Originally posted by Gary Michael:
Heres some pics of the cook. It was way too windy..pretty much a constant 20-30 winds, so burn times were botched. Overall a success. Temps ran on the high end. Got an easy 8 hour burn, but w/ out wind...no doubt 12 hours. Stubbs had half the ash as reg K. The burnt ends were incredible. Man...I love those things!
http://i299.photobucket.com/al...palasz/brisketup.jpg
http://i299.photobucket.com/al...gpalasz/brisket3.jpg
http://i299.photobucket.com/al...gpalasz/endsdone.jpg
http://i299.photobucket.com/al...84/gpalasz/money.jpg
it's like anyone can go and buy a set of Titleist Golf Clubs but that's not going to make them in the Tiger Woods.
Originally posted by DAVIDMICHAEL:
ive gotten good results without a water pan. I can usually tell where the temp is going to peak just by watching how fast the temp is going up on the thermometer. I have one at cooking grate level and a probe at the top vent level. It takes a little more work than the WSM however you can get similar results with some practice. I can keep 230(indirect) at grate level for several hours, of course the vent temp is hotter than that.
Originally posted by Dan Davidson:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DAVIDMICHAEL:
ive gotten good results without a water pan. I can usually tell where the temp is going to peak just by watching how fast the temp is going up on the thermometer. I have one at cooking grate level and a probe at the top vent level. It takes a little more work than the WSM however you can get similar results with some practice. I can keep 230(indirect) at grate level for several hours, of course the vent temp is hotter than that.