Briqs phone number6/22/2023 ![]() ![]() I know this might be trying to teach a lot of people here to suck eggs, but I discovered something today whilst using my 14.5 WSM. Congrats on your purchase - you will love it! I've had a blast with mine =) I have the DOT which is fairly inexpensive, but you want something you can leave in the protein to alert you to done temps. If you don't have a temp gauge, you should get one. I've learned a lot from reading the posts on this forum. I bought a couple books but actually, if you search what you want to cook here, you will find the very best suggestions and advice. I use to foil it but it actually cleans up very easily. Ribs and other low heat cooks I use the water bowl, sometimes dry and sometimes with water. ![]() I also leave out the water bowl on chicken. Chicken needs very high heat so I learned to prop the lid open a bit with a skewer (thanks to this forum). Now I can set the vents and forget it pretty much and the temp holds very steady. Temp control became rock steady after that, whereas there were lots of fluctuations before and I was constantly having to watch it and tweak it. ![]() It took maybe 10 smokes or so before the thing was seasoned and a nice layer of gunk sealed the lid/door really well. Add to that a useful app and a footprint that’s small enough to fit on a city dweller’s patio, and you’ve got a grill that can totally transform how you cook outside.My 14.5" was my first smoker, although I have a weber kettle. It’s also more versatile than a gas grill or kamado. The $1,000 price tag is high compared to many charcoal and gas grills, but it’s more user-friendly than a kettle grill or even a pellet grill. I cooked a spatchcocked chicken bone side down for 40 minutes the meat was juicy and the skin was phenomenally crispy.Īfter cooking on the Spark for the past few weeks, I’m a total convert. ![]() Spark includes a metal heat spreader to place over the tray, if, say, you’re grilling hot dogs or turkey burgers and would like even heat across the grate. So food is seared in the middle of the grill and then placed around the edge for indirect cooking. On the Spark the heat comes from the center. On a traditional gas or charcoal grill, you’d either bank your coals to one side or turn off half your burners for a direct and indirect cooking zone. One thing that takes some getting used to on the Spark is zone cooking. I made Neapolitan pizza with a chewy leopard-spotted undercrust in a matter of minutes. To add a little extra smoky flavor, I placed a foil packet of wood pellets on the bottom of the grill and it worked beautifully.Īnother big difference between the Spark and a pellet grill is that the Spark can get really hot-up to 900☏ hot with the high heat briq. I tested this out with a pork shoulder and it made meltingly tender pulled pork with little to no effort. The low-and-slow briq is particularly impressive: It can maintain temperatures around 250-300☏ for six to eight hours, essentially turning your grill into a smoker. The quick cooking briq burns for 30-45 minutes and is ideal for your weekday skewers or a round of burgers for the family, while the everyday briq burns twice as long and allows for more varied temperatures, best if you’re grilling a main and sides. One thing they have in common is that they all heat the grill in 10 minutes or less. Spark has four styles of briq-each with a somewhat different construction and charcoal density-designed to allow you to cook in different ways. ![]()
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