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It kind of depends on the ambient outside temp. I once got a 24 hour burn using the older Kingsford Charcoal in a really brutal summer where it was in the high 90s at night and 110+ during the day. I just loaded it up with a full 20 pound bag with 5 or 6 wood chunks. 16 is pretty reasonable...

It would work but it'd take longer. There's been a renewed interest in what they call "Hill Country BBQ" in Texas. It'll never be as big as the Central Texas style probably and it has been slowly dying out.

Maybe, but you can always add charcoal, You can even throw in unlit lump. I'd love a direct heat cooker, especially a Chud Box, but it ain't happening any time soon and this scratches the occasional itch.

I enjoy this guy's videos and I'm not as critical about him as other people on this forum, but it's really weird to me that when he's doing the price comparison he's using the cart model price and behind him is the non-cart model. This reminds me of the Mad Scientist video where he'd do price...

I made some chicken on the poor man's Chud box, which is the 22.5 WSM. I used these rubs. Seasoned up Chicken halves. Made a mop sauce based on Tootsie's mop sauce but tweaked a bit 1 Quart water. 1 yellow onion quartered 1/4 stick butter 1/4 cup white vinegar 2 Tbsp W sauce 1/2 Tbsp mustard...

I got around 20% on a moisture meter on a freshly split surface, so it's still useable but doesn't want to light as easily. I've been cooking over the last year with mostly really well seasoned pecan so I just got really spoiled. I just had to split the wood smaller and build up my coal bed...

I saw a youtube video from Ballistic BBQ where he used Chick-Fil-A Polynesian sauce as a glaze. My wife loves that stuff so I figured I might have a shot at converting my wife to like ribs. Seasoned with Kosmos Q Dirty Bird and and some Chud Rub. Getting the Franklin fired up and ready to...

I've never cooked one and I've always wanted to. My butcher carries it occasionally and H.E.B. has it but I don't live near an H.E.B. unfortunately. I'd probably go with SRF if I were buying online.

I like both of those guys (Tom Horseman and SmokingDad) somewhat although I disagree with SmokingDadBBQ's assertion that thin blue smoke from an offset penetrates the meat. I don't think smoke can penetrate meat. I do agree with his idea that making the fire less efficient can improve the...

I think the information is probably valid in the tests just not the conclusions. I'd take that information and let inform how you cook on that particular grill. There are advantages, disadvantages to each one. I've kind of wondered why the WSK did away with the air gapped diffuser that came...

In fairness, smoke taste is completely subjective. I'm not saying it will necessarily impart a bad flavor. I'm just saying the claim that it's bringing stick burner flavor isn't valid. Pellet grills on their own give a very clean smoke. Some people prefer a dirtier smoke profile.

The problem here is that it can't possibly do that. What you'll wind up with is a lot of smoldering white smoke from those wood chunks, not the clean burning smoke from an offset. It'll probably produce something more akin to a charcoal smoker.

I should smoke them to medium rare, cool them and then slice with a meat-slicer. Eye of round is super lean. It doesn't really mater what grade. It's only good sliced deli thin.

I've got the original smoke with the gateway. It's my workhorse that I have complete trust in.

I like the Signals, there's just a slight distrust thing I have there. I love the graphs and the fact it has WIFI. I wish they made a gateway for the Smokex4. That would be a no brainer.

I think the problem may be with the do not disturb settings on the phone. You need to exempt the Thermoworks app.. This is why I've never really trusted the Signals vs. my Smoke for overnight cooks. I've also had the Signals just lock up on me before which is just lovely on a reverse sear...

I've used Fruitawood Post Oak and it does great. You may find you need less of it than the stuff you've been using. The wood chunks you get at most places is kiln dried which isn't necessarily a bad thing but a lot of them over dry it and there's no moisture left. It burns too quickly and...

I've had cooks take up to 18 hours at 225 with maybe a 15 pound brisket. I cook 250 to 275 and even up to 300 depending on where I am during the cook on my offset. On the WSM 250 works well. 275 works well too. I don't typically go much beyond that. On the offset it seems to take about 12...

Dang, that looks good!

I've gotta applaud you. They are a PITA to try to cancel service with. I'm too nice. I had to get my wife to call them.