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Pepper Stout Beef... it has been on my "to do" list for too long. I think this would be perfect while watching a football game around New Year's Day.

I swear I can almost smell that. Beautiful!

If you have a pair of the Weber charcoal baskets you can approximate the effect of a vortex, which I did several times before buying one.

Mark the handle of the new one in some way so that when you find the old one (and you will) you'll know it's the one you lost, and not the new one you bought. ;)

It's hot, but not too hot to fire up the grill.

Here is what remained after I let the coals burn out overnight. All of these crumbled into white ash when touched, so this charcoal created a lot of ash. Again, I'd buy it if it was cheap, and use it for wings, burgers, and hot dogs.

Welcome! I promise not to bring up Eastern NC vs Western NC vs Lexington if you promise not to bring up Carolina Blue vs Wolfpack Red.

I cooked ribs with this charcoal earlier this week. It seemed to give off more white smoke in the beginning than the B&B charcoal I've been using, but once it got up to temperature (275) it wasn't bad. This was about a 5-hour cook at 275 degrees, and consumed about half of a full ring of...

This one is a year or so old.

Yes, I don't know if rain would kill the blower but I'm not taking any chances. :giggle:

I had to send it back to Rock's BarBQ once after I messed up a firmware update, and they told me it was one of the first batch of Stokers ever built, so it is old. It has outlived the company that built it and shows no sign of slowing down. With the Stokerlog app that was written by a gentleman...

So I cooked some ribs.

I'm no expert, but I use the "hot fire in the center of the kettle, wings cooked indirect" method. The wings are dusted with my own rub, and cooked for about 30 minutes, flipped over about halfway through. A little bit of wood (usually a handful of maple twigs I pick up in the yard) add some...

Amazing!

A little boneless ribeye, with yellow squash and green beans from the raised bed in our back yard. Dessert will be home made brownies. I love grilling! Grilled 3 minutes per side over B&B lump, with a handful of maple twigs for a little smoke flavor. Grill marks courtesy of the Killa Grilla s/s...

The first slices of my brisket were a little dry. I'm hoping the center will be more juicy. Tomorrow it will be reheated and served with corn on the cob, Cole slaw, baked beans, and cantaloupe, with cake for dessert.

I found a brisket flat in the freezer, so it's on the smoker now. Due to threat of rain I was in such a hurry that I didn't get any pics, other than this one of me carrying the brisket to the WSM. (I'm testing a prototype of a new security camera, so the manufacturer and model number have been...

...and two straws.

I ordered mine this morning. I took my 10-year shirt out of the vault for its annual public exhibition/adoration and found that it has mysteriously shrunk, so it's time for a new one.

I imagine that's what mine would look like if I gave the outside a thorough cleaning.