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Only my opinion: That was definatly the most "different" thing i've seen so far. I think that it would work also... I myself would notice that his sliced brisket wasn't the actuall flat, but i'm pretty used to eating it would be the only reason. He describes it as dry (the flat) so maybe he...

thought i'de bring this back real quick for just a comment. I have by now (after ALOT of use) noticed that about every 6th, to 8th, bag seems to have a leak. I've decided its either one of two things. Either the factory seal isn't perfect on all of them, or I've noticed it may be possible to...

gosh darn it, you dont mean that Brandon!! I know what your all saying and agree for most beef cuts, except brisket. To me brisket can lack a beefy flavor sometimes, so I like the bark. Im not saying its a tasteless piece of meat, but lets be honest, (to me at least) its tword the bottom...

looks great to me! I cant pass a brisket thread for nothing! What reasons do you think you like the point better (just curious)? I like the point to though, for sure. Keep it up.

Mines outside michael, I should say that the mold doesn't happen often and i've only noticed once (and assumed it had happened because of extra humidity) and it was around the water pan, and just slightly on the bottom grate where a brisket had dripped everywhere and made a mess, otherwise no...

can you get this in 18" (a cast iron)? and R.B., what is "CI" stand for. thanks guys. I'de just love to have a cast iron cooking grate on mine.

i too give the R.D. recomendation a two thumbs up. I don't know whats better about it, the taste etc. or the convenience of just opening a bag at 3 am full of delicious rub and being done. Sometimes you just want to "q" out of nowhere and I make rubs, but have discovered how nice it is to...

i've also seen what bryan describes, ussually around fallish, or rainy periods, I assumed it was excess humidity, def don't mind cleaning after that. I never though of taking cover off though, good thought, thanks.

i try to clean mine every 2-5 months or so.. depends on how many cooks and time of year, i cook more in the winter somehow. Im a wierdo for keepin in sparkley but i like it that way I guess. anyway I just give it an extra warm up time is all for the first cook after the clean. I don't worry...

thanks Dave, I get that at work too, (the funny "charactor" thing) I just figure whats better then laughing. Glad you see it that way (just for a laugh) cause thats how its intended. I'll cool it a bit. have a good one. Rick, don't make abt's from habenaros, i figured that out the hard...

my knowledge is pretty poor and I want you to trust that whole heartedly as you read this next bit, BUT I do have a comment: I know your absolutely correct. At least I think you are. I can't (as you note) tell the difference in most (i didn't say all) rubs i make from magazines, books...

I agree, just thought it was funny. I was thinking someone is missing out on some money!

forgot to say that it burns hotter then RO for me no doubt. don't know your experiences but my elevation is around 6300. With that said ( if it matters, or is part of the reason) it actually flames w/ vents fully open on my newly modes SJP. It is truly impressive. Im still a fan of a lot...

just used some for the first time ever, absolutely nothing to complain about, i'll def. be using this again, but its a bit expensive as of right now, so I only bought one bag. The chimney I burned was awsome, love it. Im not going to buy anymore till the price comes down. I honestly feel...

havn't replied to even half of what im talking about but your a real help/whiz on this site. thanks and good work, I'm definatly keeping this in mind and also would like to do something similar. im a bark fan big time but didn't take me long to realize so many flavors change and/or dissapear...

man what a good looking brisket, I love the coursness of your rub. you look like a great cook! how'd that rub come out for you taste wise? keep it up!

thanks tim , the IIRC is the only abreviation I havn't figured out yet by now, but I gather that it would work and I appreciate it. thanks. just wanted to make sure this particular coating didnt have a lower tolerance to getting soggy etc.

never got back for a thanks. so thanks a lot. last night had guests and made another half recipie again. (im not obsessed w/ it, I just wanted to not get away from it w/ out figuring it out, you know?) but it was perfect, it just had to be (to me at least). but strange thing happened again...

wait till you cook on it. When you need searing heat its like night vs. day difference. I've done a few cuts of steak, burgers, and a couple tri's so far, vegies, etc.... I should have done it a long time ago. Its small enough it doesn't take much to heat it up, but big enough to hold two...

i've wedged between handles before, the next time i swore i would rig something up to hang it from the top grate or something similar, I think It would work but i've never tried before.