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Very good data. Thanks for sharing. We're Sam's club. Pretty similar to costco. Every time I pass the meat section I drool over the tomahawks but I haven't pulled the trigger yet to buy one.

I started at 225° for the first hour. And then went to about 260° for the remainder of the time. Total cook time for one rack was 3 hours and 45 minutes which seems kind of low. It was passing the push test when I used my probe to probe between the bones. There was little to no resistance. So...

And the final pics. I'll do another post and I'll address questions.

The trimmed pieces make wonderful appetizers :-). The pieces with the bone that I trimmed are still cooking. These trim pieces came off the grill after 3 hours. Internal temp 198°.

Cooking up two racks of spare ribs. Smithfield brand. Each coming in at around 5.2 lb per rack. I trimmed off the large bone, a little bit of the bottom end of each rack, and then the flap on the underside. These will be our snack food before the ribs are done. I'm using Steve Raichlen's rub...

I really liked the summit charcoal when it first came out. But it was cost prohibitive. So for a thousand bucks they went with the kamado Joe 18 inch. Damaged in transit, so returned it. Ended up going with the $400 vision ceramic kamado in August 2016. Since I was looking for larger real...

That is some very nice looking crust on those steaks.

I see... So I WAS running temp too low... It's been a few years in think since I did pork butts. I was at 230 on the ceramic kamado as the Target Temp. Well, I am smarter today now :). Glad I asked. The next time I try a pork butt, it'll be on the E6, and I'll shoot for a target of no less...

So when you say the average temp of 375, I take that to me right off the bat when you started. 375. So you did not go a couple of hours on a lowest setting. For smoke. Everything I've read states that you get more smoke at the low attempts even for a couple of hours. So I'm trying to reconcile...

I find that my E6 has pretty stable temps. Much better than my ceramic vision kamado. But I have been reluctant to do a pork butt since most are about 8 lb... so I would be looking at a cook of around 12 hours cook time. I currently use a Maverick 2 probe system that I purchased in 2016 for...

Walmart prices Smithfield brand :) So when you trim the spare ribs, do you also chop up the rib tips to get the cartilage out before you, in your case, freeze them?

Just saw this thread since I picked up some spare ribs today to be grilled/smoked tomorrow... and debating whether to trim them up to St Louis style but cook the rib tips at the same time, or just want to just cook as is. We've done spare ribs and St Louis style. If I had to choose one over the...

I made this two and a half pound porterhouse last night on my E6. About an inch and a half thick. Reverse Sear. I had the charcoal baskets on top of the charcoal grate, and positioned all the way to the left. Smoked it with some mesquite. Not everyone likes mesquite on beef but I do :)...

I would like to think it was due to my skill set as a cook. :) The one thing the e6 gave me was Rock solid temps and I had to tweak it very very little. So it made it easy to hold temp where I wasn't always fiddling with the vents. Edit: I'm sure I could have gotten the same results with the...

She could be thinking "great now I have to watch reruns of McMillan and wife, columbo, and The Rockford files." :)

Looks very tasty indeed. I did not make the au ju sauce this time around. I think next time I will try the sauce also.

I was not doing reverse sear. So my Target Temp was 125. And that's the temp I pulled it off on. Loosely tinted it with foil for 20 minutes as I prepared the twice cooked baked potatos. Came out real good. Very flavorful. And very tender. A couple of more images. Overall, I was very happy...

So far so good. Now, if I don't screw it up, I'll be impressed with myself :)

Just starting out. Will send more photos when it's done. 5 lb bone-in rib roast. I used Steve Reichlan's BBQ rub from his barbecue sauces rubs and marinades book. But I cut the salt in half cuz I found it was too salty for my taste. Cooking at 275 degrees, approximately.

You cooked your food in about 650°? How long did it take to cook that chicken?