I wonder, as we start the college season, if we should discount early season performances do to lack of crowds, etc. last year. Think I will withhold overall judgment to see how performance improves ass the season progresses. 

4 minutes ago, Connecticut Eagle said:

For those not interested in smoking meat or fantasy football, there is a football game this Sunday.

The Eagles podcast with Fran Duffy and Greg Cosell is a really good, efficient listen to get a sense of who the Falcons are.

I’m into fantasy smoking meat. I just think of someone squeezing a brisket with all the rendered fat just dripping and go into a haze. 

8 minutes ago, we_gotta_believe said:

Chunks won't absorb that much water, even overnight. As for steam, you can just use a pan and save yourself some time. That bit of water burns out of the wood quicker than you'd think once it gets to temp.

Not my experience with chunks. I literally put them in a sink and turn them every hour before I go to bed.  They start out floating with 3/4s out of the water and when I start smoking the next day, they are at least 2/3s pounder water.  I use a pan in my smoker but not with wood in it. 

6 minutes ago, Connecticut Eagle said:

For those not interested in smoking meat or fantasy football, there is a football game this Sunday.

The Eagles podcast with Fran Duffy and Greg Cosell is a really good, efficient listen to get a sense of who the Falcons are.

Thanks for the recommendation. May give it a listen. 

7 minutes ago, Connecticut Eagle said:

For those not interested in smoking meat or fantasy football, there is a football game this Sunday.

The Eagles podcast with Fran Duffy and Greg Cosell is a really good, efficient listen to get a sense of who the Falcons are.

Plus we have tryout Tuesday tomorrow.  

3 minutes ago, BigEFly said:

Not my experience with chunks. I literally put them in a sink and turn them every hour before I go to bed.  They start out floating with 3/4s out of the water and when I start smoking the next day, they are at least 2/3s pounder water.  I use a pan in my smoker but not with wood in it. 

If you want to stagger hopper loading with a mix of half dry, half soaked chips, that's one thing. But if you're already using chunks, then you're not loading more chunks every 30 min anyhow so I'm not sure there's really a tangible benefit to it.  

¯\_(ツ)_/¯

https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first/

1 minute ago, 4for4EaglesNest said:

I smoke a lot. And have been for a while now.  I never soak them.  I always thought of that as a dumb practice and a waste of time.  Never understood the need.  I watch a lot of BBQ shows on tv and you tube and I’ve never seen the experts do it, either.  

Same. To be fair, they typically use huge offset or commerical grade smokers with splits/logs, but even when they use smaller smokers for a particular competition where they have to use chunks, I've never seen them soak them either.

7 minutes ago, we_gotta_believe said:

If you want to stagger hopper loading with a mix of half dry, half soaked chips, that's one thing. But if you're already using chunks, then you're not loading more chunks every 30 min anyhow so I'm not sure there's really a tangible benefit to it.  

¯\_(ツ)_/¯

https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first/

Not every half an hour but if it is a long smoke like jerky, a butt or brisket, I am loading a bunch.  With Jerky and a butt, I want a smokehouse flavoring. 

25 minutes ago, Connecticut Eagle said:

For those not interested in smoking meat or fantasy football, there is a football game this Sunday.

The Eagles podcast with Fran Duffy and Greg Cosell is a really good, efficient listen to get a sense of who the Falcons are.

Dean Pees is one of the best in the business. Might make some time to turn things around with that falcons roster though.

10 minutes ago, we_gotta_believe said:

Same. To be fair, they typically use huge offset or commerical grade smokers with splits/logs, but even when they use smaller smokers for a particular competition where they have to use chunks, I've never seen them soak them either.

I don’t soak chips, which I use on the gas grill.  I guess what I am doing with soaking chunks for a long smoke is prolonging the wood.  Remember, I do both.  Dry wood in the fire and wet wood on it.  But I am convinced the steam and that wet smoke give a different flavor from dry wood as fuel alone.  The article you posted actually suggests same when he talks about weight and where the water wicks. The outside is where the wet is that slows the burn. He doesn’t dispute that.   On something you are cooking fast like a steak, burger, even chicken, wetting chips can mean no smoke because to takes longer for the wood to start to burn than you will be cooking for.  I am talking real slow smoke. 

1 hour ago, BigEFly said:

Sage with poultry. Paprika is good with everything.   I have over a dozen large paprika on my plants just now ripening.  I will be firing the smoker up for those, my chipotles (not running out this year) some anchos.  Some chiles (Anaheims).  Maybe some anchos.  Even some Chico secos (smoked serranos).  Need a dehydrator.  I want to do my own sweet pepper (bells) flakes for red beans and rice. If your recipe for red beans doesn’t call for sweet pepper flakes, you haven’t lived right. 

Not a fan of sage, personally.  

2 minutes ago, BigEFly said:

I don’t soak chips, which I use on the gas grill.  I guess what I am doing with soaking chunks for a long smoke is prolonging the wood.  Remember, I do both.  Dry wood in the fire and wet wood on it.  But I am convinced the steam and that wet smoke give a different flavor from dry wood as fuel alone.  The article you posted actually suggests same when he talks about weight and where the water wicks. The outside is where the wet is that slows the burn. He doesn’t dispute that.   On something you are cooking fast like a steak, burger, even chicken, wetting chips can mean no smoke because to takes longer for the wood to start to burn than you will be cooking for.  I am talking real slow smoke. 

My interpretation of the article is at odds with yours then I guess, seemed pretty clear to me that the author concluded soaking chunks is virtually pointless.

My money is on Dire Duck to win the EMB FFL.

Good luck to all you's!!

40 minutes ago, LeanMeanGM said:

I’m into fantasy smoking meat. I just think of someone squeezing a brisket with all the rendered fat just dripping and go into a haze. 

Slap anyone who squeezes their brisket.

Just need 2 more users for the blog fantasy league. Draft currently set for Wednesday at 8pm eastern.

EDIT: 1 more spot

Link: https://fantasy.espn.com/football/league/join?leagueId=109718614&inviteId=80336f25-f959-4590-bf6f-07ba9f1761fe

12 minutes ago, schuy7 said:

Just need 2 more users for the blog fantasy league. Draft currently set for Wednesday at 8pm eastern.

EDIT: 1 more spot

Link: https://fantasy.espn.com/football/league/join?leagueId=109718614&inviteId=80336f25-f959-4590-bf6f-07ba9f1761fe

@downundermike I’m sure he would do it. 

33 minutes ago, we_gotta_believe said:

My interpretation of the article is at odds with yours then I guess, seemed pretty clear to me that the author concluded soaking chunks is virtually pointless.

He did while at the same time commenting on weight which showed some absorption and while talking about the where the water absorbed from the dye.   All point to exterior absorption, which would slow the combustion. He specifically talks about the water evaporation, which is exactly my point.  His science supports why I do dry and wet chunks when smoking.  Question, do you think dry wood charcoals outlast charcoal charcoals?  How often do you smoke with wood alone as the fuel?  I rarely do so anymore on long smokes. 

Just went to walk My dog and right as i go outside huge rattlesnake. Startled my dog and luckily didn’t bite him but rattled and hissed at him. Lived out in az for a while now and seen a lot, first time I’ve seen a rattlesnake in my neighborhood. 

12 minutes ago, e-a-g-l-e-s eagles! said:

Just went to walk My dog and right as i go outside huge rattlesnake. Startled my dog and luckily didn’t bite him but rattled and hissed at him. Lived out in az for a while now and seen a lot, first time I’ve seen a rattlesnake in my neighborhood. 

They taste good when smoked. 

18 minutes ago, e-a-g-l-e-s eagles! said:

Just went to walk My dog and right as i go outside huge rattlesnake. Startled my dog and luckily didn’t bite him but rattled and hissed at him. Lived out in az for a while now and seen a lot, first time I’ve seen a rattlesnake in my neighborhood. 

Well there goes any chance of me wanting to live in Arizona 

1 hour ago, schuy7 said:

Just need 2 more users for the blog fantasy league. Draft currently set for Wednesday at 8pm eastern.

EDIT: 1 more spot

Link: https://fantasy.espn.com/football/league/join?leagueId=109718614&inviteId=80336f25-f959-4590-bf6f-07ba9f1761fe

In 

4 minutes ago, EaglePhan1986 said:

In 

Big question is if nick foles is gonna be your top pick. 

1 minute ago, e-a-g-l-e-s eagles! said:

Big question is if nick foles is gonna be your top pick. 

Actually I work late Wednesday so I’ll be auto drafting. 
 

I also just realized that the people in this league are going to know my real name now. Damn it. Oh well. 

2 minutes ago, EaglePhan1986 said:

Actually I work late Wednesday so I’ll be auto drafting. 
 

I also just realized that the people in this league are going to know my real name now. Damn it. Oh well. 

I think I'll remove you from the league if you already know you're definitely going to auto draft. Sorry!

Just now, EaglePhan1986 said:

Actually I work late Wednesday so I’ll be auto drafting. 
 

I also just realized that the people in this league are going to know my real name now. Damn it. Oh well. 

Let’s see. You work at a gym and you’re worried about people knowing your name…..

4 minutes ago, schuy7 said:

I think I'll remove you from the league if you already know you're definitely going to auto draft. Sorry!

Sorry… guess I’m out 

4 minutes ago, LeanMeanGM said:

Let’s see. You work at a gym and you’re worried about people knowing your name…..

It’s fun being anonymous on these boards.