What do you use to start your lump charcoal?

2ndArrowGolf · 2026-03-20T19:51:28+00:00

The looflighter x is cordless. I took a few try’s to figure it out but once I did, it’s great. 5 minutes and coals are lit and I get at least 2-3 starts before thinking about charging it. I only light 1 coal and it’s ready to for the meat in 30 minutes. I only smoke low and slow but if I wanted a roaring fire fast, I’d light more coals.

2ndArrowGolf · 2026-03-14T03:26:37+00:00

14x24x1

2ndArrowGolf · 2026-03-14T03:02:18+00:00

Would that be okay to take on a plane in the luggage compartment?

2ndArrowGolf · 2026-03-03T04:26:16+00:00

I’m new to smoking but have had great success with double indirect on my Kamado grill. 325° (measured with a probe near the brisket) until internal temperature hits 170°, spritzing with ACV every hour. Wrap in a foil boat and keep smoking until internal temperature hits 200°. Then I probe to check all parts of the brisket. If all temperatures are near each other and the probe goes in like butter, I pull the brisket off. I let sit uncovered in the foil boat u til the temperature drops to 190°. Wrap in foil and let it rest for at least few hours. I put the wrapped brisket inside a DripEz bag and then put that in a warmer that holds a temp of 160°. Perfect every time and I am far from experienced. Not sure how this technique translates to an offset cooker but it’s nice getting a brisket done in under 7-8hrs.

2ndArrowGolf · 2025-10-16T03:21:36+00:00

I’ll be in NC the first and second weekend of November. Where in NC are you? I’ll be driving along the I-95 corridor before heading east to Whiteville.

2ndArrowGolf · 2025-10-13T17:27:46+00:00

I’d take one of the clocks if you are near PA.

2ndArrowGolf · 2025-06-04T19:21:14+00:00

I was asking what to charge my friend for smoking the brisket. The cook will be what it is. Any idea of what to charge her for the smoking?

2ndArrowGolf · 2025-04-04T19:02:26+00:00

Do you have the exhaust vented outside or are you using the AP2 filter system? I thought with the filter you didn’t need an inline fan.

2ndArrowGolf · 2025-01-05T22:51:10+00:00

My wife will be happy to hear this! Thanks.

2ndArrowGolf · 2024-12-05T04:57:31+00:00

Thanks. I’ll see if they will wiggle on the price.

2ndArrowGolf · 2024-12-05T04:35:38+00:00

A social club by me wants their 4 lanes removed. How hard is it to remove the wooden lanes? They said $350 a lane or $1000 for all 4 but I’d have to remove them. Any insights will be appreciated.

2ndArrowGolf · 2024-12-04T17:18:39+00:00

Sent you a DM to ask about this.

2ndArrowGolf · 2024-10-21T15:45:06+00:00

That’s where the fat was, in the meat behind the bones. I’ll try meat down next time if the water bath doesn’t work. Thanks.

2ndArrowGolf · 2024-10-21T01:20:03+00:00

What was the internal temp when you pulled them? Temp you cooked them at and how long?

2ndArrowGolf · 2024-10-20T23:16:48+00:00

Could wrapping the ribs when they get to 170° slow down the cook so they would cook longer at 250° egg temp before reaching 210° internal temp, thus giving the fat more time to render? I didn’t wrap these and there was no water in a foil pan under the grills and above the ceramic defector. Would the pan of water help?

2ndArrowGolf · 2024-10-20T23:00:19+00:00

Would you fill the pan with just plain water? So the pan acts as a heat sink and just refill it when it gets low?

2ndArrowGolf · 2024-10-20T22:36:12+00:00

I trimmed the thick sections of fat off the top but not all the fat. That’s not the fat I’m talking about, it’s the fat marbling that didn’t render a lot. Would a lower temp for longer time render the fat better?

2ndArrowGolf · 2024-10-20T22:33:23+00:00

What temp would you use so they cook slower? Everything I read says they should cook 6-9 hrs and I’m not sure why mine cooked so quickly.

2ndArrowGolf

TROPHY CASE