r/charcoal

Went to ACE hardware Friday for their 4th of July sale for their $7.99 a bag / limit 5 per customer and bought 5 bags of their new made in the USA " Flag Bag" and they threw in a free bag of the old Mexico made stuff for free. I did the same today ( Sunday) bought 5 new flag bags, got the Mexico bag free.

They have the old ( Mexico) bags knocked down to 1/2 price, but still can't sell them, so they are giving a bag away if you buy 4 or more bags of the new stuff.

I thought the old stuff was like gold to everyone? From the way it sounds on the internet, it's like people are tearing each other apart to get their hands on it?

Apparently, not so much around here. They had about 30 faded bags of the old on Friday and today they have about 18 left. Yet they had a full pallet of the new on Friday and today about 1/4 of that is left.

So pretty!

Smoked wings, ribs, smoked queso and beef sausage on the menu today.

My snake stopped in the middle of the night. Put it on 1230 it stopped somewhere between there. I’m so upset.

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing. The beef was served with smashed and roasted potatoes & maple glazed carrots.

Never used a pizza pan as a heat sync. I really like it.

Fire started at 0700 with a propane torch. Ten minutes later I added the pizza pan and grate. Dome temp was approaching 200 and grate was close to 100 when I put the meat on. Vents at 100/50 upper/lower.

Within half an hour grate was close to 200. I checked periodically and it remained constant between 250-275.

The little end pieces were way overcooked but everything else was perfect.

Personal rub recipe and personal sauce recipe.

My best cook yet.

Is this normal? Not the first time I've cooked with this brand of lump, but it's the first time I've noticed something like this. Do I need to be concerned?

BIG NEWS: I’m finally ditching my gas grill because the flavor just ain’t hitting. 😤🔥 I’m officially leveling up to a REAL charcoal barbecue: Smoke | Sear | Sizzle | ALL OF IT!! Only problem is that I am lost in grill-land. 😅 Please drop your strongest recommendations. What’s the BEST charcoal grill out there?

Would you try this? #cookinwidkunchi