I have been cooking on a large Big Green Egg. I have cooked to perfection some thick dry aged bone in Rib Eyes and other steaks. The one area I struggle with is how much charcoal for say a 10 lbs brisket and how to maintain low temperatures. Yesterday I found an article about minion method. I am excited to try my next brisket using the minion method. I am also looking into rec tek wood pellet grills or any wood pellet grills. First I have to convince the wife why I want to add to our viking professional gas grill and BGE. Also I am looking forward to learning and giving my feedbacks here on letstalkbbq.
Have a great day,
Robbie