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I like how they say "not gonna tell you" then close with "We are always here to assist you." Are you really? :)

I'm in! All the thermometers we have feature microscopic numbers. I can actually read these.

Hey neighbor.

So what brought you to Russia? What is the barbecue culture like there? Do they like the same meats and cuts as Americans, or do they have some other favorites?

Probably forgot to take it after a few bottles of that cider. Been there.

Go look at them in the store. The 22 is WAY bigger than an 18. If you have to move it (e.g., from shed to patio), that matters. And it sounds like an 18 can easily handle your planned cooks. I have smoked many 15+ lb. briskets on the 18 with no issue. Two pork butts fit easily on each rack, and...

That looks good and simple. There are biscuit-style dumplings like in that recipe, and thin/flat noodle-style dumplings. We grew up on the noodle-style. My wife did a Paula Dean recipe of them recently, and it was quite good. With this cold weather hitting the country this week, it's a good...

The Le Creuset outlet stores (at least the one we visit in Foley AL) carry full-price models as well as marked down seconds. The blemishes on the seconds are barely noticeable, if at all, and the savings are significant. We have purchased several pieces of seconds, and we use them all the time...

Update: I have tried a few chimichurri recipes and never been totally satisfied. But I made the linked recipe, and boy was it great on a ribeye. The ingredients in most recipes are similar, but this one hit it just right for my taste buds. I don't usually care for sauces and such on a steak...

I have smoked plenty of whole packer briskets on the WSM 18 that are 15+ pounds. My best ever results came from a 16.22 lb. prime brisket, and I smoked a 17+ pounder this summer. You may have to tuck the tail-end of the flat in a bit at the beginning (or trim it off as some do), but the brisket...

That second pic looks like you got a jet engine going. You could do some light blacksmithing with that fire.

A good pot of chicken and sausage gumbo, or vegetable beef soup, is a good way to spend the better part of the day prepping at the cutting board and then simmering on the stove, with a great payoff.

I have a good guess.

Rather not say. :)

Man, those look good. Thanks for the recipe link.

Tasty looking pork. I have a Master Touch, but I did not know the new Premium model came with the ring and diffuser. Those are nice features, not to mention the hinged lid. I have achieved good indirect cooking results on the kettle over the years with fire bricks (to segregate the fire on...

I’ve read that before, and I hate that they reward/encourage longer videos. If I search for a video on a subject, I choose the shortest one first.

Saw a Daniel Vaughan Texas Monthly article about Tootsie’s pork steaks from Snow’s BBQ. Then watched a Harry Soo video about the same. It was interesting how they differed. Daniel said Snow‘s salts the meat overnight, but Harry said Tootsie starts cooking after work on Friday so doesn’t have...

I applaud the Barbecue in a Minute concept. Most Youtubers go on and on, dragging out what should be a quick tutorial.

I'm not a big fan of cinnamon, but I did put a little in some Turkey and Black Bean Chili, per a recipe at Dad Cooks Dinner blog, and it turned out delicious. The cinnamon was there, but not dominant. So I can see how it could be good in a rib rub. Maybe I'll add some to my typical rub on one...