Sounds like it went well. The brown flaking usually only happens to me when I use water. With a dry pan or ceramic briquettes, I haven't had it happen.
Oh dang, it looks like they were popular. There are some websites that say it ships in 6-8 weeks but probably not worth it. The smoke and slate blue colors are nice as well.
That's a mighty fine looking kettle. I noticed it was $30 cheaper than the other exclusive colors as well. If I was going to get a MT 22, it would either be this one or the smoke color.
The top grate was higher than the lower grate. If I would have used ceramic briquettes like I usually do, both grates might have been around the same. If you use water, the lower grate might be even cooler.
I actually just cooked 2 racks of spareribs on the WSM using both grates. I was too lazy to use a rib rack and just wanted to lay them flat. The temp difference was around 15 degrees for me most of the time. I used an empty water pan with foil. I imagine every cooker and cut of meat will be a...
Not opposed to it at all. I ended up cooking mine at 325 and it was juicy and skin was crispy. I'll be cooking my next one on the kettle with the SnS to compare flavor profiles. I assume they will be about the same.
Turkey breast looked good. I also feel bad for my WSM and break it out sometimes. I don't have a Smokefire but do most of my cooking on my kettle nowadays. Its hard to justify cooking for 2 on anything else sometimes.
I have just started cutting about halfway through the onion in four places like I was going to quarter it and wrapping it in foil like you would a baked potato. Cook it for like 30 minutes and you have yourself a blooming onion just not fried.
Oh dang, imagine having to refill that charcoal through the door every time. That midsection had some weight on it. Would have loved to see the results.
I'm glad to see you tried the ceramic briquettes and it is working for you. The brisket and ribs look amazing. I just cooked a spatchcock chicken using them and the WSM held between 322 and 328 degrees for over two hours. Can't wait to see the pulled pork.
Thanks Robert, yours looked excellent as well. If I don’t cook them reverse next time, I’m definitely going to put them back in the liquid to serve like you did.