femurphy77
Grandmaster
Thanks for the link, every little bit helps!
Just bought one of these bad boys today. Since I live about 10 minutes from them, I was able to go to the showroom and talk with the owner about the company and their products. I already had done a fair bit of research, but talking with Matt (owner) at Grilla Grills really solidified why I chose them.
I was already planning on dropping the $800 for the Kong grill, but Matt told me they had a couple "scratch and dent" models that were just cosmetic flaws that he didn't want to sell as new product because it didn't meet his quality standards. (again, just a top notch company). I picked one of the scratch and dent models out, and noticed there was a small chip in the porcelain inside the grill. Matt knocked $200 off for the cosmetic flaw. That's right boys and girls, I got it for $599.
To top it all off, Matt offered to throw it in his pickup and deliver to my house after work since I didn't think it would fit in my wife's SUV. No charge.
Seriously... you all need to check out Grilla Grills. Some seriously good grills at a great price. You won't find similar grills anywhere near their prices.
https://grillagrills.com/
* Not my picture. It was too dark by the time I had it all set up. Had to steal this one off the web.
We tried our first and probably last brisket yesterday. It was an abject failure but on a positive note the dogs are loving it. Way over cooked. The fat side was essentially charred thru about the first 3/4". The balance was tough and stringy. We did manage to salvage enough for a couple of pulled brisket sammiches but the rest is doggy treats. We kept the temp in the 230 to 250 range and pulled it out once the internal temp hit 188/190. 13 hours total time in the smoker so we know it wasn't too fast. The only thing I can figure is that the temp probe must have been reporting lower temps than reality. I always ice bath test them before use and in this instance the probe for the smoker box showed 180 degrees at room temp but did drop to 33 in the ice bath so we didn't use it. The probe for the meat checked out o.k. so not sure if in use it was valid or not. Just can't see paying $50 and spending all day tending to it for a return of 4 or 5 sammiches. Fortunately squealers is nearby when we get the brisket urge.
I always told the wife I was an ass man which is proven in our ability to smoke butts successfully I guess.
Don't give up! Do some more research and try to figure out what went wrong. There are a lot of good recipes out there. I have one the produces excellent brisket, maybe some of the best I have ever had. I got it from a friend of mine. I don't know how to add a Word document to INGO or I'd send it.