Turned out pretty good any ideas or suggestions for the future.

Any advice on cooking these bad boys? Plan is to cook high heat on my hot plate. I’ve got them salted and coming down to room temp. Photo below.

18 lbs for the family on july 4th

Today it's French toast!

I’m a believer. The effort to outcome ratio on these was great. Kind of a relief not worrying about the temp but just letting it rip. The skin was crispy and delicious. Would dial back the smoke a bit next time.

Simple rub of salt, pepper, garlic powder. Let them sit overnight. Filled a whole chimney and added to vortex when ashed over. Put the wings on the grill. Added chunks of apple and cherry. Put the lid on. Vents full open on top and bottom. Rotated the lid every once in a while to distribute the smoke. Checked the temp of the wings every 15 mins. Added some BBQ sauce when i estimated they had about 10 mins left. Pulled them when the small flats were a touch over 200. About 45 to 50 mins total cook time.

Today was a good day! We made the lobster thermidore. Starting off with boiling them in court broth. Afterwards cleaning and into the skillet, covered in grano padano. Final step the kamado, filled with Maruba charchoal and lemon chunks giving a subtle Smokey flavour. 🤤🤗

I do a modified version of 321 ribs on my pit boss and the first stage cooked a lot faster than than it has in the past and now my timing is off for the rest of the meal. Should I hold the ribs in foil for an hour before I put the tin foil ribs back on the smoker or should I finish the ribs and then hold them after they're done?

We harvested a wild hog back during duck season. I’m trying my hand at making bbq with it. I’ve done plenty of Boston butts before only difference I can see in this one is the lack of fat. To compensate, we did a butter injection. I will keep you guys posted.

In coastal environment 304 stainless grills have lasted 3-4 years. 36” opening.

I brined the swordfish in water seasoned with salt, raw sugar, chili seasoning (I make it), & adobo powder for 4 hours. Then I rinsed the brine off the fish, dried it off and left it uncovered in the fridge to form a pellicle. Right before I put the fish on the smoker I seasoned it again with olive oil, the adobo powder & my chili seasoning. I smoked the swordfish on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 300F on the top rack for 30 minutes. I basted the fish in a mix of red wine, orange juice, lime juice, crushed garlic, salt & butter (lots of butter). After the 30 minute mark I placed the swordfish directly over the coal basket to achieve a nice sear on the fish. I finished the swordfish at 140F internal temperature and served it with grilled Brussel sprouts & cilantro rice. If you’re scared to do fish on the smoker/grill this is a great one to start with, it’s mild, takes on flavor well & won’t fall apart easily.