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Ouch, tough spot to be in! I don't cook any steaks to well, friend or foe. The friends that eat their meat that way just get something else. One girl, who I love to death, has at least been converted to medium(+) but its no longer well done. One time, I made a GORGEOUS tri-tip, not knowing...

Great looking pork steaks! We had those for dinner on Saturday night, always a favorite at our house. Mine got rubbed with Texas BBQ Rub Original then topped with Pineapple/Habanero Texas Pepper Jelly. Delish!

Washout, like when you take them out of the foil, all of the bark/rub is missing?

That is awesome Jim! Never had times like i've had a polka days. What a thing they have going on there. Never have I seen pople 1453 years old, can't get to the bathroom on time, but can whirl around the dancefloors like they are 18 years old. We were in the parade last time we went, because...

Great looking bird Larry! Is there even chicken allowed in Pulaski if it isn't inside pierogi?? Wow, Polka Days, have you ever been?

Beautiful sandwich Larry! Rainforest Cafe has a "Plant Sandwich" that is similar to that, but yours is about 14353965% better.

My standard is a full chimney of lit, and usually don't need anymore. I also dump my chimney on one side, giving me two zones of heat. With a full chimney of lit, piled on one side, my grate usually rests on the charcoal until it burns down a bit. Get yourself some tongs to pile your coals up...

ABTs are by far my most requested appetizer. I do them like you did, in halves, but I cook them on the kettle under high heat. They take about 40-50 mins to get the bacon nice and crispy. The cheese doesn't come out too bad, especially if they aren't just stuffed super full. NEver made them...

Never had a hammy pork yet, unless I intended to make ham. For fall-off-the-bone ribs, you can achieve that in 4.5-5 hours if you foil them. They won't need to cook nearly as long, so you can avoid the dryness, which means they cooked too long.

Man, the amount of space on those 22s is awesome. Looks like a great start!

And i'm jealous. That's awesome! I saw my first 222" in person the other day, and I had to be restrained. That thing spoke to me. I knew it was bigger, but WOW, that sucker is HUGE! I think I need one. Just for a couple chicken thighs, maybe some abts or something.

For parties like this, with a relatively small group of people, I do an overnight butt, and then high heat the brisket the morning of. Your butts will get a great rest while the briskets cook, and while the brisk is resting, you can pull your pork (HA, that's kinda funny...) and then slice the...

Gotta respect the pork steak! They are a permanent fixutre in the rotation at our house as well. If I had a meat saw, i'd be cutting my own. I made them for some friends a couple weeks ago, they were amazed when I came back inside with these suckers hanging off all sides of the plate! That...

wow, beautiful marks on those steaks! I'm jealous of the space on the rancher, looks like an acre!

So far, I've erred on the side of more than enough heat. I've u sed a full chimney of K, and that is more than enough heat to go around. I do have a big air gap though, so the coals really get going hot and fast. Your disc will be the same distance away from the coals as mine, and I think I...

@Ernie: I had been landscaping all day, and was pretty dog tired, so my meat options were only chicken and shrimp. The womenfolk in attendance had cut all the veg, which was more than I could have wanted (broc, cauli, onion, mush, baby corn, cabbage, bamboo shoots, water chestnut) so we had a...

I did 4 racks of baby backs yesterday. cooked at 300-325 for 3 hours, came out fantastic as well. I like to do BBs hotter and a little faster than spares since they are not as fatty nor as large.

Yay Ernie! Glad to hear you enjoyed your first cook. I did another stir fry last night, but did Mongolian BBQ style, with a ton of ingredients and everyone made their own, which was very fun, and I did all the actual cooking. Great time, really tasty stir fries, and the discada performed...

Big sugar maple fan here. Very nice for chicken and pork, as others have mentioned. If you want a nice mild smoke, maple is great.

I think cherry is probably my favorite go-to wood, followed by oak, then maple, then hickory. Hickory is my pork butt wood usually, mixed with a cherry or two. Luckily, I have a wood source, so I can get whatever I need/want pretty easily. Still come back to the cherry though for most everything.