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Interesting Videos

SmokeyBonesSmokeyBones Posts: 190
edited 10:57AM in EggHead Forum
Hey all,

Found these videos to be somewhat interesting, thought I'd share them. The rack system seems pretty cool, any one have this yet?



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Comments

  • Thanks for the link.
    WOW!! I use a lot more lump. Always to the top of the fire box, at least and often more. I worry about running out of fuel...
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  • SmokeyBonesSmokeyBones Posts: 190
    What has me curious is that rack thing.
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  • bbqjewbbqjew Posts: 34
    ceramic grill works has it available on their website for $150.
    http://shop.ceramicgrillworks.com/Large-2-Tier-Adjustable-Swing-Rack-System-L-Round-cgwrack.htm
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  • SmokeyBonesSmokeyBones Posts: 190
    Yeah, I saw that...I'm thinking about getting one...does anyone else have this?
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  • SmokinJSmokinJ Posts: 220
    I have one. Works great. I usually have my meat below and veggies and potatos up top. Makes flipping meat so easy.I'm not sure what kind of steel it is but the ting is super non stick and gives killer grill marks.
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  • SmokeyBonesSmokeyBones Posts: 190
    I'll have to seriously consider it
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  • GeorgiaBornGeorgiaBorn Posts: 178
    Couple of things I found peculiar in this video. First of all THAT AIN'T A BGE! :ohmy:

    Secondly, I have done a lot of briskets and I have never put the temp probe in the point before. Since I make burnt ends from the point, that part of the brisket is being cut from the flat and put back on the smoker for 2-3 more hours, so I don't monitor it's temp, but rather monitor the flat's temp. I would think that if you pull the brisket when the point is at temp, the the flat is likely to be overdone. Just my opinion.

    Watched the 2nd video and the brisket did look a bit dry but sometimes you can't really tell on video. Interesting rack system. Might have to look into that.

    Thanks for the post!
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  • OMG EggsOMG Eggs Posts: 118
    That brisket totally looked dry, good call.
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