Author Topic: cooking with bricks  (Read 2890 times)

Offline Fair-chase

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cooking with bricks
« on: June 13, 2008, 05:49:47 am »
 I've tried this on the last three smokes,and I think it really helps, really helps when its cold outside.

 I used 3 bricks placed on an extra rack on the bottom shelf.

 I preheat to 350 and place on bottom rack when i put the meat in this helps the obs get to operating temp alot quicker.

 Before bricks when ever I opened the door it would take atleast 30 minutes for the obs to recover. The heat stored in the bricks really cuts down on recovery time .

 Also with the extra heat holding mass of the bricks I notice my obs and pid cycling a lot less.

Offline FLBentRider

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Re: cooking with bricks
« Reply #1 on: June 13, 2008, 06:25:11 am »
I usually keep one or two foil-wrapped bricks handy for this purpose. I put one under the bisquette runway and one on the V-tray if it will fit.
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Offline West Coast Kansan

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Re: cooking with bricks
« Reply #2 on: June 13, 2008, 07:23:34 pm »
Using the whatever size foil pan that fills the bottom of the bradley filled with hot water also works well and has the capacity to not require changing on a long smoke.   Either way it is a great tip.  :)

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Offline hillbillysmoker

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Re: cooking with bricks
« Reply #3 on: July 03, 2008, 10:04:18 am »
I use old time flat irons in mine wrapped in foil. Also works well.
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Offline Duster

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Re: cooking with bricks
« Reply #4 on: July 04, 2008, 12:39:33 pm »
I have been useing feild stone stacked in around my water bowl, it seems to work great for me.

Offline FLBentRider

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Re: cooking with bricks
« Reply #5 on: July 04, 2008, 02:45:21 pm »
It just occurred to me to perhaps use an old cast iron frying pan as a water bowl. It would have higher capacity for spent pucks, and make a great heat-retainer. It could be a problem to empty. Hot and heavy are good combos for some things, but not necessarily cooking....
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