Ive tried a couple bags of Bayou Classic recently grilling on the kettle. Nice plain large hardwood/starch briquettes. No bad smells/smoke lighting.
Have not tried it on wsm.
Unfortunately......before its even all lit in chimney...it disentagrates when poured onto grill grate. It...
It is the best charcoal ive seen
$20 was way too much
Its frickin charcoal.
$12.99.....it would sell all day
KBB is garbage. It stinks to high heaven when lighting. I've got to come in and take a shower and change my clothes. I do not understsnd the love for it by some...
that openings are affected by how much coals you start with as well so you got to be consistent on that to be consistent with the vent openings..... I.e. a half chimney is way different than a 1/4 or a full chimney.
Just don't stress about the temperature too much anywhere from 225 to 275 is...
Simplest way for me is just to open a port 8080 in my router and assign a permanent IP address to the heater meter.
Bookmark the address.
if your ISP changes your router address periodically then you need something more complex.
You can spend as little or as much time as you want trimming as you want.
cutting that deep deckle out is kind of a competition thing, to get more bark around that meat. Restaurants don't do it. Most people cooking at home don't do it.
I will say, that's looks like a lot of rub. You can...
Mine is perfect home slicer, to me
Italian made globe....a medium duty they produced about 2011
Was $1100 then. I got $200 shipped.
About 45 lbs...so i can move it. I keep on shelf in garage.
Slices bacon, doesnt slow with anything ive thrown at it.
Slicers go cheap at restaurant auctions...
In this day and age, if you don't have what I want.... I'm not coming to your store.
I'll buy it mail order.
narrowing your selection and stocking only things you sell the most of and make the most money on is a recipe to go out of business. Or at least to lose mine.
for instance, I go to one...
Put it wherever you want to measure it.
I drilled a hole in the center of the hanging rack I made so it sticks right down in the center of it.
Yeah the very bottom is hotter so put the thickest part of the ribs down there, imo
I spray olive oil on ss grate for salmon
Skin still sticks some, but meat side down sear doesnt. skin might stick because I put in the same spot when I flip it over.
Simple to pick up with tongs and flip the piece over
Grates brush clean the next time you cook real well also
Slicers are great.
You just can't make some things without them.
Got a medium duty globe that I love. One day one of my kids will love it too. Can't make bacon, pastrami, or smoked pork loin without it. At least not to my satisfaction.
What are you cooking at 250 that only takes 3 hours?
Any temperature between 225 and 275 is fine . It just takes a little longer or shorter, but it cooks the same.
Don't stress about temperature.
Now that said you might want to stress about it a little. I like to 265 to 275 to give bark...