John Setzler

I made this again today on the Masterbuilt Gravity 560.... The 560 doesn't work quite as well as the Alfa.. lol...

That's one of the reasons *I* don't care much for his lessons. He does focus on the tools he uses as much as he does the meat he is cooking. If you are already cooking on a good quality offset setup then Aaron is the guy to follow. I can't imagine wanting to change to an offset just to learn Aaron's methods. Most of the people around HERE are cooking on Kamado grills because they don't want the added work load of tending a fire once or twice an hour. That being the case, the smoker in use is sort of irrelevant. If Aaron is cooking at 250, then the student should just cook at 250 on whatever smoker they are using. I DO understand that the flavor profile from the Kamado ain't the same as a stick burner. But like I said before, If you wanna gain THAT lesson from Franklin, then yes.. you need a stick burner. I still don't think you NEED a stick burner to learn how to cook a brisket well. You can apply everything ELSE that Aaron is teaching and learn how to cook a great brisket.

Personally I think that using a heat deflector while cooking with the Joetisserie is defeating the purpose of the process. I'm not sure what the issue the original poster has with his setup but the ENTIRE IDEA behind cooking on a rotisserie is self-basting and dripping on the coals underneath to create that smoke and flavor that comes from it. I think too many folks in the BBQ community are deep diving too far into the 'white smoke' issues and letting it get the best of them. There is no BAD smoke that comes from fat dripping on the hot coals or fire. BAD smoke comes from slow smoldering wood only. Now it IS possible that someone may not like the flavor profile produce by the rotisserie. It's that's the case then just don't use the rotisserie. In my humble opinion, the self-basting feature is not worth the hassle of setting it up.

Really shaggy wet dough... 75% hydration.... 450g King Arthur Bread Flour 340g room temp water 10g salt 1.5g active dry yeast Just worked it all together by hand, left it in this mixing bowl, covered it and let it bulk ferment at room temp for 18 hours (could go 12 to 24 and be fine.) Here's what mine looked like at the 18 hour mark..... I folded it over itself about 3 times and shaped it into a loaf... covered it with a towel and let it rest while I fired up the oven and let it preheat.... I put my Finex Dutch Oven in the Alfa and let it preheat.... I have a sooty mess to clean up there.. I should have waited until the fire got cleaned up to drop this in to preheat.... I had the oven running at about 500°F. This is what the loaf looked like after 20 minutes in the dutch oven with the lid on.... Another 10 or 12 minutes with the lid off to finish things up..... Nice oven spring on this loaf.. I'll add a photo of it sliced open a little later when it cools.... #AlfaOvens

I understand the difference between how offsets cook and kamados for sure. My point is that you can learn to cook a brisket from franklin's videos regardless of what kind of smoker you are using. The problem with Kamados is not where you put the wood but how much of it you put in. Its gonna smolder in a kamado at smoking temps no matter where you put it. Pulling it through hot coals is gonna have minimal impact since said coals are smoldering too. PS - soaking your wood chips or chunks is also a waste of time

I think you are wrong on that point. Applying heat to the meat is only one aspect of the process. You apply the heat with whatever tools you have at your disposal. The smoker you have is not a game changer in this process.

The best thing you can do is COMMIT to learning a technique or process and PRACTICE it. This is were we all tend to stall when learning to cook. Saute is an ART and it takes a lot of practice. Making sauces is yet another art that takes a lot of practice. Those two skills will change your cooking world if you learn them well.

It just depends on what you wanna learn. In my opinion, the Gordon Ramsey and the Aaron Franklin stuff on masterclass just arent' worth the money, but that's MY opinion. it's like buying a cookbook. I don't buy cookbooks anymore UNLESS the book is going to teach me something about cooking rather than just showing me a bunch of recipes. Aaron Franklin's first book is a great book if you want to learn about his cooking techniques. Gordon Ramsey's stuff is just a video guide on how to make some of his recipes as far as I can see. He talks a little bit bout technique but there just isn't a LOT about it.

I have Gordon Ramsey's first masterclass program. Personally, I'm not a big fan. It's entertaining to some degree but I don't think I learned anything that I couldn't have learned by following a recipe. I spent my money here instead: http://webcookingclasses.com

Mine is not producing a stick burner flavor profile. It's more of a Kamado profile.

If you truly enjoy cooking on a Kamado, you should consider getting an upgraded Kamado. You will not be disappointed.

Here is your problem. it should be mostly closed for that temperature range.

I use my elbow to hold down one side of the ring while i get the petals under the opposite side. Maybe a brick or something you can set on it will help you.

I have been recently replacing my cookware with this stuff and I love it: https://www.zwilling.com/us/zwilling/cookware/aurora-5-ply/ I will put this stuff up against any All-Clad any day of the week. I also recently replaced my 12" non-stick skillet with this: https://smile.amazon.com/ScanPan-HaptIQ-Stainless-Steel-Aluminum-Inch/dp/B07RYX14TQ/ref=sr_1_19_sspa?keywords=scanpan+stratanium&qid=1579106283&sr=8-19-spons&psc=1&smid=A17JMGFJQ7S29T&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExVk9NSFRXVTZTVU1LJmVuY3J5cHRlZElkPUEwNzQ4NTk1MlFQSlExVEQ1ODAzRiZlbmNyeXB0ZWRBZElkPUEwOTg4MDA2MTRTS1RXMjQwMUhZRiZ3aWRnZXROYW1lPXNwX210ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU= This is an amazing pan. It came recommended to me by a friend who has it and I love it. I have a lot of cast iron also but it just isn't able to serve every purpose. Its too heavy for flipping fast cooking food like you might in a skillet.