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Weber thermometers are not know for being the most accurate. I just use the dome reading as a ballpark figure. Since I am not doing precise backing that requires exact temperature and time as long as my grill is around 350 it is close enoug. I then closely monitor the progress of the meat and...

I second what Dustin said. The dome temp just lets me know the ballpark temp of my grill. For me it is not like baking in an oven where you want a precise temperature and bake time to turn out a good cake. Knowing the general temp is enough after all I am cooking the meat til I deem it done...

Great looking grill full of wings. I bet she was happy with her birthday meal. Also want to add that I agree with JR that a vortex is the way to go for great wings with crispy skin.

My thought to add to this discussion is that the entire packer does not need to be completely thawed in order to separate the point from the flat. I would thaw it just enough to be able to separate the two sections and then refeeze the one section. I have often bought steaks and chops that were...

I have used techniques like you mention with good results. If I know ahead of time that I will be reheating ribs I do not cook them to completion initially. This allows them to finish cooking when reheated without becoming over cooked.

I have had good results with Bad Byron's Butt Rub. Besides using it for the rub on butts I dissolve some in apple juice and inject it into the butt.

Glad to hear that you accepted a challenge that pushed you outside your comfort zone and have come up with a plan to achieve your goal. As you mentioned, now you just have to sit back with your coffee and watch thew temperature gauge. Good luck and let us know how it turns out.

I love holiday pictures, especially those including wonderful grilled meats like you showed us.

Made me hungry looking at it. Like yourself, I learn something every time I grill or smoke. That is one of the things I love about out obsession, always looking to make the good better.

To heat my cooler I use a couple of fire bricks. I heat them in the smoker and then wrap them in a towel so they don't damage my cooler. I have used this method many times to hold ribs for 3-4 hours and still have them steaming when I open the foil they are wrapped in

I gauge based on the feel when I stick the temp probe in as much as the actual temp. If the probe slides in with virtually no resistance I deem it done.

One of the things I love about BBQ is that each of us "experts" have our own best method and they all enable us to enjoy excellent meals. It is always fun to see the new miracle products. Some I laugh about and others I can't wait to try.

Sounds like you did your homework and it paid off.

But at least you survived and now are getting back in practice

I used a grinding wheel to cut a small notch in the lip as mentioned above. It has worked fine for me and removed the fear of crimping the wire.

An additional trick that I stumbled upon is to leave the grates the smoker, with water in the pan and the vents closed, for a couple of days. I leave my smoker so the sun hits it. It seems that the sun causes some water in the pan to evaporate and cause a moist environment within the smoker...

I like that you time based on amount of beer drank

We enjoy the meats from Costco, including the pork belly that I love to process into bacon. Additionally we love e to have a bottle of wine with our steaks and Costco has a nice selection at reasonable prices.

I typically dissolve some of the rub I am using in apple juice for my injection. I know the apple juice contains some sugar but you could try using water instead of the juice.

Looking good. Hopefully we can see some finished results later