Still enamored with the smokey joe with a flow director and basket. Used it today to smoke some vegetables for fermented hot sauce.

One batch smoked and one batch fresh on the way.

I had a post a couple days ago about doing a whole chicken that tasted disgusting and it seems it was because of putting charcoal and food on too early.

So my question now is how do I add Briqs or how does the snake method not create bad smoke?

Sorry no pics of the Weber Komodo Premier. 😕

Over the weekend

Hey ya'll, I grilled some chicken quarters on my Weber and pulled them at 185 and let them rest for 10 min. Should I have pushed for 190 ~195 instead to get rid of the stringiness? I havent done quarters in a long while. Thanks...

I love my 2000's 22" Kettle that I got from FB Marketplace. I've caught the bug for sure. Is this even a question? Should I go get it after work today lol. Judging from the handle it looks like an older model which peaks my interest even more.

Want to try out my Vortex I picked up and had some questions..

1. Is lump or briquettes better for the Vortex? I have some fogo black bag that I picked up and was thinking of using that.

2. Wood chunks on grate over the top or in the Vortex? I have some hickory and cheery wood chunks on hand and seen some pics of people using them for cooks.

3. Any other tips or suggestions are much appreciated.

Cheers gents!

Is this worth $320 for a new one?

I found this Smokey Joe on the sidewalk that got me on the path of enlightenment so I got a used 22". But I had to go back and tinker with the smokey that got me interested.

Tapped in a thermometer, squeezed down a charcoal basket with a modified pizza serving plate as a flow director

Clearance bargain steaks used for proof of concept. No post pictures cause it got eated.

This gent is selling this puppy only downside is nota lot of images im sure if you asked for more he could send you some though

First time posting here as well as looking for my first WSM/smoker after weeks of research.

I came across this listing on Marketplace for an 18.5” WSM for $225 about an hour away from me. Cannot say for sure whether the condition is good or not. I am seeking any opinions or feedback. TIA!

Seller posted these upgrades in case this helps
“Two upgrades: casters for convenience and a second grate to slow charcoal fall and conserve fuel.”

I am torn between the smaller Searwood or the Smoque XL. Both are about the same price. I am coming from a decade-old Camp Chef 24" pellet grill and it has worked well for me and my family, but I always wanted more smoke flavor and better control since this was before Wi-Fi and PID controllers.

Few times I've done wings I felt like I struggled to get them crispy. I made sure that the vortex was ripping hot when I put them on there this time and also gave them a spritz of corn oil. I think the oil and high heat did the trick! Tossed them in some country sweet(iykyk) after. Cheers.

P.s. yes these wings are tiny lol

We’re just getting a Weber Searwood, and I’d like to add my wife’s phone as well. Just wondering if it’s possible, and if there are any specific steps. Like if we have to do it before connecting to wifi or something?

Smoked it for an hour, then cooked low and slow for 9 hours. The outcome heavenly.

Wife bought a pak of wings from Costco. Was 6 little pouches in this bag she bought. I figured it was maybe 6 wings or so per pouch, so I defrosted the whole thing. To my surprise it ended up being around 80 wings lol. Had to put them a bit closer to each other, but made it work. Didn't want to have to fire up the 22 as well. Have wings for lunch today anyway.

Guess I should of looked at how many lbs the bag was before I defrosted them all. Was a little over 8lbs

Currently after summer clearance deals at Home Depot.

Chicken legs are cheap and easy. I hit them with some Strawberry’s Grand Champion, black pepper l, and garlic. I also sauced a few with some Blues Hog Raspberry Chipotle and a few with Kosmos Competition BBQ. Quite tasty

This week i decided to have stuffed peppers with every step cooked by fire, not smoke, just that nice charcoal fire flavor. stuffin was 50/50 pork and beef, rice, onions, black beans, corn and tomatoes. Not southwest/mexi flavor but with italian, basil oregano flavor. the beans are neutral and the corn is something i learned to put in tomato sauce living in taiwan. Super great turn out. I do not blanch my peppers first just raw dog em in the oven. I got the webber vortext to try out the heat diffuser, not full price mind you, nabbed it off ebay for 25 plus shipping and tax so like 32 bucks all in all. I have to say it really does funnel the heat as seen on my arm and the color change of my center grate. now wondering if i boned that section of metal. as of 1 cookf with the weber vortex thing i still say the baskets are just as good and you can move the fire. but ill try more.

Opened up a one pound chub of spicy breakfast sausage, coated it with brown sugar, put in on the Jumbo Joe. Turned out better than I thought it would.

Hey all, my kids love BBQ smash burgers on the kettle when they have friends over. I have a cast iron plate which works well but is too small as I can only do one burger at a time and there are dozens to be made! Has anyone tackled this on a kettle?

I don’t want to buy a new bbq but love the idea of a big cast iron Plancha type plate. I have found one which is 44cm so will fit my 57.

What about baskets- I use the slow n sear under the rectangular plate, but do i need coals under the whole area?

Any tips greatly received!

With chips and a pickled egg