5698k

The 38” has the same Sent from my iPhone using Tapatalk

I’m not sure what you mean. I absolutely use the basket splitter, there’s no need for a full basket of coal for any cook. Sent from my iPhone using Tapatalk

I have personally used both the 32” and 38”, and without question, I like the 38”. The three piece grates in the 38” are an absolute game changer. As I get older, the weight of the grates in these larger grill becomes a thing. As far as 38” vs 42”, I don’t know for sure. It may boil down to whether one or the other is available in a color you like. Sent from my iPhone using Tapatalk

Yeah, just get one from Dennis. The price difference won’t really be that much different, plus you get to pick your color, and it’s delivered to your door, which is much easier than transporting one yourself. Take a look at the 38” while you’re at it, it’s incredibly versatile. Sent from my iPhone using Tapatalk

I think more are needed! I think one showing how to uncrate would be useful. I saw one YouTuber tag a sawsall to the crate… Sent from my iPad using Tapatalk

Triangles, for a round pizza that would go in a square box.. Sent from my iPad using Tapatalk

I ventured into the pizza oven game, this is a St. Louis style pizza, very thin, no yeast. Sent from my iPhone using Tapatalk

Get some new knobs and nobody can tell it from band new!! Sent from my iPhone using Tapatalk

Yummy!! Sent from my iPhone using Tapatalk

This is my second one, if I see any more I’m getting it. They’re labeled as American Wagyu. Sent from my iPhone using Tapatalk

275° for about 9.5 hours. It was 17lbs pre trimmed. Jealous Devil lump, coffee wood smoke from smoke generator. It was 202° internal when I pulled, let it rest uncovered until it cooled to 170°, then wrapped and held in a warming oven for three hours. The reason for three hours was we were ready to eat. The longer the hold, the better as long as the temp is about 150°. These briskets aren’t a regular stock item, I’ve seen them twice and are only a dollar per pound more than prime. It was vacuum sealed, and I wet aged it for 45 days…no particular reason for 45. Sent from my iPhone using Tapatalk

American Wagyu brisket from Costco, coffee wood smoke, coffee cardamom rub. This was a good one. Sent from my iPad using Tapatalk

It’s well known that French bread in New Orleans is special…how did yours turn out? Sent from my iPad using Tapatalk

Kiln dried wood is really too dry for smoking. To get good smoke, wood needs to be x% moisture, and kiln dried is much drier. Sent from my iPad using Tapatalk

Dayum!!! Sent from my iPad using Tapatalk