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Re: Brisket - direct or indirect?
Like the others posted, indirect and 250 is solid. Curious though, has anyone ever tried a direct brisket cook? I guess you would need to flip it every now and then???1 · -
Re: Love my new chamber sealer!!
I got tired with all the sizes so I'm pretty much 10x12 for everything. I essentially have moved to my food fitting in bag instead of the other way around....need more chicken for the bag is hea…1 · -
Re: Nibblemethis's Southwestern Chicken and Corn Chowder...
Looks great.1 · -
Re: Sub 200F Salmon Smoke
I'm going to do this again. I did it last year with salmon we caught in Alaska and found 185 was the lowest I could consistently hold with my Stoker. Amazed that you were holding this manually. …1 · -
Re: Cooking for 1000 flood victims
Kudos! Gamecock nation sent 2 truckloads of goods down earlier this week. LSU was so generous with the Columbia, SC floods last October. SEC sticks together. I was glad to organize, my wife purchased…1 ·
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