Recent content by jeff davidson

michael, took a look at some of your great cooks, impressive! I used to get 12 hours on my wsm with a single load of charcoal, what's the longest you've gotten on a single load of charcoal from the aura? whole picnic and packers used to run about 18 hours, would love to get back to that on a kettle.

thank you so much for the link joe!

thank you Michael, looks good, I'll definitely search the forum for your cooks! best,

thanks, perhaps I should have been clearer, let’s pretend the product target audience is people that don’t own a wsm. for people that don’t own a wsm, do you think the product facilitates better/longer low and slow cooks than one can achieve without it? and on the charcoal issue, what if users...

are we still talking about the weber product? here’s a photo of using it low and slow. otoh, the advantage of the product i linked in my OP offers to do just that.

thanks, yes, much clearer than “meh”

not sure what you mean, the concept is present with every kamado smoker as well as the wsm where the water pan acts as a heat deflector. again, i guess i’m missing your point, you would put it in your weber kettle.

thanks, imo the new weber product, which looks for all the world like a well known competing product, does not facilitate low and slow smoking for an experienced user. they say as much in their marketing speak.

you tried it and found it meh? what in particular didn’t work for you?

strong reviews: https://www.amazon.com/dp/B084RRCMWW/?tag=tvwb-20

jim, i’ve probably made this a 50 times since you posted the recipe, always with great results. we sold our house in favor of condos in nyc and fl, neither allows smokers or bbqs, so i’ve tried about 20 oven-based recipes, each worse than the last. i was about to give up but decided to give...

thanks for the clarity, I've had a lot of luck with high heat pork and brisket, so maybe 4 hours is all I need...And I love the forum's famous 90 min rib recipe so that's a go...

thanks darryl, couple of thoughts. I wonder if a rib rack where the ribs are standing on their sides would help increase capacity? And I'm thinking with some sort of diffuser, I could reclaim the whole cooking surface? I did a lot of smoking with my kettle grill before purchasing a wsm, thinking...

thanks joe, I applied for membership to the fb group. Looked at the rise accessories, solid but pretty expensive plus international shipping costs...