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Had 122° internal temperature, I moved the steaks over the charcoal baskets underneath the main grate. Only only needed 3 minutes and 15 seconds total, flipping them over periodically. A few more pics plus the results.

Thanks for the suggestions. I like to pull them off the grill, after they have seared, at about 125 to no more than 130... Anticipating a 5° climb as they rest. That puts me in the medium rare territory or at the very very low end of medium This steak is pretty thick at 2" so I had planned...

Picked up a real thick New York strip. 1.6 pounder. Mixing it up this time andu sing salt, pepper, and garlic for seasoning on both sides and on all edges. Started off with an extra virgin olive oil binder. Some initial pics... Its resting and waiting to hit the smoker. For the seer, I...

@Brett-EDH my Favorite pic is the 6 steaks, with their diamonds, huddled around the fire :)

Finished pics. The sausages came out really good. Nice smoke ring. Full of smoky flavor. We use garlic Parmesan for some of the wings for the kids. They decided to eat the naked wings. My wife and I had the buffalo wings. Made with Frank's Red Hot recipe... We mix the hot Cayenne sauce with...

350 degrees. Had the heat deflector in.

Wings dusted with my favorite:. Meatheads Memphis dust. Added a few pounds of sweet Italian sausage to keep the wings company. Cook is in progress. I'll sauce the wings when I pull them. Buffalo on some, and garlic Parm on the others.

We don't go to barbecue restaurants. But we did go to Sonny's BBQ recently. Had a an entree with a little bit of brisket, pulled pork, and wet ribs. IMO, my pulled pork and ribs were better in terms of flavor. Their ribs, however, were much nicer in terms of plate appeal... Nice and...

I do not find the Memphis dust to be too sweet. I think it's about half sugar anyway. There's a lot of it in there. Tonight I was going to do buffalo wing sauce but changed it up the last minute and did sweet baby Ray's. I do like sweet baby Ray's. As is. I do have some habanero hot sauce...

Cooked some drumsticks. Nothing fancy. Seasoning is Meatheads Memphis dust. Sauced them (I slightly over-sauced to them) with Sweet baby Ray's 10 minutes before they were done. I cooked indirect at 375 with the deflector. I know it's upside down in the photo. I cooked on it early in the week...

I made some drumsticks this afternoon. I took photos. I saw your layout. I decided not to post my pictures here :-) I'm not joking.

That looks really impressive. Good job.

Received the response from weber. It appears that the damper assembly was damaged in their estimation. They are shipping a new part. Naturally, it is covered under warranty.

I made a warranty claim with Weber today. I noticed that the stainless steel cap on the lid did not appear to be fully seated to the lid? So when I would lift the lid, condensation would leak out of the cap and down the back of the lid. Curious if anyone else has this issue? Pics attached...

As I looked at my pictures, I noticed that there were spots of the ribs that were not really fully coated like other parts. So I did not do a very good job of applying the rub. I didn't notice it until I looked at the photographs after the fact and the ribs were already on the Grate. I had...

Thanks for the compliment on the cook. I did not use your recipe verbatim. But I did see how much heat you had per volume. So I copied that as best I could. So I came up with 1/2 teaspoon of heat for about every two tablespoons of rub... Which I think was pretty close to what you had...

I needed a clever title. That's the best I could do :( Fourth cook. Cooked up three racks of baby back ribs. Meethead's Memphis dust on two of the racks. The recipe with salt. One rack had the Memphis dust plus some heat. For the heat, for every tablespoon of Memphis dust, I added 1/4 tsp...

Last time I made them, they were very good. My wife told me after we were done eating that they were not sweet enough :(. Usually if I make wet ribs, I use a copycat recipe for Tony Roma's Carolina Honeys. Really good sauce. And we serve it for dipping too. So tomorrow, I guess I'm making...

I am not new to grilling. But you did call it a "flare up." That's really the reason why I posted the video by BBM. I think we all know what flare-ups are. That was not the case with the baby back maniac. He had pooled grease that caught fire. It doesn't matter if pellet smokers will have...

1. Do you have the recipe for the magic dust? I'm thinking it might be close to the Memphis Dust i use. I did not search the site to see if you posted it already. 2. Did you Spritz during your cook? Your ribs look like they have a glisten to them. More so than when I make my ribs. I usually...