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Re: Please Stay Home
I'm 90% sure that comment was meant in a "I'm at higher risk for heart disease because I hang out with people that eat too much and drink too much and especially eat a lot of smoked r…2 · -
Re: SRF No-Contact Brisket - Gold.... and boneless.
I've heard of wagyu briskets being done between 185 and 190 so I start probing around there. But some have noted that they finish at a higher temp. I've done a few of them and I can't …2 · -
Re: Gauntlet... thrown!! Bring out ALL of your cookers!!
Love this cook.1 · -
Re: Underrated accessory?
I can't support this. The koozy is optional. It's the beer that is the top accessory.2 · -
Re: Thick Smoke at High Temps
I've found that if I'm patient enough I can get clean smoke at any temp. For example, after you opened your vents to increase the temp from 350 to 450, the smoke probably would have cleared…1 ·
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