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Nice steak...that makes me think about hitting Costco today to see if they are letting any nice beef go for discount!

You won’t regret the choice!

Welcome! What size WSM did you get?

Man, I hope he doesn't get a gust of wind back there...that 22 looks seriously top heavy! :)

Gorgeous crust on that ham, Cliff! Was it a simple spiral from Costco, or something from a butcher? Great cook!

I most certainly will post my first attempt. Going up to Sedona and Flagstaff for a few days so my girls can do a little skiing. But I'm on it right after New Years! Thanks for all the tips, Clint, Ken

Not sure about uncovered, I never tried it. I can't imagine it would not be "ok", I'm just not sure about the dry brine effect on pork. I personally do as Tom mentioned; I rub pork butts the day before and put them in the fridge in a covered foil pan. IMHO, a pork butt is generally smoked for a...

I got a nice sampler with all types of pellets; maple, cherry, apple, hickory, mesquite, pecan, and a mix. Never did it before, but I love smoked Gouda. Definitely some Gouda and probably some mild cheddar. Definitely need some advice, especially on what you recommend for timing. I also don’t...

Thanks for your ongoing dedication, Chris. I’m sure it takes more than you let on. Respect!

Looks awesome, Clint! I just got my pellet tube for Christmas and now that its cool enough here in AZ I plan to do some cheese very soon!

Dalstrong Gladiator series 12” slicing knife. Thing is so sharp it started slicing the meat before I touched it! :) Also got a nice SS smoke tube for pellets to use smoking salmon.

The rub was excellent. I questioned the value of the overnight dry brine, but that thing smelled like heaven when I brought it in to do the rub! I didn't want to just throw on some Holy Cow, or something like that. This was really good...but it's hard to beat Montreal Steak on heavy beef.

Woke up to 42F and raining here in Scottsdale. Rained something terrible during the night and I’d left the WSM uncovered. Spent some time washing out the pan and the whole thing smelled like a wet ashtray. UGH! Well….dove in anyway (I’m a “stick to the plan” type of guy). ½ load minion with a...

Looks beautiful! 43F and raining here in sunny Arizona...UGH!

And your son will chuckle and say, "uh...this doesn't even link to my Instagram account, Boomer". 😁 I'm good with my $16 Kizen.

That’s what I did; mashed some garlic with salt and pepper then rubbed it on. Been in the fridge since 10 this morning.

Should I bother? I've read that to properly dry age beef, you should go from 5 to 30 days. I just planned to leave my rib roast out in the fridge overnight to maybe improve the exterior crust, but now I question whether that will serve any purpose at all for such a short period of time...

You can buy the stuff here: https://texaspepperjelly.com/rib-candy/ Actually, the candy just adds a layer of nice flavor, but does not overpower the ribs. My wife does NOT like anything hot, but she doesn't complain at all about the rib candy. It just adds a little bit of heat.

Last weekend I did a 2-2-1 method at higher heat and used foil for the wrap, as I always do. One cherry and one apple. I never skip that final hour back on the wsm...don't care what Harry says - putting some sauce on lets the ribs pick up more smoke flavor. A little brown sugar-apple-habenero...

Gorgeous! Exactly what I'm doing for Xmas... But I planned to go lower temp and then crisp in the oven...how was your exterior crust without a final sear?