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Re: Brisket Rescue
I feel we end up with better product if we cook fat cap down on the Egg. All your seasoning will be on the meat instead of the fat cap. I do believe that cooking fat cap down helps keep the flat mois…1 · -
Re: Tryin to get low
I often have to remember all the delicious BBQ I have cooked on an old Weber kettle....not knowing just how hot it was at any time. Know when to stop cooking the meat, that's all that is importa…2 · -
Re: Do you add Oak wood chunks when using Ozark Oak?
I like adding a chunk of hickory to my oak lump charcoal. Oak and hickory create a traditional BBQ flavor...IMO.1 · -
Re: Help please, Mad Max turkey test run problems
We had two turkey (MadMax) cooks last week and our 14lb birds cooked at 345 for 2.5hrs each time. Seems like you have it dialed in, not sure I see where you problem is. We cook down on the platesette…1 · -
Re: Man's Best Friend
Oh my, how we do indeed need our little fury friends.1 ·
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