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This was my solution to smoke in my outdoor kitchen area.

Beef back ribs, homemade Mac n cheese and green beans

Wusthof

Boos here had them for years and they get used daily. I just oil them monthly

Ive been using a carbon steel pan. Like it better than cast iron personally. As far as searing steaks lately I’ve been putting the pan in pizza over then throw steak on that back in oven for 1 min than out to rest.

Looks good.

When I remodeled my kitchen I went with a zephyr range hood vs the Wolf. It works really well. Just make sure you get minimum of 700 cfm or you won’t be happy

I like Lavazza Super Crema Whole Bean in my Technivorn Moccamaster

I just wrap briskets in peach paper I don't put anything in with them just wrap tight

I enjoy his videos and his products. Visited his store few months back in TX. Nice place

Lewis BBQ is pretty good stuff for sure. Been there a few times. I believe he and Aaron Franklin have some type of history together in Texas. I’d put Franklin’s brisket above Lewis’s but like Lewis’s sausage better

Sous vide is the way to go for reheating brisket burnt end and ribs.

It’s tough to beat Franklin BBQ. The wait is well worth it. Haven’t tried Goldie’s but went to blacks and was happy with it.

This is my set up, have the bull in there along with wolf grille, blackstone flat top, and wolf single burner

Personally from my past experience I’ll never own anything made by traeger

Looks great. I love mine it’s one of the best things I’ve done

I have a Wolf electric oven and a Kitchenaid electric oven. The kitchenaid is only a few months old and it has performed very well. The Wolf is about 18 years old and runs like a Rolex never had an issue and believe me my wife uses it a lot. I think the Kitchenaid is worth the money not sure how...

I use my le crueset Dutch oven in my 700. No issues

on the occasion I do spritz I have been happy with the cheap zep sprayer