On Jul 1, 5:27=A0pm, Mark Filice <m_fil...@[EMAIL PROTECTED]
> wrote:
> In article
<ed791b44-ec69-4206-948b-2228b702e...@[EMAIL PROTECTED]
>,
> edw...@[EMAIL PROTECTED]
says...
>
>
>
> >No I am sure he did not spring for that will have to rig something up,
> >How about wood for smoke do you just put some hunks in and let them
> >go or do you add chips?? =A0Thanks
>
> I've smoked several briskets on my GrillDome (pretty much the same thing
=
as a
> BGE). I put a grill inside that is just big enough to put a round pizza
s=
tone on
> top. It sits just above the coals.
>
> After the coals are burnt down, I put in the wet chips (in a metal
basket=
or
> foil pouch) and then the small grill with the pizza stone. On top of
that=
goes
> an aluminum water pan. Brisket goes onto the big grill.
>
> I can get 6-8 hours at 210-220 degrees with the coals. When the temp
star=
ts
> dropping, I burn down some more coals in my offset smoker. I pull all
the=
stuff
> out of the GrillDome and dump the fresh coals in. No more smoke needed.
>
> Brisket is at 195 degrees at about the 12 hour mark.
>
> Mark
> "I love cats. I just can't eat a whole one by myself."
that is an internal temp, and it always seems to stall at about 160
and you think it will NEVER move, but it does. Happy Egging!! Nan
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