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Bricks in your warming cooler?

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  • Attjack
    Club Member
    • Aug 2017
    • 3968
    • Primo XL
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      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
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    Bricks in your warming cooler?

    I saw this in Saveur Magazine does anyone here do this?

    Click image for larger version

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9740
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
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      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    I tote enough weight as it is. Key is to fill up any holding container FULL with little air space.

    I have lined bricks with foil to hold up a grate.

    Comment

    • holehogg
      Club Member
      • Nov 2017
      • 2351
      • Port Elizabeth, South Africa

      #3
      Interesting to know what temp the bricks would create in the cooler.

      Comment

      • JoeSousa
        Club Member
        • Sep 2016
        • 878
        • Spokane, WA

        #4
        Never used bricks. I just have a few old towels I use to take up the empty space. Never had an issue with meat getting cold even after 6+ hours. 9 hours is the longest I have held a brisket and it was still 145 degrees when I sliced it.

        I know some people pre-heat their cooler (that is a phrase that out of context really makes no sense) with hot water and the like but I have never done that either.

        Comment


        • barelfly
          barelfly commented
          Editing a comment
          I do the same - just extra towels wrapped around whatever is in there to take some of the air space away.
      • Jim White
        Club Member
        • Sep 2019
        • 529
        • Gainesville, FL

        #5
        I don't even use towels. Just 3-5 layers of heavy duty foil.

        I do have a few different size coolers to choose from and put the meat in the smallest it will fit into.

        In related news, once meat is loaded into any cooler, it is referred to as my "treasure chest".

        Comment

        • Attjack
          Club Member
          • Aug 2017
          • 3968
          • Primo XL
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            DigiQ DX2
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            Arteflame 26.75" Insert

            Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
            - With Rear Infrared Burner
            - With Infrared Sear Burner
            - With Rotisserie
            Empava 2 Burner Gas Cooktop
            Weber Spirit 210
            - With Grillgrates
            ​​​​​​​ - With Rotisserie
            Weber Q2200

            Blackstone Pizza Oven

            Portable propane burners (3)
            Propane turkey Fryer

            Fire pit grill

          #6
          Thanks to Mr. Bones suggestion I picked up a fleece blanket to use instead of using towels.

          Comment


          • Richard Chrz
            Richard Chrz commented
            Editing a comment
            those are what I use as well.
        • Steve R.
          Club Member
          • Jul 2016
          • 2319
          • Elizabethtown, KY
          • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

          #7
          It seems like overkill and a waste of space, honestly. Unless you're going to be constantly opening the lid, the contents should stay hot. I think just preheating the cooler would be better.

          Comment

          • LA Pork Butt
            Charter Member
            • Dec 2014
            • 5362
            • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

            #8
            I never needed any help to hold meat 4 hours plus.

            Comment

            • ItsAllGoneToTheDogs
              Club Member
              • Jun 2018
              • 550
              • Eastern NC
              • 2018 MAK 2 Star
                Charbroil Big Easy SRG

              #9
              If they were already warm... ok, but if not it's counter productive I would think? Most won't take the time to grill bricks

              Comment

              • Attjack
                Club Member
                • Aug 2017
                • 3968
                • Primo XL
                  Weber 26"
                  Weber 22"
                  Weber 22"
                  Weber 18"
                  Weber Jumbo Joe
                  Weber Green Smokey Joe (Thanks, Mr. Bones!)
                  Weber Smokey Joe
                  Orion Smoker

                  DigiQ DX2
                  Slow 'N Sear XL
                  Arteflame 26.75" Insert

                  Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
                  - With Rear Infrared Burner
                  - With Infrared Sear Burner
                  - With Rotisserie
                  Empava 2 Burner Gas Cooktop
                  Weber Spirit 210
                  - With Grillgrates
                  ​​​​​​​ - With Rotisserie
                  Weber Q2200

                  Blackstone Pizza Oven

                  Portable propane burners (3)
                  Propane turkey Fryer

                  Fire pit grill

                #10
                Originally posted by ItsAllGoneToTheDogs View Post
                If they were already warm... ok, but if not it's counter productive I would think? Most won't take the time to grill bricks
                I grilled bricks just the other day.

                Click image for larger version

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                Comment


                • Steve R.
                  Steve R. commented
                  Editing a comment
                  Does the foil wrap help to tenderize them?

                • Attjack
                  Attjack commented
                  Editing a comment
                  Steve R. It does indeed. These came out tender and juicy. Some of the best grilled bricks I've ever made.
              • Steve74
                Club Member
                • Jul 2019
                • 83
                • MI.

                #11
                I think all the bricks are probably best used for smaller thinner foods rather than big chunks of meat that hold heat better.

                Comment

                • troymeister
                  Charter Member
                  • Aug 2014
                  • 1386
                  • Forest Park Il
                  • Weber 26

                    Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

                    2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates

                    Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
                    I love cooking with wine. Sometimes I put it in my food.

                    One cannot have too many grills.

                  #12
                  6 bricks would make that cooler awfully heavy...Especially with food in it. Makes my back hurt thinking about it...lol

                  Comment


                  • smokin fool
                    smokin fool commented
                    Editing a comment
                    10-4 Put in 30 beer and 2 bags of ice I'll carry it no problem.
                    6 bricks, now we gotta problem
                • Dick Anderson
                  Club Member
                  • Oct 2017
                  • 87
                  • Northern Sonoma County, California

                  #13
                  If I'm going to keep the meat for more than a couple of hours, I put a couple bricks on top of the smoker for the last hour. They just get warm. Then they go on the bottom of the cooler with the meat on top of them, and towels wrapped around and on top. Six hours is as long as I've gone, but I still had 150d internal in a pork butt. I don't think I'd do it if I had to pack that cooler around.

                  Comment

                  • ssandy_561
                    Charter Member
                    • Apr 2015
                    • 1194
                    • Central OHIO

                    #14
                    Click image for larger version  Name:	2C9812D3-6827-492F-8D49-6906F01C0F70.jpeg Views:	0 Size:	689.5 KB ID:	915604

                    I will put a 2 to 4 cup container full of boiling water in my cooler before adding a butcher paper wrapped pork butt or chuck roast. I believe it keeps the meat moist while it continues to get tender. It does soften the bark a little bit but in my opinion it is worth it.

                    I am not moving around my cooler of meat either so I don't have to worry about spilling it.

                    Last edited by ssandy_561; September 24, 2020, 08:36 AM.

                    Comment

                    • Dewesq55
                      Founding Member
                      • Jul 2014
                      • 1857
                      • The Poconos, NEPA
                      • Smoker:
                        Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
                        Masterbuilt 40.2" 1200W Electric Smoker
                        Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

                        Gas Grill:
                        BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

                        Thermometer:​​​​​​
                        Fireboard with Drive cable and 20 CFM fan
                        ThermoWorks Mini Instant Read
                        Lavaworks Thermowand Instant Read
                        2 Maverick 733
                        ThermoWorks IR-GUN-S Industrial Infrared Thermometer
                        ThermoWorks ThermaPen Mk4 x 2
                        Govee Bluetooth Thermometer

                        Miscellaneous:
                        Anova Sous Vide Immersion Circulator - 1st generation
                        Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

                        Favorite Beer:
                        Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                        Favorite Spirit:
                        Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

                        Favorite Wine:
                        Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                        Favorite Meat(s):
                        Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                        Chicken - Mainly the dark meat and wings
                        Beef Ribeye steak

                        Favorite Cuisine to Cook:
                        Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                        Favorite Cuisine to Eat:
                        Indian, followed closely by BBQ.

                        Disqus ID:
                        David E. Waterbury

                      #15
                      I have used towels, foam rubber and rolls of Reflectix, but never bricks.

                      Comment

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