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Tnx for sharing ! Ill keep in mind for my next PP.

Those burgers look excellent. Any details in cooking process ?

And I use this

Welcome to the forum Steffen.

Bob, In your opinion, it is preferible an hotter Resting T (round 170F as you said) to a 140-150F ?? If YES, why ?

Great looking plate Clint.

This happened last sunday cook, when my brisket was ready round 0800 am. Lunch ime was programmed round 0100 pm, so I had the necessity to rest my brisket for 5 hours. After pulling it off the smoker and let it cool down a bit over the counter, I wrapped it in foil and double blanket and put it...

Welcome to the forum Dan.

Ken BBQ food is spreading all over Italy from north to south, like competions do. What really brings BBQ to the "crowds" is catering action by BBQ Teams and Enthusiasts AND fairs. Street food in the fairs is running well. Street food outside fairs is almost impossible because laws and because we...

God bless You .

In my experience, I discovered that using charcoal or briquettes (weber or coconut is the same) in my 22 WSM cooking in the 225-250F (for higher cooking T the phenomenon is less evident but still there), it happens this: 1) chunks seated over briquettes during the cook never been burnt. Only...

Very nice kettle!!

First, Welcome to the forum Rich. Second, you have to: 1) put some gasket on lid basement and on the door 2) start your fire with a very few lit briqs. 3) control your T with the top vent too. Not only with the lower vents.

Too much beef in your 1 plate ??? Not enough of that goodness, imo !

Great looking plate at your table, Clint !

Great looking pork in your plate Michael.

IMG_9810 by Enrico BBQness, su Flickr IMG_9814 by Enrico BBQness, su Flickr IMG_9819 by Enrico BBQness, su Flickr thanks for stopping by. Enrico

IMG_9731 by Enrico BBQness, su Flickr IMG_9758 by Enrico BBQness, su Flickr IMG_9765 by Enrico BBQness, su Flickr IMG_9781 by Enrico BBQness, su Flickr IMG_9782 by Enrico BBQness, su Flickr IMG_9786 by Enrico BBQness, su Flickr IMG_9793 by Enrico BBQness, su Flickr IMG_9797 by...

Hello my BBQ Fellows, I want to share with Y'All my last BBQ cooks. I was voluntary for my Sweety's BD meeting on last Sunday and for todays lunch. For Sunday lunch I smoked a beautiful Creekstone Farm Chef Choise Brisket about 12 # in my new 22 WSM AND a huge Boston Butt about the same (12#)...

Any (good) news Bruno ??