Recent content by Matt Gard

I have been away from the site for a long time and looks like I came back at the right time. I am planning to do a brisket myself soon and was coming to find some wisdom on brisket. Its like it was meant to be. That brisket looks delicious Chris.

Amazing looking cooks Tony. That steak looks like it rolled out of the kitchen of a 5 star steak house.

Bob I havn't posted on here in over a year but that looks amazing for my first post back on tvwbb. Look at that beautiful smoke ring on those dang ribs.

Jim those cooks look great!

Methods of starting in the preferred order for me using a chimney.... 1)Starter Cubes 2)Oil on paper towel 3)Side burner on grill 4)Torch 5)Crumpled up news paper

I usually tend to hover between the 250-275 range myself when Q'ing. Not for any other reason really than my WSM seems to settle in nicely at 275 on most days without any effort on my part of fiddling with vents. As Ron Popeil said, "Set it and forget it." I've been quite happy with my results.

Thats some amazingly juicy looking pulled pork. I bet dinner will be a hit.

Man Mildo you food looks PERFECT!!! How much to ship a few of those subs stateside?

Thats a great looking salad, love how juicy that chicken looks.

I think its better to close the lower 3 vents before you start to mess with the top vent.

Look forward to the finished product. You have a real nice trifecta of WSM staples going there. Ought to go ahead and toss on some ABT's, you won't regret those.

Thats it i'm moving to Raymond to be your neighbor. Amazing cooks.

No have not tried those but I now want to.

Very nicely prepared

Looking good Mildo.