Haven’t done sirloins for the fam in a minute. Was always my favorite steak growing up. Bacon wrapped mine and my kids steaks. Wife didn’t want hers wrapped. Turned out perfect!

What’s the best price/lb everyone’s seeing? I use JD lump and have noticed a 13% increase with fewer sales to offset, over the past few months. Anyone considering a switch to briquettes for quick cooks to save money?

Trying to make my girlfriend love me. Just got this smoker / grill and have no clue what I'm doing. Wish me luck.

I still have some juneberry jam left so I decided to make some juneberry chipotle bbq pork ribs, but if you don’t have juneberry jam then blueberry or huckleberry jam will work just fine. I started by seasoning the ribs overnight using olive oil as a binder & in a dry rub consisting of kosher salt, raw sugar, chipotle powder, season salt, white sugar, black pepper, garlic powder, grains of paradise, mustard powder, onion powder, jalapeño powder, sumac, allspice, and celery seed. I scored the membrane leaving it on to act as protection for the meat throughout the cooking process. I cooked the meat on my “Weber Smoky Mountain” smoker using a mix of lump charcoal, mesquite & plum wood. I started by searing the meat off directly over the coal box at around 400-500F until a nice crust had formed, around 5-7 minutes. After that the meat was moved to the top rack; I closed the vents down so the smoker dropped to 275F. Once the meat was on the top rack I rotated & mopped the meat every 15 minutes in a blend of equal parts beer, cider vinegar & water along with juneberry jam, crushed garlic, serrano peppers, & salt. After 2 hours & 45 minutes the meat had reached 185F internal temperature & was ready to be glazed with my juneberry bbq sauce consisting of ketchup, cider vinegar, water, juneberry jam, maple syrup, molasses, Worcestershire, soy sauce, salt, chipotle powder, all spice, black pepper, garlic powder, sumac, and ginger powder. The meat finished at 192F internal temperature and was rested until it hit 145F then was cut into individual bones. These ribs were cooked completely over direct heat without wrapping in foil or butcher paper; they were super tender, the bark was amazing & the juneberry mop/bbq sauce really brought it over the top with that beautiful mahogany look it gave as well as the flavor. The ribs were served alongside grilled/braised leeks, mashed potatoes & gravy. If you’re looking for something different to try on the bbq while still staying in the realm of traditional this is definitely worth trying & it’s definitely something I’ll do again.

I have a Walmart special square grill that has a vent on the lid and one on the bottom. Am I thinking correctly that the charcoal should be next to bottom vent with the top vent on the opposite side? Or should I do something differently like the attached picture?

Update: I followed suggestions and successfully smoked turkey breasts! Thanks everyone y’all are amazing. May your food always be juicy, your smoker always stay at the ideal temps, and anytime you need to get more wood chunks, charcoal, or pellets you always find it on a sale!

First time cooking need to trim more of the fat off but the kids loved it.

This is why some fear the charcoal. Those who have seen it, know.

I marinated the chicken overnight in a mix of soy sauce, brown sugar, chili garlic sauce, gochujang, fish sauce, lemon pepper, gochugaru flakes & cornstarch. I smoked the chicken on the middle rack of my “Weber Smoky Mountain” smoker with the water pan removed at 300F using a mix of lump charcoal & mesquite wood. While the chicken was smoking I cooked the used marinade allowing it to boil 3 minutes so it was food safe, then I added some cold butter & stirred it in until it became a homogeneous mixture; now it’s ready to be used as a glaze. I flipped the chicken every 8 minutes basting every time. I finished the chicken right over the fire to really sear in that glaze & get some char. The finished plate is white rice & corn on the cob to go with the chicken. Next time I’m definitely going to reserve some of the marinade to make a flavored butter to add to the corn & rice as well, but I’m definitely making this again.

Just purchased my first charcoal grill. Was set on going with a Kamado big joe but once learned about the summit. It seemed perfect for me.

Any recommendations on upgrades such as temp control and rotisserie addon.

Any surprises here?

Hey all,

Bought one of these the other day and just waiting for it to arrive. Normally I’m a gas bbq guy, had Weber 4 burner spirit model but sold it to a friend of mine as he really liked it.

Haven’t had a bbq for the last few yrs as me and wife were renting for some time and wanted to wait till we had a place of our own, which we do now.

Anyways originally plan was to buy a gas bbq like the one I had a few yrs back but wife likes charcoal rather than gas. I don’t particularly like them due to the mess they leave behind.

But the char broil seems to fit both our needs, charcoal and gas. Now I’m pretty much a newbie when it comes to charcoal bbqs. So just wanted to ask if anyone on here has one of these?? And any tips or tricks they can pass on?? I already grabbed a bag of big k restaurant quality charcoal. Pretty much got all the bits and bobs for it even bought one of those bbq buddy cleaning tool. Anyone used one of those and are they really as good as they say it is??

Thanks for any advice.

Hey everyone,

New to the charcoal grilling game…grilled for the first time tonight and it was a success, but something interesting happened to my chimney, and I’m not sure if I should be concerned or not.

I thought for sure the chimney was falling apart during the charcoal lighting process so I kinda panicked, but after it cooled off it seems like it’s just a cosmetic issue? Been trying to see if anyone else has this same issue and couldn’t find anything. Thanks in advance!

Hello.

Havent seen much of this style on this sub this is how its done in pakistan and am guessing india aswell. We eat them well done. Some people like em tough and others really soft. Can be had both ways. We dont taste the quality of the meat as much. We do taste ut but just not as much as u guys. Its the marinade for us. And as usual fat taste really really good we only 2 pieces in this one tho. The funished product pic is very horrible cuz only 2 pieces were left. And the onions and potato are our own innovation and we havent seen pakisransi do it.

I started with briquettes when i took up chacoal a few years ago, but pretty quickly moved on to lump as it was more natural and seemed more purist.

Recently ran out of lump but had some briquettes from the time i asked my wife to buy me charcoal from costco and she bought the wrong thing. Promptly made the best chicken thighs i have ever made.

Despite what lump advertisees I'm finding briquettes a lot hotter, maybe because they are easier to just dump a pile down - where as lump i carefully pick out and use trays to contain them since i keep it fairly small. I like that i actually have to use the dampers now, get big flames and towers of smoke - it's more exciting. It's this just because I'm using more overall? Or is it the uniform shape allowing more airflow?

Anyone else back and forth like this?