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Here are a few photos of the flat iron after cooking. I was very happy with the reault. It was medium rare and juicy. No taste of liver so I guess it was well marbled. We also cooked some sockeye salmon. We used a charbroil provided at Hall of Famer's Ric Gilbert's cabin. Notice moose cow in...

now I'm officially jealous. The price is much cheaper in Alaska.

Chris, I made 3 mistakes with my salmon and it ended up being too dried out and salty. I think without skin, the amount of time for drying should have been reduced but I did a 20hr dry period which made the outside layer of salmon too dry. I think without skin, it also cooked faster and I...

Chris, I am making your simple hot smoked salmon. You convinced me it was worth a try. My pockets aren't that deep so I bought my salmon at restaurant depot. It was $38 for my side of salmon but the main disadvantage was that the fools at RD removed the skin underneath. I always prefer the...

I'm on it! Thanks Eric!

Joe and Eric, thank you. What drill bits do you use to get through the bread pan or the lid for the thermometer? I've got a drill bits for making holes in ceramic pots but will it work on metal?

I think is so awesome! Is the firebox in the video a modification or is it sold with holes?

Brett, you are right. I am a HAF fan now. Thanks for the suggestion. I should have just used my wsm, or modified the temps for the EX6. But the method works fine. Maybe I won't have to cook it quite so fast next time.

You could definitely use an infinitely large circulating water bath at 40F. Would be very fast.

3.5 hr brisket. I tasted it with the famous Frank Boyer on the phone. He laughed.

Even though my brisket from edge to edge was on fire, I managed the rest of the cook well enough. I wouldn't do well in a comp because of the aftertaste but the texture was spot on. If I had to do it again, I'd run it at 400 or 375. I learned about a dozen new things from it. The most important...

Seems to be about 300

I just got an earful from Harry. Hah. Did he lecture me or what! He is against cooking beef above the smokepoint of tallow which is 420. He said it is dangerous for folks who won't know how to control a grease fire. I was fine but he has his point. I'm guessing John's two birthday briskets...

Well, I know this isn't the smoke fire section, but I put my brisket in an hour ago at 475F and 30min into it, it was at 710F. I opened the door to see my brisket on fire. So I pulled it out and waited for it to come down which it did and then it sunk to 380 for a while. I'm still waiting for it...

My cousin's husband cooked us Snake River Farms rib eye and used two methods, sous vide vs. reverse sear on grill. He cooked both well and since it was SRF, both were very tender. I could almost convince myself that the sous vide was more tender but the difference was minuscule. I, like...

Don't ever throw away that poster. So precious. Lings are terrific if you can get one. They pull down pretty strong at the bottom and let up as they come up. In the Bay Area, I would catch one ling and 5-10 rockfish per outing, if I was lucky. They are delicious. The biggest ones I ever saw...

Mike, I do have both but only used GG. I like the clean lines and when Harry took the GG back, I was sad and don't want to use the weber cast iron. I was going to buy my own but didn't realize they were so expensive. I don't want to pony up that much money. Guess I'll have to wait until...

Charlie, this is an enlightenment! Thank you so much.

Brett, it was choice. This RD has prime occassionally, but for whatever reason, I have always been disappointed.

Brett, it will be interesting to see how dissatisfied I will be with pellets. It is probably the reason why I have so much pellet and no Kingsford.