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I used to have and Old Country 20 inch diameter pit that they made before they came out with the Pecos and Wrangler. It was closer to the Wrangler model. The Brazos is a 1/4 inch thick steel beefier version of the Pecos. It's got the stack in the middle of the grate which is good. The main...

I use the WSM more doing low heat cooks for things like bacon and sausage, so in the 150 to 180 degree range, lately. Those kinds of cooks are possible on the Franklin but it's more difficult to run an all wood fire at that low of a temp, and you wind up with smoulder-y smoke that's pretty much...

I've been looking at increasing my capacity lately. The Hunsaker seems better made and 20 bucks cheaper than Cajun bandit, but you lose the ability to use the stock waterpan. The Cajun bandit one is 50 bucks and not even stainless but I really just want to add one more grate. I know you can...

I've often thought about doing this. A full packer would probably have enough fat. I'd separate it out to be sure. I think if you wind up with an 80/20 ratio of lean to fat it would be good. I've used brisket trimmings for sausage, but I've also used chuck. You might grind it twice, once...

Looks killer! Perfect cook on that lamb!

Looks killer!

The reality is that very few loved the old product until it was taken away. They were great, but expensive in the time of the Lowes and Home Depot KBB sales. Suddenly everyone started dumping off the Weber at sales prices when it was being discontinued and then everyone discovered it and loved...

This really makes me think it's Royal Oak which is the theory we had all along. Royal Oak Chef Select used to not have the ridge. Now it does but it actually has for years now.

I like it, but it's pricey. I have some reservations about the pulley for the charcoal grate running across underneath the cooking grate, but that's probably not a big deal. I don't think there is anything more versatile as far as charcoal cookers out there.

Looks awesome. Great job welding that door mod on!

It was 2057grams or about 4 1/2 pounds or meat and fat. I tried to hit about 70 lean 30 fat, but I was probably to the lean side. In this case I used all beef because it was what I had. A mixture of beef and pork (with less pork) is more typical. I based mine off Blacks which is mostly beef...

That looks outstanding!

Those look fantastic!

10 inches I think due to the diameter of the casings

I thought it was great! It's been forever since I've had the actually thing, and when I had it, it was at Lockhart Smokehouse(owned by the Schmidt family) in Dallas and not at one of the original places. Kreuz and Smitty's use some pork. I opted not to. Black's supposed uses all beef (I've...

I've been wanting to make some sausage in style of those Lockhart joints. (Kreuz, Smitty's, Black's). They a made in a distinctive C-shape. They are uncured sausages, and use bull flour binder which is an old school binder made from various types of flour like oats, wheat, corn, rice, rye...

I already had the gasket, but I redid it before adding the hinge. I went the opposite way on my kettle, deciding I needed the hinge later and it didn't work out as well. I'm going to have to drill out the holes some to make the lid fit right.

Wipe it down with cooking oil after every cook. You might hit that rust with a griddle stone and reseason a few times.

Well then it kind of gets into semantics. People use the terms interchangeably, but what we are talking is a "hold". "Resting" is letting the temp drop to serving temperature which should be around 140. At that point the juices have redistributed and the temperature of the meat is fairly...

My oven will calibrate. I'd check that out. 180 to 190 is way too high. If you did 170 you might pull the brisket a little earlier like others have said. Sous vide will work. I've seen it done on Youtube, but never done it. I imagine it will hurt the bark some, but you'll get the benefits...