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Been looking at some of the on-line ads for this smoker which has both gas and charcoal cooking capabilities. Kind of like the idea, but not really seen these around before. Any one have experience with one of these...

A food chain from California is betting it can get us Texans to bite into their California version of BBQ beef, Tri-tip. So my local paper says. This food chain will be opening up some BBQ joints here in North Texas that serve the meat. Tri-tip is served up in slices like brisket and is served...

I know this has been talked about extensively on this and other forums, buts its my personal experience and I just wanted to mention it. I have gotten pretty good at doing pork spare ribs using the 3-2-1 method and my wife always liked them as well. So why change? Last weekend she was out of...

1) What's a cook your pretty confident that when you do it, it will turn out good and others will like it? 2) What's a cook that you just cant seem to nail down? For me, chicken wings and spare ribs for #1 and brisket for #2

OK, I am not one for ranting and raving about something on a forum like this or any other, but I recently bought a Vortex and used for burgers last week, which turned out really good if you like a nice sear. Well today I tried it on some chicken wings, which I love doing on the weekends. Before...

Just curious what everybody else is doing in terms of BBQ apps and keeping up with smokes/cooks. For example I have an app called "Food Files" that I list all the ingredients needed as well as my directions. If something changes I edit the file for next time. It really helps me stay consistent...

How often does everybody clean their kettle? I mean a deep clean, bottom and top from inside. I did mine this spring and it needed it. I am thinking to probably clean it at thy change of seasons. I used a scrub brush, a few SOS pads and some soapy water. This next time I will probably use a...

Was wondering what rule of thumb people use when using wood for the smoke. I know there is a point of using to much and also probably a point of not enough. I think I tend to use too much. Don't they say when the lid is on and the wood is burning the correct amount is to not see a lot of smoke...

Greetings from the great state of Texas. Bought a Weber a year ago and got big timed hooked. Still learning and tweaking my cooks so I love these forums as a goto place. Got a few things that I am getting better at like wings, whole chickens and ribs, still trying to master a brisket. Tex