5698k

Now the fun begins!! Robert

First thing in the morning!! Robert

I'm not a fan of wrapping, but with all the attention given to Aaron Franklin recently, I've decided to give butcher paper a try. I'm going with a prime brisket from Costco. Before trimming. trimmed and seasoned. I'm starting the cook first thing in the morning, stepson is coming in from Lafayette, he's my excuse to cook larger cuts. Robert

I've said it before, Wilbur's cooks make you wonder how restaurants stay in business. Robert

That's the way mine was done recently. I don't get it. About five years ago, I built a pool, and the deck guys mixed the color in with the deck material, the chipping wasn't a problem! I guess the advantage of the other is possibly changing colors in the future? There is no substitute as far as temperature though, not even close. Your feet will thank you. Robert

The color is beautiful. What I'm curious about though, was the color mixed in with the spray deck, or was it painted after the deck was sprayed? If it was mixed in, you'll have no problems with deck finish, if painted after the spray, you could potentially chip the paint. Robert

Larry, where ya been?? In my experience, a pressure washer will take off the wheel marks. Was the deck sprayed with color mixed, or was it painted after the fact?? Not that it matters, I'm just curious! Robert

Beautiful!! Be gentle with the venting, once you smell the odor, keep it at that temp for as long as you care to, it'll do the trick. You're about to have a boat load of cooking fun!!! Robert

Hmm, maybe the LEDs died? Robert

How much did you pay for your grill?😂😂 Robert

Is 7 an error code? Robert

It does. Robert

Cedar? Robert

It works, but you have to have a cord. The torch is so much simpler. Robert

Yes, the high temp and venting are one in the same. Basically, you want to get your grill to about 450°, stay there for about 30 mins, the 50° every 30 mins, until you start to get the paint smell. Once you get that, you can stop there, and let your grill cook the stuff off. Brisket is a lo/slo, you seem to want to do beef. That's fine, but consistant temp is more critical with beef. If this is what you choose, get your kk to temp, stable, for an hour before putting the brisket on, you should be fine. Do you have a meat thermometer? Not totally necessary, but very nice to have. You want briskets to be in the 200° internal range, probe tender being the deciding factor. Probe tender is a sharp object going into your brisket like a hot knife into warm butter. Robert

You don't have to do a high burn first, but if you do, you can still cook. The venting process has nothing to do with the inside of the grill, so cook away. I recommend though, venting the grill while not cooking, because the attention should be on the grill, not the cook. Do you have the high temp instructions? If so, follow them, if not, let dennis know, he'll get them to you. You can do a lo/slo immediately, that's up to you. I recommend pork butts, they're the single most forgiving thing you can cook. I use a torch to start my fire, sometimes cubes can leave a foul odor, that's hard to get rid of. No one is rolling their eyes, we've all been there. Robert

Its is required that you post pics, or your grill will be repossessed! 😎😎 Robert

My guess is that the 21" and the 23" are similar in grate from fire distance, and yes you can cook wings and such as you described. The extra height in the 21" is from the hi cap design. I think. Robert

It's a relatively simple process, it's as much about the muscle to maneuver the lid as anything. You'll also be guaranteed of proper spacing, which ensures the gasket seal is even. Robert

I think in this case, it depends on whether you need the actual width, for cooking ribs, or a large brisket for example. I have a 23", and a 19", and while the 19" is very capable, there are things it simply can't do because of width. I suppose, simply, bigger is better, but the hi cap design on the 21" makes up for 2" in width as far as total capacity. Robert

I have the cyberq, with the 10cfm, it works beautifully. The 5cfm would probably work, but I've been happy with my results. Robert

I ask because I don't get the smoke ring like that. I realize it's a chemical reaction, but it's pretty. Robert

What kind of wood/charcoal did you use? Robert

Two main things, there are eight bolts on the legs of the crate, take them out, the whole crate lifts off, the top of the crate is a ramp for rolling the grill off the pallet. Robert

I' don't remember. There is an easy way to in crate, possibly email Dennis. I'd be happy to help, but Dennis has a guide somewhere. Robert