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  1. B

    Crappy weather

    Nice touch with the onions
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    Pork butt $0.99 a pound at Meijer

    Picked one up this morning. Meijer seems to have butts at this price about once a month.
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    Pork Spare Rib Sale

    I paid $2.90/lb at Costco last week. Which was an increase of close to $0.80 in a weeks time. Meat prices are getting crazy.
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    New to charcoal, question.

    Those prices are crazy. I bought a bag of post oak at Ace for $8 and a bag of hickory at walmart for $7 within the last month.
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    New to charcoal, question.

    As you said pellets will burn up too fast. Go with chunks. You'll probably only use 3-4 pieces per cook depending on how much smoke you like. A bag should last quite a while.
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    Sunday pulled pork

    Smoked an 8 pound Boston butt today. Rubbed it down on last night to hang out in the fridge. Put it on this morning at 7 at 270. Used a komado style grill and burried my wood chunks in the charcoal. I never tried that before but it was a winner. I had a thin blue smoke all day. Not bitter...
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    Should i buy a Bradley 4 rack digital?

    I would not recommend Bradley either. I've owned one and the temp issues were not good. Could not get it above 250. And after adding meat it took forever to recover. Also, the pucks can get a bit pricey and hard to find.
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    Smoked drums today

    Made some smoked drums on the pellet today. Half with Killer Hogs AP and KH BBQ and the rest with Webber Kickin' Chicken rub. Finished them in oven at 375 for 10 to crisp skin. Turned out nice.
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    Reading this meat thermometer

    Agree on the digital. Picked up an inkbird a while back for $15. I have one of these manual ones in my kitchen that never gets used. It looked just like yours. Put it in some hot water and it shot right to 130. Try it in some boiling water.
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    Long Lasting Cover

    I purchased one for my komado a couple years ago from the cover store. I've been happy with the quality. https://www.the-cover-store.com/grill-covers/smoker-grill-covers
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    Beef short ribs

    Unfortunately no
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    Beef short ribs

    Tried a new to me cut of beef today. Beef short ribs Rubbed down with olive oil and SPG. In my Camp Chef pellet grill at 250 degrees uncovered for three hours and spritz with cider vinegar and apple juice. Then moved to a braising liquid of beef broth, red wine, SPG, butter and worcester...
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    What charcoal/lump do you prefer?

    Kingsford for briquettes. For lump I've only ever used RO but I picked up a bag of jealous devil this fall that I haven't broke into yet. Then found my local Lowe's sells Komado Joe big block for $20 a bag so have some of that on deck too.
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    First time fattie question

    Thanks for the input. I realized I have a long shallow disposable aluminum plan that I can bend into an L shape and make my own divider. I'm either going to try that or place on a rack suspended over a pan.
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    First time fattie question

    Hello all, Long time lurker, first time poster. I've been smoking for about five years now and I'm finally getting around to attempting my first fatty in the near future. I do my smoking on a round Primo komado style grill. But I currently don't have a charcoal divider and thus have no way...
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