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Maybe the button is only on the remote? Maybe reset the thing buy disconnecting the car battery? It would be a pain to reprogram the thing, but that might be the only other option.

That first step is a doozy! Start with the best beef on the planet! Those look fantastic!

I love salt and pepper only. This time I used the new Franklin BBQ brisket rub, which has all kinds of stuff in it and it was my first time trying it so I didn't really know how much to put on. Salt and pepper is definitely easier to control and probably what I'll use next time.

I always cook them north of 200 internal regardless of how they probe. Short ribs are usually fatty enough they can take more heat and you want to render more fat anyway. My problem is usually not tenderness, but just the richness of them. I cooked some this past weekend and I made the...

I have some vacuum sealed in the freezer for several years and used it and it's fine.

I always go to the fridge with it. Maybe I'm overly careful, but I got pretty sick (not life threatening or anything) from some leftover pizza that sat out too long as a child. I think you are rolling the dice. It probably depends a lot on what's on the pizza.

It hurts my soul. I wish you the best of luck, though.

Looks good to me! I need to go check that place out. Looks cool. Very old school.

T-Mobile just bought out our provider which is Vexus Fiber. I'm not sure how all that will pan out.

I've found the coal bed usually kind of regulates itself, but maybe that's my smoker. If you did have too many taking some out is the way to go. I've seen the Bar-A BBQ guy talk about having too big of a coal bed on some of his Youtube videos. That's probably the only place I've really seen...

I used to love watching Worst Cooks in America. It was sometimes cheesy, but I'll always remember her putting that red mark on people's finger if it was sticking out with a knife.

Of the two the Boathouse smoker seems the better pit. I've cooked on neither. Both I'm sure are fantastic. With the Outlaw you are paying for a paint job.

My favorite is Southside Market. They sell them in HEB. I unfortunately don't have one near me but you can order online here: https://southsidemarket.com/collections/sausage I make my own mostly, though. Another I will occasionally use is Zummo's brand andouille which is out of Beaumont...

That brisket looks fantastic! Brisket cooks usually take me around 12 hours. I try to run the fire cooler for the first half of the cook until I hit the stall. Once I got used to it, the pit pretty much runs itself. The fire size tends to depend on ambient temps. I use naturally seasoned...

I went to high school with him. That's a coincidence! Good guy!

I think that number was kind of an observation by some guys on forums that built pits. You'll see lots of well made pits that violate this rule. There was never some optimal calculation made. Now a guy did make a pit calculator based on those observations. I think people get those things...

My understanding is that picnic roasts are leaner, so you might or might not need to add some fat to the grind.

I love the RFX as well. There's just things that can wrong with all that technology that might not even be the RFX's fault. I did an overnight cook on the WSM a while back and I know the Smoke is just going to work. I used the RFX for that cook, but threw an ambient probe from the Smoke in...

The Smoke is bulletproof. I bought one when they came out. It's a great unit. I've got other Thermoworks products even like the Signals, and the RFX, (Both are fantastic) but if I absolutely need the highest level of trust on a cook, I use the Smoke.

Looks great! That's probably one of my favorite styles of potato salad.