Drew

What’s your temp and cook time? I find at 225F it takes me about twelve hours. Nice cook!

Tony, I use it for any cook where I’m smoking for a while. If it something short like a chicken or chop I just throw a chunk on the coals. What do you do otherwise?

Did two pork butts yesterday. One for me and one to send the nanny home happy. Used salt free dizzy dust and then made tacos with the pulled pork, hot pepper vinegar sauce , and avacado mayo slaw. Home made half sour pickles on the side.

Let me know if you think the book is worthwhile. Nothing like throwing a wrench into my recipes after one successful cook. Lol

After my last pizza cook ended with me launching the pizza off the wheel and into the field next door, I decided to conquer my nemesis. My doughs were inconsistent even though I used the same recipe. I purchased Ken Forkish’s Elements of Pizza. Worth every penny I did three pies and they all came out great(they were even round). One of the best takeaways was adding the cheese after three minutes or so and everything comes out cooked perfectly.

I would wrap it in foil and keep in the oven at a temp of 70 C. That would keep it warm and prevent any bacteria. It will be fine although the bark will be gone I wonder why your briskets cook so quick. Mine take about ten hours or so. I do cook mine at about 107c and take it off at 93c(a bit higher than you) or so. It’s not unusual for the stall to last 4-5 hours.

That looks awesome! I’m low carb but eat pizza once a month That day is coming Ive had trouble accessing the website until now. Not sure what happened.

I had to duck those other fires last month. It’s crazy here with the fires now. Have a great cook!

I like the spirit of you cooking in it tonight. Here’s just another day in Northern Cal. Sorry attempting a duck tonight.