What to use for firebrick, When to use it

Unknown

What should I use for Firebrick. On Tim M's page, the bricks he uses look like standard concrete walkway-type bricks I could buy cheaply at Home Depot. What does this add to the process?[p]I noticed he used them when cooking turkey. I have had my egg for exactly 1 week, and have done a Pork Butt, Baby backs, salmon, and a turkey breast. The breast was the only relative disappointment. I did it up on a drip pan, low and slow at 220 until internal temperature of 180. I was surprised at how long this took, and the meat, although tasty, was drier than I expected. Would firebricks and higher dome temp help?

Gfw

<p />Smoov-E-Luvman, firebricks are typically used for low and slow cooking like pork butts, beef jerky (today) and baby back ribs. For baby backs I typically remove them for the last 45 minutes and let the ribs cook direct. [p]The only time that I use them at higher temps (500-550 degrees) is to hold my pizza stone.[p]Firebricks are special bricks that can withstand heat - typically used to line the inside of a fire place. The ones that Tim and I both use are 1/2 bricks (1/2 the width) and can be purchased at a brick yard for about $1.25 each.[p]The picture is a typical setting - I have other possibilities shown at the link, but don't use them anymore. Good luck!

[ul][li]Firebricks[/ul]

Cat

Smoov-E-Luvman,[p]Turkey breast is very lean & dries out easily. Try cooking to 155-160 instead of 180.[p]You might also consider brining (soaking the breast overnight in a solution of 1 cup kosher salt/1 cup sugar to 1 gallon water), which makes any poultry much juicier & lessens the danger of overcooking.[p]Cathy

Unknown

Cat, If' I may toss in a suggestion..220 is might low IMHO for turkey breasts. He would be better off to run at 350 degree's indirect. What ya think??
C~W[p]

Cat

Char-Wood,[p]Good point...I didn't notice the cooking temp. [p]Glad one of us is paying attention. ;-}[p]Cathy