Two meat tray plus a sausage. Lemon pepper slaw and pit beans. Probably the best ribs I have ever had. Drove straight from the airport for this and was not disappointed. Was going to hit up the famous Joes, but they were closed on Sunday so I picked this place on a whim. Cool set up inside and out back as well.

Anyone have success keeping a vertical gas smoker hold at 150 F so it functions as a holding oven…looking at ambient temps being summer temps (75-95)

I’m doing a 16lb prime packer for a late lunch Sunday. After trimming I’d expect a weight of about 14lbs. Target serve time around 1-2pm.

Right now I’m thinking my plan is to put it on around 2pm the day before rolling 220-250 and when I’m happy with the bark and it hits the stall throw it in the oven to finish overnight. Probably after 8-10 hours. I have done this before completely wrapping in foil but have more recently have foil boated and done the cook entirely on the smoker and like results for the bark. Part of the idea being able to sleep and also being able to throw some ribs on in the morning while the brisket finishes/rests.

Has anyone foil boated and finished in the oven? What were your results? It shouldn’t affect flavor once the bark is set since it won’t take on more smoke by the time I would pull it off the smoker anyways. Please let me know if I’m overlooking something or if you’ve had success with this. I’m not opposed to finishing wrapped completely in the oven.

Hi,

Anyone out there with any awesome recipes or combinations for finishing dust for BBQ’d chicken?

I’m looking for:

One spicy One medium heat One mild

Grateful of any ideas 👍

Obviously Franklin. I’ve also heard interstellar is a must. Are there any other places that are MUST tries? Will be there a week staying near Franklin’s, no car.

I currently have a Napoleon Gas Grill that I use regularly but I miss being able to let things smoke. Yes the Napoleon has a bunch of accessories to try to close the gap but it makes a bunch of work and still doesn’t accomplish the same affect. I looked at Traeger’s but the whole wood pellet thing didn’t catch my interest.

What would be a good option for charcoal aside from a traditional Weber?

The flats cook faster and can dry out so I think it makes sense but I've never heard of it

is there membrane on these ribs or just fat? i believe it might just be fat but I want to make sure. I'm just starting to cook 😅

I am a propane gas griller and I love my setup. My boyfriend has been interested in smoking meats but we have some dinky unit that doesn't hold temps well and have never been successful with it.

His birthday is coming up and I wanted to get a smoker for him that wouldn't be repetitive of my gas grill. The Weber with the sns just seemed like it was for entry level grillers overall. Or is that a misunderstanding? Is there a better option for us?

Edit: meats, autocorrect got me. Seems like there are a lot of different opinions!! Cost isn't necessarily a factor here if its ease of use is higher. But as with everything, more expensive tools can also require more experience (truthfully you could say the same about the cheapest!! Thinking cabinet filer smoker fans) I'll dig into what has been suggested here and see if it's a good fit. I just don't want to have 2 grills.. and I'm not giving up my setup anytime soon.

Hi all. Ive only smoked ribs a few times and will be trying a 3kg brisket for the first time. It needs to be ready on Saturday lunchtime. Here is my plan - please let me know if this sounds about right

1. Dry brine overnight in salt, pepper, garlic powder
2. Friday evening - set up the weber using briquettes in a snake alignment. Add hickory. Light snake and let weber come up to 250F
3. Throw brisket in at midnight
4. Wake up at 6am and check temperature (6 hours in)
5. Continue smoking it at 250 until it reaches 203F internal and is probe tender
6. Wrap in foil and rest in cooler until it's eating time

I've seen so much about starting it at 225, spritzing every hour, wrapping it when it's at 170 etc

I really don't think this will all be possible and be ready at lunchtime unless i wake up at stupid o'clock and cook all morning.

Essentially im gonna leave it in the smoker at 250 overnight, sleep for 6 hours and then monitor it from there. Do you guys think this will work?

I am smoking a brisket in a WSM this weekend for afternoon eating Sunday as it is a national holiday here in the U.K. on Monday. Can’t decide when to start! It is a 6.4 kg wagyu brisket so I don’t want to f it up, done wagyu 2x before but not on this serving timing. Any suggestions? I have been ill this week, so don’t fancy tending the fire through the night. Tips, tricks and workarounds would be really appreciated, thanks!

Aren’t they pretty?

Smoked Parmesan Crusted Salmon 🍣

The Napoleon Prestige Pro-665 Natural Gas model is my current choice for my next BBQ. Wanted to know if anyone had alternatives I should consider or bad comments about it. I understand propane burns hotter etc... but I have a natural gas high pressure outlet right there and don't want to deal with bottles, etc. Under $5000 price range. Thanks in advance.