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https://www.vacmasterfresh.com/vacmaster-vp230-commercial-chamber-vacuum-sealer/ Picked that up at a restaurant auction (They were closing) for $180 plus a 15% auction fee. BEST PURCHASE EVER - cost me another $100 in new oil, bags etc - but it has been a champ for the last 5 years

I have used Cowboy in my 2 BGE's for YEARS - I am military (now retired) and get 10% off at Lowe's, so it makes it even cheaper. Many years ago cowboy was almost 100% hardwood floor scraps turned into lump, now it is almost 100% trees and stuff. The hardwood floor stuff burned HOTTER IMO - by...

No 2 BBQ are the same, even 2 RT-700's may have their quirks. BBQ Recipe's and cooks are more of a guide - not like a baking recipe or rising dough etc Use them as a rough guide and learn what your smoker wants and refine the process for you As most have said 275 is probably a bit on the high...

One "Problem" with beef ribs (Talking plate ribs here) is they look anemic and literally crappy when they are raw - people see that, then they see the finished product on Facebook and go HUH - I must have gotten the wrong ribs. The amount they "Plump up" is amazing and until you cook them you...

As someone who deals in an industry where we argue over the last 0.01% of iron or other ingredients to the metal (Stainless varieties, Monel, Inconel etc) I can say unequivocobly that just because some chinese stamp it as 316 or 304, when you analyze it, it may not even be close. Close by normal...

I agree if you are straight slicing, but as soon as you smoke and remove the point when the flat is done and chunk it for burnt ends - best of both worlds.... My kids will fight you for some flat - they will shoot you for some burnt ends.....

Beef plate ribs as above are #1 second place - st louis - very distant second place Baby backs are fine - they just normally cost so much - we buy St Louis and trim them, make sausage from the trimmings.

You dont' say what type of vacuum seal. I have a https://www.amazon.com/VacMaster-VP321-Chamber-Vacuum-Sealer/dp/B007RVX12O and the bags are microwave and boil compatible as well as BPA free. It is light years ahead of the walmart type vacuum sealers, but also light years more cost. (Import...

For reference I smoked a 10.72# standing rib roast yesterday. 300F dome temp (Big Green Egg) manual - no stoker. pulled at 124.3F 3hr 18m (18.37 min/#) Let it rest 15 min- cut off ribs Ribs went back in at 310F for 48 minutes. Pulled them at 193 and wrapped/rest. Family ate like little piggies

Do not remove the bones u til it is done cooking. You buy a bone in standing rib roast for the flavor the bones impart while cooking.

It is a bit more than 30 min, it yes, cook them up like beef short ribs.

145 is hella done I pull at 125, wrap and rest for at least an hour. don’t forget to debone after cooking and throw the bones back on until they are done.

As my house is on the ocean and a lot of things are stainless steel - I like to point out to people it is stain LESS steel - not stain NEVER steel. They make stain never steel - but no one outside of the military can afford it - even commercial kitchens etc and I am not even sure how viable it...

One other thing is generally once you get past the stall and wrap, you can safely bump up the temp quite a bit. I currently use insulated cookers and can easily go to 400 if I want to push the meat hard, but that just results in a longer rest period. That said , pushing to 275-325 isn't crazy...

I hope that guy isn't in outside sales - anyway, no worries Those "Unique" problems I have read about on several forums - all seem to be tied to "Bad" pellets and or some sort of feed rate - which I kind of assumed the controller could take care of, but maybe it can't I am actually in Augusta...

I am not even sure what you are trying to insinuate. I mean we are talking 3-5K for a smoker. Not a large sum of money here, but somehow that will offset my income or something. Anyway, not that it is any of your business, but I only deduct actual cash payments to the charity or if I am...

@Beavercreek_smoker I do cooks for charity events - so, I typically do 2-6 briskets - 4-6 pork butts and 10-12 racks of ribs. With my 3 eggs it takes me 2 complete cooks to get it all done. I will be keeping at least one XL and one L egg no matter what, so I can use them for small cooks for...

I am currently using Eggs - I have XL x2 and a Large - all 3 are run by a single stoker II wifi I can run all 3, graph the cooks, I can run unlimited meat probes - all graphed All on wifi - from anywhere in the world I can monitor the cooks, adjust temps etc I assume this can all be done by Rec...