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When the ribs absolutely dwarf everything else on your plate...combined....you know it's going to be a good meal. Nice looking ribs.

I have an old fireplace shovel that I picked up for $1 at a garage sale. I light a chimney in my kettle then shovel the lit coals up and place them through the door.

I have a 18 and a 22 and I really like the both - they each serve their own purpose. They hold temperature really well, but it might take a few cooks to get it "gunked" up enough. I bought the cajun bandit replacement door. If I had it to do over again I wouldn't have spent the money. The...

Looking at that finished brisket is causing the Pavlovian dog symptoms here. Nice job, Darryl. I'm hoping to do a brisket Memorial Day weekend and I hope it turns out as good as yours looks. Do you think the butcher paper is better than using foil?

That looks excellent, Kemper. Cherry has been my choice of late when smoking pork.

It looks delicious to me. I did a reverse sear on a few cooks but went back to searing first. It was too easy to go past my desired temps when searing at the end.

stupid question, but you’re using the charcoal grate? I only ask because a friend was having trouble keeping his fire going in his WSM and after several conversations I found out he was not using the charcoal grate.

I was surprised at that. They're heading to GA but no stops in NC.

Of course, Will Ferrell.

Thanks, Bob. Hope you're doing well - and now I need to find some Baltic Gold sardines.

The wife and I celebrated our 23rd anniversary Sunday. I proposed to her (no pun intended) that we cook a nice meal at home instead of going out - not a COVID hangup, just figured we could cook a better meal at home. The plan was for a surf 'n' turf meal with some good sides. I bought 3 prime...

I haven't tried sous vide salmon yet. I grill mine indirect, skin side down, and no flipping. I tend to destroy it when I flip it.

That's why I have liked it, and I find I can use a little less of it than the KBB.

That sounds like a great birthday week menu, Michael, and plenty of opportunities for leftovers. Looks like Saturday afternoon will be your time to let loose of responsibilities and crack a cold one (if you partake).

It's pretty simple to make - we mince up some garlic and saute it in butter, then add the rice and brown it a little bit. Add the water, a little salt, and about a tablespoon of soy sauce. Let the rice cook until it's done then stir in just a little toasted sesame oil.

I don't know if a $1,000 Kamodo would make for better salmon or not, but I do know my second-hand 22"kettle cooked it just fine. But, I would tell my wife otherwise. :sneaky:

Grilled some Loch Duart salmon for supper with an asian marinade and sesame rice and salad on the side. Grilled indirect at 400 with Kingsford Pro until it hit 125. I've found that to be my preferred temp for salmon - the internal fat is nicely melted and the fish has a soft texture. My...

I just started using K Pro a couple of weeks ago. I like it, but my perception is that it burns faster. I don't plan on using any in my WSM.

I quarter mine - let’s me take off pieces when they’re done and I don’t have to wash too many things. That’s also my go-to Turkey method now for Thanksgiving (along with a dry brine).

Our Home Depot doesn't look like they're trying too hard or maybe they don't have a lot in stock. I've been to two stores, each store had one pallet out and one of those stores only had 5 twin packs on it (three were ripped open). In the past they'd have the aisle lined with it.