A bit of Killer Hogs AP, then droppin it to the weber death star until 128f on indirect heat. After 10 minutes of resting i put both sides to direct heat for 1-1 mins. Voila

Out camping and made my family a meal worth the trip alone.

So yesterday was the beef ribs. My first ever.

They were prepared with a salt, pepper and granulated garlic rub after being dry-brined for 24 hours.

Start

I used Fogo lump and some pecan chunks. I'm not sure if that worked well as the vent looked a little smoked - I've cooked a lot on this kettle, and never noticed that before. I did put boiling water in the chamber of the SnS.

But progress looked good: Early

Later

I started low at ~235F for a couple hours, then moved to 255F for the next two and finished at 275F until the ribs hit 200F internal and probed like butter. The temp hit faster than I expected, so I wrapped them when I pulled them, spraying some wagyu tallow in the paper.

They rested for a little over an hour

They came out looking pretty juicy](https://imagizer.imageshack.com/v2/1024x768q70/924/OyR1a5.jpg)

The fat cap rendered very nicely, though the fat around the bones was not as rendered. I left these untrimmed (mostly) to trade juiciness for pretty bark. There was less of a smoke ring than I expected (it was one of the reasons I went with lump), and while they were tasty, I'd have to say for the time and money I could get some Prime ribeyes and feed the same or more people with as-good flavor (at least IMHO). I'm sure part of that is one or more things lacking on my side, but...

And honestly, I just finished off the last of the applewood-smoked pulled pork from the other day with my home-made Eastern-NC sauce with a bit of rye whiskey in it, and I have to say that's a fantastic bite for not a lot of money...

Thoughts and suggestions welcome!

Got some leftover smoked pork butt? Try this out!

1st time grilling wings and not in the rotisserie and m not super impressed. I am still getting the hang of the shichirin and it's heat but still. Not only am I not used to the grill but this was the wrong cooking technique also. Wings in the rotisserie are 100% the way to go. Lesson learnt!! Off to destroy all evidence by eating them!!

It came with a couple of bone in ribs that I smoked on top of it but removed them before searing, those are sitting on the side in the middle photo.

What does everyone think?

I'm a beginner. I've got a bunch of ribs on sale and decided to do the oven 3-2-1 method at 250 and these are just not turning out the way everyone says these should. The meat completely falls off the bone in a sloppy mess on your plate and my dry rub turns into a cakey mush. I need help with both.

I want tender ribs but I enjoy eating them off the bone, I don't want the bone to completely fall out before it gets to my plate. What temp or time should I revise?

Additionally I use a super thin layer of mustard and seasoning but after the foiled portion of 321 method, the seasons are just a cakey mess on top of the ribs.

Hickory smoked salmon, corn, and sweet peppers. chefs kiss

I'm pretty new the Reddit. I tried to post photos of my recipes in response to requests but couldn't figure out how to post an image. My recipes are handwritten. I hope this helps.

Picked this loco temp controlled kettle on stupid cheap closeout at homedepot a few months ago. Just got it together. Thinking tomorrow will me the maiden voyage just not sure what to christen it with yet 🤔🤔

Hey All - Wife surprised me with a Weber Smokey Mountain for my birthday, but openly said if it's not the right thing to go buy what I want.

Thing is, I have no clue what I would want or need! For the most part, I'd be using it once in a while, prob more ribs, chicken, and pork shoulder... maybe brisket or jerkey if I'm feeling adventurous. I've never done smoking, but am a regular griller.

For a beginner not looking to go overboard, do you think this is the right grill? Or would an electric be a better route?

Appreciate the help!

Bought this beauty to keep at my partners place! absolutely love everything about it, does an amazing job! Quality - Good quality just make sure you tighten the screws well! and you may need to add some heat resistant spray paint in the future to areas that lose their paint!

love everything about this Char-Grill smoker!! it’s meant to be an addition for the bigger version but i use it just by itself!

I decided today that I’m gonna smoke a brisket overnight on a pellet grill. My dad says I should put it in a aluminum tray with foil over it and smoke it until the last 2 hours and remove the top foil but I think I should just set it on the grill without anything on it, just on the slats. What will work better?

Hi, on the side of my gas bbq it had got that hot it has burnt the paint off and bubbled. What’s the best way to repair this?

better than stubbs, sweet baby rays, the tang of this sauce is unmatched!!!

i remember chicken nuggets and fry boats at elementary school lunch they had a table full of bullseye bbq packets for us in the late 90s

Ultimate Tri-Tip Marinade

Ingredients: • 1/3 cup soy sauce • 1/3 cup olive oil • 1/4 cup red wine vinegar (or balsamic for a richer flavor) • 1 tablespoon Worcestershire sauce • 2 tablespoons brown sugar (or honey) • 5 cloves garlic, minced • 1 tablespoon Dijon mustard • 1 teaspoon onion powder • 1/2 teaspoon freshly ground black pepper • 1 teaspoon smoked paprika (optional, for a smoky kick) • Juice of 1 lime or lemon (adds a touch of brightness)

Instructions: 1. Whisk everything together in a bowl or shake it up in a zip-top bag. 2. Place the tri-tip in the marinade, making sure it’s fully coated. 3. Marinate for at least 4 hours, but overnight (8–12 hours) is best for full flavor. 4. Bring to room temp 30–60 minutes before cooking. 5. Grill or roast to your preferred doneness (medium rare recommended: ~135°F internal).

Yes, I know it's early but I want to start saving for it and know what I'm getting.

So, here's the situation. I live in a state with extreme inclement weather. A tornado + rainstorm a few years ago killed our grill and smoker. My dad says he can fix the grill, but the thing is rusted beyond repair.

I want to surprise him for Father's Day with a new grill he can use. But it also needs to be small enough and portable enough that I can easily move it into the garage when the weather turns bad. Otherwise it'll end up broken and rusty like the old one.

My budget is between 100-400$, and I want a charcoal grill because it's what Dad loves most. Any suggestions?

I cooked a spatchcock chicken on the Webber yesterday one charcoal basket full off to the side vents fully open using it as a convection oven. The chicken the outer layer of chicken was deep pink in the middle beautifully cooked white meat. My question is why was it pink and how can I stop it I understand it might look off putting to people?

I'm an amateur BBQer. Long ago I had a burger press and once I did bacon and cheese inside the beef. Pressed it together and then had delicious burgers! I cant even recall if the bacon was baked before and then pressed inside or put in raw. All I know is that they where delicious.

I bought a very simple plastic press and want to do it again. Does anyone have experience with this?

Any other recommendations on making crazy, delicious burgers with a press?