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Wipe it down with cooking oil after every cook. You might hit that rust with a griddle stone and reseason a few times.

Well then it kind of gets into semantics. People use the terms interchangeably, but what we are talking is a "hold". "Resting" is letting the temp drop to serving temperature which should be around 140. At that point the juices have redistributed and the temperature of the meat is fairly...

My oven will calibrate. I'd check that out. 180 to 190 is way too high. If you did 170 you might pull the brisket a little earlier like others have said. Sous vide will work. I've seen it done on Youtube, but never done it. I imagine it will hurt the bark some, but you'll get the benefits...

I enjoy cooking on my Blackstone and I honestly tried using a cast iron griddle on my gas grill which is a Genesis 1000 and it flat out sucked. I had to keep the lid down to keep any kind of heat on the griddle surface. That defeats the whole point. Maybe the inserts Weber has for the new...

I like the new Searwood vs the Smokefire, but I'll probably never get a pellet grill. I like that it can hit lower temps. The griddles are cool too. I'm happy with my Blackstone but if I were to upgrade it, I'd look really hard at Weber. The Summit is definitely a luxury grill and I'm not...

In all seriousness, that brisket looks fantastic!

Briskets are best at 383 degrees F. That's the magic temperature, right before they burst into flames.

Lol, not even close and I'd probably lose a limb trying.

I used to be a Food Network addict but honestly I probably watch more Youtube these days. Chud's BBQ and 2GuysandaCooler are some of my favorites. I used to watch Justin Wilson and Yan Can Cook on PBS back in the day. Alton Brown and Bobby Flay are good. Emeril was good. Most shows now are...

I'm pretty lazy on the WSM. I clean it before I cook usually, which means dumping the ash and cleaning the grates and get any loose creosote on the underside of the lid. I'll give it a deep clean here and there. I don't put water in the pan, usually so I just refoil if needed.

These look great! Fermenting pickles is definitely on my to do list. These look great!

That looks outstanding! I may need a roti kit for my kettle!

wow, that's over the top amazing!

Only change I might do is bump the salt to 1.67% but that's a personal preference. I halved the cayenne from the original and they still had plenty of kick.

I made some snack sticks this past weekend with some brisket and pork trim I had saved up. I used a recipe from 2GuysandaCooler youtube channed. Here's my ingredients. My worksheet. Getting the meat ground up on the 6mm die. First time using this product, encapsulated citric acid. This is...

Those regular Carhartt shirts are great for being in denial about what size I actually wear!

Dickies's started in Ft. Worth. Their coats aren't as good, but I wear their 874 Work pants to work. They look more like dress pants and they are indestructible. I wish Carhartt made something similar. Carhartt's K87 t-shirts are just really boxy on me but I like them for actually doing work...

I'm totally forgetting the Weber Kamado. That counts.

I feel like some redesign of the WSM or some new charcoal smoker is long overdue. There's things that have always been kind of irritating about the WSM, like the door being flimsy and the water pan being in the way almost making the door useless, the lid not overlapping the middle allowing rain...

True. I honestly have no idea what I'm imagining. Also I looked at that picture again and it's clearly a portable of some kind not a kettle.