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    Ottawa, ON
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  1. Honestly, I just use this. Hits every time. I use the small mason jars. https://recipes.anovaculinary.com/recipe/sous-vide-ultimate-creme-brulee-with-variations
  2. I love my Anova wifi. That said, I don't use it to replace things that I have always smoked. Brisket & ribs belong on my kamado, not in a bag. My favourites, in no particular order are: - Vegetables. They come out actually tasting like vegetables. - Chicken - Perfectly cooked every time, especially for stir-fry type dishes. - Steak. Wait until you do a reverse sear from the Sous vide bath to the kamado at screaming temps. - Creme Brulee. This one never fails to impress. Enjoy expanding your cooking tools!
  3. Everyone in unison "Hi Mike" There's no cure unfortunately. All you can do is feed the urge to bbq. Enjoy.
  4. If you're getting desperate and can't delay the meal, bring the temp up to about 310 - 325. Not my first choice for cooking brisket as I find the fat doesn't render quite the way I like, but it should still give you a nice tender, juicy cook
  5. If you're looking to server in 3h, keep it wrapped and keep your grill around 275 or you'll never make it.. You're still low in the stall, but extra heat and the foil will help speed things up. If it is by some chance ready early, wrap it real tight in 2x layers of foil, wrap a couple old towels around that. (They will get stained), then drop it in a cooler until you are ready to slice and serve. The towel and cooler combination will keep a whole brisket at serving temperature for a few hours easily.
  6. Personally I never wrap unless I need to push through the stall. It's personal preference though. If you want to wrap, 171's not a bad time, it will help you push through the stall, then back on the grill. If you want to reduce your grill temp, just close your vents almost completely for a bit, then when the temp drops open them slightly to stabilize where you want it.
  7. Ride it out. You can let the smoker cool a bit, but cooking at 275 isn't the end of the world. I've made very good brisket at 275. Every brisket is different. I've had some that took twice as long as anticipated, and others that were cooked in 1/2 the time I expected. Leave it on the smoker until it probes tender. For me that's usually around 201-203F. Good luck!
  8. I live in the Ottawa area, where -25 is normal, and sometimes my favourite time to cook. As previously mentioned, start with a small fire and grow it slowly to avoid thermal shock. Also, the comment about not forcing frozen gaskets open is a big one. Once my grill is cooled off, I put waxed paper between the lid and base to prevent freezing. I've had mine freeze a couple times, and I use a heat-gun to thaw it slowly. - Start by using the heat gun to thaw the top vent if it's stuck so you can remove it. - Put the gun on "auto" and place it in the top vent for 20 minutes. It will slowly warm the kamado up until you can safely lift the lid. If there's any resistance in the gasket, leave the gun in for a bit longer.
  9. This is well written and may help: http://www.mossbackfarm.com/2013/06/hanging-weight-and-final-weight-some-information/
  10. Every piece of meat will cook slightly differently. I've had whole packers done way ahead of schedule with seemingly no stall, and others that stayed in the stall for hours longer than anticipated. Being done early is easy to manage. I just wrap everything up tightly in foil, old towels and drop it in a cooler. It will stay hot enough to serve for several hours, and if I have to warm it up, I put a big pan of water in the bbq and put the brisket on the top shelf for a few minutes to warm it back up.
  11. I'm partial to these: GrillPro Stainless Steel 15-inch Barbecue Tongs I have a couple and they work pretty well.
  12. My results match yours John. Full bowl of coal = approximately x hours @ y temp. I do find some variation depending on outside air temperature and humidity.
  13. I would argue against Armcrest cameras personally. They have a history of serious security flaws that make them trivial to hack. I have a few Reolink cameras. They are well built, offer POE , wired and wireless models in indoor or outdoor and up to 4K resolutions. If you are technical and can host your own NVR, then DIY is the way to go. Otherwise, for a minimal yearly cost, I would suggest the Nest product line.
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