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byee

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  • Content Count

    78
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  • Last visited

Profile Information

  • Gender
    Male
  • Location:
    Coquitlam BC
  • Interests
    Everything and now smokers!
  • Grill
    Kamado Joe

Recent Profile Visitors

252 profile views
  1. There's a long discussion regarding the pros and cons of grate or dome temperature. I've always based my cooks on dome temperature.
  2. Parts are readily available. The lower air vent parts are available from amazon.com https://www.amazon.com/Replacement-Stainless-Accessories-Punched-Adjusted/dp/B083MVJYKN/ref=mp_s_a_1_5?dchild=1&keywords=big+green+egg+vent+screen&qid=1620654615&sprefix=big+green+egg+vent&sr=8-5 Smokeware sells a stainless steel chimney cap.....www.Smokeware.com Good luck!
  3. Congratulations on the FireBoard 2 Pro! With my FireBoard 2, I mounted my pit temperature probe to the dome temperature dial gauge then ran the wire out under the top cap towards the back. Now the probe wire doesn’t get in the way when I open and close the done.
  4. Today’s brisket was definitely much better than my first one. Definitely more juicy and not as dry. I’m motivated to make another brisket. Will follow the above changes. Fingers crossed it will turn out great again.
  5. I found this YouTube video by Mad Scientist BBQ Fast forward to the 4:27 mark regarding resting your proteins. Is there such a thing as over resting?
  6. Got you!! The grade and cut of meat will affect the cook time. My 15lb AAA brisket came from Costco. I started to smoke it at 225F last night at 11:00pm and finished today at 12:30p. The internal temperature was about 197F when I took it off the smoker. I did leave on my counter slightly unwrapped for about 10 minutes before I rested the brisket in the cooler wrapped in a towel for just over 2 hours. Things I did differently on this cook versus my first - didn’t tinker with my FireBoard 2 after the smoker stabilized at 225F. Just let the
  7. Thanks for the advice! For my first brisket, I wrapped it after the first stall before wrapping. Once wrapped, I waited until the internal temp was 210F before removing from the smoker to rest. It turned out very good and tasty. Just looking for advice to up my game.
  8. I'm planning on smoking another brisket in the Kamado Joe Classic 3 this weekend. For my first one, I wrapped it with peach butcher paper towards the end of the stall and removed it from the smoker when the internal temperature reached 210F. When is the best time to wrap the brisket in butcher paper? I've heard during the stall process as well as when the bark has been set - basically when I can scratch the surface and the seasoning does not smear. For this weekends brisket, I'm planning on removing it from the smoker when the internal temperature reachs 19
  9. Will something like this help?? Adapters are available from Fireboard - fireBoard.com Good luck!
  10. SmallBBQr, Thank you for your valued opinion. I bought 2 x 35lbs bags of Jealous Devil lump charcoal over the weekend in preparation the upcoming smoking season. Once again, thank you and stay stay safe!
  11. Rona now sells the Cowboy lump charcoal. I’ve only used Jealous Devil exclusively. What are your opinions on the Cowboy lump?? Can someone post pictures?
  12. I’ve been interpreting all recommended or suggested temperatures as the dome temperature. For me it’s never about the grate or firebox temperature. When I bought my FireBoard 2, I piggy backed the pit temperature probe off the dome temperature probe. I basically riveted 2 probe holders together. I did this way do I can maximize my space above the grate when I have my SmokeWare grate stacker installed. if anyone is interested, I can take a closeup photo and post. thx and stay safe!
  13. It’s a great little hobby! I attempted to roast coffee a year ago but the results were inconsistent but then I didn’t have a Behmor 2000 roaster. That roaster is definitely the Rolls Royce of coffee roaster. Being a bit of a coffee snob doesn’t help nor my espresso machine setup - Simonelli and Eureka grinder. Good luck.
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