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This really makes me think it's Royal Oak which is the theory we had all along. Royal Oak Chef Select used to not have the ridge. Now it does but it actually has for years now.

I like it, but it's pricey. I have some reservations about the pulley for the charcoal grate running across underneath the cooking grate, but that's probably not a big deal. I don't think there is anything more versatile as far as charcoal cookers out there.

Looks awesome. Great job welding that door mod on!

It was 2057grams or about 4 1/2 pounds or meat and fat. I tried to hit about 70 lean 30 fat, but I was probably to the lean side. In this case I used all beef because it was what I had. A mixture of beef and pork (with less pork) is more typical. I based mine off Blacks which is mostly beef...

That looks outstanding!

Those look fantastic!

10 inches I think due to the diameter of the casings

I thought it was great! It's been forever since I've had the actually thing, and when I had it, it was at Lockhart Smokehouse(owned by the Schmidt family) in Dallas and not at one of the original places. Kreuz and Smitty's use some pork. I opted not to. Black's supposed uses all beef (I've...

I've been wanting to make some sausage in style of those Lockhart joints. (Kreuz, Smitty's, Black's). They a made in a distinctive C-shape. They are uncured sausages, and use bull flour binder which is an old school binder made from various types of flour like oats, wheat, corn, rice, rye...

I already had the gasket, but I redid it before adding the hinge. I went the opposite way on my kettle, deciding I needed the hinge later and it didn't work out as well. I'm going to have to drill out the holes some to make the lid fit right.

Wipe it down with cooking oil after every cook. You might hit that rust with a griddle stone and reseason a few times.

Well then it kind of gets into semantics. People use the terms interchangeably, but what we are talking is a "hold". "Resting" is letting the temp drop to serving temperature which should be around 140. At that point the juices have redistributed and the temperature of the meat is fairly...

My oven will calibrate. I'd check that out. 180 to 190 is way too high. If you did 170 you might pull the brisket a little earlier like others have said. Sous vide will work. I've seen it done on Youtube, but never done it. I imagine it will hurt the bark some, but you'll get the benefits...

I enjoy cooking on my Blackstone and I honestly tried using a cast iron griddle on my gas grill which is a Genesis 1000 and it flat out sucked. I had to keep the lid down to keep any kind of heat on the griddle surface. That defeats the whole point. Maybe the inserts Weber has for the new...

I like the new Searwood vs the Smokefire, but I'll probably never get a pellet grill. I like that it can hit lower temps. The griddles are cool too. I'm happy with my Blackstone but if I were to upgrade it, I'd look really hard at Weber. The Summit is definitely a luxury grill and I'm not...

In all seriousness, that brisket looks fantastic!

Briskets are best at 383 degrees F. That's the magic temperature, right before they burst into flames.

Lol, not even close and I'd probably lose a limb trying.

I used to be a Food Network addict but honestly I probably watch more Youtube these days. Chud's BBQ and 2GuysandaCooler are some of my favorites. I used to watch Justin Wilson and Yan Can Cook on PBS back in the day. Alton Brown and Bobby Flay are good. Emeril was good. Most shows now are...

I'm pretty lazy on the WSM. I clean it before I cook usually, which means dumping the ash and cleaning the grates and get any loose creosote on the underside of the lid. I'll give it a deep clean here and there. I don't put water in the pan, usually so I just refoil if needed.