Mine warped on my 340 about after 8 months and they sent me a replacement. Few months after that, that one warped. Been cooking with it ever since. It's just deflecting the direct heat, so no big deal. Mine works fine.
I have a 13.75lb that will be getting spatchocked Tuesday evening with SPOG rub. Come Thursday, I'll mix up some mayo, orange zest, and more SPOG and rub it generously making sure to get underneath the skin and cook in the oven.
I would like to smoke it, but I plan on making soup with the...
Sounds like they were under cooked. I have had some BB's that had more meat on them than usual and took additional time in the pit. I never temp ribs, just because of the minimal bone to meat space with them. I go with meat shrinkage on the bones and the bend test to determine if they are...
I always try to do all my prep and seasoning at least the night before. Similar to a dry brine, but with what ever seasoning I will be using in addition to the salt. I will place the meat on a wire rack on a cooking sheet in the fridge. Keeping the meat off the surface of the sheet allows for...
I just made chicken breasts last night that were fantastic. First, I always pound out breasts to be a more uniform thickness. Light avocado oil rub and KOSMOS dirty bird rub for a 2 hr brine. Smoker on at 225 and on the rack they went. At about 45 minutes in they were 145 IT. I mopped them...
Yeah, first time in using mine in about a week and definitely got upgraded. Nicer interface, though it still seems to lag in updating the display. Still have to back out of it then go back in for refreshing the display. Not sure if that's a design thing, or my not so great internet service....
I either wrap with b-paper around the stall, or in a tin lightly covered to collect the juices. I don't see the need in spritzing, unless I'm using something that's sugar based. As for bark, I really don't see much difference in it going naked all the way then wrapping for a rest vs wrapping...