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Looks awkward. Why didn't they just leave the handle on top?

Looks like the handle is on the front of the lid, not the top. How do you take the lid off? Slide it off the back?

Even if they're done at 3am, I'd foil them and wrap in several layers of thick towels. They'll stay hot, 140+, for hours. If you put them in the fridge at 3am, I doubt they’d be cooled below 40 by 7am, especially that 12 pounder. I think it’s better to keep them hot.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony C.: ...but not so good for high heat. </div></BLOCKQUOTE> Roger that, but it makes a great 4th of July display!

My brother has a smaller Traeger and I think it works great. The 150XL is a big smoker. You could probably fit half a pig in that thing.

if they're chuck eye steaks, grill them like any other steak.

wrap it foil, then several towels. will stay hot for a few hours.

The last flat I cooked took around 8 hours at 275ish just to get to 180, then I foiled it for an hour or so, best I recall anyway.

I've had a bad bag of lump before that had tar residue on a bunch of the charcoal. Smelled like asphalt burning. Or maybe it was a stray piece of plastic or something in the lump, green or bad wood chunks. It happens.

I usually put the charcoal on the sides, in baskets if you have them, with a drip pan under the meat. I measure the dome temp through the lid vent, with the vent over the spit, not the fire. I shoot for temp of 350.

The plastic handles get too hot. I had to wear gloves to lift the lid on a hot kettle so I made wooden handles. They won't win any ribbons at the fair, but they don't burn my hands.

I know of a metal fabrication shop in Wilson, NC that can make the ring. Not sure of the price though. Probably in the $75-$100 range + shipping. They'll make it out of 16g cold rolled steel, put the flange on the top for the lid to sit on, rim to rest on kettle and drill any holes. They're...

There's a nearby farm that sells dry aged beef, including brisket. I was wondering if anyone has cooked it and has any comments?

Never used, or even seen, them, but if they are a charcoal product, they're probably ok to use. Weber doesn't recommend using lump charcoal either. Do a search using "Beads". There are several threads about using them.

How hot was the cooker? I don't think most probes are to be used over 400 degrees. Don't know what temp will cook one though.

Naked Whiz did a reviewTNW review of WGC briquettes

I've seen Kingsford Comp in some Food Lion grocery stores.

You don't have to buy the whole 22 lb. chuck roll. Just ask them to cut you a 8-12 lb chuck roast.

How about Lowes or Sam's Club.

Take inventory, do your homework and know how much cholesterol is in the foods you normally eat. Cut back where you can. Different meats contain different amounts of cholesterol. Beef, pork and shell fish are high in cholesterol. Shrimp is high. Chicken and turkey have much less. Lean meat has...