My CB036 does burn through pellets but it isn't as bad as I had thought it would be. When the unit is on high it goes through 6 pounds per hour (based on Cookshack). My last pellet buy I did I got pellets at .35 cent a pound. So if I ran the unit for an hour we are only talking $2.10. Heck even if I paid $1.00 per pound you would be looking at $6.00. I'm OK with that.
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I agree. Pellet usage in a home environment is not a big problem. I would love to have a Charbroiler.

Did not realize it was 660 miles...if it was a 24 I think I might consider it!

Grabbed a prime packer from Costco, 12 pounds in the shrink wrap and it trimmed up right at 9 pounds before it went to smoke camp. These prime packers they offer at $2.99 a pound are my favorite they always turn out so much better for me than choice grades do.



Low and slow for 15 hours at 225*, pulled it at 185* on the Thermapen in several spots as the probe was sliding in like butter after a two hour covered rest it had great moisture everywhere definitely one of the better briskets I have made.

You should be reported for posting this while I’m on a soft food/liquid diet! You indeed are a Brisketarian!

You should be reported for posting this while I’m on a soft food/liquid diet! You indeed are a Brisketarian!

If it helps the diet quandary, we made sandwiches with Rosen's Briouche buns and topped the brisket with Famous Daves Spicy Pickle chips with a touch of my homemade KC style sauce.

I'm not shy to admit I've eaten BBQ by the carload most of my life and love the stuff be it mine or in the course of travels, but this was one of best meals I have made to date and never came close in flavor, moisture or texture with all the briskets I cooked on stick burners to what I'm turning out on this FEPG.

Getting a good night's sleep while it's cooking is a huge deal to, I love this thing.

Looks amazing, great bark & it looks moist.

Why the tarp? I'm trying to decide between a Memphis or Cookshack. Planned on it sitting my patio blocks.

I like everything thst comes off of this pit. Here are a few pics I found in my phone.

Nice! I like how you replaced the upper and zone 4 grates with expanded mesh if you ever get a chance I'd like to see those out of the grill showing the frames I'd love to have my zone 4 grate made that way the bar grate that came with it is to wide for chicken wings.

Nice! I like how you replaced the upper and zone 4 grates with expanded mesh if you ever get a chance I'd like to see those out of the grill showing the frames I'd love to have my zone 4 grate made that way the bar grate that came with it is to wide for chicken wings.

No frames. The top shelf was cut a few inches larger than the original shelf. I love the extra depth.

Hot Smoked Polish Sausage with Bubble & Squeak sounds good right now!

Nice! I like how you replaced the upper and zone 4 grates with expanded mesh if you ever get a chance I'd like to see those out of the grill showing the frames I'd love to have my zone 4 grate made that way the bar grate that came with it is to wide for chicken wings.

No frames. The top shelf was cut a few inches larger than the original shelf. I love the extra depth.

Is there a certain gauge to look for when buying expanded mesh? That's an awesome addition to the top zones when I push my rack all the way to the back there's 50% of the side flanges just wide open toward the front.

I want to replicate your idea to get more area up there for wings and corn on the cob.

A buddy had some laying around. I think you can even get it in SS. I'm pretty sure the stuff I used was the same I have used on trailers before. Just make sure the diamond is lengthwise for better strength of the shelf.

Just don't cook with galvanized...

You might be interested in onlinemetals.com  . Check out flattened stainless steel mesh, #22510