I’m a teacher and our welding students made these and are going to sell them. They are going to add a drip pipe on the bottom and paint them black. I know the price is high but it’s for the kids. They are asking 750

I don’t have outside outlets in my backyard so I can’t get a set up that requires any type of electricity.

Everyone I talk to tells me that they are too expensive for what they are. Figured I’d get y’all’s opinions. Sorry if I should not have posted this kind of question on here.

Side note this would be my first outside pit for my first home I recently bought so if there’s any suggestions I am open to those as well.

Not sure if the sound is off or on. It was originally a video I sent to my kinfolk.

Some chicken from this afternoon

My first brisket, what a delicious piece of meat! In belgium it is not a well-known piece of meat. Most people don't even know what it is except for the low & slow bbq fanatics. After a 12h cook on the kamado joe. I sliced a part of to make burnt ends and after this wonderful appetizer, i sliced the rest. It was very soft and juicy. Wow what a taste, i didn't have brisket before but i will be having it in the future. Too bad it is an expensive piece of meat in Belgium.

Instead of picking at him, I started asking questions.

He sent me down a rabbit hole of Char-Siu.

Had to special order the sauce. I cooked a normal hillbilly rack beside them for comparison.

It’s off the charts, if you haven’t tried Char-Siu make that your next smoke.

This was the best piece of meat I've ever cooked. I cooked it at 220 for 5 hours, spritzing it with beef broth every hour. At 5 hours I turned the temperature up to 250 for another 5 hours. I pulled it at 203 degrees. Everyone loved it.

Another weekend. Another two birds.

Spicy party ribs for me and straight up for her

Smoke a brisket chunk (just seasoned with SPG) I picked up cheap at the grocery store. Made a mushroom broth and added ramen. Put brisket drippings out of the butcher paper in the bowl before I started assembling my soup. 10/10. Would recommend.

Was given a large offset smoker with a vertical and horizontal chamber. Used the vertical chamber to smoke 8 racks of ribs for friends yesterday.

Notes: St Louis Style 4 racks rubbed with S&P (I used a bit too much salt that I had to offset with sauce) 4 rack rubbed with Sweet Heat rub (these were perfect) Scored membrane instead of removing

Aaron Franklin method- wrapped with double paper instead of foil. 6 hour smoke time. Racks on lower grates were fall off the bone (husband preference), racks on upper grates had some firmness. Finished last hour in oven to continue to get the house ready for guests.

Put rib Candy on one of the racks- delicious!

Beers during process: rice lagers

Smoked at 250 degrees for exactly two hours at 160 internal temp. Used cherry pellets, then wrapped em in butter n tinfoil for 15 minutes and sliced. Perfection! First time try on turkey breast! Used a brisket pepper seasoning lightly (gives a tingle on ur tongue, and sweet n savory bbq seasoning)

I have been playing around either temps and wrapping vs no wrapping here lately. The best ones being my most attempt which was a no wrap I pulled at 196 internal.

Used home made bbq sauce and a 500 degree oven to stick the sauce. They came out juicy and not fall off the bone but tender enough that you almost didnt need to chew.

Butcher had bags of pigs ears going cheap… any excuse to fire up the grill

this is my first time smoking on somthing other then a pellet grill how’d i do

Some chicken from this afternoon

My knife sucks !

I've been up since 3. Please let's get past this 5+ hour stall....

5 hrs at 225°~250°, wrapped at 165°, 2 1/2 hours later I took it out at 204°. Charcoal and apple wood. Still wrapped, I wrapped again in towels and put in a cooler for 2 hours. This may have been the best pulled pork I've ever had!

I didn’t have time for 3-2-1, but still made it work over three hours end to end.