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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!

You'll save some time, probably but not as much as you think. It won't hurt anything and you'll have more bark. The downside is you'll have two pieces of meat to keep track of.

I should clarify when I got that crazy burn I also had gaskets, a cajun band door with the southco latch, and an empty pan. The older Kingsford had a longer burn time as well.

It kind of depends on the ambient outside temp. I once got a 24 hour burn using the older Kingsford Charcoal in a really brutal summer where it was in the high 90s at night and 110+ during the day. I just loaded it up with a full 20 pound bag with 5 or 6 wood chunks. 16 is pretty reasonable...

It would work but it'd take longer. There's been a renewed interest in what they call "Hill Country BBQ" in Texas. It'll never be as big as the Central Texas style probably and it has been slowly dying out.

Maybe, but you can always add charcoal, You can even throw in unlit lump. I'd love a direct heat cooker, especially a Chud Box, but it ain't happening any time soon and this scratches the occasional itch.

I enjoy this guy's videos and I'm not as critical about him as other people on this forum, but it's really weird to me that when he's doing the price comparison he's using the cart model price and behind him is the non-cart model. This reminds me of the Mad Scientist video where he'd do price...

I made some chicken on the poor man's Chud box, which is the 22.5 WSM. I used these rubs. Seasoned up Chicken halves. Made a mop sauce based on Tootsie's mop sauce but tweaked a bit 1 Quart water. 1 yellow onion quartered 1/4 stick butter 1/4 cup white vinegar 2 Tbsp W sauce 1/2 Tbsp mustard...

I got around 20% on a moisture meter on a freshly split surface, so it's still useable but doesn't want to light as easily. I've been cooking over the last year with mostly really well seasoned pecan so I just got really spoiled. I just had to split the wood smaller and build up my coal bed...

I saw a youtube video from Ballistic BBQ where he used Chick-Fil-A Polynesian sauce as a glaze. My wife loves that stuff so I figured I might have a shot at converting my wife to like ribs. Seasoned with Kosmos Q Dirty Bird and and some Chud Rub. Getting the Franklin fired up and ready to...

I've never cooked one and I've always wanted to. My butcher carries it occasionally and H.E.B. has it but I don't live near an H.E.B. unfortunately. I'd probably go with SRF if I were buying online.

I like both of those guys (Tom Horseman and SmokingDad) somewhat although I disagree with SmokingDadBBQ's assertion that thin blue smoke from an offset penetrates the meat. I don't think smoke can penetrate meat. I do agree with his idea that making the fire less efficient can improve the...

I think the information is probably valid in the tests just not the conclusions. I'd take that information and let inform how you cook on that particular grill. There are advantages, disadvantages to each one. I've kind of wondered why the WSK did away with the air gapped diffuser that came...

In fairness, smoke taste is completely subjective. I'm not saying it will necessarily impart a bad flavor. I'm just saying the claim that it's bringing stick burner flavor isn't valid. Pellet grills on their own give a very clean smoke. Some people prefer a dirtier smoke profile.

The problem here is that it can't possibly do that. What you'll wind up with is a lot of smoldering white smoke from those wood chunks, not the clean burning smoke from an offset. It'll probably produce something more akin to a charcoal smoker.

I should smoke them to medium rare, cool them and then slice with a meat-slicer. Eye of round is super lean. It doesn't really mater what grade. It's only good sliced deli thin.

I've got the original smoke with the gateway. It's my workhorse that I have complete trust in.