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I dont temp either. Baby backs go for 3 hours @250, then I foil wrap w/pineapple juice and return for 2 more hours*. Sauce, and finish on a hot grill to caramelize/char. *This is for fall off the bone, which I love. Some, and most competitive pit masters, like a little chew/tug off the bone...

Dolphin? I hope you mean dolphinfish or Mahi Mahi.

Was the skin edible?

Does anyone else grill with the lid off on their charcoal grill? I like a killer sear on most stuff, and with the lid off, the fire is hotter, and I get that lick of flame for a nice char. Now dont flame me (no pun intended), I know you get more even heat distribution, no flare ups, and faster...

Anybody ever do just a brisket point?

Everybody has a right to their opinion...even if its wrong. ;) But seriously, just a few observations/comments on your video...all beef hot dogs are ALWAYS more lean. Me and my family dont care for all the grease and fat in most dogs. We also can taste the quality and great flavor of the Wagyu...

We are a hot dog family, and love the snap of Nathans, but the absolute best dogs weve ever had, are Snake River Farms Wagyu Frankfurters. Its the only dogs we eat now...theyre that good.

Is this a serious question?? In certain cooking situations, the dome can be 25-40 degrees hotter than at the rack. Dome thermometers should generally be avoided.

I dont think this is a good solution, bc you just found the problem with it. The grate temp, verses the dome temp will never be the same difference across the temp band bc of varying factors, like flow, and weather (sun, wind, rain, temp, etc.). The gen III WSM has a silicone grommet in the...

Blasphemy? Anybody who has experience grinding burgers know Tri Tip is at the top of the list, and Ive been grinding for decades. Ive done Tri Tip, Short Rib, Brisket, Chuck, Sirloin, Rib Eye, Round, Flat Iron (probably more), and blends, my fav being Short Rib and Brisket, and have found...

A pound and hour has always worked for me.

I had a gen 1 WSM for 18 years, and just replaced it with the newest model. Has anybody gone through this, and if so, are there any noticeable changes in operation/temp/cooking, etc? TIA!

Im old school. Stellar hot grill (550+) for a killer sear. If the inside hasnt reached 120, I move them to indirect.

USDA requires meat gradings of Choice, Select, and Prime. Prime is graded if it meets the minimum fat content/marbling. They probably just made the grade, as I too have seen more marbling in some Prime, but there is indeed a range. These came from Giant Eagle. But dont get me started on...

Me either. The dome will be hotter than the rack. I use this Smoke thermometer. Its has a grate clip, so you can get an accurate reading right where the meat is cooking. It is wireless, and has programmable HI and Low set points.

My Grandfather owned a meat market, and my Father was the pit master. I think I was like 8 when he served pulled pork from a smoked shoulder.

My fav blend is short rib and brisket.

Boneless Beef Short Rib. One of my favs to grind. Grinding. Little ove 9oz. Always remember, never over work the meat. Into the ring mold. Perfect patty. Im guessing this grind is like 70/30. Cooked on my Smokey Joe to a perfect med-rare (Sorry, no money shot this time :(), but it was...

Yes. I tried to explain...I put the vent to the full open position, and drilled both at the same time for each hole. Worked perfectly, and the vent worked fine when done.

You should always do a hot burn before use, it will take care of impurities and grease/oils from construction. I believe Weber even says so.