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Yep...if you ever bought “charcoal lighter fluid” used to spritz onto regular charcoal to allow you to light it easily, you would know that it is basically gasoline in a plastic bottle. So, yes, matchlight charcoal has already been soaked in a gasoline like product for you. I would also...

I haven’t done beef ribs yet, but now I’m very motivated! Thanks for sharing!

F I second that comment! My wife actually said that she preferred it to the prime rib!

I'm with @BFletcher on this one. Higher heat and the only difference is that I tend to wrap every time. I always ask the butcher for 8lbs.

I'm a Jim Lampe wan'na be... Thanks, Jim! The family absolutely loved it! Incredibly juicy...far more than cooking chops individually.

Those are really good looking roasts, I am curious how you got such a good looking crust at such low temps? How long were they on there? I cook mine at 225, but always crisp them for 8 minutes or so in a 550F oven after they have rested.

I vac sealed them on the 10th and today I was, like, has it been 2 weeks yet? :p

Looks amazing! I’m about ready to give that a try now that it is cool enough here in AZ. What is the chance you might share that Bacon Bible brine recipe with us? I looked it up online and $24 is a bit steep for a recipe.

What kind BBQ and what kind of control knobs does it have? I have a 15 yr old Turbo that has combo valves; when you push them while turning, they put out much more gas and then “click” to light. Then you let them pop back out to normal position. I had a similar experience with them sticking in...

Well, I hate to break it to y’all, but smoke is composed of fine particulate from the combustion process. I worked in the clean room industry for many years, and a class 1 clean room can filter airborne contaminants down to 1 micron in size. Smoke particles are about half that size - versus a...

Those holes look far too symmetrical...possibly from tools... Looks like an attempt at spousal approval for a new Weber...

I'm copying the link from the "share" link. Tried both pasting it in directly and pasting it into the "video" dialog box.

Been trying for 30 minutes every way possible, but every time I do it, the link truncates to include a bunch of asterisks, which pooches the link: HELP!

I smoked my first cheese this week, so I needed to vac seal them. I took the plunge and bought the FoodSaver V2244 for $59. https://www.amazon.com/exec/obidos/ASIN/B0044XDA3S/tvwb-20 My concern has always been the cost of bags versus the good ol' ZipLock. Costco quart freezer ZipLocks are abut...

Well, we got a nice cool, cloudy morning here in Sunny Scottsdale; so it's time for the Cheese! I have nice memories of a smoked Gouda that my dad used to get from a local cider mill every fall when I was a kid in Michigan. So this HAD to be done. Some fresh Gouda (duh!), Emmentaler (Swiss)...

Great looking rib! I did the same exact thing today; bought one for $5.99/lb from Safeway the day after Xmas to try against the $19.99/lb one from the butcher that we had on Xmas. I will say that the Safeway rib was very tender; the prime from the butcher was better, but I’m not sure if it was...

KBB 100% in my WSM...and never a “bad taste”.

Thanks for that tip, Jim. I finally found them at Costco today... And apparently I hit the lottery...$1.99 lb plus $3:00 off at the register. My 7+ pounder came out to about $1.57lb! :)

Welcome to the 18.5 WSM fan club! You will love it and get a lot of memorable cooks out of it. Just back from Flag yesterday...had a little fun in the snow.

Good going, winners!