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wow, that's over the top amazing!

Only change I might do is bump the salt to 1.67% but that's a personal preference. I halved the cayenne from the original and they still had plenty of kick.

I made some snack sticks this past weekend with some brisket and pork trim I had saved up. I used a recipe from 2GuysandaCooler youtube channed. Here's my ingredients. My worksheet. Getting the meat ground up on the 6mm die. First time using this product, encapsulated citric acid. This is...

Those regular Carhartt shirts are great for being in denial about what size I actually wear!

Dickies's started in Ft. Worth. Their coats aren't as good, but I wear their 874 Work pants to work. They look more like dress pants and they are indestructible. I wish Carhartt made something similar. Carhartt's K87 t-shirts are just really boxy on me but I like them for actually doing work...

I'm totally forgetting the Weber Kamado. That counts.

I feel like some redesign of the WSM or some new charcoal smoker is long overdue. There's things that have always been kind of irritating about the WSM, like the door being flimsy and the water pan being in the way almost making the door useless, the lid not overlapping the middle allowing rain...

True. I honestly have no idea what I'm imagining. Also I looked at that picture again and it's clearly a portable of some kind not a kettle.

I'd like to see something new on the charcoal side. We've gotten some good stuff so I don't now what I'm imagining. That next to last could be a kettle of some kind.

I try to find a new black and white movie to watch each year. Some are better than others. This year was a movie called "The Cheaters" from 1945: https://en.wikipedia.org/wiki/The_Cheaters_(1945_film)

This looks like an almost completely different animal from any gravity feed I've seen with the chute at an angle like that. I thought Charbroil/Masterbuilt had some kind of patent on gravity feed grills (Gravity feed smokers have been around for a long time). Maybe this does something...

Here's another really good option, but he's in Texas. https://bluesmokesmokers.com/

A lot of companies have broken down and started copying the Franklin design. LSG has a Texas model that $3195. It has a weird design that's a more extreme version of what Jambo does, by having a baffle directing all the heat upwards. I fear it might interfere with airflow and convection...

I love my Franklin pit. I bought it when the price was quite a bit lower. There are running a sale right now, but it's still pretty high. The Workhorse is good for the price, but I don't like its baffle. You might look into the new Old Country G2 pits. The new style is similar to the...

The sear isn't that necessary. It'll still be really good without it.

I've been dying to go to Leroy and Lewis. It's a food truck although a brick and mortar is coming soon. Valentina's for the breakfast burrito is amazing. Terry Black's is pretty solid and one of the few open for dinner. Salt Lick is more about the atmosphere. The food itself is kind of...

It's not that far to Taylor, TX and Louis Mueller BBQ. It's high quality and you can feel the history of the place.

I put my lid guage on myself and it's situated in the middle. Still not accurate but better than over the slow and sear, and you want your exhaust over the food. I cut a notch and use my Smoke probe if I need to be super accurate. Many times I'm not that worried about temps.

I watched a video on it and the new Meater is thinner and can be used to sear. I'm much more interested.

I was shocked when I had just a little smoke built up on the flat end of the probe and that was enough to keep it from charging. You have to hit it with steel wool or a scotch-brite.