Recent content by megafatz

I’ve tried that. When I crank it the whole log/chunk ignites and then I’m dealing with crazy temp spikes!

I have trouble getting the wood to light even at 325 with my 700 and wood ordered directly from smoke daddy... Maybe too much moisture?

UPDATE: Turkey breast was AMAZING!

Commercially available breasts, like butterball, are not available in my area, only roasts.

Just spent over $10/lb on boneless heritage turkey breast... TURKEY!

I wrote they need to fix basic functionality before rolling out any new features.

UPDATE : i had to abort the shelf as even with a 15 lb brisket (12 lbs trimmed) there was insufficient clearance between the top of the bull and the meat. It's currently fast side up on the standard shelf at 200F with a smoke daddy heavy d diffuser pouring out some additional hickory smoke...

Definitely need to shim the lid. I cannot maintain 200-225 on my bull unless the lid is cracked. For what it's worth, mine sits in the bottom with no fire bricks and i have no issues.

Another vote for lumberjack competition blend.

Perfect, thanks. I’m curious why there was so much bark loss. I might add rub 24 hours before to draw out water so there’s less “sweating” and greater bark formation.n this is what Wilson’s bbq does on YouTube.

Thanks kstone. I’m going to try fat side up on the rack. I’ll use a smoke daddy heavy D diffuser for the 1st few hours at 200-225 to really pile on the smoke/bark, then run at 225 until ~175 internal when I’ll foil boat to completion. I plan on wrapping in butcher and resting overnight in an...

Yeah... This isn't a fat side up/down thread. I'm specifically looking for tips on cooking fat side up... I'm just worried I'll be too close to the drip tray and will nuke the bottom. I like the drip pan idea. I've cooked plenty fat side down directly on the bottom grate... Just trying to mix...

I've always cooked my briskets fat side down on the main shelf to protect the meat from drying out. I'm considering getting the large shelf to elevate my brisket during the cook but am worried that 4 inches clearance really isn't enough to escape the heat of the drip pan. Anyone with experience...