I just purchased a Memphis Elite Builtin!!!! Took someone's advice from a previous thread about a grill shop in the Houston area and they "took" care of me versus my local Michigan dealer.

Now I need to sell my Komodo Kamado and get me a builtin BBQ island to slap this into!!!!

Cancelled my deposit on a Shirley Fabrication cabinet smoker for this pellet grill, think I made the right decision. I wanted that authentic stick burner but realized I don't have the time or patience to maintain splits every hour of a low and slow cook.

I have a SRF "Gold" Waygu Brisket going on this cooker once I'm up and running. From what I read, do you think it is wise to place the meat on the middle shelf of a Elite for low and slow around 250°?

Congrats and welcome to the forum. I have a pro but I personally cook everything I can on the second rack if going indirect......sometimes even over the flame zone.  Look forward to seeing your results and feedback from the Wagyu Brisket cook.


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Congrats!  Please keep us posted on your experiences and cooks.  Exciting news!

I cook on 275° on the bottom grate right smack in the middle for briskets with fat side down.

 Pro here. I cook the same as Bar- B- Lew, bottom/main rack...  I trust you'll find the pits temperature is quite even throughout... To me, which rack to use is a matter of convince.

 Forgot  - "Congratulations". Excellent choice. 

Welcome and congrats!

Nice purchase & Welcome to the team with your lean, mean cookin’ machine!

I think Memphis has started selling stainless outdoor cabinets to go with the built-ins.

Z

Thanks everyone....excited to get started with some summer cooks.

Some previous cooks from my KK

Welcome to the Show!