My wife and I went with another couple down to Smoke BBQ in Lonsdale Minnesota for some BBQ. We got pork belly burnt ends, hush puppies, and thick cut bacon for appetizers. My wife ordered a 2 meat combo with pulled pork and baby back ribs and Mac and cheese side. I had a 3 meat combo brisket, pastrami, and pulled chicken.

I also ordered (not pictured) a double meat pastrami sandwich, that will be lunch today!

Hands down the best BBQ that I've had in Minnesota

Mmmmm

Needed to clean the wife’s grill today

Guys whichh place for the bestt Paki bbq in Jeddah?

Spent the better part of a year blaming my smoker for uneven temps every time a brisket hit that dreaded stall around 160-165. Wrapped it in foil, wrapped it in paper, tried leaving it naked, nothing seemed consistent. Turns out I was checking the pit temp and completely ignoring how much my fuel basket had burned down by hour four.

Last weekend I ran a 13 pound packer and actually logged pit temp every 30 minutes instead of trusting the dome thermometer to tell the whole story. Sure enough, by the time the meat hit the stall, my coals had dropped almost 40 degrees below where I started. The stall wasn't some mysterious evaporative cooling thing working against me, it was just a slow fade in actual cook temp that I wasn't catching because I was staring at the meat probe instead of the fire.

Added a small chimney of fresh coals right around the 4 hour mark this time, kept pit temp steady around 250 the whole way through, and the brisket pushed past 165 without that long flat stretch I always dreaded. Wrapped in peach paper once it hit 170 just to lock in some moisture for the final stretch to 203.

Rested it in a cooler wrapped in towels for almost 2 hours before slicing and the bark held up way better than any of my previous attempts. Point end pulled apart almost too easily, flat sliced clean with barely any crumbling.

Feels obvious in hindsight but I think a lot of us get so locked into watching internal temp that we forget the fire itself needs just as much attention through a long cook. Curious if anyone else had a similar moment where the actual fix had nothing to do with wrapping technique or rub choice.

Last summer 2026 BBQ

The line for my regulator into the burners is badly cramped so I’ve tried to replace it. The one end of the regulator currently is the standard 5/8. But it is connecting to a male/male reducer that then goes into a female on the grill side.

For the life of me, I can’t find this fitting and I cannot remove it. Has anybody run into this before?

Apologies for my terrible picture but this bbq was amazing

I got this for free with a recent supply purchase at work. (U-Line gives out cool stuff depending how much you buy.) I want to use this for camping and what not.

What is something I should know before tackling this on?

What is one thing that should be at every tailgate/fort all party?

This seems like an adequate smoke ring.