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125 is also my favorite temp for salmon. I used to cook it mainly on the gasser, starting meat side down. Now I tend to go sous vide at 125 for 45 minutes to an hour with S&P, thyme, lemon zest, and olive oil in the bag with it. Comes out like butter.

Looks good. Clever approach on the asparagus.

Good looking pit, and brisket. Keep us posted on your experiences with the pit.

I've never seen that at Sam's here, but I wouldn't buy if I did. Some folks must like it that way, though, because most tenderloins I see in Kroger are pre-seasoned. I've bought many ribs from Sam's, spare and babyback, and had good results. I remove the membrane myself.

Another user of Grill Grates flat side for smashburgers. Grapeseed oil is good to wipe the surface before cooking. I use a couple of big spatulas to two-hand smash. I follow Sam the Cooking Guy's approach for his best burger ever video. Two small smashed patties, cheese melted on, caramelized...

Nice work. I could go for some of that bark right now.

I had an Impossible Burger at a local restaurant. I thought it was fairly decent compared to their usual burgers. It wasn't better than a real meat crusty backyard smash burger, but it was adequate.

Around here, Sam's Club has racks and chops for very reasonable prices. Much less pricey than the grocery stores. At Easter, I bought packages that contained two racks, and the price was less than $20. It's usually more than that, but still reasonable.

Moderna. We just had sore arms after the 1st. The 2nd one put us in bed the next day with fever, aches, etc, but it passed by that evening. An relative got Moderna in a retirement facility. None of the old folks had side effects, but younger staff did. I've since read in USA Today that "younger...

A BBQ blogger did a survey of dozens of BBQ joints around the country and posted the results. Lots of Dexter and Victorinox, but also plenty of other choices. Knives Used By Your Favorite BBQ Joints

Looks good. I would eat it. But would be sure to take my omeprazole pill first.

Congrats! show us some results when you get it cooking.

I generally pull butts anywhere in the 195-200 range. The temp will usually vary from spot to spot, so I look for the average to be in that area, and for the probe to go in like butter. I keep notes, and those pulled at 195 had excellent texture.

That does seem a long time for a single pork butt. I usually cook two at a time, and it takes anywhere from 12.5 to 17 hours. I recently smoked a single 8.8 pounder. Lit 30 briquettes for Minion start with H2O in pan and set bottom vents at about 25%. I don't fuss with measuring grate temps...

If I use the WSM for chicken, I like the Hot and Fast Chicken approcah in the cooking topics section. I've done it many times for family, and it's a hit. You can modify the seasonings or add more wood to taste; the basic cooking approach works well. Hot and Fast recipe

You just need to use more lighter fluid. :cool:

How long did it end up taking? Sometimes those last 10 or 20 degrees of meat temp can take hours to arrive.

I have not looked at my module, but a guy on YouTube was going to crack into his, only to find it was a sealed unit. I emailed Weber and asked if I could get just the module (hoping they might just send me one for free). They replied: That's reasonable, but I decided to just order the whole...

I saw a video where a guy mentioned buying just the igniter module on grillparts.com. It's just $16.39. module Anyone have any experience buying from them?

I do something similar with North Atlantic farmed. Season and put on gas grill, preheated on medium, meat side down. Close the lid and let cook about 5 minutes, then start checking with tongs until rocking it side to side will let the meat release. Then turn it over to skin side down and cook...