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I bought the Quilimetal one. It seems to be of good quality so far. The plated ones weber sells seem to rust out pretty quickly, especially the center section. I'm of the buy once, cry once mentality and didn't want to buy another plated grate. I would have payed more for a Weber one had it...

Make sure it's fully lit for one. Make sure your vents are completely open. You might try a hair dryer or an electric leaf blower to stoke it. I've had similar issues myself. Sometimes I wonder if it's moisture getting into the briquettes. My guess is since it's a "all-natural" type vs...

When sourcing wood for an offset you generally can't specify a specific oak unless you are in Central Texas. There's a lot of tree services that sell firewood on the side and there are tons of species of oak. Around here oak and pecan are plentiful. I don't know what oak but I can tell I've...

No wait. Ya'll are saying it wrong. Damn I just had a crisis there for no reason.

Good grief! I just realized I've been calling it a santoku instead of a santuko my whole life. What a weird time to figure that out.

Our local Walmart has B&B now. Academy also has it. They both are cheaper than ACE typically. But I like Kingsford. I can see how the smell might bother some people but I like it. It's a nostalgia thing for me.

They all have their advantages and disadvantages. Kingsford lights very quickly. It burns hot when it's at its peak. It doesn't last as long with the current formulation and it can have some off-putting odors. Royal Oak has those grooves, so it lights fast, but it falls off fast. You can...

Facebook informs me this is the 10th anniversary of my first brisket. I don't know why the slices are so rectangular. The point became pulled beef. I think I was wrapping with beef stock in foil back then. I remember it being delicious though. I had that beginner's luck. My next few...

I almost bought prime but I think with these plate ribs, prime or wagyu is totally unnecessary. I make sausage so I cook it anytime I cook anything else. Speaking of that, I need to make some more sausage.

I literally will turn it into sausage or hamburger but a lot of guys won't. It's a complete waste if not used. That cut is way more critical on offset with really high airflow. The WSM tends to be less convective and you can get away with less trimming. At 300 you are probably pushing some...

Looks good to me! The flat is hard to not dry out. I bet the point is great!

Looks good so far, Len! That's a good price!

Got some beef ribs at HEB a while back and decided to fire up the Franklin pit for Father's day. Trimmed off the fat cap. There's a layer of silverskin under there on one side that usually winds up being tough. Seasoned with this rub which is mostly salt and pepper. Rex checking out the...

It might be different if you run with water in the pan, I suspect that T-Roy did. I usually don't. It's definitely more heat coming from the bottom with no water. When I went fat up, the bottom would get really dry and be hard to slice through. I started going fat down until the wrap and...

The big thing is give the cure enough time to work. Overnight is usually fine. I think if you waited a week before smoking them you'll be ok, but I wouldn't go much longer than that. A few days is actually ideal. After smoking, I wouldn't keep them in a fridge longer than a week probably...

I just foil mine and put a layer of foil over the top. It creates somewhat of an air gap. I really like the idea of using water, though. It gives you a nice buffer for keeping bottom of your meat on long cooks from getting dried which can be a problem on the WSM. It's just a pain to dispose...

I've got the samsung s22 regular model. I took this pic just sitting by the smoker. It was actually way darker outside than the picture would indicate. I couldn't believe it.

Snake method is the easiest way to go about it. The other way is probably using a automatic temp controller of some type and straight minion but I've never done that. MartinB advocates this but he uses one that has an automatic damper capabilty.

The website is saying that post oak wood is used by Franklin. Fruita Wood doesn't supply Franklin Barbecue. They are however a great source for wood chunks.

Chopped beef sandwiches! Happy Smoke Day!