5698k

There’s a reason so many say brisket is king. Check out Aaron Franklin on you tube, many consider him to be the brisket king. Congrats, looking great! Sent from my iPad using Tapatalk

Sent Sent from my iPad using Tapatalk

Sent Sent from my iPad using Tapatalk

In the us, I can do boudin and sausage....bugs, nah. Sent from my iPad using Tapatalk

I’m game, seasonings, sauces, and so on, any requests? Sent from my iPad using Tapatalk

Hey! I wanna play! Sent from my iPad using Tapatalk

Putting some char in the pot should do it! Excellent idea! Sent from my iPad using Tapatalk

I don’t cook under 225°, so I really can’t say. Sent from my iPad using Tapatalk

I don’t pre heat, I’m not sure it’s an issue. Can you find chunks the same wood as your chips? Mixing the two might do it. Sent from my iPad using Tapatalk

For fast cooks, such as steaks, I don’t use a drip pan. I like to cook steaks really hot, 650°-700°, plus I like the char from the fire kissing the beef, so a drip pan is out of the question. For low/slo’s I always use something. I would have expected all black/charred, this is what I get every time. The remains look more like lump charcoal when done. I wonder if the chips blocked airflow, preventing the effect. Sent from my iPad using Tapatalk

My first reaction is that I’ve never used chips, only chunks, I wonder if there’s a significant difference. Do you have a pic of the remains of the chips? Those holes look bigger than mine, 1/16”. Seems like I read that makes a difference too. Yes on the drip pan, I always use something to catch drippings. Sent from my iPad using Tapatalk

Does this help at all? Sent from my iPad using Tapatalk

WHO DAT!! Sent from my iPad using Tapatalk

I just saw that it’s colder in Louisiana than in Alaska. That’s my story and I’m stickin with it. Sent from my iPad using Tapatalk

Now, the fun really begins. Congratulations [emoji322][emoji898][emoji323]! Sent from my iPad using Tapatalk

Yep! Sent from my iPhone using Tapatalk

Notice I said nasty for NOLA! Raining, wind blowing, and 40’s and 50’s. Sent from my iPad using Tapatalk

Yes! I got it before Christmas. It’s been nasty weather for nola, plus I’ve been traveling a bit, so I haven’t put it up yet. Sent from my iPad using Tapatalk

Merry Christmas [emoji319][emoji320] everyone! Sent from my iPad using Tapatalk

Merry Christmas everyone! Sent from my iPad using Tapatalk

That’s probably a good plan. Typically for grilling, you want as much real estate as possible, so the bigger grill is obviously the best choice. Sent from my iPad using Tapatalk

There’s something that happens to everything and everyone once they enter “the big easy zone!” Sent from my iPad using Tapatalk

I have to offer my thoughts on the 3-2-1 thing. I honestly don’t know how this got so popular. It’s a boat load of work, plus the timing is very specific. Particularly with a kk, there’s no worry about moisture in your cooks, so foiling is absolutely not necessary. I’m a huge advocate of simply letting the kk be the star of the show, which will make you the star of the show. Sent from my iPad using Tapatalk

I would love to offer encouragement, but if you listen to Mac, I can’t improve on that. I will endorse the...always fill your charcoal basket advice, there’s no better single thing to be said at this point. Sent from my iPad using Tapatalk

Pics, lots of pics!! Sent from my iPad using Tapatalk