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It was a fun exercise to illustrate what might happen. There certainly are plenty of other scenarios like what happens with two open on the bottom in Method 2. Or what happens with a leak in the system. Harry does use the stoker for his class overnight cook because he wants to sleep and I am...

That's an offer I cannot refuse!

I think over-smoking can be an issue if you're a beginner. I'm guessing that he burns pretty clean and uses it to his advantage. The phenols and carbonyls responsible for smoke ring production might also "hang" around longer, thereby enhancing the smoke ring. It would explain, to some degree...

https://drive.google.com/file/d/1UBISd19Qiezz9PFZzQoYzx_mIyVxIy4i/view?usp=sharing This is my theory of the two methods. Method 1 is bottom vent control and Method 2 is top vent control.

Can someone tell me how Harry says to leave the bottom vents? One open and two closed?

Does anyone know if this product is sold at room temperature and vacuum packed or is it frozen? C'mon someone, one of us has to try it now!!!! Chris Allingham, let's do a review!!!!

I wish I had your briskets in Texas. The USDA establishment number on these briskets is 562 which means they were processed at JBS in Greenbay, WI. I can't link the plant to a particular ranch but its likely to be nearby. Maybe the breed of cows from this particular ranch just has way smaller...

I just bought three prime briskets for the first time at my local Costco (San Leandro, CA) yesterday. They were $3.79/lb. The marbling was okay. Still nothing compared to SRF but maybe the flavor will be better. In any regard, it was way cheaper. Here is how they looked. We will be cooking...

Much thanks to Chris Allingham for his continued support of the California BBQ Association. I'll be hanging this one at a contest in NorCal soon.

I've always wondered what it looked like inside the chocolate factory. Great contest photos. Thank you Chris for sharing.

I don't think so. My daughter has nut allergies so I understand your concern. And she is allergic to pecans and walnuts. Nut allergies are reactions to the oils and proteins within the nut. Since the tree that the nut grows from does not contain oil or proteins, but rather cellulose...

I agree with Dwain. I don't mop my ribs. But if I did mop (nothing wrong with that), I'd wait until the rub looked like it was set into the meat. That is, the rub won't come off when you touch it. The rub will set on the perimeter of the meat and slowly set towards the middle. The middle of...

When I cook in paper, which is rare, I use the flop test. That is, I hold the brisket and shake it to see if it is floppy. If it is floppy, it is done or maybe a little overdone. Until then, there's no point in opening up the paper which is more complicated than poking through foil to test for...

Dave makes several good points. I've cooked large packers before on the 14 and it can work if you prop it up like others have said. I've gone as far as a 30-40º angle to make this work. Also, I like the fat on the brisket as I feel it protects it from the heat source. A fully trimmed brisket...

Great review Chris. Ryan Pang is the real deal. He's been cooking on the circuit for many years. One of the things that distinguishes him from most of us is that he is classically trained and knows how to cook a very wide range of cuisines. So when Ryan hands me something to eat at a...

This is just a guess but maybe after three months, enough water has been lost (Nathan Myhrvoid) or enough of the collagen has broken down (other camps) that the stall has shifted to 150, rather than 170? That is, the amount of water that is left is minimal so the temp required to "break" the...

Congratulations Chris. Welcome to the club!

Usually I try to identify times when BBQ isn't the best option, given the circumstance. Given the limitations on time and the amount of people you needed to feed, it wasn't the right time. Besides, I don't really like pushing that high in temp for pork butts. I'm glad to hear that you did get...

It was good to see you Chris. Thanks for coming by the tent and saying hello. Congrats to Zachary Galiste for his GC and to Bill/Yvonne Souza for their RGC. As usual, there were a ton of bullets at Elk Grove. Not the least of them was mine, used for the rib demo that day. She ran beautifully...

I gotta say Chris, that is a really impressive report on four briquettes. Bravo on your scientific approach!