Recent content by Nathan FA

Same power supply and a couple different outlets/circuits. Maybe the power supply is just crapping out. Thanks again

I did that and it seems to have helped. I never had the need to turn on the noise filter before I wonder what changed. Thanks for the advice.

I fired up my HeaterMeter today after not using it for a few months and ran into an issue. When I get close to the set point the temperature starts to bounce +-2 degrees and this causes my roto damper to starts opening and closing continuously. It does still hold temp relatively well. I tried...

Looks good and tasty is what your aiming for. If I had to guess it got a bit overdone and that is why it was dry. I find with brisket once it hits like 185-190f start probing it for doneness every 15-30 minutes. When you stick the prob into the meat it should offer basically no resistance...

I use the cross grate as well, I have never noticed any issues with airflow being blocked and my coals seem to burn a a fairly even rate across the whole tray.

Looks pretty good. Should be a pretty even distribution of the air. Here is a thread that had a bunch of different options for attaching a blower to your smoker. I found this option in the thread and did something similar to you but used copper tubing to make a "burner"...

https://tvwbb.com/showthread.php?68801-Fresh-Ham-from-Christmas-Eve&p=759161 Here is one I did last year. We followed a guild on the Kamado Joe YouTube channel It was pretty tasty

http://www.texasmonthly.com/bbq/the-year-old-brisket/ This was posted here some time ago. 10 days is a walk in the park haha.

You could let it rest, slice it put it in the fridge them reheat in the oven before you plan to serve. Reheat at like 325 covered for 30 minutes. I'll also reheat brisket in a pan on the stove with just a bit of water with good results. When I do this it's normally just 1-2 servings but I...

He prepared a lot of the meat the week before the event then had an old refridgorator set up to keep it in, that along with a bunch of coolers. As far as sleep I can only speak to this event but it was a take turns sleeping plan with not that much actual sleeping. We had 3 guys working the...

Just a comment on the Costco Packers. I have an 18.5 WSM and have cooked several of the big packers from Costco on it and have never had trouble squeezing them on. Some times they might have to be wedged in a bit but they shrink up soon enough.

Has anyone tried this? I was browsing the interwebs and came across a post that referred to this article http://www.latimes.com/food/dailydish/la-fo-grilling-with-mayonnaise-recipes-20170610-htmlstory.html It weirds me out a bit to coat my food in mayo before I cook it but I think I'm going...

Made the best burgers I have ever made and probably one of the top I have ever eaten last week. I purchased just over a pound of 90/10 grass feed ground beef then around 1/4 pound of 80/20 regular ground chuck. I also picked up some thick slices bacon and a sweet onion. I mixed the meat and...

Oops guess I ment perfect perfect 180 haha. I wish I could have seen or tasted the brisket that scored a perfect score. I could see it being really hard to get 6 people to give a perfect score. The guys on Aporkalypse Now were all super nice and even let us bum some power off their...

We had a great time. The team I was helping brought home the people's choice trophy, 3rd year in a row. I think it helps they are local. The event was way more busy then anyone expected. For the people choice they sold 4oz samples and he prepared around 800lbs(before trimming and cooking)...