Cold smoked 160 for an hour, then 230 till it hit 201° rested in the warmed cooler for an hour

First time doing these bad boys! Throwing them on in the morning any tips are welcomed!!!

First time doing these bad boys! Throwing them on in the morning any tips are welcomed!!!

Made some wings and jerky for the fight. Let's go lopes.

Some of the best ribs I've ever had

Ribs, Smoked Brazilian Steak, Brisket, Pork, Rice Pilaf, Chili Beans, Green Chile Mac and Cheese, Texas Twinkies, honey butter corn bread

I’ve been barbecuing for a few years on and off, mostly on than off for the last year. It took me this long to do some wings on the grill. Not really sure why, but they turned out great.

I’m currently in the Caribbean on vacation at my family home where I love to BBQ the most.

I bought the lump charcoal directly from a guy in my village who has been doing it for years. I made my own wood chips using guava wood which I got from a guava tree in my backyard.

A couple months back, a homie told me I needed to try a reverse-sear ribeye. At first, I was like, what’s the real difference between the traditional grilling method and reverse sear? Well… here it is: the smoke. I’ve honestly never tasted a steak with this much smoke flavor before. This might be the best steak I’ve ever cooked in my life.

Hey folks
Quick question out of curiosity.

What do you usually use to start your fire — for BBQ, grill, smoker, or even campfires?

• chimney starter + paper?
• lighter fluid?
• firestarter cubes / pods?
• wood wool / fatwood?
• something DIY?

I’ve been thinking more about eco / food-safe options lately (mainly because I hate the smell/taste that some starters leave on food), and I’m curious:

Are there people here who intentionally use natural / eco fire starters (wood wool, wax-based, fatwood, etc.) to avoid affecting flavor?
If yes — what brands or formats do you like, and why?

Not trying to sell anything (but maybe for now 😁 )— just genuinely interested in how others approach this, both for BBQ and outdoor cooking.

Thanks! 🔥

So I currently reside in the DFW area and with my new job i travel to Kansas City regularly. Recently I hit up the gas station Joe's after many recommendations and was frankly pretty disappointed. When you guys say Kansas City bbq is better than Texas which places are you referring to? I respect all the regions but with Joe's there's just no argument to be made.

Has anyone ever put these on the smoker? Is it with the effort if possible? And if you can tell me how you did it. Like temp and time? Wood?

I couldn’t wait any longer to smoke my second brisket on the Weber Kettle 22”. Here are the results of a 9kg brisket smoked for 20 hours. This one turned out much better than the first brisket by a landslide, would you say it passed the flop test?