Dustin Dorsey

I've got both. It's a noticeable difference in the speed. If I'm cooking a steak where I need a good accurate read and feel confident...

For instance, Chud was using B&B charcoal and got the Fogo deal. No big deal there, but B&B was unsponsored. I'd lean that way...

Just brought up two cases (8 slabs) of Creekstone Farms spare ribs from the freezer. Transferring now to the fridge to thaw for...

And so the cook off begins. Bought a jumbo fatty. Wish me luck. The action starts this weekend.

Had this 7 pound pork shoulder for a while so I decided to smoke it this morning about 3 AM in the morning all I did was rub it down...

The only thing is that the WSM lid fits inside the rim of the middle cooking section, while the kettle lid will overlap the middle...

I tried out some c-bind for the first time. It's a binder made from carrot fiber. The instructions say to use it at 1% to 2%. I saw a...

Way too big for me to do, this was a professional job, probably at least 6 guys every day for three weeks. But yes, they used sand, then...

Smoked them for about two hours wrapped them for about 45 minutes glazed them 15 minutes let them sit for about 30 minutes and slice them

Sadly, my cukes didn't do well this year so no fermented dills. Peppers did great so got a batch of Ripe Jalapeños/Habaneros for hot...

Day 5 The smell is intoxicating. I snuck a teaspoon of the brine and these are good, real good. 3.3% salinity is just about perfect...

Day 4 We are onto something real good here. As I usually do, I put a larger container under the pickling container to catch any brine...

It has been way too long since I made ribs and also too long since I posted a cook. Been less active here recently. Supper busy with...

Cooking over JD with coals on the lowest grate. Rotating often to develop that crust. 130°F target temp.