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Great for low and slow, not great for a hot and fast sear. I'm not sure why but they absolutely could not deliver a decent sear on some steaks I reverse seared a while back. It probably performed the worst of any charcoal I've tried. My guess is that it's because the briqs are so large that...

That's a shame. My condolences to Barb and his family. He sent me the wooden handle for my Genesis 1000 that I restored pretty much for the cost of shipping. I'll treasure it and remember him.

Most ambient sensors on wireless probes are wildly inaccurate. They are by nature too close to the food to get an accurate reading. They have to insulate the heck out of them so that even if they did read somewhat accurately they aren't responsive enough to temp changes. This makes them kind...

Dang, that's right up my alley. I need to try that!

I picked up some beef ribs from HEB on one of my trips through DFW. Seasoned them up with these Franklin rubs. Cooked them on the Franklin pit. Cooked them with post oak at 275 to 300 for about 6 1/2 hours. I got some killer bark. Sliced shot. Another sliced. Sliced sausage. Plated...

We've gotten rid of all of our Teflon except for the rice cooker but it's intact. I'll probably replace it at some point.

I used to have one a long time ago when I live in an apartment back in college.

Obviously, if you just use the water it does work by convection. A lot of people choose not to. It really is a pain to deal with the dirty water afterwards, so I get that. It works fine without water for the most part but I think an air gap of some kind goes a long way. I usually put foil...

I think you are might be onto something. I looked into buying one but I was worried about the same thing. I think the ideal set up is some kind of diffuser with an air gap. I wanna rig up something like two disks bolted together with a gap where the top rests where the water pan sits.

I've never done it but Leroy and Lewis a barbecue joint in Austin has started serving it. I can't find a video of how they do it. Here is a video I found of a guy smoking it. He's cooking it more like abrisket and slicing.

I forgot but weighed a cooked one and they are a little over 3 ounces.

I'll have to weigh one tomorrow. I just made a mark on the sheet tray and made them all that length. They are definitely much larger than a standard hotdog but pretty close to the jumbo size ones I suspect. Maybe a little longer. I tried some after I cooked them and they were about an inch...

I looked back and realized I never posted pictures of the first time I did this because I was so disappointed in them.

I decided to make some hot dogs this year for the 4th of July. I did it two years ago and the texure was just terrible. I used two chuck roasts and added some brisket fat. The last time I used two very lean chuck roasts. This time I had more marbling but I didn't want to take any chances...

That's lunacy. That's way too long wrapped. I don't see how you get much fat rendering or bark.

I need to research how they make it. I know there is a rich stock involved. Tradionaly it contained a lot of offal. I think just has pork in this case and probably some potatoes . It's served over rice. I just just sit and eat a few bowls of that stuff.

I've found it doesn't make much difference. What I've been told is that it matters more if you are really cold smoking, like below 100 degrees cold smoking. Just smoke it.

That Chud grill is going to have a lot of versatility for low and slow, hot and fast, etc. It'd make a great SCA grill. I don't think it's in any way a response to the Huntsman. He's been developing that grill for a long time. Is it worth all that money? The stainless offers a lot of value...

I finally got to go to Goldee's Barbecue, the Texas Monthly's number 1 barbecue joint on the the last Top 50 list from 2021. We got in line at about 9:30, as was recommended on their website. There were a lot of people in line when we arrived. The only thing they ran out of was beef ribs...

Dang, that looks fantastic. That brisket is calling my name!