5698k

You can get an egg for less money, there’s a very simple reason for that.... Sent from my iPhone using Tapatalk

Dennis didn’t have 32’s when I bought mine...Wow! Sent from my iPhone using Tapatalk

Tony, you’re no help at all..[emoji35][emoji35] Sent from my iPhone using Tapatalk

[emoji23][emoji23] Sent from my iPhone using Tapatalk

Mac, don’t let him off that easy.. Sent from my iPhone using Tapatalk

Well, I’m not sure that these pics de activated the program. Sent from my iPhone using Tapatalk

Are you cooking everything at once? Just to test the capabilities of your 32? Sent from my iPhone using Tapatalk

I was doing a butt also. Great minds. Sent from my iPhone using Tapatalk

Don’t ever let anyone tell you there’s a difference between grate and dome temps on a stable grill. Sent from my iPhone using Tapatalk

Gary, you really don’t have much choice but to wrap in foil towel cooler. You can always reheat a bit in the oven when you get there. Sent from my iPhone using Tapatalk

Doc, that is beautiful! Thanks for the info! Sent from my iPad using Tapatalk

My issue with RO is that I don’t like the smell...I really don’t like it. The premium fogo is good, I could live with it. I simply find the rockwood to be more consistent throughout the bag, plus it seems to be more neutral in the smell category. Sent from my iPhone using Tapatalk

Just tried Rockwood, it’s a keeper. The website offers free shipping on three 20lb bags. Sent from my iPad using Tapatalk

From California, road time is usually about 5 days, not including the pick up, loading, and administrative stuff. I’ll probably get to you quicker than you might think. Sent from my iPhone using Tapatalk

Is it coming from California or Indonesia? Sent from my iPad using Tapatalk

Agreed. Cook the whole thing, then do burnt ends. I use an iron skillet when putting the ends back on the grill, it give a bit more carmalization. Sent from my iPhone using Tapatalk

I’m a cyberq guy. I know in my heart they’re not necessary, but I like gadgets, plus the security of being able to wake up, see that my whatever is taking longer than I thought, and up the temp to a specific point without getting out of bed. Sent from my iPhone using Tapatalk

[emoji106] Sent from my iPad using Tapatalk

Seems to be working now Sent from my iPad using Tapatalk

It’s not

It really doesn’t take that much in the bottom, don’t over think it. Pick a mid size hole, that’s plenty, make adjustments with the top vent, it’ll be all the control you need.

As already said, get a cover. I believe it’s required to keep the warranty in full force I believe. I use a mapp torch, along with Rutland starter cubes, it works beautifully. Eventually, you’ll want some Zep 505 cleaner, it’s the best for exterior grill cleaning. For interior, I recommend a shop vac with a drywall filter. Get plenty of teak conditioner, the northern weather wreaks havoc on teak. You’re gonna love your grill, many pics are required

Depending on the size of the brisket, it could likely take much longer than the ribs, but the cook temps are the same, and cook both to probe tender, temperature roughly 200° internal. I suggest putting the ribs above the brisket, possibly use the reversible grate. This would allow easy access to both for checking for tenderness. Good luck!

I didn’t find it too sparky, but I light with Rutland cubes with the lid closed, so I guess I wouldn’t notice anyway.

Yes, I like this. Good price, and I like the chunk size better. There is an amount of fines, but I prefer that to the logs that are in super premium.