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The "scientist" in me is curious as to why charcoal would burn faster at a higher elevation. I would have guessed the opposite, due to lower oxygen. Could someone explain? Sorry if I'm highjacking your thread, ChuckO. Good looking bird!

$50/lb online! Am I looking at this right? That's nearly 10x the price of normal chops where I live.

If I'm only cooking 4 to 6 chicken thighs using a vortex on a 22 inch Weber, where do ya'll recommend for the top vent? Over the chicken? Opposite the chicken? Does it matter? Thanks!

Could you explain that in a little more detail? I've always used baskets, one on each side. What does "turning up" into a "single bank of coals" accomplish? Thanks!

Whether you're smoking, grilling or griddling, the consensus seems to be to use granulated garlic as opposed to garlic powder. I have searched high and low, but have not found anything labeled "granulated" other than bulk containers that I would not use in my lifetime! Is there such a thing sold...

What I'd really like to see, is a video of you trying to eat that bad boy! Nice cook.

I'd like to see a video of you trying to eat that thing!!!:eek:

"new vacuum packer"? "vacuum pack liquids"? Tell us more!

Hmmm,,,I'd really like to see a picture of one of those with one bite taken out! :unsure:🤣

Can't see pictures, just question marks where they should be. :(

Kind of curious what a "semi-boneless" steak is. :rolleyes:

So, what's for dinner? :unsure:

What do you do (make) with it?

I sure would like to see a video of you eatin' one of those bad boys! :D

I've not yet tried the "snake method" for low temp cooking in my kettle, but will be soon, I'm sure. A question though, to you that do it: Don't you get a lot of nasty smoke as the briquets are continuously lighting?

And the verdict is??????

I would be interested in your thoughts on this!

Almost pulled the trigger to buy a new Smokefire. At the last minute, I backed off because I didn't see any way to cook "indirect." There are times when I like a fairly hot grill (400 - 450 degrees) but no fire under the food. Cornish hens would be a good example. So I'm asking all you with...

Could your thermometer be off? At those temps, the time just doesn't seem right.

When you start a chimney of charcoal, it smokes like the dickens until it's good and hot. If you dump a chimney into your smoker (or grill) before it's ready, it still smokes like crazy for a while. BUT,,,,,If you "Minion" the start, only the coals first lit smoke much. The rest, as they light...