Must Be Getting Old

[Bob H.]

When life gets in the way of your cooking, its time to rearrange your priorities. Nice set up!

 

[Rolf Jacobsen]

Yep, you're old! So am I! It looks great.

 

[Scott Waller]

Is that your first cook with the Pitmaster. I am looking for something like that so I can get a little freedom during my cooks. Where did you get it and do you recommend it?

 

[Larry Powers]

Is that your first cook with the Pitmaster. I am looking for something like that so I can get a little freedom during my cooks. Where did you get it and do you recommend it?

I got it directly from the Pitmaster. Mine is the older analog monitor and for $140 I think it is worth it. The new digital model is $200 and has a wider temp range, can be programmed to change temps partway through a cook and has various alarms. I am happy with the analog model.

 

[Larry Powers]

Larry everybody has different tastes for brisket but your profiles kinda resemble some of what I was looking for. You might want to check out Meathead's Big Bad Beef Rub. I did it on brisket, added some Cumin and loved it. Have a look maybe this will help.

http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html

This looks good. Can't wait to try it on my next brisket.

 

[Larry Powers]

It's a good view, but why is your CB door seemingly heat stained? Never seen that before.

Good question. I have a picture from 0ct 2010 (shortly after I got it) and there is no stain. The next picture I have is from Nov 2011 and the stain is there. I don't know what would cause this. I have had the temps run into the mid 300's so I don't know if the coals got hot enough at the bottom to cause this. It also looks like it stops at about the water pan.

It doesn't seem to be an issue, just a little unsightly.