Search results

I hope you get an offer! Looks like some good marketing!

Yes! Brett...wow. On vacation so not going through the entire thread but the cliff notes are incredible! A couple buddies and I brewed large batches of beer for many years. Everyone wanted us to start a brewery. So glad we did not!

Those that know....know that leftovers are the best part of this crazy obsession of ours!

You had me at “Old Fashion” 😁. Looks like an epic evening!

Simply great!

Great color! Makes it much easier to sample them cooking them like this!

That looks like a great rainy day meal!

A well toasted bun is a must. If not, it is very soggy

Back when I first started grilling and trying to figure out how to BBQ I used the Weber Big Book of Grilling as my bible. I did a beer bathed brisket several times.

Hi Jonas. Yeah, results are similar to what I used to do on my WSM for sure. It's just a different setup and with the temp control, it makes things a little easier. The WSM held temps great, but every now and then there would be a fluctuation that I did not see coming. I am very excited to use...

The cooking surface is the same as a 22 Kettle. So if you have a diffuser no worries on size. If not, it would depend on how you setup the coals and other factors. I did a 12 pounder no problem.

Yeah...it is a new concept from a fairly new company. Cooking surface is same size as a Kettle. Has the Venom temp control.

When I shopped for my new salt and pepper grinders it was hard to find one that didn't come with a USB charger! Insane

Got my new smoker all put together and what better way to break it in than a 12 pound brisket! It was a 14 pounder trimmed to 12. Did hickory and some cherry in the minion methodDid an overnight cook and went very low, about 220 on the Venom temp control. Made some tallow (thanks Chris for the...

This is very cool. Thanks for sharing this Darryl.

That’s my kind of book!

This is great!

OK. Maiden voyage is in the books. Did a tried and true cook…Drumettes! Got a last look at the clean grates!Made a NegroniDid a little marinade with some Korean rubFresh squash on the Gold BThe meal-For a first cook this went very well. Still need to fine tune temp control and timing but my son...

Everything you need to know about how to do a brisket is on this site. Just do a search and you will have more information than you can imagine.

I’m impressed that they responded to every email I sent them in 10 minutes or less!