OK, so the blue/white and brown trucks have come and gone, depositing $2,100 worth of smoker and accessories on my porch. Big kudos to Bill Karau, who answered all my questions very quickly, and shipped my C-60 the day I placed my order. I was very lucky he had a couple in stock when I finally gave up on finding a used one. Now for the questions.
My hickory is 16-20" long and 3-5" wide. Which comes first - cut to length, or narrow them down with the Kindling Cracker? I bought the B&D Alligator Lopper if that makes a difference. Also, the owner’s manual says the splits should be between the thickness of a Red Bull can and a brick. What’s the optimum?
The OM doesn’t mention a burn-in. Has anyone wished they’d done one, or felt the need to do one?
I have a prime brisket from Wild Fork which I intended to do this weekend on the kettle/SnS, but I didn’t expect to receive the KBQ so quickly. I’m leaning towards sticking with the original plan and getting some ribs or a pork butt for my first KBQ cook, but a part of me (the little devil on my shoulder) says to jump right in. I’ve done tons of reading, and I would experiment with temperature control and fire management before the actual cook, but I’m still undecided. Thoughts?
Thanks everyone!
My hickory is 16-20" long and 3-5" wide. Which comes first - cut to length, or narrow them down with the Kindling Cracker? I bought the B&D Alligator Lopper if that makes a difference. Also, the owner’s manual says the splits should be between the thickness of a Red Bull can and a brick. What’s the optimum?
The OM doesn’t mention a burn-in. Has anyone wished they’d done one, or felt the need to do one?
I have a prime brisket from Wild Fork which I intended to do this weekend on the kettle/SnS, but I didn’t expect to receive the KBQ so quickly. I’m leaning towards sticking with the original plan and getting some ribs or a pork butt for my first KBQ cook, but a part of me (the little devil on my shoulder) says to jump right in. I’ve done tons of reading, and I would experiment with temperature control and fire management before the actual cook, but I’m still undecided. Thoughts?
Thanks everyone!
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