoke?
So I tried to analyze and think the problem through asking myself...
"What happened then, that is different now?"
I had excellent records thanks to Mike, so I scoured them for clues.
Same temperature.
Same wood.
Same spices.
Same spritz.
Same timing on all temperature probe checks, water adds, and spritzing so what was the blasted difference!?!
Nothing... nothing in the notes helped.
-
As time went on, I was sitting out on my favorite bench watching my KBQ and started videoing the action of the smoke as the unit ran.
I watched and saw the smoke pouring out of the top as the draw fan stopped.
Suddenly, the "light bulb" came on. It was my "Eureka" moment!
The only real difference was that I had used the lid the 1st time, and then I had simply quit using it in frustration!
-
Bill Karau made the lid for a reason, right? I said to myself.
From that day on, I started using the lid on every smoke and BAM!
My dark bark came back sooner and I began wrapping earlier again.
-
Some other thoughts regarding the lid are:
1) It helps to keep flying sparks and tall flames in check.
2) It also helps in the conservation of wood.
-
Please note that there are fine smoking guys and gals here that do not use the KBQ's lid at all.
They also produce excellent product with their KBQ's.
-
I am only trying to help with this odd problem here and can only speak from my own personal experience.
Sharing this "lid thing" is an attempt to help as my thoughts are that darker bark, that forms on the meat quicker, must be from added smoke.
And with more smoke on the meat, more smoke flavor.
-
So with that I say...
Smoke On!
Way back when... I was having trouble with my lid sticking as it expanded from the intense heat.
This was on my 1st KBQ.
(On my second KBQ not so much, as Bill Karau increased the clearances on the newer lids)
Even though it was frustrating when it came time to add wood, I kept on using the tight lid during my very 1st smoke (The Maiden Voyage) of 2 briskets.
I just pried it off, added wood and as it sat on the concrete below it cooled, shrunk, and then went back on somewhat easily.
-
I don't recall exactly when I gave up on the lid completely and stopped using it entirely.
But as time went on and I smoked more briskets, I remember that I had become VERY weary with this sticky lid.
In frustration, I made the decision to simply quit using it, figuring it was not needed.
My thinking was that the lid was just a useless hunk of stainless steel and definitely a "royal pain" to remove after it got hot.
-
What happened after this was I began noticing that my brisket bark was nowhere near as dark after the same amount of time in the smoker.
I found this odd...
You see, I REALLY like Central Texas Style Black Thick Bark.
I was confused as to why this lack of color was happening and so I started leaving the briskets in longer and longer before I wrapped trying to get more color.
They were in the smoke for up to 12 hours as I was trying to get dark thick bark. I wanted them to look like a meteorite, I mean REALLY black!
-
We all LOVED those 1st "lucky" briskets but the thick luscious Central Texas Style heavy peppered bark was basically just not the same as it was on the "Maiden Voyage" ones.
WHY I asked, are these current briskets I am smoking NOT as dark and as "barky" as the very first two were?
I was truly mystified, really I was.
My BBQ helper Mike and Linda my wife who also helps out adding wood were baffled as well.
In thinking about it, the thought came to me that "It's just Beginners Luck" Bill, you just lucked out on those 1st ones.
-
Here I was an accomplished BBQ dude, a self proclaimed "master" of cheap off-set smokers producing quality smoked meats for friends and family for years.
Why couldn't I solve this mystery, this lack of dark color in the time it took to get it on the first KBQ smoke?
So I tried to analyze and think the problem through asking myself...
"What happened then, that is different now?"
I had excellent records thanks to Mike, so I scoured them for clues.
Same temperature.
Same wood.
Same spices.
Same spritz.
Same timing on all temperature probe checks, water adds, and spritzing so what was the blasted difference!?!
Nothing... nothing in the notes helped.
-
As time went on, I was sitting out on my favorite bench watching my KBQ and started videoing the action of the smoke as the unit ran.
I watched and saw the smoke pouring out of the top as the draw fan stopped.
Suddenly, the "light bulb" came on. It was my "Eureka" moment!
The only real difference was that I had used the lid the 1st time, and then I had simply quit using it in frustration!
-
Bill Karau made the lid for a reason, right? I said to myself.
From that day on, I started using the lid on every smoke and BAM!
My dark bark came back sooner and I began wrapping earlier again.
-
Some other thoughts regarding the lid are:
1) It helps to keep flying sparks and tall flames in check.
2) It also helps in the conservation of wood.
-
Please note that there are fine smoking guys and gals here that do not use the KBQ's lid at all.
They also produce excellent product with their KBQ's.
-
I am only trying to help with this odd problem here and can only speak from my own personal experience.
Sharing this "lid thing" is an attempt to help as my thoughts are that darker bark, that forms on the meat quicker, must be from added smoke.
And with more smoke on the meat, more smoke flavor.
-
So with that I say...
Smoke On!
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