tomcat
2019 Grandaddy Alumni
Ah, you got the 16" Koda, that's fantastic. I have the 12" and it works well for us so far, but it would be nice to have that extra room.
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Now that it’s getting a little cooler, wondering if you have a cut-off temperature for outdoor cooking/grilling. What is the coldest you’d consider going out to do some cooking?
Do you guys have room for one of these?I’ve been starting to wonder this too. We didn’t have our screened in patio last winter, so I am curious what our cutoff temp will be before we say it’s too cold to cook outside. I also wonder if we will need to get a heat jacket for our smoker to make sure it works/cooks properly.
We all request pics! That sounds amazing.on deck to do my 3rd ever brisket this weekend. it's just a 13lb prime full packer from costco, but i really like the shape of it. i bought some wagyu beef tallow to do jeremy yoder's wrapping technique. i've done it before, but by rendering the fat trimmings from the brisket itself, never with actual wagyu tallow. i'm also mixing up my rub a bit, adding about 1/12 lawry's and killer hogs the rub, just for a little more complexity. the last two i've done, the flat was drier than i'd like. we'll see if i can manage the temp better.
on deck to do my 3rd ever brisket this weekend. it's just a 13lb prime full packer from costco, but i really like the shape of it. i bought some wagyu beef tallow to do jeremy yoder's wrapping technique. i've done it before, but by rendering the fat trimmings from the brisket itself, never with actual wagyu tallow. i'm also mixing up my rub a bit, adding about 1/12 lawry's and killer hogs the rub, just for a little more complexity. the last two i've done, the flat was drier than i'd like. we'll see if i can manage the temp better.
What are you cooking it on? And which timer/thermometer are you using?on deck to do my 3rd ever brisket this weekend. it's just a 13lb prime full packer from costco, but i really like the shape of it. i bought some wagyu beef tallow to do jeremy yoder's wrapping technique. i've done it before, but by rendering the fat trimmings from the brisket itself, never with actual wagyu tallow. i'm also mixing up my rub a bit, adding about 1/12 lawry's and killer hogs the rub, just for a little more complexity. the last two i've done, the flat was drier than i'd like. we'll see if i can manage the temp better.
We all request pics! That sounds amazing.
I can't remember where I saw it, probably youtube where guys check out bbq spots in the south, but after the initial maybe 6 hours, they actually wrapped the flat way earlier than the rest.. especially if it's pretty thin..
then again you could turn the flat into burnt ends
What are you cooking it on? And which timer/thermometer are you using?
true, i could wrap the flat in some foil until i'm ready to wrap the whole thing in butcher paper.
i always thought burnt ends came from the point?
We all request pics! That sounds amazing.
We didn't in this house either when we moved in and had to get it built. The kitchen ironically enough was from Grilla and was purchased because it fit perfectly measurement wise and we already had the smoker, so it was destiny haha. Love the look and construction though.Beautiful! Absolutely love mine with the alpha controller as well.
Wish I had the right setup for an outdoor kitchen
That’s awesome!
Yup. Mine will go on in about 3 hoursAnyone smoking the turkey today?
Did you replace the Blackstone?
Anyone smoking the turkey today?