Welcome to the IHoP v.2

[Penguin4x4 1,761]

Applied for a job in Kemper County, MS. Wherever that is.

[topgun 262]

I forgot to tell you guys. Had a couples shower for the wedding and I GOT A FREAKING BIG GREEN EGG!!!

I was so damn excited. I seriously have only been more surprised one time in my life.

No clue what I'm going to cook first.

Damn. That's a heck of a gift congrats, its awesome

[topgun 262]

You get the 11 percent rebate at Menards Sean?

WTF? No.

Down here Menards is running a 11 percent mail in rebate special this week, fill out the small postcard form, include original receipt and away you go.

[topgun 262]

You sure you aren't getting the egg to hot?

[Penguin4x4 1,761]

[Penguin4x4 1,761]

Going back to the tool topic, aren't RIDGID and Ryobi (and Crafstman electric tools, for that matter) made in the same factory in Hong Kong?

[Penguin4x4 1,761]

The Hitachi impact driver I got for my dad was only available online or via tool dealer. Lowe's sold similar looking Hitachi models but with smaller battery and motor. I looked at the other brands and models of power tools, cross checked those online and it seemed to be the same across the board.

Edited March 30, 2013 by Penguin4x4

[///M5 2,833]

You get the 11 percent rebate at Menards Sean?

WTF? No.

Down here Menards is running a 11 percent mail in rebate special this week, fill out the small postcard form, include original receipt and away you go.

Where'd you get the postcard?

[Penguin4x4 1,761]

Home Depot does it as well, but to a smaller extent because at least half their stuff is made exclusively for them.

[///M5 2,833]

Are you not using the placesetter? If you are, then too much heat for sure. If not, use it.

[Penguin4x4 1,761]

Use it or lose it!

[Tirefryr 1,742]

Going back to the tool topic, aren't RIDGID and Ryobi (and Crafstman electric tools, for that matter) made in the same factory in Hong Kong?

 B&D makes Craftsman shit.  I can't comment on the Ryobi or Ridgid.

[Penguin4x4 1,761]

[Tirefryr 1,742]

WTF is a Canik?

 

[Penguin4x4 1,761]

I knew they made their hand tools, but B&D makes Crafstman electric tools too? Interesting.

Edited March 30, 2013 by Penguin4x4

[Penguin4x4 1,761]

Turkish company that makes clones of other firearms.

[Penguin4x4 1,761]

I knew they made their hand tools, but B&D makes Crafstman electric tools too? Interesting.

 

Makes sense though, since they make Kobalt and Husky tools.

Edited March 30, 2013 by Penguin4x4

[Tirefryr 1,742]

I knew they made their hand tools, but B&D makes Crafstman electric tools too? Interesting.

 B&D never made Craftsman hand tools.   They have made all their cordless and power tools for around 15 or so years now.

[dem beats 1,223]

Battling my BBQ nemesis. The brisket.

I'm going to try a foil wrap at the stall. I always get the meat too done. Also trying fat down and an oil the rub with a mop for the first part.

Any other tips?

Why is it your nemesis.

I am a fat up no foil kind of guy...but I do not buy them trimmed, nor do I guess at when they are done.

The meat side always gets such a hard bark on it. Even at 200 the collagen is not melted but the meat is overcooked and dry. Or the fat and collagen is not melted at all and the meat is not done enough. And sometimes the bark still sucks and is pure carbon.

I have only had one brisket with a full fat cap. That on ended up on the black outside and raw middle.

How long? Mine usually take 18-24hours...

....today it was 10 for an 8.5 pounder. Fat cap was thin though. I wrapped it in foil at about 8 hours.

[Penguin4x4 1,761]

Definitely too hot.

[dem beats 1,223]

Most of what you're describing seems to be heat related.

Are you using a dome thermo or a thermistor/thermocouple near the grate?

Have you calibrated it lately?

How does the smoke look coming out of the exhaust damper?

I'm assuming you're cooking it indirect, but how indirect? Coals off to one side? Water pan/plate setter between the food and wood? Separate firebox?

Big green egg. Dome thermometer. It is not accurate abve 250, but I had it at 200-225 the whole time.

Constant pouring of smoke for an hour or so. If I soak chips I can stretch it further but I habe started using hardwood logs/chunks not chips. Hickory or mesquit.

I will use a lot of apple or cherry chips if doing pork and I want more sweetness and depth. I don't use any water on the place setter. I have never flipped before. Today I did. Fat side down for most of the time, then up for an hour and a half before the foil.

[dem beats 1,223]

I need a new thermometer, for sure.

[dem beats 1,223]

You get the 11 percent rebate at Menards Sean?

WTF? No.

Down here Menards is running a 11 percent mail in rebate special this week, fill out the small postcard form, include original receipt and away you go.

......yeah, I pick mine up in store. It's a big deal when doing projects saved the FIL a few hundred on his bathroom remodel.

[dem beats 1,223]

WTF is a Canik?

I wouldn't touch it for that price. Probably wouldn't for half either..

[Penguin4x4 1,761]

Yeah I'd look into getting at getting a new thermometer, preferably something you can mount grill level. Chunks are best, and definitely no need to soak.

 

So you're saying it will pour out thick white smoke for about an hour before settling down to translucent/bluish smoke?