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This gave me an inspiration for tonight's meal

I agree with Steve that the advantages of multiple burners can't be over stated. I seldom have all the burners on my Genesis lite at the same temperature similar to the way I always have two temp zones on my performer.

To me the point is that ground beef will always be ground beef and never compare taste wise with a good brisket. In these times we deserve the occasional treat.

Smoking and grilling is a continuing process of learning, not a one and done. Sounds like you did a great job of analyzing your experience and, with the excellent advice already given, are ready for another round. Good luck and enjoy.

As the saying goes “ the proof is in the pudding “ or in this case “on the meat platter “

My Genesis is known as Genie. My red performer grill is RPG. Had to give them names since they are my personal friends.

Excellent. Makes me laugh and hungry at the same time.

Another great looking twist on the traditional grilled cheese sandwich

When I plan to "hold" ribs I heat a fire brick in my smoker, then wrap it in a towel and put it in the cooler with the ribs. This keeps them steaming hot for several hours.

I have only smoked pork belly when making bacon so my experience is with "cured" pork belly. Based on that experience and my general experiences smoking I would do the following if it was me. Fat side up so the rendered fat would run down over the meat. If I wanted the smoked taste I would not...

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