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Re: SRF Brisket
Fat side down and it will cook a lot faster and be done at a lower temperature than you expect.1 · -
Re: Smoked Dungeness Crab
Personally, i would crack the top off to baste them.2 · -
Re: Brisket cooking too fast
The water acts as a heat sink, and when it evaporates, your temperature will spike. Most do not use a water pan in the egg - it's really not necessary. The egg is a moist enough environment. A …3 · -
Re: Smoke burn off when first lighting
I close the lid as soon as I light it, and catch temp going up. VOCs burn off at a fairly low temperature, and your fire itself is considerably hotter than your ambient (therm) temp, so no worries ab…2 · -
Re: Pizza Tips
Yep, all of this. Also, I find it helps to build your pizza on parchment paper - it will help you launch the pie onto the stone. Then just pull it out after the first couple of minutes of cooking. W…2 ·
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