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Wow! What a guy learns just reading here! SmokinEdge said: "Here in the west you need to run your pit 250-275 and get done with the cook in a 10 hour-ish window. Use a wrap if possible but run hotter. " Didn't know that! Useful information. Baking bread here on the desert isn't that hard...

Yes, I'm a big fan of Chop's posts. Have had a couple conversations, he provides good advice.

The brisket was purchased at Costco, placed in the refrigerator for two nights, and then on the cooker. Was it ever frozen? Who knows? Asking for advice places one in danger of receiving many conflicting comments irrespective of the problem statement. In a perfect world, brisket preparation and...

Thanks for the info. As much as I enjoy a good pot roast, the brisket went back into the oven set at 350ºF. I will pull it at 207º internal temp and allow cooling on the countertop. It will come out acceptable or as a treat for my neighbor's dog.

I did miss some useful info..... The grade was choice, from Costco The last IT shown (I gave up checking once in the oven) was 135ºF - after 14 hours at temperatures from 180ºF to 300ºF on the Searwood. It was probe tender in several places (flat and point) to about 1 1/2 inches How long in...

Searwood Brisket Failure It’s a fairly long story, but it has a good ending. I’ve used Webers for a long time – a Weber Performer, 18” and 22” WSM. I recently purchased a Searwood 600 and have enjoyed pizza, chicken, pork ribs and pork chops. I complained about lack of sear on the pork...

Yes, like you, I have a 22" Weber Performer, a 22" WSM and a RecTeq RT-1250. The 1250 is a great cooker - it's just too big for the two of us and the reason I bought the Searwood - (the 600). With tips and recommendations from members like you, I think I will learn it.

Thanks, good info. Not being a chef, I'm forced to rely on recipes. On my kettle, pork chops would be cooked on direct heat - good sear, and less than the 1 hour at 250℉ called for in the recipe. The Searwood is quick to get to temperature, quiet, and the Weber Connect software is great. I will...

New to the Weber Searwood. It looks good along side my kettle, WSM and my Recteq. My first cook (pork chops and campfire potatoes) was very disappointing, but the Weber Connect software is amazing! I used the recommended temperature (250℉) and then attempted to sear. When that failed, I set the...

I've been all over You-Tube viewing Searwood experiences. Took a hard look at one yesterday, and even though I have a Weber Performer, a 22" WSM, and a RecTeq RT-1250, Weber is calling. The RecTeq is great, but just too big for us. A serious buyer for the 1250 would send me running to the...

Was in Costco the other day and saw chuck roasts marked down by $8, so picked up a couple. Today decided to cook one like a brisket. Smoke tube with Pecan pellets to start cook. Only smoke for a couple hours, then cooker set at LO (temp ~ 180℉) until 140℉ internal, then temp setting increased...

Looks to be quite similar to the Spider Venom (https://www.amazon.com/Spider-Grills-Fan-Powered-Temperature-Controller/dp/B09WRTSC1H) Fan blows air onto the charcoal vice convection airflow. I purchased a Spider Venom a couple years ago and found that the airflow carried ash to the meat...

For my starter I use 50/50 mixture (by gram weight) Bread Flour and tap water. The water sits in an open dish at least overnight before using to allow chlorine, etc to evaporate. Water temp should be around 80ºF. When mixed with existing starter, it doubles within 4-5 hours ready to use.

Son-in-Law was in Austin, TX on a business trip recently and sent a critique on the recently opened Franklin's HQ. "The HQ just opened 3 weeks ago for corporate events. The BBQ is amazing, I’m not a rib guy but they are amazing. Brisket - unreal"

I prefer toast, so I bake my sourdough bread in loaf pans. Started out with around 60% hydration, am currently using 70%. For 2 loaves, 680g bread flour, 460g AP flour, 228g sourdough starter (100% hydration) 23g salt, and 770g water.

Thank you..... your description is the same info I understood from the video. I'm definitely going to try the procedure hoping it (with other known processes) will result in a great tasty sausage. Many members on this forum comment that their procedure produces one with great firm snappy, tasty...

Well sir, you are no doubt correct. The casings I use come to me packed dry in salt. Usually a couple days before making sausage, I thoroughly rinse what I intend to use in running water and leave them in fresh water. The remaining casings remain dry packed in salt. As of now, I will thoroughly...

I have a history of making sausage with tough casings, and have attempted many recommendations read here and on other forums how to create sausage links with "snap". Sadly, have had very limited success. Recently I watched a video that advised adding lemon juice (at a ratio of 3/4 teaspoon lemon...

Added the greasebox to my RT-1250. Got rid of the most ugly tin can bucket. The grill is a well made grill, but that swinging bucket always looked ridiculous to me. But Wow! An accessory made in the USA! What a concept! Parts well organized, made of substantial materials, with readable instructions.

As a recent convert to pellet smokers (I'm also keeping my Weber) the pellet conversation is much like the Ford-Chevy one. :emoji_wink: I've relied on ChopSaw's advice several times, and agree with his choice of pellets even though a 20# bag of LJ sells for around $16 in my area.