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First Braten cook

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  • das85
    commented on 's reply
    that is so true

  • Redwng
    replied
    Looks very good. I was really considering that grill but could not find many videos working with it even though it has been around for a while. Keep us informed (with pics) on how you learn to cook with that grill....thx.

    Leave a comment:


  • Skip
    replied
    Looking Great!

    Leave a comment:


  • Greygoose
    replied
    Some times you just have to move the coals a lil bit for a more consistent heat

    Leave a comment:


  • Old Glory
    replied
    Have fun cooking on and learning the new rig!

    Leave a comment:


  • USMCCrashCrew89
    replied
    Man, adjusting the grate height is unnecessary but spinning the wheel sure is fun.

    Leave a comment:


  • RonB
    replied
    I'd eat that.

    Leave a comment:


  • Steve B
    replied
    Yummy 🤤 🙌🙌

    Leave a comment:


  • Whiskeyman53
    replied
    Good looking cook and grill.

    Leave a comment:


  • Troutman
    replied
    That’s a really nice rig seldom mentioned here. Congrats, I’m a big fan of live fire cooking !!

    Leave a comment:


  • HawkerXP
    replied
    Looks real good. Congrats!

    Leave a comment:


  • das85
    started a topic First Braten cook

    First Braten cook

    Fired up the new rig yesterday for a tri-tip and a porterhouse. Started with Oakridge Santa Maria rub (seemed natural).

    Then some Royal Oak lump charcoal flanked by a couple of Kingsford hickory splits from Home Depot.

    Rearranged the logs after a while (no idea where this was a good move).

    Brought the grate down and got a decent sear at the end.

    I didn't get any pics cutting into it as everyone was wolfing it down...but they would have showed closer to medium than the MR I was shooting for. Practice will make perfect I'm sure.

    Found myself adjusting the grate height constantly which I'm sure was unnecessary.. Meater mostly said ambient temp was low 200s. Right after I moved the logs it got hot even up high and I moved meat to indirect for a bit.

    Today am trying the offset to smoke some small hunks of pork but...so much adventure to pursue!
    Attached Files

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