waywardtravel
Knows what a fatty is.
- Joined
- Jul 28, 2016
- Location
- Panama city, Panama
I'm about to do my first brisket as along with it will be 2 different loins, Pork ribs and sausage then after cool it down and do some pickels, tilapia, and 20lbs beef jerky. I'm expecting 20 hrs plus. My longest cooks have been butts or picknic's.
This is a Pitmaker safe. It has the sliding vent not the upgraded valve.
I have been trying every charcoal I can find in this foreign country. Wood is not an option. I have Hickory, Apple, and Pecan chunks.
The best charcoal or lump I have is Cowboy brand hardwood right now.
I bought 4 bags Kingsford mesquite charcoal because I saw it yesterday.
I see videos of people U shape or L shape they use in the pitmaker.
Would you think the Kingsford will be easier to control than the Cowboy for a long cook?
I have become pretty good with the Cowboy but half the bag is the tiny broken up chunks not lump by the time the bags reach Panama.
That slow burning pyramid L (LOOKS) so easy
This is a Pitmaker safe. It has the sliding vent not the upgraded valve.
I have been trying every charcoal I can find in this foreign country. Wood is not an option. I have Hickory, Apple, and Pecan chunks.
The best charcoal or lump I have is Cowboy brand hardwood right now.
I bought 4 bags Kingsford mesquite charcoal because I saw it yesterday.
I see videos of people U shape or L shape they use in the pitmaker.
Would you think the Kingsford will be easier to control than the Cowboy for a long cook?
I have become pretty good with the Cowboy but half the bag is the tiny broken up chunks not lump by the time the bags reach Panama.
That slow burning pyramid L (LOOKS) so easy