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I'd recommend going to your local independent butcher. That way you know you're getting exactly the cut you want, your're not getting shorted on actual meat vs bone, and the meat is almost always better.

I believe that the gold & black badge indicates that this was made before Oklahoma Joe's was bought out (and significantly "cost-reduced") by Char-Broil. I agree that if you're in the market for a stick-burner, this looks like a great deal.

So I'm an lump-only guy. I prefer to bathe my meat in the cleanest and most natural smoke possible. My wife and I both have very sensitive digestive systems, and we find that meat cooked with even high quality briquettes like B&B gives us an upset stomach. So lump it is. I also like to BBQ on...

https://www.virtualweberbullet.com/brisket-high-heat/

I can't believe that it doesn't even include a Slow n Sear for that price! The Slow n Sear is the company's bread & butter; its initials are part of the company's name. How do you not include one in your house-branded kettle grill that's almost $300?!?

Hunsaker makes a hanging kit for the WSM too. They even sell a combo pack that has the hanging kit, the vortex plate for the charcoal basket, and a griddle. Not sure how useful a griddle plate is on a WSM, though I'd definitely use one on my kettle...

Yesss the Instant Pot is awesome! There are so many good IP recipes out there on the internets now too. I love that, when making a pot roast, you can brown your roast in IP, and of course the biggest advantage is the speed. Enjoy!

I knew my wife was getting me a Slow n Sear for my kettle (since I ordered it for her, lol), but I didn't know that she was also getting me Stephen Raichlen's new book Brisket Chronicles and Aaron Franklin's book Franklin Barbecue: A Meat-Smoking Manifesto. Plus she shared my wishlist of BBQ...

Are you saying the environment and salty air destroy them? Or the people?

I agree that the thermapen is very pricey, and unless you're doing competition or commercial BBQing, unnecessary for most people. I'd recommend the Thermoworks 600D or ProNeedle. https://www.thermoworks.com/Pocket-Digital?tw=VWB&chan=TVWBB I have an older version, the 600C, and it's great...

Wow yeah same here. I think I'm going to have to actually watch the video

The instant pot is awesome IMO. Great for making crockpot type recipes in a fraction of the time. Obviously no one who frequents a BBQ forum is going to be the biggest fan of the idea of IP ribs or brisket. But there are a lot of people who live in apartments with no patio or balcony, or...

All of this makes me wonder how much the Hunsaker vortex plate evens out the temperature gradient at the grate level. Really, the way the temp distribution on the WSM is (in stock form) with the outside hotter is probably the opposite of ideal. The outer thinner parts of the meat, which are...

Speaking of butcher paper, is it safe to use butcher paper to wrap a whole packer brisket on a 22" kettle? I'm concerned about how close the paper would be to the fire in this setup. Plus I usually cook up in the 275-325 range. Do I need to worry about this?

There's a great new BBQ place here in St. Louis (Beast Butcher & Block) that has brisket from SRF/RR Ranch. Both the Wagyu and the Double R prime. They're both really good but the SRF Wagyu is amazing, like nothing I've had before. Super moist, juicy and perfectly smoked. Worth the splurge for a...

Speaking of air fryers...After a couple years of eyeing it, we finally bit the bullet and bought the Breville Smart Oven Air a few months ago. Yes it’s pricey compared to standalone air fryers. But holy crap it’s been the best money we’ve spent this year by far. We make probably 99% of the food...

Nope, mine is the "Royal Oak Classic Premium Hardwood Charcoal Briquettes". The bag looks exactly like this

So after a stressful last few cooks with these damn Royal Oak Ridge Briquettes, I've had enough of them. Unfortunately I bought 4 bags of them at Lowe's when thy were on sale at LDW. But fortunately they were only $4 a bag. I'll probably end up putting them out by the curb for some other poor...

Yesss beef ribs in any form. I did some short ribs this week. To quote somebody at BBQ Brethren, it's like brisket with a handle! Roast beef Salmon Chicken, spatchcocked for a faster and more even cook. Also been wanting to try one of these "fatties" they're always talking about at BBQ Brethren...

How do you like that Killa Grilla kettle grate? I've been considering asking for one of those along with a Slow n Sear for Christmas. We all know grill marks are just for show, but is it harder to get them with the heavy stainless construction of the KillGrilla grate compared to a stock Weber...