I lived in Dallas, TX for a couple years and since moving back to the west coast, I only get BBQ when I travel. Lately I have had a "hankerin fer brisket". Decided to try some in my OLD Big Chief. I hadn't found this site yet, but read a lot of things on the internet. Well, the old Big Chief conked out during that first trial, so my wife threw it in the crock pot. One word, MISERABLE.
So I bought a new cord for the Big Chief and tried it again Saturday. All was good for about 4 hours and it conked out again. I wrapped in foil, put in the oven at 225 for a couple more hours and then put it in a cooler for a couple more hours. It was VERY good, but I think I can do better.
I went to Walmart and looked over everything they had. Ended up buying a GOSM. I don't know the exact model, but it is black and has one vent on the top, none on the bottom sides.
Seasoned it last night and the one thing I was concerned with is that it would cook too hot. Well, my bottle of propane was VERY low and I was wondering if that might cause a problem. I will fill it tonight. The temp on low with top vent wide open was over 300.
I still have a lot of questions, but I think a majority will be answered as I read through previous posts.
One question I do have now, besides if I am going to have to do something to get down to 225.........is the heat pretty consistent from rack to rack or is there a significant difference from top to bottom.
Also, I was thinking about if I do need to reduce the heat what would be the best way to do that? Initially I thought about putting vents on the bottom sides, but then thought it might be better just to plug some of the holes in the burner. Maybe every third hole, plug it with a brass filler. I don't know, just a thought.
I can see myself spending a lot of time here in the future. Thanks to all that contribute such good info.
Cdad.
So I bought a new cord for the Big Chief and tried it again Saturday. All was good for about 4 hours and it conked out again. I wrapped in foil, put in the oven at 225 for a couple more hours and then put it in a cooler for a couple more hours. It was VERY good, but I think I can do better.
I went to Walmart and looked over everything they had. Ended up buying a GOSM. I don't know the exact model, but it is black and has one vent on the top, none on the bottom sides.
Seasoned it last night and the one thing I was concerned with is that it would cook too hot. Well, my bottle of propane was VERY low and I was wondering if that might cause a problem. I will fill it tonight. The temp on low with top vent wide open was over 300.
I still have a lot of questions, but I think a majority will be answered as I read through previous posts.
One question I do have now, besides if I am going to have to do something to get down to 225.........is the heat pretty consistent from rack to rack or is there a significant difference from top to bottom.
Also, I was thinking about if I do need to reduce the heat what would be the best way to do that? Initially I thought about putting vents on the bottom sides, but then thought it might be better just to plug some of the holes in the burner. Maybe every third hole, plug it with a brass filler. I don't know, just a thought.
I can see myself spending a lot of time here in the future. Thanks to all that contribute such good info.
Cdad.
