First of all, I see Harry Soo is now using Hasty Bake. Cool.
Questions:
What is typically the temp you get this down to for low and slow? Meathead’s review indicates that it’s hard to get it under 300.
How long do your briskets take? I saw an Arne Tex video where it only took 6 hrs and it looked like it was 12-14 pounder. Is this bc you have to cook it hotter? The brisket looked amazing and he’s won competitions so he definitely knows what he’s doing. I think he said he was around 300.
How many racks of St. Louis style ribs can you fit at one time?
Do you always have to leave part of the grill surface open bc the fire box cover only covers half the length of the firebox?
Does anyone use only wood for fuel? How’s that work?
Thanks in advance
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