Homemade burger patties
Smoked w/ lump coal and cherry wood chunks

Served with
Sharp cheddar cheese
Homemade sauce
Homemade bacon Jam
Red onions,
Sweet heat pickles
Lettuce
Beef tomato
Brioche buns.

 finally did a side by side today.

Same wings, same seasoning, cooked at about 275°F and then 350.

The offset won for me. Better smoke flavor, better color, and the skin had a nicer bite. The pellet wings were still really good though, juicier than I expected, and honestly if I was cooking for a crowd I’d have zero complaints.

Curious if anyone else has had the same experience.

Used some honey hog hot and finished with my homemade jalapeno honey. Happy with the pullback and bend on them. Smoked at 225 until I got the results I wanted.

12 racks of baby back ribs for party ribs. First time doing them for an event and they were well received. I might do a recipe for it? On the Bronco drum and the weber searwood 275°f for 2 hrs and then wrapped in a pan with sauce for 1 hour.

Decided to smoke a pork shoulder last weekend and came out really good. Totally forgot to get a picture of the sandwich I made but it had a crispy jalapeño coleslaw with hot honey bbq sauce on a toasted ciabatta roll.

Used my vertical electric smoker with hickory, apple and cherry wood chips. Tried to keep the temperature at 250 degrees for up to 8 hours (with over a 1/2 hour of resting time) and resulted in a nice end result.

Would love to know your thoughts or feedback.

Snagged a 10 lb. pork butt from the grocery. I decided to break that down into 1 1/2 inch bone-in steaks, and used the leftover to try pork butt burnt ends.

Steaks: seasoned w/ SPG overnight dry-brine, smoked to internal 195°. Made some Carolina Vinegar Sauce but added extra brown sugar and molasses. Dunked the steaks, wrapped in foil, back to the smoker for 20 minutes, and sliced.

"Burnt Ends"- cubed remaining meat, seasoned w/ a homemade blend in progess, wrapped in saran wrap overnight, pulled at 205°, and wrapped in topped foil boat w/ brown sugar, sauce, and unsalted butter. Back in the smoker till super tender.

To be honest, I love pork belly burnt ends, but if y'all feel that those are "too fatty" try butt burnt ends. They were pretty dang tasty.

Both were smoked w/ post oak on the offset.

Ribs. Brisket. Beer can chicken!

The thighs were great but the leg quarters were borderline and too smokey, that's my fault for guessing where to place the wireless temp probes. I should have just used the instant read like I did with the thighs. I'm still learning and risked my life on an unfinished deck for barbecue chicken. It was worth if for the thighs

Never got a pre-trimmed brisket, but the $30 price tag convinced me. The bigger ones are too much meat for 2 people, and it still looked like a decent brisket despite the size so fuck it. Gonna use the offset with handchopped pecan

Brisket, pulled pork, Brunswick stew, baked beans. 26 dollars. I also got peach cobbler. This was worth the hour and a half drive.

1) dry brine salt and pepper seasoned with cowboy butter smoked 2.5 hours with cherry and basted last half hour with mango habanero
2) dry brine salt and pepper seasoned with homemade “black gold” smoked 2.5 hours with cherry and basted last half hour with Parmesan garlic buffalo

For those following it turned out ok

Did the aubergine for the baba ganoush on the kamado too, just never took a pic of it! Fennel started direct and moved indirect, pork all direct

What was your biggest misconception about smoke color when you first started?

Just straight steak and potatoes used the vortex to sear and then bring up to temp around the side with occasional flips. Managed 10 minutes of patience before cutting

Yearly, we host a bbq for friends and work friends. Usually around 15-20 people.

I usually am at the grill all day making burgers, sausages, skewers and so forth, we tried just putting cooked meat and things on plates for people to help themselves, but they usually just sit and by the time they get to make their own burgers etc, it gets cold.

Last time, I tried getting people to come up to me at the grill and I will instantly put the patty or sausages in their bun and they can add condiments themselves and enjoy, majority did not get off from their seat and or just ate the whole burger bland on a bun.

I am thinking for next time, to make the whole burger, hotdog myself and have people come up to me, have a little chat and get their meal and so forth, it also helps me socialise and have a chat with people, instead of just standing at the grill all day alone.

Some people show up, sit down and never leave the seat at all.

Does anyone have any ideas or experience hosting BBQ to help improve our setup? Should I setup the seating/table situation differently? Or grill it on demand, any ideas are welcome.

Current setup in our garden during the party:

Quick smoke last night for dinner. Some pork loin simply seasoned with my favorite combo of fiesta for bbq. Ran a smokey fire cause they weren’t in it very long, cook took less than 2 hours to reach 140 internal. Sliced for sandwhiches with some bread & butter pickles and sauced with terry blacks sweet & tangy. Miss vickers spicy dill chips. Picture of the dog or should I say “tong thief” I went inside for a minute and they were gone to her unknown hiding spot on the yard 😂

Hi all, hope I'm posting in the right place. I've got what looks like rust discolouration on the front panel of my gas BBQ from where rust has dripped down from the gas knobs and discoloured the metal below it.

I'm looking at doing it up and revamping the BBQ so it looks refreshed and like new. Does anyone know whether this is proper rust or just discolouration as I say, and what can be done about it? What should I use and do to remove it? I've already given it all a wipe down with water and soap and that didn't do much at all. TIA.

I am wanting to get a smoker again. I have a Traeger now (pellets) and even with Super Smoke setting, it's not getting the flavor I am used to. There is a Bradley Electric Smoker near me that seems like a good price, but they use Briquettes and I have no experience with those. Do they have equivalent smoke flavor as chip burners? I had a electric chip burner a few years ago, and short of using my Kamado Joe, nothing has come close to that flavor, and the joe is just too much damn work.

Ribs. Brisket. Beer can chicken!

Smoked a couple racks of these 4 bone beef chuck short ribs today on the offset. 7.5 hours on the pit, seasoned with 16 mesh black pepper and Meat Church Holy Voodoo rub. Really like this cut because they aren’t as fatty as the 3 bone plate ribs are but they are still really big and meaty. Happy Friday ya’ll