Hello fellow Qï¿½ers,
I finally decided to stop lurking and post because I just purchased a model 55. Thanks to Donna for putting up that Fathers Day pricing and free shipping. That finally put me over the edge and I sprang for one.
Next let me apologize to the people who donï¿½t like long winded posts. This is my first one and I want to get it all out.
Just cooked for the first time in it yesterday. Did a 14lb brisket. It came out great. However putting a 14 pounder in a 55 is a trick. I almost posted last night to tell SmokinOkie that it is alright for him to say donï¿½t cut the brisket in two because his 150 has 18ï¿½ grills but the 50/55 only has 14ï¿½ ones. However I kept silent and folded the thinner side under. It looked awkward because it was just short of being folded in two even pieces. I think however this turned out to be a good thing. I put a polder in the folded end and one in the thicker end. I had expected to have to go in and cut part of it off after one end got done and the other end still needed more time because during the initial cooking the temps were about 15 degrees apart. But as the temps moved up they got closer together until in the 180ï¿½s they were even. When I got the folded end up to 190 the thick end was at 192 so I pulled it out and wrapped it in foil for about 45 minutes to rest. I had a couple of guests over that evening and we all loved it. Best brisket I have ever had.
I think the initial uneven heating goes along with another post about temperature differences in the back and front of the oven. I had the thicker side to the rear and the folded side to the front. The folded side lagged behind till into the 180ï¿½s but then caught up. So I suppose there are hot spots in the oven but they seem to even out over time.
By the way I got the brisket at Super Walmart in a cryo pack. I washed it and patted dry. Then I put Cookshack rib & chicken rub on both sides and folded it into the oven. Cooked at 250 for 11 hours. I agree with the fellow who said he could not taste the rub. I guess I have also eaten to many habaneras.
Anyway thanks for all of the good information I have seen posted in this forum.