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The nice thing about Webers is not much changes in 7 years. 😊

If you find a Jumbo Joe for sale, the charcoal grate to cooking grate distance is perfect for cooking steaks. I use it every time!

So wait, did Bradley cook a picnic or a butt? If picnic, then the results are not surprising. When it’s time to foil, I prefer to cook my picnics in a foiled pan covered, this way it can simmer in the juices and really steam. Picnics and butts to me are different cooks, and the end result I...

I would have bought that all day. Currently looking!

Actually I take that back. The location my guys go to is in Altamonte Springs, not too far from the previous Winter Park, FL location. They have another couple too if I recall correctly. According to menu they still have gator. I would usually get catfish or pulled pork. They’ve got some...

For what it’s worth, smoking with lump was different, but grilling with lump the difference was even more pronounced. The first few meals I grilled on the Performer after switching to lump, grilled chicken for example - wow! It was something I’d never had before.

Bubbalous Bodacious BBQ? Yes, still in business at same location. One of my business locations, our colleagues go weekly.

I’d be all about that if it was in my area -

How thick is the original steak?

When I first got into live fire cooking I used Kingsford blue bag. I bought a variety of rubs and made some of my own, I had a hard time differentiating between the rubs. I felt like the charcoal from the kingsford briquettes were masking the flavor of my rubs. I switched to lump and could...

~7.7 lbs bone in pork butt, marinated overnight with rub (Everglades), lump charcoal w/ 3 small chunks of apple wood, empty water pan, all bottom vents closed except one 30% open, top vent open 100%, 260-300F dome temp, meat on the fire at 9am EST, put in foil tray and covered with foil at...

Offset the lid by about an inch or so. I used to do the flip door trick, but offset lid seemed to work the same to me. Also safer, I.E. door not falling off.

Looks great - I’ll bring the cornmeal and tequila. What’s up with Mr. Skull?

When incorporating the meat in another non BBQ dish, I’ll cook with zero seasoning. Happens often.

96 degrees, feels like 106 today in St Pete, FL. Been waiting on the sun to go down so I can go stick a pole in the water.

There are so many decent craft rubs available these days, in store and mail order, half the fun is trying all of them. I used to make my own then stopped about 10 years ago, it was too easy to get decent stuff without the hassle. Most of the local groceries stores carry a good selection and...

Also, to answer a previous question - yes the more compact you stack the lump the less the fire can breathe. This will affect your lower vent settings to achieve X temperature as it ramps up. In my experience the WSM can compensate for any packing of lump by adjusting lower vents and...

After using lump regularly for 15+ years, here’s my unbiased feedback. Brand doesn’t matter if you have the right cooker, if you’re on this forum you probably do. EVERY bag of lump has three main sizes in my opinion. Big and hard to light, perfect size, then chips/dust. Working with either...

Publix sells the little tumbleweed cubes that I like. They are cheap, reliable, and come like 40+ to a bag. I usually use x2 at a time. Tried the ones from Royal Oak but they smoked so bad I thought someone was going to call the fire department, including the someone’s in my own house.

Sounds so good! I love tamales. Living in Chicago for a bit I had a coworker who was Mexican, she would pick some up from a food cart on her way into work. Never had any better!