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about 20 minutes

I just bought a cheap tile looking pizza stone and decided to give it a try Saturday night. I used the store bought pizza dough and fired up the grill to preheat the stone for about 20 minutes. I put the dough on there and in no time it started to burn. In the end I ended up with a very burnt...

I have decided to not foil and also to not use water in the bowl either to improve my bark. I have always foiled and always used water until recently and never was satisfied with the bark.

Looks great, it's on my list to try. What kind of sauce did you use?

Forgive me if I missed it but what is that you put on it when foiling it? Looks great BTW.

I used some top of round I found already thin sliced. Probably paid more than I should have but it made it easy. I was surprised to find it already thin sliced, making me wonder what people use it for besides jerky.

Wow! That is some awesome looking brisket.

I found that life without water in the bowl wasn't too difficult at all. Averaged about 155 degrees over about 6 hours. Simple marinade of soy sauce, Worcestershire, garlic and onion powder and red pepper flakes. Would probably add some sweetness next time but overall not too bad.

Looks pretty dang good to me. I just bought a stone so I need to give this a shot.

How exactly do you know when beef jerky is done?

Thanks Gary, I just read your other post on doing this and got some great insight. I am excited.

So you light only 2 briquettes and do you keep the 3 bottom vents just barely open? Thanks

I am planning on trying out some beef jerky this weekend and want to keep it lower than normal like around 140-150 degrees. I normally light up 30 briquettes with Minion method when doing pork and brisket temperatures. Is it just a matter of lighting less briquettes and closing off vents more to...

So it sounds like its not too difficult to keep it low, just watch the fluctuations. I use the minion method and lite about 30 briquettes and fully open the vents to get it up to temp, should I change anything?

I understand what you are saying. I will need some practice I'm sure...maybe something cheap to try first.

This really makes sense now. I appreciate the explanation. I am going to try the clay pot base next time. Thanks.

How hard is it to keep the temp down with an empty water bowl? Do you just keep the vents near closed?

Ah...maybe so...but I was wondering about putting the brisket in a dry alum pan with no top too..how that differs from tight wrapping with alum foil

Are you saying dry pan it from the beginning and then foil the pan or dry pan it after the bark forms? Thanks, Jamie

Interesting about the difference between foiled top pan and tight wrapping. I think I might just try no foiling next time with these small ones. Then wrap it after it's at 200 or so and let the juices redistribute and rest for a little while. Thanks for the info.