Hope you enjoy it as much and we do around here.
It was awesome. I cooked a 9# brisket from Costco. It was the smallest whole brisket they had. It got to 205F in 4 hours. I then rested it in a cooler for 2 hours while I cooked sides.
I can’t imagine how the brisket would be better by cooking it slower.
Exactly. You can’t beat it.
Thanks for the reply, Mike, I’ve looked at the Akorn multiple times and I’m sure it would work fine. The negative reviews seem to revolve around the bottom rusting out, (those with pics appear to show people don’t know to empty the ash pan after use), and the hardware pulling out, (be aware and don’t drop the lid backwards without supporting). I would be interested in info on how long it holds temps. Chumley’s report reflects others I’ve read online, that it’s a “set it and forget it” as the ceramic allows temperatures to be maintained with little variance over a period of many hours. That’s what has me interested in the Primo, plus it’s the only model I’ve found that is made in the USA. And I’ll go out of my way and spend more to support US manufacturing.
david
Funny you should mention that. Mine did arrive with a cracked fire box. We called them up and they sent a new one promptly. They did a lousy job of packing it, I would have to say, though. Hopefully they have improved in the packaging after having to replace a few broken grills.
Stevie, I bet you tore through the paper pretty fast and furiously on that one. I hope you get to use for the holidays.
Here’s 2 Costco Boneless Butts about to come off the WSM.
Smoke some St Louis Spares and a whole chicken yesterday. I was trying to have the water pan dry for most the chicken to get the skin crisp, but I missed the mark by about a gallon and didn’t care enough to fuss with the pan. Chicken looked good, but most of
The flavor was in the skin which went into the trash. Using it for soup tomorrow. One of the spares had so much meat on it.
I’m tryin to find some easy space fillers to justify using it. Boneless skinless breasts are awesome brined and easy to squeeze in. Italian dressing drumsticks are great too.
Looks good.
For crisp chicken skin try removing the pan and set it aside, spatchcock the chicken, and top it with a couple alum foil wrapped bricks.
I was trying to get it done in one cook where the temp would essentially spike right before the ribs needed to be pulled and just after I added the chicken. Essentially taking it from 250-350 was the goal. Never got over 275
One trick I’ve learned to get in the 350*F range is to lay a metal skewer between the center section and lid. Some folks go so far as to cut holes and install another exhaust daisy wheel. More exhaust creates a larger ‘chimney’ pull therefore causes the fire to burn hotter. I apply the skewer trick for all higher heat cooks.
One thing I am anxious to try is Himalayan salt block spatchcocked chicken.
Cheers!