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^^ pics? Never done a steak on the smoker. How was it?

Love jalapenos! Can't go wrong there!

Nice cook! Wind is key. I planned a cook last weekend, had 4 chickens rubbed, turned out to get really windy around smoking time so it was hard to get the smoker above 250 with all vents 100%. I usually prefer to cook chicken at 275+. Good that you got to sneak a smoke in with the wind.

I prefer the "all natural" way. While I know people can make killer Q with propane or electric, I think of it as cheating. Using 100% charcoal is the most difficult to master, more can go wrong than the other 2 but I will only use charcoal.

I cooked 4 chickens! They were on sale for $0.67/lb so I smoked and shredded.

Thanks Chuck!

I did the same! Plus burgers and brats again. I found a 6.5lb chicken for $3.04. Next time I just need to buy them all.

Anyone else planning a smoke this weekend?

Exactly! Very good comparison.

Burgers with diced onion and jalapeno inside, johnsonville fresh brats and a 6.5lb chicken. That's what's on my agenda for tomorrow. Will be smoking in breezy weather, 35 degrees will be the high temp.

The texture felt like a regular burger. If anything maybe a little "crust type" (in a good way) on the outside that formed and helped lock the juices inside.

Looks awesome! Now I'm hungry!

These are awesome! I have yet to use them but the feel is good, better than 2 forking it. Got them for Xmas from the GF. That's a great deal!

After high demand, most likely doing the same cook in 35 degrees this weekend.

I did this on a 9lb brisket and my results were the same as a larger and slower cook. I cooked at 325 for about 4 hours. Last 1.5 hours was in foil. Not my best brisket but it was my first attempt at HH

I used recycled rub jars with the label peeled.

I have never cooked a fatty but I would probably do the same thing I do for my shorter cooks like chicken and brats. I do a 3/4 full chimney of lit charcoal and just use the vents. I did a cook last weekend in 40 degrees and breezy and I got it to 215 for my desired temp and it settled in and...

Dan I wish I had seen this! I just paid $19 for 2 20lb bags from Meijer

I always have crispy skin. I cook at 275 for chicken and I don't use a water pan. I use a foil covered clay saucer as my heat sink.

Burgers were great! I used a higher fat content than I normally would with burgers on a grill. I used 85/15. I would say they were on the borderline of medium well to well done but still juicy and did not need any condiments. Internal temp was about 160.