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I’ll bite!

I’m having the same problem. I‘m cooking at 225 and when I open, and then close the lid, the temp runs up very quickly. I just adjust the temp down to 200 and then wait for it to come down then i readjust back at 225. Is it possible that the sudden rush of fresh air is causing a flash fire in...

I got mine yesterday and was able to pick up one end. That was it. Could push it across the concrete. You can get it with a dolly. I didn’t have one so I just moved it piece by piece. Even then I wasn’t able to move the barrel because of the bulk and lack of hand holds. I had to get my 16yr old...

I ordered my bull on 1/25 and got it today! I too couldn’t wait and went directly to Estes to pick it up. Luckily they didn’t drop flip mine on to the concrete. I would have been in tears. The two guys came out of the warehouse singing “somebody got a new toy...somebody got a new toy”!

Good info fellas. I have a ton of probes including a cheap throw down with a flat wire. That is what I intended to use but I like the foil idea better. I can fold the foil a couple of times for strength, pass it through the lid gap, then just stick the probe through the foil and let it hang at...

A nice steak with beautiful grill marks is always impressive. But lately I have started searing in a cast iron skillet on my gasser and I doubt I’ll ever go back. The taste is out of this world. I can’t get it at restaurants. A tip that I got from Alton Brown was to always turn the steak on its...

When cooking a brisket in my offset stick burner I cook “fat side up” because the temp is higher at the top of my smoke chamber than at grate level. I want the fat side as a barrier from the higher heat. I don’t believe that exterior fat permeates the interior of the meat but can act as a...

Interesting...I just made 3 racks that were swimming in Byron’s and they weren’t hot at all.