Recent content by colecp

Wow, recently bought the Ooni Koda propane pizza oven. It's amazing, we're cranking out restaurant quality pizza. It's becoming an obsession. Just received a 55 pound bag of caputo 00 pizzeria flour. Good flour is key. Anyway, check them out if interested. No affiliation, just impressed.

Is there a "go to" thread that's universally accepted as the brisket tutorial? So many brisket posts, I'm hoping someone can point me to "the one". Thanks!

Baby backs, stuffed Poblano peppers and a mustard oil cabbage. I typically do a 2-2-1 with ribs but it seems as if most folks never open the smoker when it gets started. What about foiling, basting, spritzing, etc?

What's the consensus on adding a permanent, thru-door thermometer. I'm thinking of something you might see in a brewing set up. Stainless bulkhead and a non digital probe thermometer to fit. It seems most drop a probe through the exhaust hole but I do thing a large, permanent thermometer dial...

Hello fellow smoking enthusiasts! Chris here from small town Winnsboro South Carolina. Long time fan of smoking, grilling, dutch ovens, etc... My beloved Bradley original just died. No complaints with the Bradley except the fact that it did in fact die and it has been repaired several times...