xXLSUXx

I personally would recommend saving a little more and going with something like an Old Country if you're dead set on an offset. I was of the same mindset of not wanting to spend a ton in the beginning, but it's exponentially harder to manage fire on a thin steel cooker. Gold standard is 1/4" steel thickness. 3/16" is probably the best sweet spot for home cooks / beginners as a compromise between price, weight, and heat stabilization. Older model Ok Joes were 1/4" or 3/16" before Char Broil bought them out and made them 1/10".

If you just want to get into smoking in general, I'd recommend a drum or ceramic smoker, or even a Weber Kettle. A drum smoker with temp controller burning wood chunks is the perfect combination of convenience, quality, and price IMO. Convenience of a pellet smoker with 95% of the taste of an offset. It's what I use 99% of the time now.

Managed to get in after ~1.5hr wait and grab some tickets for a group of us. I think most of the numbers in the queue are bots. Still had some available but were going quick. Will be interested to see how the resale market looks as the season goes on.

Someone asked earlier but I believe the Saints sideline should be West side. Sections S/T/U.

Saw this happen to someone else just a week or so ago. JP is refusing to adjust it. Complete B/S imo.

Saints & Sinners. Parish x St Arnold collab. This one is the St Arnold version.

Been up since 3AM with constant tornado warnings. And water starting to rise in the street with no signs of rain slacking.

N7. Several mentions for The Husky but I actually prefer their sister restaurant Pigeon & Whale across the street better.

Frustrating. I thought the presale opened at 10AM CST? By time we logged in there was essentially nothing left.

After 12 years. Sad to see them go. Always thought they punched above their weight and always had a good time when we went.

quote:

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Whip it.

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This. Once I started actually mixing it and spreading it on toast etc I actually started enjoying it. Great high protein snack.

Thirding the Dexter-Russell for the trimming knife.

I use a 14" Mercer for my brisket slicer.

Keep the expensive knives for your chef knives/delicate cuts.


ETA: Also feel it's a good thread to plug how Bar-A-BBQ uses a slicer to actually trim their briskets as well. Been doing it this way since I watched MadScientist's video with them a year or so ago.