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I have stopped after the 3rd minute before. If I'm worried I'll check it with instant read thermometer. Usually 4 minutes is ok, though, if I let the steak rest before searing. I'd rather have a weaker sear on one side than an overcooked steak.

I saw that when Tuffy Stone posted that picture on Twitter. I somehow doubt we see the WSM in different colors, but I'm hopeful. I think they are one-offs for the class but who knows.

When I sear on the charcoal grill I use the Slow N Sear and the spin grate to do the "Cold Grate Method". I think it's key to get your charcoal at it's absolute peak heat. On the WSK, Try putting the charcoal grate in the high position, or get the charcoal piled up using charcoal baskets or...

I didn't get that across I guess, but the DeWalt is superior. It's a fantastic tool. I loaned it to my wife one time to use as work for something and none of the women in her office could figure out how to work it. I thought that was pretty funny. I should have explained it but it just...

This falls right into my wheelhouse as a copier tech. My main workhorse is the Hitachi db3dl2(It's sold now as Metabo). The only thing with it, is its fast speed is extremely fast. But I've had it for at least 10 years now and I've only had trouble with the rubber grip peeling off. However...

I finally got a chance to try out the high heat Kingsford. In this case it was a sous vide steak that I seared off on the Weber kettle. When doing a reverse sear or a sous vide steak you really don't have a lot of time to sear before you are worrying about overcooking the inside. I've tried...

A gasket would fix the sticking lid. I did the 225 thing for years and I've had some brutally long cooks as a result. At 225 you are just barely above the boiling point of water. During the stall, the meat is contracting and pushing water to the surface which is turn cools down the surface...

The charcoal access is amazing. It also solves one of the biggest problems with drums which is cleaning them out.

I did this pretty recently and it seems like most of it came off with razor scraper and just a ton of elbow grease. I went with the self adhesive this go around. We'll see if it holds up as well as the RTV. I must have used some kind of solvent. Might have just been rubbing alcohol.

It might be the bottom section is out of round. That's pretty extreme. I've got mine gasketed these days, but it too several attempt to get the gasket right.

I've had it at some Mexican food places. I can't handle the tough exterior if they don't take it off. The way you did it, looks good!

Congrats on the new pit! Stickburners are a lot of fun to cook. The bark on those beef ribs looks phenomenal!

Either one is good for a beginner. Obviously, we are mostly WSM fans around here. I have an 22.5. I think it has a big advantage over the 18 as you can lay racks of ribs and large briskets flat. It probably is a little fussier to control temps than the 18, but only if you really trying to...

I don't have that big a problem with Chinese manufacturing. I do have more of a problem with all the weird knockoffs on Amazon with brand names that seem made up of random letters by an AI or a monkey with a bag of scrabble tiles that have no reputation to try to uphold. But in all...

There was at one time a Kingsford Long Burn. I think they are doing some rebranding here, but who knows. Nothing is as ridiculous as all the rebranding that Royal Oak does.

It may be rebranded K-pro. Kingsford changes its formulation from time to time. The older stuff would burn a lot longer but not as hot. I would get incredible minion method burns with it. I'm sure they have ways of controlling that with binders and what not.

I guess that's true. On the extreme other end, I see guys with smokers that costs upwards of 10k complain about the price of brisket. It's just what people do! I watch most of his videos. I wasn't trying to knock him. He just has an affinity for those weird brands of thermometers on Amazon...

I enjoy Tom Horseman's videos but it always cracks me up how he'll take a grill that cost hundreds of dollars and slap a $7 Chinese thermometer on it.

I picked up a bag of the high heat I want to try on some steaks. Kingsford Original does a pretty darn good job as it is.

Other than on the offset, I tend to get the best smoker flavor oddly enough on the weber kettle vs. the WSM. One of things I wonder about on the WSK is whether the older diffuser vs. the new one makes any difference. The older one had an air gap and was probably way more expensive to produce...