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I bought a piece of a brisket that was cut into 3-4lb chunks from the flat. Since this was my first attempt at brisket I figured I would try a smaller/less expensive piece. I followed Chris' high-heat recipe from the forum exactly. I smoked it at 325 for 2.5 hr (it stalled for awhile at 150*)...

There is just something special about grill marks on salmon, looks perfect.

Kevin, is there a reason for the reverse sear? It seems like it would be easiest to sear first, stick a probe in and pull at the perfect temp. Would searing it first with the rub on alter the rub flavor, making it burnt/bitter? Sorry if these are trivial questions, I just cooked my first tri...

Thanks for the ideas. It was very good on a sandwich, did one bbq and garlic bread, and one chipotle mayo and white cheddar. It was equally good for breakfast as steak and eggs. This will definitely happen again.

I prefer most steak med rare, should the tri tip be the same, pull about 125-130 range?

I've never cooked tri tip, but I will this week (vacation). It seems that most posts show the meat sliced thin on a sandwich. Is it not good by itself, like steak? I'm looking for any cooking and/or plating suggestions. Thanks

The crust on that plated pic looks amazing.

I've done pork steaks a few times now, some good and some ok. I think the ok one wasn't cooked enough. When do you pull yours, internal temp or feel?

The rain kept me indoors, but this dinner's recipes came from this site so I figured I'd post some pics. Here is a rack o lamb from Costco with some CI potatoes, chipotle mayo (not pictured) and garlic bread. It was easy to do and pretty tasty.

Does anyone know where to find beef ribs like that (not gouged out)? I've seen them at walmart but they have almost no meat on them.

I just bought some "lamb breast" from W-mart for $3.50, couldnt pass up that price. They are getting ready to go on the WSM with some baby backs. I'm going to follow your lead and I'll let you know how they come out.

Awesome. What was the total cook time and temp?

My performer is only a couple of months old, and I usually get 3 or 4 five-minute starts off the propane tank. I thought you should get more like 10 starts off a tank. Is anyone else having this problem or know of a solution?

Thanks Rolf, now I know how to balance and keep it intact!

During the cook one of the forks backed out of the chick. Also the metal fitting that keeps the spit turning backed out also. I'm assuming user error. I tightened everything again and it seemed to work ok. Should the fitting be on the inside or outside of the grill (I had it outside, closest to...

Just fired up the CB and it took some fiddling to get the motor to work. The battery housing seems pretty terrible. Had to knock it a few times to get the thing to work. Is this normal? Also, I'm not sure what the counter weight does. Is it necessary? I have it on there now, but haven't tried...

I got a rotis for Christmas and haven't used it yet, but will probably try a chicken tomorrow. In your pics it looks like you didn't use the spit forks. What keeps the chicken turning (instead of sitting there while the spit turns inside)?

That looks perfect. I've been eyeing this roast for a while now. I love lamb but have never cooked a leg. How did it come out, how long to cook?

A few days ago I made the 40 min drive (lucky me) to South Pittsburg, TN to the lodge store. They have an excellent selection of scratch and dent CI that is perfectly good and cheap! I bough a 10 and 12in skillet, and a 4 qt pot. Unfortunately, 2 weeks ago I bought a 6 qt lodge dutch oven...

The chili looks great, I especially like the smiley face tortilla chip in the third pic