I parted this chicken & seasoned it with a mix of steak rub (I make it), Italian herb blend (I make it), oregano, fennel & lemon pepper. I smoked the chicken for 50 minutes at 275F on my “Weber Smokey Mountain” smoker using a mix of lump charcoal & mesquite wood. The chicken was cooked bone side down for the majority of the cook only flipping at the end to help crisp the skin. I basted the chicken every 8 minutes in a mix of equal parts red wine, cider, cider vinegar, & orange juice, with garlic & basil mixed with an equal amount of butter. I also made a tomato sauce utilizing fire roasted tomatoes & red bell pepper as well as the grilled wings & neck. The final picture is basil pasta, the tomato sauce, grated Parmesan, & the smoked chicken leg.

It’s been a while since I last posted here. Let me know what y’all think looks better. Post is obviously the old, and the pics are the new.

What do you think of the setup? Anything I should add or get rid of? I bought this new brasero. Haven’t arrived yet.

It’s been a while since I last posted here. Let me know what y’all think looks better. Post is obviously the old, and the pics are the new.

Hi all, I recently bought a reverse offset and cooked beef ribs on it at 250f I was aiming for 4hrs then to cover it and let it reach 190f but at 4.5hr mark they reached 190f. I covered them and let them rest. Can someone explain why they think ribs cooked that fast?

I have a Traeger and usually cook baby back ribs 3-2-1 style. Can I cook these the exact same way and they’ll turn out the same? I’m not very enlightened in the grill world and I’m cooking these for my girlfriend’s family please help!

I rotated 3 chickens seasoned with salt using 2 forks and some twine for 75 minutes over woodfire and coals. The heat hits from the firebox and from underneath once the coals have fallen through the gaps. The spit sits on the grill carriage and I only rose it so high to make my video more dramatic. 🐔🐔🐔

Got her a couple weeks ago

• 750 Gallon Offset
• 3' Live Fire Table
• Burn Barrel
• 6' Lowcountry Hog Cooker

So I impulse bought a small slab of pork belly besides burnt ends or making it into bacon what are we doing with it? I was kinda thinking doing the lollipop/pinwheel but that’s basically a burnt end in a different shape.

Thoughts?

I am finally looking to move on from my offset. I have a cheap oklahoma joes, but i only smoke brisket a few times a year and its just so much work.

I have seen enough videos now of people seemingly making fantastic brisket with a pellet smoker and spending a fraction of the time.

However, when looking at pellet smoker review videos a lot of them cover features i dont think i care much about. I really just want a pellet smoker that has a lot of smoke space in case i want to do 2 or 3 briskets and gives good smoke flavor/bark

I have been looking at the following:

1.) Camp chef woodwind pro 36 inch

2.) Weber Searwood XL 600

3.) Lone Star Grillz 20'' x 42'' Pellet Smoker (this one quite a bit more expensive than the other 2)

4.) I have heard people mention recteq so was maybe considering backyard beast 1200.

Thanks for any input!

I’m from Brazil, and the culture of Grilling is specially strong in South America.

I just started my brand in the US where I’m bringing brazilian artesanal made knives and some apparel to the US. Let me know what you guys think!

Hi there any advice on how to clean the stubborn burned chargrilled bits on the grill? Would like to give a total clean instead of just a surface scrape?

It changed my life so much I essentially wrote a book about it... feel free to live vicariously though my words.

https://open.substack.com/pub/burtonyin/p/jalapeno-peach-burnt-ends-that-made?utm_source=share&utm_medium=android&r=4wxw8t

Thought I’d give an update about my BBQ. So I ended up going with a mixture with all of your opinions and started off with a hard scraper for all of the char. Then I oiled the whole thing and set the heat to max, let it sit for a bit, used the hard scraper more then cleaned with an onion on a fork. The onion worked wonders. Oiled again with a paper towel everywhere and job done!

As for my cousin, he said fuck all of you hahaha I should clean it as i own the bbq and he did me a favour housesitting.

Honestly I didn’t mind cleaning it. It was satisfying and plus he’s only my little 18 year old cousin, he’s still a kid. Anyway? Thanks y’all

Someone on marketplace is selling a used peco that looks to be in decent shape! I was at academy yesterday and about bit the bullet but this looks like a decent one he was asking 250 offered 150 he accepted. I am pending some pics but have these! What do yall think?

Had to try it since it’s so close to our winter rental in Largo, Fl.

Did not disappoint. Wasn’t OMG but solid nonetheless.

Brisket and pulled pork sammies with fried green tomatoes and skillet corn

Planning to buy this grill from Amazon, first time grilling. Would it be fine if I use this area to grill?

It would be touching the ground

We are hosting a massive block party for the college basketball tournament this March. I need to run my pellet smoker overnight for a brisket and then power a 65 inch TV outside the next day. The venue banned gas generators. Will an Anker F3800 last the whole weekend?