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Shoulda got a BGE instead of that garbage tier thing.
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Jun 30, 2016 16:13
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Cartouche posted:I can tip mine over and not have it shatter into a million ceramic shards. I'm sure that is an extremely important point to the millions of barbecue aficionados that regularly have spastic fits so severe that they knock over their 170 pound cooking thing.
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Jun 30, 2016 16:29
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jonathan posted:I find that foil wrapping can be unpredictable where as if your brisket is around 12 - 15lbs, it's going to take 14 hrs on the smoker almost always, and the bark will turn out better. Anyone that foils brisket is legit retarded. I can see it on ribs but it makes no sense on brisket or pork shoulders. Edgar posted:I don't have a smoker, but can I make some decent brisket using my charcoal grill? It really depends on what grill. Some charcoal grills are much better than others at being able to do indirect heat and low temps. King of Bees posted:Rigged up a camping grill to make a cold smoker to do some salmon. Needs some fixes but so far it's smoky and doesn't hit over 50. That is pretty awesome. Well done. bird with big dick fucked around with this message at 22:21 on Jul 3, 2016 |
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Jul 3, 2016 21:47
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Tri tips, The Lord's chosen cut of meat, for the fourth:
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Jul 3, 2016 21:52
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