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S&P and a bit of smoke wood is just fine. Serve the sauce(s) on the side for dippage purposes. Let the JL speak for itself.

25-30 lit briqs, chunk o' wood & bring the SPOG'd steak up to 110-115 indirect. Then hit it with a chef's blow-torch, (or a weed-burner if you're feeling adventurous). Works grate!

Not seen this before. A rival to the Weber Charcoal Heat Controller? A heat deflector plate to use with your Vortex. Here.

That's right, the brisket cut comes from the breast of the animal. Outside of the US, the typical US brisket cut is not that popular, even here in the UK. It's mainly a US BBQ thing, but can be found from a few butchers who carry traditional US BBQ cuts, (here in UK). With regards to the...

Been to Barcelona a few time. Grate city. If you're planning a stroll along the vibrant Ramblas, (pickpocket central), leave your bling on the ship, & keep your "bus-fare" home in your sock. There are some grate bars & tapas joints along there. Enjoy.

In the UK it's known as onglet or skirt steak. I've had it a few times and it taste's fab! Don't see it that often for sale though.

So you persevered with an unsatisfactory method of lighting your chimney for 7 years? I don't know what to say about that, except that you must have the patience of Job. Personally I would have tried something different after the first 3 years. :unsure: Stick two tumbleweeds/cubes under a full...

Done them a few times, along with beef cheeks. Wonderful L&S. The depth of flavour is much better than regular beef. I used to do Larry Wolfe's PSB recipe using beef cheeks. Epic!

Adapt or stagnate. There are plenty of fine alternative cuts of beef in Portugal. Find a good butcher. Oh, and brisket is called Peito in Portugal. I've eaten it several times on my travels.....& it's delicious when roasted. And just like Lazarus......It's back!! :rolleyes:

I picked up a GBS for the 18" grill for @Rich Dahl. The problem I found was the removable centre section was the same size as the 22", which left little perimeter real estate for doing wings etc using the vortex. (This can be seen on the JJ pics above). I relayed this info to Rich and he agreed...

They also buy sherry, port & Madeira barrels from Spain and other places too. I'm with @Dustin Dorsey , I can't tell much/any difference between different types of oak.

Not necessarily. I have found that it's as easy to stuff up a burger just as easy as stuffing up a steak, no matter what unit you're using to cook it on. I've cooked grate burgers on a cheapo grill at the park, and then cooked hockey pucks on my kettle at home. 🤷‍♂️ For some reason I still find...

Yes. Twice I had the unlit briqs, (Minion), in my charcoal basket get stifled by drippings and put the fire out. I got rid of it! (Replaced by a 3mm stainless steel solid disc). The Firedial is now an expensive, rusty wind-spinner.

Bill. Those probe cables are good for 700F. Notch the middle section.

How about placing the kettle on a level surface? Failing that, raise the fixed leg on the downward slope. Are you over-thinking this with regards utilising a gyro/gimbal? Seems a bit convoluted for what I see as a simple issue.

I could have written this. :rolleyes:

Nice cook Brett.

Watermelon spears? Where does that figure in the cook? I like the sound of it though.

Flodden?