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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

5698k

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Everything posted by 5698k

  1. 5698k

    Low and Slow Brisket

    The bottom vent only needs to be cracked about the width of a quarter for lo/slo cooks..and you’re correct, anything more than a quarter of a turn on the top will be too much. It’s ok to open it more for heat up, but it needs to be barely cracked for 225°. Give it plenty of time, it’s way more difficult if you overshoot significantly. Don’t sweat 10°+/-. Congrats on your grill, you’re gonna love it! Sent from my iPad using Tapatalk
  2. It’s possible. I believe it happens with uncovered grills, with cracks in the grout. Like Dennis says, you can’t escape physics. Sent from my iPad using Tapatalk
  3. Oh..go smoke something..[emoji41] Sent from my iPhone using Tapatalk
  4. I bought my 23 before the 32 was available..and subsequently I came this close to getting a 32. I now have a 19 in addition to the 23, and I’ll still get a bigger grill in the future when my situation warrants, and I’m not sure whether it will be a 32 or 42. Regardless it will be tiles. Sent from my iPhone using Tapatalk
  5. Don’t listen to Mac, they only let her out on holidays..tiles all the way. Sent from my iPhone using Tapatalk
  6. I haven’t used these, but I do buy my spices from thespicehouse.com. They’re excellent, as is their cs. Sent from my iPad using Tapatalk
  7. 4lb chuckie for chili.. Sent from my iPad using Tapatalk
  8. Uhh…no.. Sent from my iPad using Tapatalk
  9. Standard I guess, sausage, bacon, cream cheese, crushed pineapple, brown sugar. Sent from my iPad using Tapatalk
  10. Pig shots on my 19”, I was at a neighborhood cook off Sunday.. Sent from my iPhone using Tapatalk
  11. A bigger vent opening will result in a higher cook temperature. When using a controller, you want to keep the vent almost completely closed, and make the fan work to maintain temperature. When not using a controller, you still have the vents close to closed or you’ll still have higher temperatures. Sent from my iPad using Tapatalk
  12. If you believe the science, the fat cap doesn’t help with moisture, because in the words of Meathead at amazing ribs, fat can’t swim upstream. I’ve always cooked fat down, but you’ll get just as many say the opposite. Sent from my iPad using Tapatalk
  13. Just an example of why you don’t cook by time.. Sent from my iPad using Tapatalk
  14. If you don’t already, get a good board..end grain, hinoki or hi soft, your knife will thank you!! Great knife!! Sent from my iPhone using Tapatalk
  15. Who made the knife? Sent from my iPhone using Tapatalk
  16. I cannot tell a lie…this is true..^^^ Sent from my iPad using Tapatalk
  17. There’s bronze tiles, and there’s everything else. Sent from my iPad using Tapatalk
  18. I have a 19 and a 23. I use the 19 primarily for grilling because larger cuts are pretty tight, or won’t fit. If this is your only grill, I recommend bigger. Sent from my iPad using Tapatalk
  19. I’ve inquired about it, and I believe Dennis is willing, but the size of the tiles is a factor also. Call Dennis, I think that’s your best option. Sent from my iPad using Tapatalk
  20. Well, the tiles might be ceramic, but that’s it. Sent from my iPad using Tapatalk
  21. Depends on cook temp, but at 225°, I’d think closer to 7. I don’t have any problems cooking hotter to speed it up though. Sent from my iPhone using Tapatalk
  22. Cook it like a brisket. SPG, cook naked until roughly 170° internal, wrap if you like, and cook until roughly 205° internal, but more importantly probe tender. Sent from my iPhone using Tapatalk
  23. Definitely not a KK. Sent from my iPad using Tapatalk
  24. Just some ribs..first cook with the new gasket! Sent from my iPhone using Tapatalk
  25. 5698k

    Charcoal

    Bottom line..I’m waiting for Dennis to get his shipping issues worked out..there’s nothing better than coco char… Sent from my iPad using Tapatalk
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