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Just FYI, I think this is a pretty good deal. Even better if you can pick it up from the store https://www.nfm.com/DetailsPage.aspx?productid=41993726

Using the craycort ring and WSM 14.5 charcoal chamber. Ran 221 - 232 for 6 hours. No clutching or BBQ sauce was involved. Not quite a mod.

Try to go by probe test. Some briskets are still not quite there at 200.

I prefer point. If you can find an H.E.B. or central market in your area they will gladly cut a point for you.

I use the 14.5 ring in the monster for short cooks (7 hours tops) and it works perfectly. Weber should consider including the 14.5 with the monster.

Texas summers are way to hot to be heating an oven. Experiment time A little something for the beer cushion. I took the second grate placed it inverted on the top grated. I did this because I knew that keeping 375 would be a pain. Raising the food up in the doom would give me trapped heat to...

I'm still at it.... I know people that know people....... I got these beauties at 18.99/lbs. Normally sale for $48.95. Sous vide at 135 degrees. HEEEEEEE HAAAAW!! Seasoned with salt and salt only. I'm not really a fan of charred Steak. Just a nice crispy crust. Now I'll crack me...

I salt mine a day in advance. I avoid presalted rubs like a plaque. You may not have enough salt in your rub. Salt is key to flavor

YEEEEEAAH!! Another summer weekend in the books Caveman tendencies!

Two butterflied chickens, one on each grate. 7 cornish hens, 4 on the top grate and 3 on the bottom.

You know how sometimes you crave ribs and bacon at the same time?!

Beef short ribs are my most favorite BBQ meat. Next time make mashed potatoes with the smoked tatas. My best mashed potatoes were done that way.

Taking in the summer, Friday dinner Korean BBQ (kalbi) with a sous vide twist Saturday, adult beverage accoutrements Wings on lil Smokey aka WSM14.5 Cow Wings!

No but I use it in kalbi, Korean BBQed beef. It does indeed bring some tenderizing effect to the table.

@Todd Phillips I'm a minimalist when it comes to seasoning. The country ribs Salt, pepper the ribs, brown, set aside. Slice onions, sautee, season with salt and pepper, a little toasted cumin. Add some crushed garlic. Place the ribs back in the skillet and cook indirect on grill. Shoot for...

HAHAHA! I'm not suicidal

My goal this summer is to do cook outdoors as much as possible Country style pig ribs, not quite braised roasted then grilled.

@Cliff Bartlett that was sous vide first then assaulted on the grill

Much appreciated my BBQ siblings. Hey, we all work too hard to put food on the table. It's only right that we cook it the right way.

OH YEEEEEAAAAH!!