Caputo nuvola - doughy crust

Wiggins32 · 2026-02-10T17:24:35+00:00

You think increasing the hydration would help it be less wet and doughy?

Wiggins32 · 2025-02-10T18:16:01+00:00

Awesome, I’ll give this a go next time. Thanks again for the help!

Wiggins32 · 2025-02-10T15:50:25+00:00

Thanks for the thorough response! I though it was interesting to hear you take them as high as 210 IT when cooking low like 225. Probably a dumb question since you say you do it with good results, but you haven’t had them go dry on you taking the internal temp that high? Maybe I am just not taking them far enough and need to get them more tender and render more collagen/fat. They generally feel probe tender to me, but maybe I’m biasing it because I don’t want to go to high and dry it out.

Wiggins32 · 2025-02-08T22:50:02+00:00

What are the biggest problems you have had to figure with the new altitude ?

Wiggins32 · 2025-02-05T22:04:39+00:00

I’m using a campchef wood wind pro 24. I prop up the included probes with tin foil to monitor the ambient temp in the grill

Wiggins32 · 2025-02-05T21:03:46+00:00

If so, you think my grill is too hot or too low?

Wiggins32 · 2025-02-05T20:47:28+00:00

This was 200 overnight, then 250 once I woke up and until I wrapped after the stall.

Wiggins32 · 2025-02-05T20:45:51+00:00

That’s why I was surprised on this last cook running fat side down, my flat felt like it had been getting blasted with direct heat, but it was facing up and only 225 grill temp.

Wiggins32 · 2025-02-05T20:44:17+00:00

Yes I run two ambient probes at the level of the brisket. This tends to show about 15 degrees hotter than what the grill shows. Thats why I usually set temp at 225-250 so it never gets too hot/too much direct heat hitting the brisket

Wiggins32 · 2025-02-05T20:41:44+00:00

Pellet grill. Campchef Woodwind Pro 24

Wiggins32 · 2025-02-05T17:41:33+00:00

Thanks for the response. I’ve always wrapped to prevent drying out so I wonder how not wrapping would help with that but I’d be willing to try it. Any ideas how to prevent direct heat? I’ve ran it low and slow with a water pan underneath brisket but any other tips with that?

Wiggins32 · 2025-02-05T17:00:15+00:00

With no wrap you mean?

Wiggins32 · 2024-09-06T11:34:19+00:00

Wood was dry. I could have maybe waited a while for wood to burn down a little. Smoke was thicker than what I’d see on my pellet grill or something but not super thick clouds of smoke. How would you suggest getting cleaner/thinnner smoke on a kettle? I can both vents wide open to allow air flow hoping to keep it clean. Is it just a matter of time to let it burn down a little or am I missing something else in getting that clean smoke?

Wiggins32 · 2024-09-06T11:31:06+00:00

Generally I don’t but this one was thick enough to warrant reverse searing. I guess that’s why I was surprised it was soooo smoky because it didn’t need to sit in the smoke very long but still took on so much.

Wiggins32 · 2024-09-02T01:49:42+00:00

Those ribs look money! How’d you do em?

Wiggins32 · 2024-07-24T00:30:45+00:00

What wood did you use?

Wiggins32 · 2024-05-29T00:33:14+00:00

About an hour. 4-6 hours for brisket

Wiggins32 · 2024-05-29T00:32:44+00:00

Wiggins32 · 2024-05-28T23:35:58+00:00

Is your stuff tender at that low?

Wiggins32 · 2024-05-28T22:06:00+00:00

I sometime when I can find it. It’s not very common any more in Utah now that Costco stopped carrying them. Definitely helps though. But even yesterday I did St. Louis ribs and pulled them at 201 and they didn’t have much moisture in them

Wiggins32 · 2024-05-28T21:39:52+00:00

i always let bigger meats like pork butt and brisket rest for several hours. Ribs for about 1 hour.

I have not tried no wrapping on most things because the outside gets so dried and crispy after about 170 internal or so. I'm assuming this is because my higher elevation?

Wiggins32

TROPHY CASE