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Chili’s smokes them and then cools them. Then Frys for like 3 minutes. I smoke em for about an hour or 2 hours at 275. Then drop them in the air fryer for 4 minutes.

That’s what I do. I make mini splits out of seasoned wood and add pellets to keep it burning in the tube.

I have the 590 and two kettles. These ribs were smoked on the kettle and held at 180 for a very long time in the 590.

Ha. Bored yes. But never to bored for beef plate ribs that are now on the Weber kettle. Will finish wrapped in the Rt590.

Yes. I cook way to much on my cookers. I’ve moved away from just doing typical bbq items. Though a rack of ribs is cooking in my Weber kettle.

I’d think at those temps it wouldn’t matter with the grease. Or just pop a cast iron skillet in the the oven to contain the goodness?

Cook it like it’s in the oven. Add a smoke tube with splits.

So…. What about tossing a steak in one of these bad boys? Or a pork chop. Bet it would be awesome.

The secret to juicy chicken is the ready and hot rotisserie chicken at Heb. Take chicken and stick it air fryer. Crispy juicy goodness.

I had the big kahuna on my gmg. Didn’t like the smoke it produced. Prop user error. A smoke tube with a actual mini split surrounded by pellets however does the trick for me. Pellet smokers do not produce the same type of smoke or smell as real wood imho. Neither do big box store chips or chunks.

I personally don’t cook by time but buy temp of the point. 203 seams to work very well. I don’t wrap but I boat around 150. I also cook way higher. 275 to 325 with a smoke tube with seasoned mini splits and pellets or it’s on the offset. Once I hit 203. I let it cool for a little while and...

Pull the skin or go hot and fast.

Salt. Pepper. Garlic. With slap yo mama. Or ragin caj. Or Landry’s

Try La BBQ. Muellers in Taylor. Same food

I was running two smoke tubes with good success. Then I got an offset…I still use the 590 but haven’t used the tubes because if I want smoke flavor the offset does it well

Salt pepper garlic. Run a smoke tube and cook at 325 until 160. Boat up the brisket. Finish at 203. Cover up top of boat and let it ride for 3 or more hours at 180.

Yep. I hold in the oven at 170 or the 590 at 180 for hours until it’s eating time.

I’d put in the fridge. And 2 hours before dinner throw it in the over wrapped. Cook for an hour and rest on the counter. T

Yes indeed. The smoke issue was a dirty grease pan and way to much ash on the bottom. Corrected. Running nice now.

ThTs a good idea to. It needed to be cleaned. Won’t let it get like that again. It’s wrapped and challenging the offset at the moment with half a rib on each.