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DrunkenMeatFist's Achievements

  1. You should keep that guy's contact info then. Any jackwagon that buys $1500 worth of gear, never uses it, and is willing to sell it for half price is someone worth knowing. Still hard for me to believe that it is true.
  2. Good that you didn't end up on a missing persons list
  3. I would be more worried about getting robbed and murdered by the seller than I would be a warranty on the grill. Googling showed me that the grill and the ikamand cost over $1500 from that website. What kind of joker would just turn around and sell that for 1/2 price? Who spends $1500 on a grill that they "have no use for"? Insane.
  4. If you really want to try something different then I would say get an offset stick burner. Fire is fun to play with and you'll probably love the flavor. If you're going to be a bear, be a grizzly.
  5. Lowe's has the Big Joe for 45% off right now. I don't they will steal your money either.
  6. The name is goofy, but at that price it doesn't look like a terrible deal. It claims a 10-15 year lifespan so if it functions correctly and lasts anywhere near that long I would think it is worth the $250.
  7. I don't know what I am talking about, but I think that is Italian and not Spanish.
  8. I apologize if my post near the end of that thread came off as butt hurt. I still think a thread full of Facebook political memes is a massive pile of garbage regardless of which side the memes are attacking. I never asked for that thread to be locked, I just commented that it was moronic. If it is brought back then of course I can choose not to click on it.
  9. Wild temp fluctuations seems like a very bad complaint when reviewing a thermometer.
  10. It actually turned out good. I had a therm in the oven to monitor the temp. On the lowest setting my oven would cycle from 200 down to 130. I expected a 30 degree swing, not 70 degrees. I was expecting the meat to be completely dried out, but it wasn't. There were a couple of edges were the bark was too hard. I had the brisket in a foil boat with the top exposed the whole time. Overall I think I found a go to method to make the type of brisket that I like. Rub was 2 parts pepper and 1 part salt, best rub I have done on a brisket. I'd never done fat cap up, but I want to keep doing it this way to allow a nice bark to form on the fat cap. Brisket went into a foil boat after cooking for a while and I liked this as well. I believe the long rest helped, but I would like to find a way to hold the temp a little more steady. Chud BBQ was the youtube guy I watched to get the idea for this method. Best brisket I have cooked, but there was room for improvement likely due to operator error.
  11. I smoked a similar sized prime brisket yesterday. I let it sit on the counter for a while and then I put it in my oven at about 9 last night. I'd read that I brisket can hold in an oven for a long time so I wanted to try that out. I'm having it for dinner tonight and by that time it will have sat in the oven for about 21 hours. We shall see how it goes.
  12. It looks cool, but I would go with a Shirley patio or LSG and still have a few dollars leftover to buy some meat.
  13. I was gifted a Bison airlighter and it sounds like what you describe. I can't necessarily recommend it since I just use it to light starter cubes. Don't know why you would need anything more than a regular long lighter to do that. https://www.amazon.com/BISON-BA001-Airlighter-Black-Stainless/dp/B00JVWNNWA
  14. The only difference between the two is the cart. I got the TX because the cart folds up for travel purposes. I've never travelled with it though. As far as charcoal goes I have only used briqs. I use my PK as a grill 99% of the time. I have other cookers that handle the smoking duties. Back in March I found a good deal on cheap Royal Oak briqs so I bought 1000lbs. I use a veggie basket to hold my coals and I go through about 1/2 a chimney per cook. The briqs were cheap in cost and low quality, but they serve their purpose and I have enough fuel for at least a year.
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