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- Thread starter MonteroRed
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Prof used his book for Eco 101.
Around 5am 
My view while making dinner last night wasn’t bad. 
And just like that the winery/cellar is back at the perfect temp for long term storage. No more AC until next Summer.
That temperature screen shot looks eerily similar to my Fidelity account...lol
Perhaps all we have to do is hold on till next Spring!
Not sure if it reached the stall point but it’s been there for some time. I think I still want to give it 30 more minutes and hope for 160 internal to then wrap but the grill temp not helping much, the thing is I don’t want to open the lid and lose precious heat 
I have been doing the "hot and fast" method for Brisket the last couple times with good results. I would add more fuel and bring the temp up to ~325F and that will help you push through the stall faster and get you home quicker to ~200F.
I wrap at ~165F in butcher paper these days.
I wrap at ~165F in butcher paper these days.
Not sure if it reached the stall point but it’s been there for some time. I think I still want to give it 30 more minutes and hope for 160 internal to then wrap but the grill temp not helping much, the thing is I don’t want to open the lid and lose precious heat
View attachment 93823
Yep, been wanting to add more charcoal, and just did. Hoping it will crank it up as I have visitors in about 2 hours or so
Finally everyone in sync
I love his checkered shirt in the last photo...!
On the move
FlamingoEmporium
Senior Member
Didn't you just land?
Love the outdoor kitchen. I'm thinking I'm gonna build a vaulted roof off the back of the house. Pretty well the same idea, just on a raised deck off the ground with an indoor/outdoor seating area and a full cooking area.
