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This pic was 4 hours in, I wrapped it 3 hours ago. It should be done soon and the finished product 😁

I just ate and that brisket is making me hungry again! Excellent job!

Remi, you nailed that dinner. 😁 👍👍

I have a brisket thawing in the fridge right now, your's looks great !!!!

We had a public holiday here today/ and had old friends over for lunch. 7kg brisket, cooked for 11.5hrs, 4hr rest. Meat church holy cow. Plenty of sides- smashed roast potatoes, no-kneed bread, coleslaw, espresso BBQ sauce, horseradish cream, spicy smoked salsa. Very happy guests, and very happy me!

No, I just make an appropriate fire, no splitter. I do own two charcoal baskets, which facilitates saving extruded coconut fuel in place, swapping in other charcoal for e.g. a pizza or bread cook. I store the other basket on a "box store" terra cotta plant saucer.

@SyzygiesI recently bought a double bottom drip pan for my 32" and I just got it. I got it with the intent to use as a heat deflector and I see you do the same. Because of airflow, do you still use the splitter cooking low and slow when using the drip pan?

I bet you nailed it. Used fogo yellow bag. Nice large pieces. Was not distributed very well on my part. Fire burns front to back, did not account for that. Thanks,

Like the fireboard, after initial setup it works great. Probe on grate, shows temp fluctuations. Other probe in meat, has been very effective. Wireless pen temp probes do not show an accurate ambient temp due to close proximity to meat.

It was a large pot, about 4 gallons. I give an amount away, but fortunately, gumbo freezes beautifully, it’s actually better after frozen. It’s a tradition in this part of the world, one I’m proud to be a part of. Sent from my iPad using Tapatalk

Coming from the northeast and having a good chowder cross my eyes generally tells what to look for. I'm not from the south, but those two pics show a distinctive quality a chowder here would need, however worlds apart in taste and prep. It sure looks good, do you freeze the remainder or have an abundance of friends?......That was some pot!

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@Cheesehead_Griller Aside from being kinda ugly, it works well for me, particularly since I like to log my cooks.

I sold off all of my Fireboard equipment a year ago but this was something I've wanted to try. How do you like the setup? I bought the Thermoworks braided high-temp probe for this but never used it. Went with the RFX system instead. We will see how that turns out.

Looks like the Holy Trinity is at work here.

Nice looking roux!

@Justin MulweeI used the half grate last week for my reverse sear ribeye cook. Check it out! I found that it's a great (no pun intended) size and I wouldn't want it to be smaller. I cooked the ribeyes on the half grate til about 100⁰ and then I threw them on the lower grate to sear and pulled them off at 128⁰. Perfection!

It’s that time of year… Sent from my iPhone using Tapatalk

I had 2 pounds of lean ground pork that needed to be used. Decided on a meatloaf but thought it might be too greasy. Chanced it, added the kitchen sink and here it is. Not at all greasy, tasted lovely, would do this again. The carrots were just in from the garden, so roasted those and added a baked potatoe and added some broccoli sprouts to the plate.

I have a thermocouple probe stuck in my dome instead of the Tel-Tru. It is plugged into a Fireboard. A couple of cooks ago the displayed temps started spiking. It turned out that the connections in the yellow plug were loose. Tightened the screws and all is good.

The stall won't impact your grill temp. And 20 degrees isn't all that much of a change. It sounds more like the way you have the lump stacked in the firebox, it can burn in a spot and sort of create a hole in the pile and the temp could drop, then the lump sort of collapses onto itself and the temp will spike. What brand of lump were you using and did you have large pieces at the bottom then some medium sized pieces on top ? Are you cooking in a Komodo Joe or a Komado Kamado ?