yes. Yes

I use my Blackstone all the time. It's awesome.


Mine has the rear trap which works perfectly for me but DJLN made a great point in that it might not work the best for everyone.

Steak last night. Ribs tonight.

Nothing fancy today, just smoking some wings and cooking up a batch of bacon wrapped jalepenos on my Weber kettle. I've been smoking meats for about 20 years now and for whatever reason I've never done wings, this will be my first attempt.

Keep the pit right around 300 for 2hr45 - 3hrs with a bit longer actual smoke will get a much more defined smoke ring. I prefer 325 for 2 to 2hr15. I think the final product is much more tender and juicier. Still all the flavor with just less of a smoke ring. Been using pecan as my go-to for wood.

I guess I should have clarified the pics a little better. 1st is the loin when it was pulled from the pit. 2nd After resting from being pulled from pit. 3rd pic is loin sliced. 4th is showing juicy pork. 5th is showing pull apart tender.

Why do people who aren't cooking for competition care about smoke ring so much? It has absolutely nothing to do with smoke flavor.

Good point. And it actually holds true for the competitions too.

Good god that brisket was some work but damn is it not delicious

Part of the presentation at legit competitions. Pretty stupid really.

Excellent. I ****ed up a few before I figured out how to do it on my rig.

the thing i messed up was i was working on my house at the same time and i let the fire die out so the brisket only hit about 190. It was a little tough but had great flavor

190 should be close.

FWIW there are some decent temperature alarms out there. I’d recommed thermoworks. They’re speedy but I haven’t been disappointed.

Because it tastes better with your eyes. Do you eat blindfolded? Maybe I shouldn't ask.

Pulled it too early. That's part of your problem.

1 thick slab of back ribs 1 1/2" my rub, mustard, my rub. 8 boneless skinless thighs, my rub, dry brine, 1/2 pork loin, organic local farm, Injected w Mongolian seasonings and rubbed, mustard and my rub.

I hard rub my mix into the meat then light coating of moosetard and heavy rub coat when wet, off to smoker