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Hey all. New member. Kent from Quincy, IL on the Mississippi River. BBQ has been a passion of mine for over 45 yrs but I consider myself still a student. There’s a lot I still have to learn and perfect. Currently use Weber Performer, Summit charcoal, Weber e-310 Q and Smokey Joe. Just did my first brisket after all these years yesterday. Turned out wonderful. Looking forward to learning more from all the bbq brotherhood on this site. Would love to hear about tips and recommendations for controlling temperature over a 12+ hour cook for brisket. Thanks.
LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
Weber Jumbo Joe
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
Welcome to The Pit Kent. The best advice I have for smokin' a brisket on a Performer is to get a Slow N Sear. That will give you the control you want, (with a little practice).
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
Just curious... What have you had to do differently in the higher elevations for your bbq? Do you open the vents more than you would normally at lower elevations?
Swug - I really haven't had to make any conscious adjustments for either grilling or smoking due to altitude (6300' in my case). Of course, I had to be sure that the lower PBC vent was set correctly (7/8 open). In the kitchen, it's a different story for many things because water boils at about 200 deg. F here ... so I often have to adjust cook times accordingly.
Swug Spent 20 years up in your part of the country. Believe it or not I do miss the winters🤣. Nothing wrong with BBQ from up that way either from my experience.
Welcome to the Pit from Dallas! I cook on a Big Green Egg and if winds gust on and off you will need some kind of wind shield at the intake or some type of electronic controller. I use a Smobot and before that a PartyQ.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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