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Gas grill getting banished to the garage. This thing is fun!!!

The next step for U boyz is a real off set stick burner, For that check out Lone Star Grillz.

For me this is the year of the Stick Burner...they do take some tending..having to put a split on every 45 minute to hour to keep your temp running steady..but dat is da way da Texas Boyz do the Q.. The flavor off the stick is pure wood smoke heaven...

Those Briskets done the Franklin way sure come out mighty fine.

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Before and after, at 8 hours. Wrapped at 8 hours and then cooked for 4 more hours at 275. No one wanted BBQ sauce. The flat was pull apart.

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how long have you had the wireless probe? happy with it? i keep destroying my thermoworks probes.

I have never had a problem with my thermoworks probes. How are they failing?

James, really nice work on the brisket.

Want so bad.

Did you get rid of your Klose?

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Not a brand specific problem but I seem to manage burning the thermoworks probes. Had a grease fire kill the last couple I bought.

Now I am motivated...gona do a London Broil on the BGE

Nope pic above..

Back in 05 Klose made just about the best ones made..Now Lone Star Grillz has made refinements so I think he is the snot..

Just watch some of his vids where he goes over his units.

I would be looking at the Offset Cabinet, with or without Warming oven, firebox 1/2 inch plate, ash pan and...

That is a MEATER. I've used it about 3 times. The App is both good and annoying.

It is bluetooth, so range is limited. But no wires! I have the standard model. The "plus" connects to the base and is WIFI, so you can connect anywhere on the internet. They also make a 4 probe version.

If you have a crappy old phone, you can use it as a WIFI relay for the Standard bluetooth model.

My pal just bought Kamado Joe jr last week and he can't cook pizza. He just burning it every time just can’t get heat right . What is the right way to dwell this thing?

Went into my local bbq supplier yesterday and they were down to about 8 bags of lump where they usually have hundreds. They limited me to one bag of Blues Hog lump.
Going to try another place today. Lump could be the new toilet paper for the fall season...

I went in for B&B and ended up with a bag of B&B and a bag of Blue Hog. Haven't tried it yet. Any info?

I bought it earlier this year and I thought the Blues hog produced a lot of ash but it did produce good heat and decent flavour. I remember thinking that I won't rush out and get it again but if it is the only thing available I'll take it!
Tried another supplier and brought home a bag of Kamado Joe Big Block, Jealous Devil and Fogo.
Why the variety pack? It is what was on display and there was only one person in the office over lunch!:)

is he burning the top or the bottom? thus far for the regular size joe i've learned you want a) heat deflectors in and b) pizza stone raised an inch or so over them so you don't get too much heat directly transfering and burning the crust.

WHEN you put the pizza stone in is important. if it gets too hot you cant get your cheese melted right in time.

I have a 10 lb bag of Cowboy as emergency backup...:eek:

Last time he tried to make pizza he burned the bottom.
Thanks for the tips, I'll tell him to be precise with the timing and heat next time. Btw can he use pizza stone as a heat deflector?

The BGE temp is easy to control. I know where the vents need to be set.

Long burns you fill the bottom with lump put the lit on top and let it burn down.

Btw i only use lump for the Weber the BGE and as a stater or fire extender for the Stick Burner. I usually get 45 lb bags of Mesqusite or preferably Oak.

For stick burner wood i like Oak or other flavoring types for specific types of meat. Olive is interesting.