Quoted from leaffan67:

about to throw some wings on my Pit Barrel Cooker. best wings ever. about 12 people who have eaten them have bought a Pit Barrel! btw, i have nothing to do with the company, just love the product (especially for wings). Tomorrow i will throw a brisket in my Camp Chef Woodwind. I love it too. Watch the advert video on their website for entertainment. Pretty funny. Ends with a vegan chowing on ribs!

Quoted from Rodent:

I added a BGE pizza stone last Fall and no longer head out for pizza. It takes a bit of time + charcoal to hit 600F, but the hint of wood flavor reminds of East Coast pizza places with wood-fired ovens. I found larger chunks of charcoal work better than a ton of medium sized pieces for hitting 600F
Central Market has dough balls ready to warm and let rise, and I typically make 2-3 pies from one of these.
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Quoted from Elvishasleft:

I just use a $50 Weber like a real man...
actually I had a green egg for a few years and they are great but for me they are way too much work.
I may get one of those backyard pizza oven things though.

Quoted from RyanStl:

This is why you need two Big Green Eggs.
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Quoted from Rodent:

unsure if this is Keto, but here's my wangs prep:
2T olive oil
2 cloves garlic, crushed or minced very fine
1T Chili powder
1/2t ground Cumin
1/4t Onion powder
1/4t garlic powder
1/4t Kosher salt
I usually double the above for 3 pounds of uncooked wings. Mix it all together in a bowl
Add 1-1/2 pounds to a zip lock bag (or all in a larger bag if you have one that fits) and 1/2 of the spice mix. Zip tight and knead the spices until evenly mixed thru all of the bagged wings. Toss in the fridge for 4-24 hours, then add to a 225F preheated BGE. Cooking time is 2-3 hours (I cook until internal temp is at least 175F)
For beef (I typically use this on a Chuck Roast (aka "poor man's brisket")) I will dry brine with Kosher salt for 24 hours, then dry rub with the following spice mix
3T ground black Pepper
1T Onion powder
2t Mustard powder
2t garlic powder
1/2t ground Cumin
2t Chili powder
1/2t Cayenne powder
I let the dry rub do it's thing for 2-4 hours before loading in to a 225F BGE with a couple strategically Pecan wood chunks
ATB - R

Quoted from RyanStl:

You are correct, XL and Med. The medium was my intro into the BGE world, kind of like that B/C list pin that got you going. I upgraded to the XL because the Med. has really no aftermarket/accesory support. I like to add butternut squash or potatos towards the end of the cook and the Med had no room for that. However, the medium does an awesome job smoking meat, but it is not a multi-tasker. I highly recommend a Large for main or second BGE. The Large, being the most common size, has lots of accessories that allow multi-level BBQing.
After getting the XL I could not bring myself to sell the Med. I basically use it as an easy way to different types of cooking while the other BGE is cooking. My favorite way to use it is for wok'ing.

Yeah, I just moved though, so don't have the same setup. I am 75% low and slow. The hottest I cook on the XL are pizzas and try to keep around 500 F. When I'm starting the grills or doing burn outs the stand rolls out and I can get it away from the house. There is easily 6 inches of clearance just to be able to open the lid.

Quoted from RyanStl:

Oh my, I can't imagine doing a proper pizza on a Weber (I assume kettle). You need serious insulation to get hot temps, like a ceramic grill. The guys on Eggheadforum say the BGE is bad for pizza, but those dudes are doing 1,000 degree neopolitan pizzas. They end up buying bespoke wood fire pizza ovens for their patio. I like me a nice 500 degree pizza cooked in 10 minutes on a stone. We do family style personal pizzas, so I'm constantly feeding the grill with pizzas. Also, for pizza you want good lump, no smoking woods. I was looking, but no pics. I need to fix that.

Quoted from pinballer247:

Thick a$$ reverse sear ribeye on the Weber Smokey Mountain, finished on the trusty old Weber Kettle.
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Quoted from pinballer247:

I highly recommend the WSM, awesome charcoal smoker! There's only 2 of us now (kids gone) so I bought the 14" and it's been great for us. If you're cooking consistently for 3 - 4 people or more I would get the 18" or 22".

Quoted from Bowlingpin:

I also use a pellet smoker, it’s a knock off treager (z-grill). I respect the heck out of you guys who use briquettes/wood/lump charcoal...
In my experience the temp doesn’t have to be super high to get the wings crispy. I maybe go 375 max if I’m getting impatient..
It’s important to dry off the marinade before applying your rub, and after applying the rub let the wings sit for 15/20min they’ll start to sweat. That’s the salt bringing out some moisture which I think helps get them crispy.
While they’re on the smoker I do flip them a couple times and move them around the hot spots.
They really are crazy! I feel like I’m paying almost double compared to last year.

Quoted from Soapman:

One of best ones they make. I just about us it on everything.

Quoted from Pinballer73:

Beef short ribs are done. Just about to wrap & rest for an hour.
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Quoted from RyanStl:

No, just soapy. My wife and kids didn't notice, but since I knew about it, I could taste it, even when eating left overs. It's very faint, but I'll be damn I wasn't going to throw it out. My son probably didn't taste because he overloads with BBQ sauce. The rest of us don't sauce, but when I used in stir fry, I could overpower it. My wife things its all in my head.

Quoted from Jamesays:

the green was almost like adding a veggie.

Quoted from RyanStl:

I was reading an article by a guy Kenji last night. I heard he was an authority on SV. Like Vid said, it will absorb smoke after the bath, but uncooked meat does absorb better. He said the major difference is you won't get a smoke ring. The smoke ring isn't actually caused by the smoke, but rather the environmental conditions of the long and slow cooking process. It can somewhat be added using pink salt in the rub

Quoted from RyanStl:

The Orion has fascinated me ever since I saw on for sale. Cool to see you put it to good use. It's looks like something designed by a genious, but not loved because people don't understand. I might have to get one just because. However, I don't have much room; see tied it back to pinball.

Quoted from zermeno68:

Smoked 4 pork shoulders totally 28 lbs or so for a thank you gesture to my kids daycare workers.
The pulled pork turned into butter and the flavor was perfect.
Took 13 hours.
I wrapped it up after reaching stall, but I feel that prevents from producing more bark…
Opinions??
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Quoted from vdojaq:

Hey man....I am trying to smoke this damn goose I just plucked from the local park. I don't know what I am doing wrong man, but I cant keep this fucker lit!
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Quoted from RyanStl:

Sometimes I just thrown on a pork butt late and let it cook until I good to bed. This could probably use 1 more hour, but tasted good anyway. The cut pics was after being in the fridge a couple days.
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Quoted from Jamesays:

just some brats
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Quoted from Viggin900:

Made a brisket sunday. Taste was out of this world. Little on the done side though but not dry. They say 165 to 175. I finished at 178. Going to go for 165 next time.
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Quoted from Gotemwill:

Local pork butt, 10 hours on the Weber Kettle with a Slow ‘n Sear.
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Quoted from RyanStl:

I think I pm'd you the recipe once or at least ingredient list. I don't actually measure things, make a big batch, and pretty much use on everything. It's a Henry Soo replica.
Salt, pepper, cane sugar, maple sugar, paprika, chipotle powder, garlic, citric acid, Worcestershire powder, shitake mushroom powder, and msg

Quoted from Jarbyjibbo:

Just took the maiden voyage on my new Weber Smokfire EPX6. Went with some baby back racks and they turned out great!
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Quoted from Jarbyjibbo:

It's definitely early and I am absolutely not an expert but I'll give it a go:
I did the same research as you with the gen 1 issues and was lucky enough to have a coworker with the smaller gen2 that recommended I look at the newer Weber. I have a 24" Pit Boss right next to it and have enjoyed smoking on it for a long time now but had been contemplating getting into the pellet game for a while. The 24" Kamado is great with the box fan upgrade on the bottom vent that allows precise control of the temperature and Wi-Fi control connectivity/alerts. The reason that I was mainly looking into pellet grills was #1 size. I could barely get a large brisket onto the grate and certainly couldn't do much more than that without having most of it be completely inaccessible on the lower level. #2 was to increase the ease of changing wood flavors and having limited supply to quality lump charcoal in varying flavors.
The grate is very large with just the main grate and the upper (which I haven't even bothered installing yet), definitely takes it to another level. Another great feature to this smoker is the genuine ability to use it like a grill. I have a Genesis 2 6 burner which is great but in the winter with cold temps, my propane doesn't flow very well. I usually have to try and keep a tank in the garage to keep it warm enough to use in the winter but sometimes I have to resort to keeping a tank in the house. The EPX6 comes with the same flavorizer bar set up as my genesis and while I haven't had the opportunity to use it in that capacity yet, my coworker says he does it all the time and it works great.
I will say that I was surprised about how fast pellet grills go through pellets. Again, this is my first pellet so I have nothing to compare it to. I am used to a Costco sized bag of El Diablo Lump mesquite lasting me months of extensive smoking.
I have been more then satisfied with my Genesis 2, my Weber Q, and every interaction that I have had with Weber customer service, so for me it was a no brainer once I saw the EPX6 announced. The worst part was the wait for it to get in stock somewhere.
I hope that helps but if there is anything specific that you wanted to ask me about it, definitely don't hesitate to ask.

Quoted from GoodManners:

My experience is bark doesn't change the flavour. And I've eaten a lot of Q all over the USA....

Quoted from PinMonk:

Those are the biggest Rocky Mountain Oysters I have ever seen!

Quoted from PinJim:

The factory setup is a “chip tray” above the burner. I put fist sized chunks of wood on it and the simply smolder. I add more wood every 30 to 60 minutes for the first few hours of the cook and then stop adding it for the remainder.
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I also did a “mailbox mod” to my smoker. However, it doesn’t work great. The typical smoker sucks air through the mailbox via convection. On mine, it actually pushes air out of the smoker and through the mailbox. Thus I use a small fan to push the smoke into the smoker. Annoying. I actually think I’ve outgrown this smoker. Damn it’s seen a lot of use!
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Quoted from vidguy:

Thanks, it’s been a great smoker. I really want a stick burner at some point, but I have three kids under 7 and can’t tend a fire all day. On a basket of charcoal and wood chunks this guy will hold 225* to 275* for 16 hours. It’s technically their small cabinet smoker but can hold six pork butts or three briskets with the racks set right.
Only real negative is the weight. It’s 500 pounds of steel so I’m not moving it too far.

Quoted from PinMonk:

We're not in that big of a town (100k) and our walmart had $5.6 million in inventory shrinkage (aka shoplifting/theft) last year. That's crazy to me.

Quoted from Goyomex:

Reviews are less than stellar, but $25 ain't too bad!

Quoted from StoneyCreek:

I'm looking for a thermometer that I can leave in during cooking. not a wireless probe, just a thermo that's designed to operate at high temps. any suggestions?

Quoted from RyanStl:

Wood is wood, so you should be just fine.

Quoted from RyanStl:

What's your setup? I prefer chunks to chips as well. Even if you soak chips they burn up too fast.
I'm doing the Mad Max method again this year for my turkey on the BGE. I have to pickup up a few things tomorrow and I'll pick up applewood and cherry because I'm almost out. I like to mix the two for turkey.
Mad Max
https://dizzypigbbq.com/recipe/mad-max-turkey-method/

Quoted from Lethal_Inc:

Would prefer not to use the brine method.

Quoted from mcluvin:

No, turkey is turkey.

Quoted from RyanStl:

I have heard others say this and I don't believe that store brine is anything like a wet brine that I do. I use lots of salt, brown sugar, honey, bay leaves, peppercorns, and cinnamon sticks boiled first to get a real nice flavor.

Quoted from MaxIsDead:

It’s coming along nicely. 12 hrs in 4 to go
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Quoted from zermeno68:

Little late... Just saw this on slickdeals...
https://www.thermoworks.com/signals/
Cyber Monday Deal: 30% off!!!
I bit the bullet and bought this finally!!! Glad I waited over the weekend as it went from 20 to 30%. Nice Savings.

Quoted from zermeno68:

I knew it my cheap ass PitBoss pellet smoker was not giving me proper readings!! Had a feeling it was running hotter than I expected.
I’ve only cooked in my new smoker handful of times so I don’t know the unit very well have it behaves.
Using my handy dandy Signals would make it easier to understand what is happening.
FYI, I placed the ambient thermometer at the right center location a few inches away from my Pork Butt.
Nonetheless, it’s great doing a smoke on Football Sunday (oh, sorry. American Football).
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Quoted from Kevlar51:

I think those might be hickory nuts

Quoted from RyanStl:

I use welding gloves when I need protection.

Quoted from RyanStl:

When I have to grab the meat for any reason I jsut burn myself

Quoted from RyanStl:

Arm hair is underated. Long tongs help.

Quoted from Gotemwill:

I did a 8lb butt Christmas Eve on my Weber kettle with a slow ‘n sear. First time doing an overnight smoke. The temps were in the single digits. Was done in about 15 hours and had a couple hours to rest which was a first.
It was a hit with sides of baked mac ‘n cheese, stewed tomatoes, crock style baked beans and freezer pickles from the garden.
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Quoted from pch3727:

Meat Church makes some of the best rubs around. Big fan of the Holy Gospel and Fajita rubs from them.

Quoted from zermeno68:

Hot dang!! Those look good and the price you got for those big wings is a super steal! My local Walmart has them for $4.10 lb!! Let’s not even talk about how much my Albertsons charge.
Phew… I need to locate some cheap store in the future to stock up on these items.
Screw buying local (for me at least). My little town is hitting my wallet hard.

Quoted from vid1900:

Not @ 140*f, but certainly @ 155 or so.
It's normal.
Wait it out, or wrap it (that's what I do)

Quoted from vid1900:

Could be the ambient humidity, spritzing or something we haven't considered.
If you are stalled, wrap it up and forget about it.
It's an easy cut of meat, you can't mess it up
If wrapping it early kills the bark, unwrap at 195*F and finish with the grill @ 400*

Quoted from sfspanky:

It's happened before. Normally around 160, but I've see 140-145. The cut probably had a lot of collagen material that was absorbing energy as it converted to gelatin. Wrapping (as I note you did) will definitely accelerate the process, but I am against wrapping as it affects the texture of the bark. Either way, not common to stall that low, but I've seen it happen.
Corn tortillas... nice touch. Touché!
Brian

Quoted from Pinball1987:

I can’t stop this feeling ohs cha cha oga oga oga cha Cha deep inside of me a cha cha.ribs ribs ribs what goes best with playing pinball on a hot 4 of July night after the fireworks? Ribs smoother on that bbq sauce and takes bite while playing your favorite pin.

Quoted from vid1900:

Cast Iron Grill Grates for 22" Weber $38 (reg 73)
This is cheaper than the replacement wire grate; and will up your grilling game
https://tools.woot.com/offers/grill-grate-replacement-for-weber-22z?ref=w_cnt_wp_0_74
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Quoted from beergut666:

This is a screaming deal. I have a 26" Weber that I need to upgrade to cast iron, will probably run me around $100 after tax.

Quoted from vid1900:

Cast Iron Grill Grates for 22" Weber $38 (reg 73)
This is cheaper than the replacement wire grate; and will up your grilling game
https://tools.woot.com/offers/grill-grate-replacement-for-weber-22z?ref=w_cnt_wp_0_74
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Quoted from vid1900:

I usually put the thinnest coat of Crisco on it, then crank the heat to 700*f
You can put another coat of seasoning on the interior of the grill while you are at it, protecting it from rusting out

Quoted from RyanStl:

Nice uniform ribs.

Quoted from RyanStl:

She's a beaut

Quoted from Jaybird815:

I have 3 Webers now, lol. And a flattop. Personally I wouldn’t get anything bigger if it’s rarely needed. You look like you did just fine!

Quoted from Jaybird815:

Father’s Day/Birthday present from the wife, it’s a beautiful grill.[quoted image][quoted image]

Quoted from vid1900:If you have been paying $4 for the little 3oz bottles of Montreal Steak Seasoning, here is 7 POUNDS on sale today for $20
I don't think I could make it myself in the USA for that price!
3,963 servings per container
https://www.amazon.com/dp/B005D8TWEE
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I would probably bag and freeze this, or split with some friends at church.
Of course, it will be a miracle if Amazon can deliver this without it's heavy weight cracking the plastic cap and all the spices spilling out into the un-padded box.

Quoted from Haymaker:

Man I gotta say, after all the hype, Holy Voodoo let me down. I don't much care for it. I do quite like Holy Cow though!

Quoted from Haymaker:

Its really good on any beef or pork, hell its pretty good on everything tbh. Holy VooDoo is just Their Voodoo and Holy Cow rubs mixed together. The holy cow is just a lot more black peppery and way less sweet. The sweetness level in holy voodoo is what I don't like so much, but I can see why it would appeal to many. Speaking of McCormicks, I am in love with their applewood rub. Some of that rub on a pork chop then sprinkled with Holy Cow, is awesome!
I think I'm mostly through my "try every rub I can" phase now. I'm just trying to get through my last 15ish bottles of random seasonings. I think my keepers will be Slap Ya Mamma (hot), Montreal Steak, McCormick Applewood, Holy Cow, and thats probably about it. Everything else I need I will just make myself as I keep a good stock of various seasoning staples in my cupboard at all times.

Quoted from RyanStl:

Yeah, animals aren't dumb. Even if he did get in it he wouldn't have hurt himself with the contents of the rub. My buddies dog eats watermelon. Never sawy that before.

Quoted from PinMonk:

Both our dogs LOVE carrots.

Quoted from Jaybird815:

One of my favorite BBQ tools, I love drinking beer next to the grill and shooting any flies foolish enough to land in the vicinity.
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Quoted from RyanStl:

Vid, that horizontal smoker looks awesome! Good deal.

Quoted from WonderMellon:

Walking through Lidl over the weekend looking for dinner for the week. They had thick cut bone in pork chops. Put them in the Sous Vide (thanks for the heads up on that a few months ago Vid) and then finished them up on the Blackstone flat top.
Used my rib rub for the Sous Vide and then added some olive oil and black pepper for the sear. Came out awesome![quoted image]

Quoted from RVH:

Ok you sold me.
Yuck

Quoted from Lostcause:Cheap, cheerful and tasty spit roast bbq chicken. Sprinkled some Slap ya Mama seasoning at the start and Basted bbq sauce (Bulls-eye) near the end and also put the charcoal underneath at the end to crisp up.
Good old Weber kettle with a third party electric spit roast added, so good.
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Quoted from Lostcause:

Was original, will buy some hot as that’s how I like it but not for everyone.
I have the black painted version of this https://www.amazon.co.uk/dp/B0757SCB4M/ref=sspa_dk_detail_0?pd_rd_i=B0757SCB4M&pd_rd_w=A4fZU&content-id=amzn1.sym.84ea1bf1-65a8-4363-b8f5-f0df58cbb686&pf_rd_p=84ea1bf1-65a8-4363-b8f5-f0df58cbb686&pf_rd_r=J6T9R71Y5QNHGKRGPRSJ&pd_rd_wg=Opd5F&pd_rd_r=8e766138-93ea-4860-9a35-c93287798559&s=outdoors&sp_csd=d2lkZ2V0TmFtZT1zcF9kZXRhaWw&th=1
Lid fits on perfect.
The mains cable is long and rubberised heat resistant type, used it quite a few times and cleans up like new. Motor is good, no issues yet. 2nd year.
Much cheaper than the Webber version here in the UK, you can fit 2 whole chickens at a time.
Was bloody delicious!

Quoted from vid1900:

Oddly, that meat does kinda look like a corned beef.
Did you only rest for 30 minutes?
A big brisket needs a couple of hours minimum. I usually shoot for 4 to 12 hours of hold/rest.
If guest were all hanging around waiting, I'd stick a temp probe in and not cut until the temp fell to 140*f

Quoted from zermeno68:

Yeah.. you zeroed in on some of my inexperience.. which is doubted the process. I trusted the “temp” rather than knowing that when I probed the other side of the brisket it felt a little tough.
Spite the temp being within 200-205 range I should have let it continued to cook.
Also, low and slow is also factor I consistently consider.

Quoted from RyanStl:

That's a lot of meat!

Quoted from PinJim:

25, lol. She’s a chihuahua mutt. 14 years old and still runs around like she’s 3.
We had an awesome dachshund, but when my boys were young, one of them jumped off the couch and landed on her. That was the end for the dachshund…

Quoted from Kevlar51:

I like MSG and salt. Though my burgers get a lot of stuff mixed in along the way. It’s pretty close to meatloaf.

Quoted from Cudaman:

Great...and I just bought Holy Voodoo as I wanted a little more kick. Since I haven't opened it, perhaps I can return it for Gospel??
Out of curiosity, has anyone found a great burger seasoning? I actually like Weber Gourmet Burger seasoning with some added pepper.

Quoted from Cudaman:

Great...and I just bought Holy Voodoo as I wanted a little more kick. Since I haven't opened it, perhaps I can return it for Gospel??
Out of curiosity, has anyone found a great burger seasoning? I actually like Weber Gourmet Burger seasoning with some added pepper.

Quoted from Haymaker:

I mean....I guess, in the sense they all cook food in a heated enclosed space. Honestly a pellet grill is closer to an oven than a smoker is. Either way, it would also bother me if anyone called their grill or smoker an oven lol

Quoted from RyanStl:

Too much smoke! I use applewood and don't know if I could ever have too much. You just have to make sure it is nice smoke, so let it run 30 minutes before putting meat on to get nice clean smoke.

Quoted from Mr_Tantrum:

Turkey is brining and rub is made - ready for a smoke first thing Christmas morning!

Quoted from jrcmlc:

Wife got me a pizza oven attachment for the rectec, I was skeptical but wow did it perform last night. I know worthless without pics, but it was a 750 degree extravaganza for the first time. Will get pics next time. Lol

Quoted from StoneyCreek:

Backing into a 6PM dinner.....including a 2 hour cooler rest I guess I could get a good 10 hour smoke if I started it at 6AM. I'm a lazy sack so get up at 0-0dark-thirty isn't real appealing. I may suck it up and do it the less risky traditional way.

Quoted from StoneyCreek:

I don't know the $, but I imagine that the electric smoker running 10 hours + the cost of pellets would be more expensive thatn just running my electric oven. Anyone ever done that math?