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Bots will post a response usually to a very old thread and sometimes they'll have a weird summary of a post in that thread. They'll sometimes have a name that matches the theme. Then they'll come back after the fact and attempt to edit the post and put a nefarious ad or link on that post...

When I did it you had to buy the latch separate and drill out the hole on the door. Your latch looks different than mine. I know it can only compress in one orientation and sometimes the whole latch would get twisted when I turned it instead of just the shaft and it wouldn't compress. I would...

They haven't having banned grilling per se but we are in a burn ban. We have a combo of very dry and very windy and we've had some grass fires out west of us.

Back then it was super hard to find. I bought a 1000 ft. roll. It seems like the smallest you could get was maybe 800. Now you can find it at the grocery store and Walmart no problem. I bought it from POSpaper because that was the only site that you could just buy through the web interface...

Not as many as I would like, but a ton of briskets. I used it for all kinds of other stuff too, but I'm surprised to it took 10 years to get through it. I have some Franklin BBQ branded butcher paper now but it's not nearly a big of a roll. No one has noticed because it's covered, but the the...

I finally finished out the butcher paper roll I bought in 2014. Goodbye old friend. This was THE SECRET to Franklin's brisket!

They serve them at Leroy and Lewis in Austin. They smoke them, then confit them in tallow. The problem is probably the trim. They they turn the cheeks themselves into smoked beef cheeks and the trim into barbacoa. I'm really interested in trying them.

The first time I'd seen it was a youtuber called Phil in Florence that has since passed away. I'm sure it's been done before him. The main drawback I see is that you would wear out the plated grates that come with the WSM quicker, but that charcoal basket should help. I think that makes more...

I used Goldee's Barbecue sauce I bought when we went to the restaurant a while back. It's kind of a ketchup and mustard based sauce. Their ribs are really exceptional. These turned out really good. I've been more of a spare rib guy for a LONG time. I forgot how good and tender baby backs...

I haven't cooked baby backs in a while. Baby backs were my first ever barbecue cook back maybe 13 years ago. I used a mustard slather and seasoned with some Goldee's All Purpose and Kosmos Q Dirty Bird. Franklin fired up with post oak. Ran it around 275 the whole time 5 or 6 hours. I...

That's a delicious looking plate of food!

That's something I definitely want to get into. Looks like it'll be awesome!

That looks fantastic. I love andouille. I like how you tied up the links.

That brisket looks great! I used to be able to get Creekstone primes from my butcher. I made mistakes cooking them of course, like in my trim or rendering the fat, but they always came out fantastic. I can't get them anymore unfortunately other than through mail order but they are so good...

Campisi's might be worth checking out. I haven't been in years, but it's been open since 1946 and serves Italian food and Pizzas. Jack Ruby was supposedly a regular there. https://www.campisis.us/history/

I think they'll be incredible just doing that.

I just looked at my ebay history and I bought some from executor70 back in 2017 for my kettle and they are still going strong.

We know that the stall is caused by evaporative cooling. At a certain point to meat starts pushing water out and when it stops the stall ends. I think what happens with the mythical 2nd stall is that we've changed the cooking environment in some way. I find it happens for a while after...

I've had that happen too. I generally will start judging by tenderness and throw temp out the window at that point.

That space is absolutely incredible. I'd just live out there.