Recent content by dosmas2xs

My biz center usually has prime packers $3.49 (or less sometimes)

This is the one to use https://www.amazon.com/Grill-Rescue-Replaceable-Cleaning-Bristle/dp/B07YJ16RQG/ref=mp_s_a_1_1_sspa?crid=TC4UB35DNL7I&keywords=firefighter+grill+brush&qid=1702141769&sprefix=firefoghter+grill%2Caps%2C168&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRm&psc=1

*Smoke Tube - but your comment stands as noted

Like all the others here if you go low and slow with chicken skin it is harder to crisp up. Ill do a smoke tube, sometimes, but always hot and fast. The only method I've found to work doing low is to pop in fryer to crisp.

Contact RT and they'll send new ones. Also you can adjust your temp controller

I live in socal and my 1250 is only convered completely soaked and rings just fine.

Man that chatgpt asks interesting questions 🤣

A big slice of onion works miracles

Metal scraper, done

Yes it is just you 😄. I reverse sear and never a problem

By some hi temp caulk/sealant RTV and seal the inside of your barrel. You'll thank me later

So as others have stated don't cook to temp cook to feel. Wrap at the stall whenever that hits, start probing at 195, put your water pan under brisket ontop of drip pan and ensure to trim.

Try putting them on when about half thawed, i find they pull in more smoke

IMO - If you're looking for more smoke add a smoke tube, don't use the start up smoke it's dirty

I think you'll find most foods (ribs, chicken, steaks) you'll do fine smaller cuts but something like a brisket is waaaay more forgiving doing a 15+lb packer vs a small 4lb one. Just my experience