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Re: Dirty Smoke? Please HELP
I cut into the one of the breast and the meat seems ok. The skin and outer layer was kind of nasty - so I pulled off the skin a cut of some of the pieces that were exposed.1 · -
Re: First Time Brisket Cook
Hi all - reporting back and it went pretty well yesterday! Got the brisket trimmed up and on the egg at 345 am. Hit the stall early in the morning and I could not believe that it was just sitting at …1 · -
Re: Hosting a Pizza Party
If you're worried about temps dropping and running out of lump. Something I've done is thrown the stone in my oven at 500 an hour or so before I wanted to throw the pizza on. That way once …1 · -
Re: Double Cut Pork Chop Cook
Thanks I may steal the brine recipe! No sous vide for me though. Was thinking maybe go indirect with until a probe reads 135 or so and then give it a good sear.2 · -
Re: OT**The Unofficially Official Pizza Thread**OT
Yea i loaded it about as high as I could go. I probably had it running for around 2 hours before the temp started to drop. Part of the issue could have been about 20 minutes total per pie as the nex…1 ·
