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Reactions
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Running out of lump during long cook- what should I have done?
As you all know I am new to this. I am doing my second picnic roast which I started around 830 last night. Woke up 10 hours later, and the IT is 188 but the grill temp was dropping. Turns out I was c…1 · -
Re: What Are You Chef-ing Tonight, Dr?
First picnic roast today for pulled pork. Took a little over nine (edit) hours of cooking with grid temp wandering between 215 and 305. Couldn’t get the vents set for a consistent temp. Most of the c…7 · -
Re: Pork Brisket
This old thread and the linked video was my guide doing a pork brisket today. I cooked indirect at around 250/275 to 140 degrees IT and then I foiled the meat and planned to cook until 205 IT… except…7 · -
Re: Pizza: best results with or without place setter
Thank you for the comments from those that weighed in. Tonight I cooked pizza at gasket height on a smaller, 14 inch pizza stone to solve the airflow issues Foghorn mentioned, and did not use the pla…2 · -
Re: Meat proximity to dome- how close is too close?
Thank you to all who replied for the encouragement. Turned out very well with garlic and herb fingerling potatoes in foil below. Happy thanksgiving!5 ·
