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I was about to jump on the KJ bandwagon pre covid. But I've been following along with a KJ Facebook group and it appears KJ customer service and warranty turn around and impossible to non-existent right now. Just more food for thought. I heard in the past customer service was great but it is...
Check brickseek.com to look for a deal at your local walmart on the 560. They are on clearance this time of year. I found one a few weeks ago for $275 and then a few days later a different walmart in the area had them for $150. If you can find one on clearance its worth giving a try. For...
Thanks, I have 2 different 4 prob inkbird temp monitors. The local wally world has the 560 on clearance for $275 I figured I could make it work at that price so I picked one up at lunch time. Let the adventures begin.
It would be occasional. Very very occasional probably once or twice a year. I have an 18 WSM and weber kettle that I could fire up if the temp difference is very significant between the top and bottom racks. I admittedly have a problem as I keep adding cookers.
Out of curiosity does anyone know if the 560 will fit 2 average 15-18lb packer briskets? I'm thinking of picking one up but that's my only capacity requirement and I can't seem to find an answer.
I feel like I should chime in. I have an 18 WSM with a temp controller and it is "set it and forget it". An 18 WSM in my neighborhood can be had used for ~$100- $125. I got one over and BGE or Kamado joe based on price. I've followed some facebook groups for the K Joe and found that the...
@chilerelleno first thank you! Most of my untrimmed packers are ~14-16lbs so either technique seems like a good option correct? Also do you go fat cap up or down?
Currently I've been doing mine at 250 for the whole cook and been running 14-18 hour cooks.
So I've done a few low/slow briskets so far with good to excellent results. However the cook times have been pretty long which sometimes I love. I'd like to try one this weekend using a hot and fast technique. But I do know were to start. So for those of you that are cooking brisket hot and...
@EdP I have an 18 wsm and also wish I had the 22 but mine was new "used" and $100 so I'm not complaining. I am waiting on the masterbuilt gravity 1050 as I would love more capacity.
I follow this guide in trimming and I havnt had a bad brisket. There is minimal trimming between the flat and the point.
I follow this video for my cook
I know this didn't really answer your question but I just thought I'd share what works for me.
What type of smoker are you using for...
It seemed inevitable this year and is the right call. I hope everyone is do well. There will be plenty of time after this mess clears up to meet everyone.
I currently have this baby quarantined in the WSM. I'll just have to keep practicing for the next one.
A WSM and a bbqguru temp controller is pretty much set it and forget it. I have one and really like it. I also have an inexpensive pellet popper and it does some things really well but you still need to keep an eye on it. This week during a cook the auger jammed up and I had to pull my...
@RCAlan thanks for the info. I learned years ago after my first propane grill caught fire to keep the inside of the grill clean. So I shop vac out the pot and grill the day after each cook.
Also my plan for the charhickory pellets was to see how hot I can get the grill for searing. I've...
I found some locally. I had a once a year coupon that got them down to $11. 99 a bag. Not great but beggars can't be choosers. I bought all they had to try them out. Next step is probably a group buy. I got 5 20lb bags. These won't last too long as I went through 20lbs in just over a week.
So cant wait to get some better pellets. But a 2hr cold smoke with the amazen tube and pellets then cooked on high turned out some pretty tasty steaks last night. I'm going to have to try the lj char hickory pellets to see if I can get higher temps for a better seer.