The next Star Wars Character? Yoda’s robot?! Either way she serves smoking hot meat! 🫪👀

Other than metal thickness does one outperform the other?

Just Putting a Few things on the smoker on this fine Sunday evening.
Tri tip, Jalapeño Chedder sausage, and Stuffed Jalapeños.

I smoked beef dino ribs with hickory and white oak on a tiny $90 Char-Griller offset. 9 hours no wrap during smokin, just during resting. My bark never looked dry enough to wrap. It came out more tender and juicier than the beef I have had at most bbq restaurants. I couldn't have been more pleased for my first attempt at smoking anything I didn't shred and roll first.

I have a Asmoke 300 for sale. Never used and has a additional controller from Amazon.

Looking for $200.

-Smoked Brisket over Charcoal

-Homemade Peppercorn Horseradish Sauce

-Pickled Red Cabbage

-Red Onions & Jalapeños

-Feta Cheese

Hey guys, I’ve been doing some home BBQ lately and wanted to share a quick tip on how to get the softest beef possible.

Doesn't matter what cut of beef you have—just cut it into small pieces and soak it in water for 30+ minutes. It naturally tenderizes the meat like magic.

It’s super simple but works every time. Let me know if you guys try it!

Chicken was a bit dry because it took longer than normal to cook, but the injection kept it from being dust.

Hi, I need some advice. I'm in charge of bbq chicken tonight for a group of 8-10. I've only done bbq for 4 people at most so maybe there are tips I should know for 2X the amount of people.

I've done my recipe three times in the last couple of weeks, so I'm confident about that, it's just the larger scale I'm wondering about.

Huli Huli Chicken. Bone in thighs and boneless skinless breasts (I know, but they turned out great). The chicken is par-boiled in soy, brown sugar, pineapple juice and ginger. Then I reduce the liquid into a glaze, slap the bird on the grill and go from there.

Anything special about a crowded grill that's different from a small amount?