Recent content by jasoncap

I have been cooking briskets that way for a couple of years now based on Myron Mixon's method in one of his books. His method prescribes time vs. temp to put the brisket in a covered roasting pan and at 2 hours it goes in the pan. I have modified it a bit to get a little more smoke on it first...

I just used mine for the first time last night to cook some chicken breasts and as far as I could tell they worked as advertised with really nice grill marks on both sides. My Stampede was set to 450. I wouldn't say they produce a "hard" sear like a really high temp charcoal grill or infrared...