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  1. 20170813_184011.jpg

    20170813_184011.jpg

    • WillRunForQue
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    • Album: Wood fired pizza hot and fresh off the Weber
  2. 20170813_183547.jpg

    20170813_183547.jpg

    • WillRunForQue
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    • Album: Wood fired pizza hot and fresh off the Weber
  3. 20170813_190609.jpg

    20170813_190609.jpg

    • WillRunForQue
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    • Album: Wood fired pizza hot and fresh off the Weber
  4. 20170813_190404.jpg

    20170813_190404.jpg

    • WillRunForQue
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    • Album: Wood fired pizza hot and fresh off the Weber
  5. 20170813_183531.jpg

    20170813_183531.jpg

    • WillRunForQue
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    • Album: Wood fired pizza hot and fresh off the Weber
  6. 20170813_180242.jpg

    20170813_180242.jpg

    • WillRunForQue
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    • Album: Wood fired pizza hot and fresh off the Weber
  7. 20170813_180628.jpg

    20170813_180628.jpg

    • WillRunForQue
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    • Album: Wood fired pizza hot and fresh off the Weber
  8. 20170813_175727.jpg

    20170813_175727.jpg

    • WillRunForQue
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    • Album: Wood fired pizza hot and fresh off the Weber
  9. WillRunForQue

    Just bought a camp chef smokepro SE

    I would also take the quantity listed on brickseek with a grain of salt. The place I went to said 2 on the site but there was only 1 in the store.
  10. WillRunForQue

    Just bought a camp chef smokepro SE

    I found one for $169 also, anxious to try it out at my parents' place. Pretty easy assembly but helped to have a second person. I found it using this link that another member posted. http://brickseek.com/walmart-inventory-checker?sku=54189385 Good luck!
  11. WillRunForQue

    First Brisket/Burnt End Questions

    How did it turn out? Pics? 128580
  12. WillRunForQue

    First Brisket/Burnt End Questions

    I would separate the point and flat, and then keep the flat in a while longer.
  13. WillRunForQue

    First Brisket/Burnt End Questions

    After that many hours with smoke, I don't think you necessarily need to keep adding chips to your MES. I would add some again when you cube up your burnt ends.
  14. WillRunForQue

    First Brisket/Burnt End Questions

    I have had better success with burnt ends when I separate around 200 like you said. The great thing about burnt ends is you can sample along the way to see when they're ready! A couple of hours of extra time on the smoker is about what I plan for burnt ends. I usually let time dictate whether...
  15. WillRunForQue

    Brisket with Mopping Sauce

    Looking good! I'm a big fan of a coffee rub I use on ribs, the mop sounds great!
  16. WillRunForQue

    Free Firewood

    Nice score! And now I apparently have a new gift idea for myself... never heard of the Kindling Cracker before. Looks so much safer than the maul I've been using! I take it you would recommend it? Is yours the 6" or 9"?
  17. WillRunForQue

    beef back ribs

    Those look fantastic! Points! Now send your butcher my way!
  18. WillRunForQue

    Previously frozen brisket still slightly frozen. Help!!

    It's fine, a flat should have no trouble getting to 140 in 4 hours even starting a little frozen. Enjoy your brisket!
  19. WillRunForQue

    Adding a maze to diy charcoal basket

    I use firebrick for a maze regularly, it works great.
  20. WillRunForQue

    Tough/chewy bacon

    I agree with Tropics, I find my thicker slices are less crispy and always partially freeze first. How are you cooking it? I bake on parchment paper lined sheet pans at 350* to cook it more evenly than pan frying.
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