Got there a little before 2, line was inside. It was damn good.
Last edited by paco; 01-11-2017 at 04:29 PM.
I wonder what the foil is on there for?
^^Probably to prevent burning of that edge of the flat. All are facing the fire box.
Just a guess.
Yup, heat shield. Paco were you there for build tips?
Those little pieces of foil saves what 1000+ in sales.
The foil is actually away from the fire box, same way any free born American would cook a brisket.
And yes, I kinda was there for smoker tips. Turns out I kinda know one of the assistant managers and she gave us the grand tour. Didn't take near enough pics, especially of the kick ass wood fired rotisserie they cook the ribs on.
Aaron Franklin was treadmillin' before treadmillin'was cool.
I've also noticed Aaron keeps un-split, un-burned logs in the cook chamber pretty close to the firebox as a barrier between the meat and the firebox. Anyone ever done this? Is this to protect the meat or is there any flavor benefit to having them in there?
I do that too. or if the wood is damp.. but he does it with un-split logs and they stay in there. I'd like to try it but my pit is too small.
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