Tucker

I have never even given it a thought. I only take the basket out when i am prepping for a cook. That usually entails dumping the basket onto a plastic sheet so i can put fresh charcoal in the bottom of the basket, then the already burned stuff on top once i get it back in the cooker. If any drops, i use my opposable thumb capabilities to re-acquire the rouge pieces and put them into the basket. I do not see a need to modify.

My 2 cents: Leave your choice of Thermometer alone. If someone wants to use a different one, they can.

speechless Will you make this one capable of fitting to a trailer so competitions could be considered? It could also double as a hurricane/tornado shelter.

I like the two scale model with the over under name setup. Having the name over-under makes the face look cleaner and easier to read.

Thanks Charles, much appreciate the info. Hope i get a break in the travel so i can get this one done.

Hey folks, need a little help on this one. A friend came back from a hunt in Tx with 2 sows. One was approx 200 pounds. Need some opinions on how to smoke the front and rear quarters. Brine? Inject? Duration and temp? Thanks all for the input. Happy New Year

whew, i had to get back up off the floor after laughing myself on to it. very funny.

For low-n-slow, i light a small amount of the charcoal w/ my weed burning torch, usually the center of the lump pile in the basket. I then put the heat deflector on the basket handles, the drip pan wrapped in foil on the heat deflector, then the grills i will need. I open the top hat 2-3 turns, open the lower vent all the way. Monitor til it gets to ~200, then start to close the top hat, usually 1 turn at a time, and reduce the lower vent opening. Once it gets to 220, i then close top hat to 1/8th turn open and close lower vent almost all the way. let it stabilize, then load it w/ meat.

I don't have any new ones on the way,but we use our 19.5" and 23" 3-5 times a week. just don't have any more room on the pavilion.

It is free IF you subscribe to the "kindleunlimited" program @ $9.99/month

After the cook, scrape with grill floss, wire brush, then let the grill heat up to 600 f, let it hang there for 25 minutes and shut down. Every 3 months I let the grill go at 600f til the fuel burns out completely, this creates a white ash inside and then just brush it away.

I agree, there is no right or wrong way. I usually prep & inject using the recipe Chris has in his book "Big Bob Gibson's BBQ Book". I do sometimes forget to use the injection i prepared (~20%) because of the cold beverages being consumed as we prepped the other goodies for the event. Result is great pulled pork either route, with the injected one being a little more flavor in the meat, not just out near the surface. try one each way... it can only lead to more

Love doing steak like this. learned it from Adam Perry Lang in his book Charred and Scruffed. This method give the meat a very different flavor, all of the better. The way I avoid the ash on the meat is to blow on the coals just before you're ready to drop the steak, this eliminates a large portion, if not all the ash build up on the coal and therefore limits the transfer to the meat.

Dennis, When will the coffee charcoal be available eon line to order? Or, should we email you direct for orders?

vnice table setup. thanks for the pic. re: sizing - clicking on it makes it larger, btw. no worries

Do you have pics of the custom teak table with a stainless top yet?

I have not done poultry low-n-slow. Always do it at 350f usually i spatch-cock the chicken if it is pieces and parts of chicken, they get grilled. turkeys - i do them in a foil pan, as-if you'd do it in the house oven. 350f.

prep brisket as usual - nothin different here. set dome temp to 350f use temp probe for meat run til internal hits 160f (~2hrs duration) put into foil or foil pan - pour 1/2 cup beef broth into it cover back on grill @350f run for 2.5 hours more check internal temp - target = 190. Re: Butts: nope, i do the butts low-n-slow all the time - tried one fast and it came out tough. besides teh pork butt is way easy to cook low-n-slow, not near as finicky as the brisket in that setup;

That cook looks great, never thought of using butcher paper. I have only foiled after over night run. but, once i was introduced to the hot-n-fast method of doing Brisket, i have not gone back to the low-n-slow. Reliable results, always juicy, and also reliable cook time; almost without variance 4.5 hours regardless of brisket size, sometime it creeps to 5 hrs. it is so much easier and i can run the cook while guests are having refreshments and playing yard games, pool, etc.

works great, low cook, just light a small amount of coal. the spark strike is on the shaft.

I use a Berzomatic weed torch, shaped like a cane. uses regular small camp propane tanks.

We have two, an earlier model 19.5" and a 23". It is just my wife and I, i use the 19.5" 75% of the time. I use the 23" the rest for large cooks, 2-6 butts / 2-4 briskets, etc. Bear in mind that if I were to only have the 19.5" I cold cook three 8-10 pound butts on it. Cooking alot of burgers or hotdogs, just takes a little bit longer due to square inches on the 19.5".

BTW, i cooked them on the main grill w/ drip pan lined w/ foil under it. the heat deflector was under the drip pan. worked very well.

We made these for desert on the 4th. excellent recipe!! When peaches come in season, we are going to do them this way,

I have done briskets two different ways: 1. Low-n-Slow - this usually takes between 12-16 hours. Results are very good, but can get a little dry on the thin parts of the meat. 2. Hot-n-Fast - this reliably takes 4.5 hours, regardless of the size of the meat. There are more details in the forums on this method, but the short of it is => prep meat as desired (i use a mustard-bouillon mix then dizzy pig red-eye-express); put it fat up on the grill (you can have both main and upper grill in use) cooker @ 350f. Internal Temp to 160f (usually 2 hours) remove, put in foil or foil pan, add 1/2 cup beef broth, cover, put back on the grill for 2.5 more hours, or at 2 hours remove from foil and put back on grill to create dryer bark. For ease of use, i always just leave it foiled for the 2.5 hours and have people in tears when we run out. I have found that the hot-n-fast method has taken the complexity out of cooking brisket and added a level of consistency that is enjoyable.