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gerhardk

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  • Re: O.T..... bye-bye snow!!!

    gerhardkgerhardk
    That sounds more like 7/8 of an inch to me. The U.S. is pretty much metric they just refuse to admit it, try working on a U.S. built car with standard tools, military uses metric measure, scientists…
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  • Re: timing a brisket

    gerhardkgerhardk
    Are you sure you are cooking it to high enough a temperature? Typically cook mine between 195º and 205º the real determining factor for me is how easily the thermometer probe slides into the brisket.…
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  • Re: First pizza

    gerhardkgerhardk
    I doubt the parchment provides any insulation to the crust, I am believer in parchment but not for preventing burnt crust. Gerhard
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  • Re: Just Curious ?

    gerhardkgerhardk
    We serve sauce on the side with shoulders and brisket but I like sticky ribs so I always sauce them half hour before they are done. Gerhard
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  • Re: Can't get temp up.

    gerhardkgerhardk
    I agree that it was an airflow problem and the dripping off the dome is a direct result from this. The dripping is condensation on the cooler dome dripping back and the only way to get past that is t…
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