bbq

I have a 26.5 Weber, and I love the extra space to grill, however, I would love to add a collar to attach a rotisserie, and I am having a hard time finding any in stock. There seem to be only one or two online sites, and they are sold out.

Plus, it's starting to seem like it'd be cheaper to simply by a Weber 22 for rotisserie purposes. Collars for them seem to be plentiful and cheap.

Any help or advice would be appreciated.

I have a new PK300 and an Akorn. I have previously owned a Weber 22”, a Masterbuilt 560, and a Pit Barrel Cooker.

Gmg with cherry wood pellets. 3 hours at 225 moving to 400 to give it a bit of char before resting

I've got 4 10-ish lb pork butts in the smoker for a party on the 4th and I'm about to fire up the grill for some ribeyes; we have two briskets in the fridge I'm gonna start on Tuesday morning, so I'm getting my mileage outta Weber this week!

I’ve been using a vertical smoker for years. I always like to put a layer of foil down at the lowest layer to catch some drippings from my butts.

Now that I got this pellet smoker (pit boss) I don’t see an easy way to do that. Should I just say fuck it and go no foil? Should put foil down at the bottom near the heater?

This is my Steak Tomahawk I smoked last weekend. Can’t wait to make some Ribs today!

I gotta stay in practice waiting for football season to start.

cross-posted from: https://midwest.social/post/838499

Simple brown sugar brine for about 4 hours (forgot to start it before bed), then coated with melted butter with Penzey's Mural of Flavor and Galena Street.

225° for 45 minutes with Sam's club "Competition Blend" pellets in the box. Then 350-ish (max I could get out of it) for about an hour and a half with no smoke until breast was at 160°

Used the drippings for gravy for mashed potatoes.

This is my home setup.

Top left is pork butts. Top middle is a brisket covered in Carnivore Black. Top right is a brisket with salt and pepper. Bottom right was done by another cook, I can't remember his rub.

Here's a shot of the Ugly Drum Smoker I made a few years back.

Just some BBQing I did a few days ago. :)

This one was smoked on the Traeger for close to 2 hours low and slow.

Drumsticks with a light Cajun rub on the pellet pit.