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So the maiden voyage with the Signals/Billows combo went fairly well. I placed the smoker probe in the silicon grommet and placed the fan on the vent opposite the probe, the top vent was at about 1/4 open. I had a temperamental brisket that took 24 hrs and had 2 stalls with a 9 degree temp...

I recently purchased the Signals/Billows combo from Thermoworks and had a couple of questions before my inaugural cook on the 22" wsm with it. Do you light the charcoal any differently? I would normally place the lighted charcoal briquettes in the center of the charcoal ring and was wondering...

I can't remember exactly what recipe I used for the rub, but it is something similar the below: 4 cloves garlic 8 fresh sage leaves 4 teaspoons fresh thyme leaves 4 teaspoons olive oil 4 teaspoons salt, (I use kosher) 1 1/2 teaspoons fresh ground black pepper I might have thrown in some...

Gotta love thick cut steaks, the thicker the better as far as I am concerned, 3" is a monster cut, never done one that thick........Yet:D

Congrats on your first tri-tip, all it takes is one to put you on the quest for perfect tri-tip. Outside of the west coast, finding them is rough, just have to hunt and find a butcher that will consistently carry them and even then it is going to cost you. I'm hoping with the influx of Cali...

When I am viewing a pic in Flickr that i want to post I click on the share icon (right piinting arrow) at the bottom right, then select BBC code, select a size and copy the provided link into my post. I always preview a post before submitting to make sure the pics are showing. Hope this helps.

For the 4th of July, I decided to try something new and since the butcher had Picanha(rump cap, coulotte, or whatever your butcher decides to call it) on sale, I figured might as well try it out. The first hurdle I encountered was how I was going to cook it, I really wanted to spin it and slice...

The local grocery store had T-bones on sale this week so I took the opportunity to get a couple cut nice and thick to throw in the sous vide. Seasoned with Montreal steak seasoning and into the sous vide they went at 130.5 for about 4 hrs then onto the performer for about 2.5 min per side then...

Thanks for all the feedback, I absolutely love getting that mahogany finish to my cooks, not to mention the flavor and texture. I have to give a lot of the credit to the vortex, I was skeptical at first since it was such a simple product, but I am 100% on board now and pretty much look for...

I was having withdrawals since I didn't get to cook last weekend so I decided to get some drumsticks on the grill. Since I have never tried Alabama white sauce, I figured I would give it a try this week and used the recipe provided on another thread in this forum...

Well isn't that just great, right after I purchased a red Thermapen original for $59 last week. I would have preferred this one for $20 more.

One of these days I'll have to give spam a shot on the smoker. The wife will turn up her nose when I tell her I'm doing it, but I'm gonna get her to at least taste it.

This week I decided to go with a Sous Vide Tri-Tip and since I was going to have to fire up the grill I figured I might as well try out the Vortex that I got a little while ago. The Tri-Tip was seasoned with Montreal Steak seasoning and went from the freezer to the bath at 128.5* Since I...

Decided to spin a Prime Rib for Easter dinner on the performer, could use some tweaking but still pretty damn tasty. Used about 3/4 chimney and 2 chunks of mesquite, pulled after about 1.5 hrs when the internal temp hit 129. Tempted to get another rib roast to spin on the WSM in a couple of...

No pics this time, I finished it off on the grill, got good color on it. I did one a couple weeks ago that was in the bath for only 4 hrs and finished off under the oven broiler due to rain, not as good as the one that I did for 9 hrs. I plan on doing a sous vide London Broil this weekend...

I did a sous vide tri-tip this past weekend for my sister and her boyfriend, it came out so good that my sister was looking for my sous vide setup on amazon before she finished her meal. I kept mine in the bath for around 9 hrs @129 and only seasoned it with Montreal steak seasoning.

I'm going for the exact same setup as you. Got the sous vide for xmas, but it has remained boxed while I wait for the cooler which is on backorder. Hopefully I will get everything up and running in a couple of weeks and after seeing these pics, the cooler can't come in fast enough. I am...

Anyone in the DFW area have any luck getting tri-tip from Sam's through their case sales online? I have tried 3 times to get a bag of tri-tips and each time they cancel the order. I would love to take advantage of the volume pricing at less than $4/lb but I guess that the only way I can...

Got them at Hirsch's Meats in Plano. I like going there because they have a wide variety of smoking woods that you can buy by the chunk to experiment.

WHO DAT!!! What part of New Orleans? i grew up in the East off Michoud.