If you look closely at the first picture, you can see my lit chimney glowing under the splits. Just light your chimney on the charcoal grate, place the middle section with the top cooking grate in place, and put the splits on the grate. Preheating them get them to ignite immediately when you put them on the coals. This gets gets you TBS much quicker and burns off the nasties before your meat goes on.
Pancakes and Eggs and Reubens oh my! Nice job Al. Points for ingenuity!
I got a brisket in the freezer calling my name while I sleep at night. Think I might do it this weekend.....
I have a question for you, b
Great looking food AL. I like the idea of cast iron cooking on the firebox. You've got the best of both worlds there. Lucky man. Don't think it would work all that well on my MES. LOL.
Dang Al, I've been thinking about this all day and night. The possibilities are endless. I've always thought of doing a breakfast fatty or brats for other meals during a long smoke but this opens up a whole slew of other options. I will be trying this soon!
Thanks a lot guys!
On my Lang the heat ring might be a good thing, cause that pan I used got screaming hot.
One thing, some iron pieces have a "heat ring" around the bottom which would keep the piece from making full contact with the surface of the firebox. Perfect for cooking over flame, though.
That's awesome, good to hear!Lance,
I tried what you suggested and it worked great thanks again for the tip. I preheated 3 8 inch red oak splits to smoke two briskets. All my briskets turn out good, but these turned out exceptional. Nice smoke great taste and melt in your mouth tender and juicy from flat to point.
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