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I'm impressed you got your pies so round. Mine always end up looking like Australia. Good on ya, mate!

When I make baby backs, I usually only make 1 rack, and I usually use Kingsford briquettes with 3 large hickory chunks, usually gives me a great smoke taste and ring. Neighbors over yesterday, so I made 4 racks, used 4 hickory chinks (only 1 more than when I make 1 rack) and not much smoke...

Agreed! Nothing comes close to a nice thick ribeye with generous marbling. Olive oil, salt, pepper, maybe a tiny bit of garlic butter...

I second this. I find the 22.5 a little small for smoking (can only get the food so far away from the heat), and not a ton of cooking space that's not directly adjacenty to the heat. I have a 26.75 and a 22.5, and I very rarely use the 22.5, I really only use it for the rotisserie. If you...

Man! When I saw those babies resting, I think I had the same expression on my face as your chocolate lab! That was hysterical, the way his eyes were bugged out of his head. Mine, too.

If I want to try the reverse sear...let's say I like to take my ribeyes off the grill at about 125 degrees...at what internal temperature would you start the reverse sear, and for how long? I know it's an approximation... And I wonder if there are pros/cons of cooking indirect as a whole rib...

Thanks, though I have one question. What is a "leftover rib roast", never heard of such a thing?

When I have a hankerin for a good steak experience, I buy ribeye steaks, and grill them directly over a high-heat lump fire. I was watching a TV show last night, and they showed 2 options. (1) cook ribeye steaks over indirect medium heat for a little more smoke flavor. Looked good, but no...

Beautiful ribs! More important, beautiful family. I am a huge believer in the value of getting kids into martial arts, as long as it's a good school. My son is 7, been doing karate for almost 3 years, he could well be a black belt by age 11 or 12. His school stresses respect, confidence...

OK, I just returned from a short work-then-fun trip to New Orleans. Loved the jumbalaya I had in some holes-in-the-wall that were recommended to us. Anyone got an authentic New Orleans jumbalaya recipe?

No brine? Wow, that is some seriously juicy chicken. Nicely done, may have to give that a shot this weekend...

Wow, you cooked till 130, then let it rest? 130 degrees in the miuddle of the roast? If I cooked till 130 in the middle, then let it rest for 25 minutes before carving, I'd expect a lot more brown and a lot less pink. I absolutely love the look of your meat, that's EXACTLY how I like it. But...

Looks less done than I'd expect for a pull of 140. Beautiful! If I saw it for $6.50 a pound in Connecticut, I'd buy 100 pounds...

Cue the Homer Simpson drooling sound effect, "AAAAAARRRGGGHHHH!!!" Loving the beef and really loving that side...

Length doesn't matter much. Thickness matters...

One of the best things to have in this situation, is a probe thermometer, that sticks into the meat while coking so that you always know the exact temp of the roast. As long as you don't overcook it, you cannot ruin it. In my experience, whether you cook it at 250 for a longer time, or 400 for...

SInce I have a large family and we entertain a lot, my first and only charcoal grill for years was the Weber 26.75. Like you stated, I went out and bought a 22.5 incher specifically for the accessories, namely a rotisserie and the Kettle Pizza. I also looked at the Blackstone. The pies look...

One thing that I have learned, is that you can get in real trouble when you try to micromanage the timing. Unfortunately, bbq and grilling don't care about our schedules. That being said, I have done this about 10 times. As to the marinade, in my opinion, prime rib is so good that you don't...

Kenji is using a ceramic stone on the bottom, and the steel on top. He had reviewed this combo with a generic baking steel. This week, he reviewed the combo with the Baking Steel cut just for the Pizza Kettle. Here it is. If you read the comments, folks were wondering if the vent in the back...

One of the joys of this hobby, is that there's always some new shiny gizmo to buy. As you said, it makes us happy, and there are far worse things we could be doing with that money. I am also an avid salt-water fisherman, you should see all the toys I have aimed at that pursuit...I tell my wife...