freddyjbbq

this was a great burger

Gettem Johnny

google that part# , its the rack that holds the heat deflector

in cooking a boneless 6# prime, looking forward to trying your horseradish sauce here!

my pellet hopper had a dent when i received my D2 1300 last year. Trager sent me a whole new pellet hopper with controler, auger, firepot, etc etc and i might still have the controller down the basement if your situation turns that way.

That’s a steal!

its a cool color & matches your outfit

...

looks like theyre incorporating the design of the Desora Grill (same company who invented the Slo Roller and sofware for new ikamand)

i disagree with all of the comments about how tricky, cook other things 1st, etc when it comes to brisket; it is a long cook in the lower temp range, but there is no "mystery" to it. you've answered your own question, the marbled fat is what is going to keep your brisket (or ribs, butt, etc) from drying out and is going to give it incredible flavor. there is a reason that prime-grade costs more.... marbled fat. Try to get your hands on the point muscle if you are able, my butcher will separate the point from the flat and sell to me. give it another try with a fattier piece of meat and you'll see.

car looks amazing. @bosco if you name this car (or any of your kamodo's , kamados, or any other object that you own, i'll block you across all forms of media.

Great video, i have the OG black models as well, interesting and informative

you should be able to tell by looking at the charcoal, the KJ Lump is larger pieces and very dense..... great stuff!

Do you still have the Komodo? those are pretty good, right?

i would definitely add feet or otherwise create a gap between the bottom of your kamado and concrete. you will want to give the heat from the bottom of your grill some place to escape and Air is an excellent insulator!