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Hey y'all, I got a 9# Ribeye Roast from Sam's Club. I'm thinking of smoking over Post Oak until the internal temp is about 125 degrees, then doing a reverse sear. My question is, how long will it take to get the roast up to 125 degrees at 250-275 degrees (WSM grate temp)?

I love the Aaron Franklin method: https://www.copymethat.com/r/KkUcABNFV/aaron-franklins-bbq-turkey-breast/

Not sure if this helps, but I have an Ooni Pizza oven and there is an app in the app store called the PizzaApp. You can enter dough ball size, number of balls, and room temp, and it spits out the amount of flour, salt, yeast, water and rise time.

The picture doesn't do it justice.

I did an overnight cook on the 22" with a grate temp of around 235. In the morning I made a tinfoil boat, re-hydrated it with home made chicken stock, then double wrapped in tinfoil and cooked in the oven at 325 for a couple more hours until the thickest part of the flat temped at 205 and the...

Yum!!!

What's in the glass jar next to the Guinness can?

I like dry rub, no sauce, too. Looks perfect!

I made this roto chicken yesterday. Cooked it for about one hour and 45 min. Dry brined it using my house seasoning (16 mesh pepper, salt, smoked paprika, garlic & onion powder) Smoked the bird at 375 with a hunk of cherry wood. It had a beautiful color and the meat was incredibly juicy. My best...

B&B Char Logs or Jealous Devil.

This is what I would recommend, too.

I use the same setup except UltraQ rather than your ATC. I put high heat foil tape over the vents/dampers on the bottom and cover all holes except the one that has the UltraQ Adaptor. That reduces any air infiltration other than the fan. This seems to work well and keeps the temp close to what I...

Done 205.

175 degrees

Mid way thru the cook. Butts are temping in the mid 150s. Beautiful color.

I’m smoking 4 butts on the 22” WSM. Things are rolling along steadily at 275 degrees. I’ve never smoked more than two at a time and I’ve never used the bottom grate. Beautiful Memorial Day in Minneapolis.

I think it helps with convection, but on the 22" it is hard to run at high heat. I have and UltraQ and the fan blows 100% almost the whole time and I can only get to about 350 degrees without propping the lid open a bit. It is hard to get crispy skin.

I run the WSM 22 at about 350-375 degrees and spin them for about 2 hours. I used one chunk of hickory and one chunk of apple. Everyone really liked the chicken. It was perfectly cooked and very juicy. The skin could have been a little more crispy, but all in all we really enjoyed it. You can...

Broke out the roti tonight.

I found a 22" WSM on CraigsList recently and couldn't pass it up. I picked up a Firedial and am really happy with it. The cool thing is that the Weber 22" Rotisserie kit fits like a drum on the 22" WSM. I used the WSM middle section, the rotisserie, and the kettle 22" top. I did a cook yesterday...