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CentralTexBBQ

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CentralTexBBQ last won the day on February 22

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About CentralTexBBQ

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  • Gender
    Male
  • Interests
    seeking 1st the Kingdom, anything related to large bodies of water, music- particularly Christian, real authentic Texas style low n slow bbq, creating my own recipes
  • Grill
    Kamado Joe

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  1. Other than cooking in the rain, I don't really prefer my Big Joe II over my Big Joe I. Disclosure, the firebox was warranty upgraded on the BJ I when the original cracked and I added a Kick Ash Basket. As John mentioned, you'll get a great cooking experience with either and with confidence in setting and maintaining stable temps. And, yes, the ceramics play a huge part in that. Mostly, I chimed in to say that 6 plus years into my first Big Joe and the thing still looks amazing and very little signs of aging even after having spent the better part of that outside in the elements unc
  2. In my opinion, it depends on what you are trying to do and at what temp you pull the meat. Holding is holding meat for longs periods of time. Resting is allowing to cool to a temp for either slicing or pulling (30 minutes to an hour depending on size). If the meat is already at desired doneness or in danger of going past doneness, allow to rest, cool before holding. I like to pull a bit early as the carryover rise is temps will help finish the Butts or Briskets while holding. Very seldom now am I finishing a cook so close to eating time that I don't have time to hold. And, if ever I am against
  3. Two soapstones? Jealous!!! Actually, not. Great for you!!! Looks delicious
  4. Forgot to add that the shrimp mac and cheese are for the vegetarians– well actually, pescatarians.
  5. personally, my vent settings have been affected by the dryness of the lump OR how many spots I light to start the lump rather than temperature, wind or rain.
  6. The men are preparing take-home-a-sacks for the women for Mother’s Day. So, I decided @ 6am to cook at hime instead of Church, i.e., get everything done early. So i started the roux. Last night i tied 8 chicken breasts into 2 roasts, seasoning each layer and stuffing with butter and pesto. Added , half and half, asiago and sharp cheddar cheeses to roux with farfalle and rigatoni pasta, shrimp and crabmeat for shrimp mac and cheese. Shrimp mac came off first then the roasts finished boxes with Pellegrin
  7. I understand. That is the advice. Every steer, piece of meat is different. Some will be done at 210°, others at 190° or so. If you add the second means of checking for fineness, you eliminate severely overcooking the 190°. Also if pulling at 210° your carryover temp rise may put you as high as 220° during the test. I’ve cooked dozens of briskets and only remember taking one of them as high as 205°. I guess that if I were cooking select grade instead of CAB or prime that the finish temp would be higher.
  8. I no longer wrap until I pull it for holding. But the stall is when I would typically wrap it. I also would strongly recommend developing a second 'doneness' test as opposed to going by straight temp. Temp puts you into the ballpark. A doneness test puts you in the phone booth. Any- a probe into both the flat and the point- when they both feel like 'butter' as they say. It's done. There are also jiggle tests, bend tests etc.
  9. +1, +1, AND +1 While not a fan of blends, I can highly recommend both the pecan and oak of B&B. I cooked w/ both during Thanksgiving and this past March while in El Paso. And, the price @ Academy Sports can't be beat. About half the price of pellets anywhere else.
  10. The prospect of the sloroller was intriguing to me until I discovered it would not be conducive to the "big" cooks I tend to do. If you don't ever find use for a second grate it wouldn't be an issue. I also don't like the idea of having to use the shallow drip pans when cooking briskets.
  11. I forgot about the hinge. But honestly, until I am either injured or much older, It's not as much a concern. I guess I probably do utilize it more than come to mind during startups and cooking burgers, etc.
  12. I understand, the other reason I do not own a pellet smoker is when I borrowed a Traeger years ago from my local hardware, I thought the finished product seriously lacking in smoke profile compared to my offset. My point was not to confuse smoke with 'visible' smoke. John Gunther. It was either that OR Davy Crockett's, “You may all go to hell and I will go to Texas.” which, just may be a happening given the current political state...
  13. sorry to hear about your issues, it's one of the reasons I steer clear of any tech related to my cooking. The experience is the same with every smoker I have owned– my bullet smoker, offset and now, both of my Big Joe's. There is a sweet spot the smoker can hit where the smoke is fairly invisible. Obvi, when adding new splits, chunks, etc. it would smoke. But at other times, the smoke would turn clear often for long periods and then start again. I would add that the cheapish pellet smoker my daughter bought for me to cook on in El Paso also has a very similar experience.
  14. the other side of the sign reads: "Pets must wear masks at all times except when seated at the table in the dining area. No pets allowed in the dining area"
  15. If you have a covered porch or the like it is not an issue and my first BJ does not have the kontrol tower still. However, it is a major pain in the behind to attempt to wedge and balance a golf umbrella under the dome handle to keep the rain from pouring down the vent. It's impossible in the wind. As for the KAB, it not for overnight cooks, I probably would never have added it. I swore I would never buy any accessories initially. But there were too many surprises experienced during overnight brisket cooks. Especially when cooking more than one, which I did quite often pre-CovId. H
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