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Pricewise how did it compare to a chuck? I've done 7 bone roasts with good results. Chuck prices are high, brisket is cheaper around here.

Love the thrones! You got that WSK dialed in.

Your ID burner looks like the one I just bought.

Hmm, I might try that on my next batch of jerky.

I've always heard that a BGE excels as a pizza oven. ( my Son has a Visions ) Side by side which do you prefer?

I GOTTA GET MY LIFE TOGETHER. THIS DAMN HEAT MADE ME REALIZE I CAN'T GO TO HELL.

People around here go nuts for the Crown Royal Apple, so much that they don't have it on the shelves but behind the counter ( with the pricer spirits ) under lock and key. I don't get it...

Like I said i'm going out the back, not up . Even in your scenario the stud is still in the center...

No, I have a square opening, that would not work.

First time for me seeing one.

Maybe a basket?

Yea I still need to duct my range hood outside because right now I'm just recirculating air thru a filter. Bearing wall and I have a stud dead center in the way. ( plus my feed ) Got to get creative. Rather vent out the back then thru the roof.

Love that glass!

Made some today to go with some all beef frankfurters-bun.(y) Miss you Bob.

Food looks great, but this pic..

Yea even back in 95-2000 we would make jokes on how houses were getting so tight you could fart and smell it for days.:D

And it didn't heat up your kitchen like a gas burner. I just bought a portable ID cooktop for the counter or outside on my table. Rendering some brisket fat for tallow on it right now.

Is it slick and shiny like a well seasoned cast iron pan or fugly and tacky?

That's porcelain enameled just like a WSM or kettle. It will handle the heat, just don't overdo it. I had several of the roasters and steamer pots that I used on my gasser and banjo burner.

Sounds like it's well seasoned? You could either burn it out or steam it out.