Recent content by bbqjoe

Have them also on the same unit. And in the PNW!! The thing I notice, they tend to cause more drippings on the back of the barrel. Yet I can conclude it can be what I’m cooking or the humidity of the day. It can be wet here!

So, I think I know the answer. Just need validation. Doing brisket again, yet this time it was so big we had to trim it down. Just the 2 of us, Not 8 hungry ppl. Gonna guess the cook time will be severely different. Any idea how much difference? Scaled at 3.5#. Last full cut took 16 hours...

I like that! When should I come over???

None loose here either.

I’m in with the fire pot version. I’ve had swings before, only cuz I was too lazy to vacuum out the pot. Clean it out and you should be off and running.

Love your dog!! Love thy Shepherd!!

Lol!

I’m with you on that. If I see too much crusty on it, brush it off, spray some Pam and smoke on!

Love it!

I’m in the knuckle head crowd!!

New member. Slightly abused RT340

One thing I like. When u rest it, do it in an ice chest. No ice of course

Just rub the heck out of if!! Some like to let the rub set on it overnight. Pork rib eye? must be a typo or new cut. Just saying

C. Keeper. Love the info in your threads