C6Bill

For those I would plan on one hour per pound at 235. Of course every rack is different but that has worked for me.

Well it’s all up to the meat gods now, 11.5 hours at 235. The last 4 hours were wrapped. And a little bread to go with it 😁

FIRE !!!! https://www.youtube.com/watch?v=1xqMY8UAGgg

I did a lot of cooking this weekend. It started with duck breast for my lady friends birthday. It is her favorite ❤️ Then some chicken drumsticks with fresh corn and squash and zucchini fresh from the garden. I forgot pick of the duck cooking. I think I ate too much lol

Great looking ribs Tony !!!!!!

Looks great, hope it is rodent proof 👍

Great looking ribs @Chief !!!!!!

How'd they come out ?

I've tried and failed at vac sealing bread before but just putting it in a plastic bag and freezing it has come out fine after a few weeks

@Tyrus The brisket was all my fault, I needed to hold it for 6 hours before the party. And i was still kind of half asleep and i just tossed them in the cooler with towels. They were still wrapped in the butcher paper, no foil. All the moisture got sucked out by the towels, The were at a perfect temp and nice and jiggly when i pulled them off the KK. I ruined 35 pounds of brisket 😝 But we are having another party in 2 weeks so I got two 15 pounders from Snake River Farms. I will make those ones perfect

I can't believe i've never cooked corn this way before, pulled the husk back and removed the silk then folded the husk back up and soaked for 20 minutes, cooked at 375 for about 40 minutes turning once. The corn was so sweet and juicy it didn't even need butter. Then did cheeseburgers on the lower grate. Forgot to take pics of the burgers while cooking. That was my big meal yesterday after a late Saturday night seeing Loverboy and Foreigner at the Xfinity Center in Mansfield MA. What a great show I have as few video's from the show on my web site if anyone would like to see Foreigner

@MacKenzie I don't know what that is but i'm more than a little sure i would eat it and go back for seconds !!!!

looks like you'll have to be spinning your BBQ for awhile, get well soon !!!!

I'm with @jeffshoaf on this one, while i do like a cold rib or chicken i do vac seal and reheat chicken, pork and brisket. I don't have any sous vide devices but i do take a pot of water and get it to 135 degrees and just sit the bags in there until it is ready to eat again. So to sum it up, i don't care of it is hot, cold or frozen, i'll still eat it and like it lol Except the last brisket i cooked, that wasn't good no matter what temp 👹 The guests thought it was good but i know better.

Speaking of brisket, I'll post more pics tomorrow , i just put these in and am letting Fireboard run with them until done, i will jump in and wrap them when they get to 170. The one on the left was 21 pounds before trimming, the one on the right was 14.

I didnt notice those when i was there yesterday, I was looking for a brisket and all the ones in the case were past their sell by date. I'm sure they were fine but I got a chicken there last week that was less than fine, i had to return it, smelled like a skunk 🦨

Their support is really good, I’d reach out to them

The person to contact would be @DennisLinkletter and congratulations 👍

Looks great !!!!!!

Beautiful !!!!!

Well one easy way to fix that, a KK with bigger grates lol

I had a couple as pets growing up so I’ll pass, but that does look yummy lol

Chicken yesterday so steak today, reverse seared. Cooked at 245 until at IT of 112, it carried over to 122. Then seared 😁 I too was too busy eating to take a plated pic lol @tekobo

Looks great 👍 I’d add some wheels 😁

My knives are always really sharp, sharp enough to remove a finger in the blink of an eye lol