Food Smokers and Smoking Tips/Tricks/Techniques

Eggs on.

 

The capsteak is Prime which at $19 a pound isn't too bad, it is 3-4 dollars cheaper than prime ribeye at the local butcher shops and the one grocery store in town that sells Prime cuts. I also get the ribeyes at Costco at $9.99 a pound.





Problem is I'm normally cooking for just one, me. Only a couple of years ago I could finish off one of those 2" thick Choice Ribeyes by myself but anymore I can only eat half of one. I've tried cutting them in half, cutting out the eyes, etc. but then there are 2 steaks one really good one not so great. Still good, don't get me wrong. So for me the capsteaks make a lot of sense and when I have a guest over will split a Ribeye with her. Or if she is a special guest will do a capsteak for each of us.

Did you say brown likker?!


I will not turn down 18 year old either.

 

Eggs done.

 

OK... @itzyoboipaul or others. Decision time...

Weber 22" Crimson from ABT for $150

or

Weber 26" from ABT for $300 (never on used sites )

Truth be told, I want the 26". I really value the extra space. But is it worth double the price? Is it a "I'll kick myself later" type of situation if I don't go 26? Either are in price range I'm comfortable spending.

Main thing smoked is ribs (3 racks usually) primarily followed by brisket (although this is getting more common ), then pork butts, chicken, yada yada. I know the brisket will squeeze on the 22 but that's about it with the indirect setup.

Again, is it worth double price?

I'm 90% sold on the 26, guess I'm just putting the blame on all y'all for my decisions

 

Sounds like you need the real estate of the 26. If it's in your budget, and you're 90% sold on it, why settle for the 22?

You can blame me if it'll help you sleep better.

 

that gif alone may have just sold me

 

And trigger pulled.

26" on the way

Now it's time to test my curse. Every time I break down and buy something, it either goes on sale or will show up used locally & if that happens... I may own 2

 

Baby backs are on, 1 rubbed with Pitfaced and 1 with Squeal. Now we wait......

 

Squeal?

 

Pitfaced rub baby backs. Started them in the pellet pooper.....but then she started acting up, temps all over the damn place.


So I fired up the Po'Man to save the day!

 

Yes, they make baby pigs squeal into a jar. Ok, maybe not. It is my favorite rub for pork.
https://www.thekansascitybbqstore.com/products/cowtown-the-squeal-hog-rub

 

Honestly, I doubt you will regret anything. You have been talking about a 26 for a while now. I know myself and I hate the feeling like I "settled" for something less than what I actually wanted.

 

Got a butt going. 4 hour mark till done.

 

For sure. And honestly if anyone is too blame, it's got be @itzyoboipaul

That color

 

Just put on a rack of ribs 15 minutes ago. Gonna wait about 2 hours then put in the tri tip so they hopefully get done around the same time.

 

That should be a hell of a party

 

I have a 26 and love it. Plenty of room. Does burn more charcoal than I thought it would. You can always buy 2 off the 22's if you really need the room.

 

Sounds like you need to clean the firebox.

 

That was my next thought. But I'll probably still keep an eye out for a 22 just because