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Ive got an old smokey joe that Ive just retired to chimney lighting grill. works great and keeps the weber theme going

The 18.5's are much easier on the fuel and great for overnighters. Done a couple cooks with a 22.5 and its been about 8-9 hours and then you have to reload. Thats just my experiences though and Ive only been apart of a couple cooks on one.

When I got into BBQ, one of the first sites I found was the bbqbible site and everyone was high on the chargrillers over there so I picked one up. Later I had found this site and was really intrigued with the wsm. Bought my brother a wsm 3 years ago for a house warming gift, kept promoting wsms...

no Idea how to cook it but there is a taco cart in my area that has beef cheek and its the most succulent meat you can imagine. like shreded beef but butter tender. I would guess he braises it and then heats it up on a flat top

works well. I have a near endless supply of crab apple at my disposal and I was worried that it wasnt "apple". wrong, who knows what kind of "apple" the wood you get is. never heard anyone say fireside is better than granny smith.

Gator Pit! Lie to your wife

My ribs took a turn for the better when I finally tried the BRITU rub. good place to start for modifying.

nothing wrong with oak. much milder than hickory. quality smoke wood. great with brisket

jealous of the electric food slicer

I got a One Touch Platinum, 14" Forschner granton slicer. Gave my brother Charcuterie. Believe it will open another pandoras box at his house

dont use too much wood. just a hint of smoke is enough IMO for prime rib. Hard to believe but somethings dont nessisarly need "more smoke". usually charcoal is enough to give that smokey grill taste

Im guessing too much coal ended up lighting when you had the vents open to start

Brother in law got me a seasoning shaker that has a 18" hundle on it so you can season your meats on the grill without burning your arm. never taken out of the box.

where did you purchase from?

there will be a small amount to make burnt ends with. maybe 1-2lbs of meat there. just a little treat. why is it every time I make a brisket the burnt ends find there way into an omelet?

I've got those. It's a flat with just a tiny portion of the point on. Def not like a full packer. Good meat none the less, just would be nice to pay half of that for a full packer and make burnt ends

Pork butts are almost a cant fail. depending on the circumstances. I have a chargriller so temp controll is a major pain and after 6-8 hours, Ill foil and finish in the over, if Im using a wsm, I let it go 9 hours, foil and throw in a 275 degree oven. seems like it always hits temp in 2 hours...

OMG YES!!!! That video was borderline obscene! now to distroy a 100 dollar cut for about 2lbs of meat

big food grade plastic tub for pulling pork Never have enough thermometers one of those propane weed burner blow torches to massively light your coals infront of people

dear lord that looks incredible. What is the name for that outer ring on a prime rib that is mouthwatering? I thought I heard one time it was the "tongue" but I dont think so. I would love to filet that off and roll it up into its own roast. and then I wouldnt tell anyone about it and eat it in...