I have noticed I forgot to clean my bbq last summer, I have given it a clean but im not sure it's useable would I be better to just buy replacement parts

Got the some picky eaters in the family that dont like ham so I was thinking for easter doing a ham and a rotisserie chicken at the same time on the kettle. I THINK they both will fit the ham would be more to the back and the chicken right in the middle on the spit but from what I can tell from my research and experience I can cook both at around 300 and take about 2 hours to bring to temp..

any thoughts or suggestions? trying to do to much at once on one grill? I do have a gas grill I could use for the chicken, wouldnt be a rotisserie but its an option.

I wanna get a decent smokeless grill for my backyard. I have only seen the Lotus Grill and has really good reviews.

Wanted to see if you have other recommendations, maybe better and more convenient ones?

I dont want to pay more than the Lotus.

A friend had a classic cheap Amazon one for 50euros , so was wondering if that would be a better option?

Thanks in advance

If I close the lid on my Weber immediately after using it, doesn't the continued exposure to the heat contribute to the peeling and deterioration of my grill?

Should the lid remain open until it cools down?

This grill is free in the neighborhood...what do you think? I see alot of rust!

Does anyone have any good leads on charcoal? I just purchased a Masterbuilt 1150 so my charcoal consumption is about to blow through the roof… lol

Newer to this whole charcoal/smoking/bbq thing but looking forward to stepping up my game and learning along the way. I am currently buying buy the bag and wanting to buy more in bulk to lower the costs. That being said, any tips on this are much appreciated!

Ideally this can be sourced in Canada as I am located in Toronto

Getting my new silverbac this morning and am gonna do a pork butt. My wife picked up the butt and she said the guy took the bone out :/ oh well.. I am over thinking it now and have a dumb questions to ask. I've only done bone in shoulder before and have never seen them with twine around the meat.. does the bone give the meat some structural integrity and should I leave the twine on while I cook it..? Also, I am cooking a 5lb butt would it being boneless take my cook from around 10 hours to now 7-9 hours just wondering if that sounds about right

Trying to pick I know the weber kettle is well loved but the akorn Jr looks better quality. Happy to consider any other options.

Never smoked before do like the idea of being able to grill on it too with charcoal which they both have

Slicing for samples at an event I did with my kiddo. This brisket turned out money!

So i am going to be smoking this small brisket today, it will be my first time trying this and i have seen a lot of people say that small brisket always dries out so i am looking for any tips or advice that could help mitigate this risk any input is super appreciated.

First day off from uni and work in a month so I thought I’d give a brisket a second try on my Akorn Jr.

Supermarket cut point, 1.5kg (3 pounds), I’m in Australia so probably grass fed and a bit on the lean side.

Smoked at about 240F for 6 hours til 165F then wrapped in butcher paper and about an hour and a half later was at 203F, probed nicely in most areas, a few tough spots though… but pulled it anyway and rested in a cooler for about an hour and a half.

Bark look perfectly set, but when I cut it open - dry and grey, and no smoke ring. Almost the same as my first cook, except that one the bark didn’t look as good - but it did have a smoke ring.

Anyway, it seems like I followed everything I learnt and still screwed up. I mean the flavour was there, but it just wasn’t that juicy brisket you could get at any smokehouse - besides the delicious fat cap on top.

Really would appreciate if any experts here could tell me where I messed up, these are my ideas:

1. Thermometer reading wrong temperatures? It’s an INKBIRD wireless probe which I’ve heard mixed reviews about.

2. Aussie grass fed beef just isn’t fatty enough to stay moist. Maybe need to get some grain fed fattier beef?

3. Akorn Jr is too small and getting too much direct heat from the smoking stone, not far enough away from the grill?

Thanks for all the help :))

A few hours of 160f smoke, followed by around 18 hours in the sous vide, and then a quick 30 minute stint in the oven before pulling. Absolutely delicious.

Just a premarinaded cheap cut of pork shoulder from Lidl, I've done nothing to season it or marinade it myself, which is a first.

Neighbor caught a giant Marlin. And gave me the best part.

Marinated overnight in a soy, sweet chilli, and lemongrass sauce.

Smoked for 4 hours at 180 with a mesquite wood, and basted periodically with a reduction of the marinade.

Delicious on its own but it is destined for a Hawaii favorite, which is a smoked Marlin dip. Hopefully will be a hit at the beach this weekend 🤙

I recently purchased a bag of lump charcoal, and it’s pretty good except for a few huge chunks of charcoal. I used one in a cook and it took forever for it to light up.

Should I break these pieces up into smaller chunks?

Country style pork ribs marinated in Walkerswood Jerk seasoning. So good! What temp do you take these to? 140 or 200? I thought 200 would be good since they’re a sliced shoulder but I also saw (after the fact) that Sam the cooking guy cooked them to 140 Thoughts?

Chopped brisket and pulled pork sandwiches. Hidden gem in the greater San Antonio area.

The wiber kettle is my favorite

We've all had horror stories whether we were super green or simply got caught slippin. For instance I had my wrapped brisket catch fire at 4am while i was semi nappin outside. Whats some of your worst mistakes?

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