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Got the Klose Smoker up and running with an Oak and Pecan log fire...let it burn to just where the flames are starting to die down...then shut the door and dampers down...to get to 300*. Ya don't want the smoke to run heavy for too long.Then popped a 12 lb dry rubbed Brisket on, just kept the rub simple. granulated Garlic, granulated Onion, Paprika, fresh cracked Pepper and some Salt....the temp over the next 25 minutes has dropped to 250*, opened the damper just a bit and we are off an running for a nice Brisket...

The difference between the Big Green Egg and the Klose BBQ Drum is that the Green Egg uses a slow direct fire and the Klose a slow indirect fire. The difference in taste is that the Egg imparts a bit of a grilled charcoal taste as the fat from the meat drips onto the fire and creates a bit of smoke...whereas the Klose gives a nice smokey taste as the fat drips into the bottom of the drum. Now here is something to consider if you leave the fat to build up in the bottom of the drum the fat heats up and gives a bit of moisture to the meat. Since I bought the Klose in 2005 I have kleaned it out once and right now there isn't much in the bottom.

I will let the Brisket smoke for about 4 to 5 hours adding Mesquite hardwood charcoal logs, probably mopping it once with my secret Mop mixture...then I will wrap it in foil to smoke for several more hours..then to the oven at 225* for another 10 to 12 hours...Some time around 4 or 5 in the morning it will be done...Then it will be Brisket heaven..

See you then!