Jealous devil isn’t on clearance here but Fogo is

So after reading through what older threads said about soaking chips or chunks, I ended up trying it out despite a lot of knowledgeable guys saying it’s not good. I was making skirt steak for tacos. Soaked 1-2 apple chunks depending on the size each time I added more charcoals. It worked unbelievably. Kept meat nice and juicy while also getting a god char. 10/10 recommend for certain purposes.

My fantasy league was getting together for our draft so I decided I’d barbecue up some meat for the occasion. I settled on pulled pork, chicken drumsticks, smoked kielbasa & corn ribs. The pulled pork & chicken were both seasoned with a steak rub I make mixed with equal parts by volume brown sugar & raw sugar. After cooking for 2 hours at 250F on my Weber Smoky Mountain smoker the bark had set so I began mopping the pork butt with a mixture of cider vinegar, brown sugar, agave, Worcestershire, ground mustard, salt, red pepper flakes, course black pepper, garlic powder, thyme, arbol powder, chili powder & cumin. Once the pork butt had achieved the color I was looking for I wrapped the meat in foil with the mop, beer, honey, the rub & butter. Once the meat felt tender (203F, 8 hours into cooking) I removed it from the smoker. Next I removed the braising liquid & separated most of the fat from the liquid, adding that back to the pork butt to rest before pulling & cooled the fat down to use later. While the pork was resting the chicken went on the smoker at 300F on the top rack with the water pan removed. While the chicken was starting to cook I made an emulsion using the mop, butter & the fat from the pork butt using it as a basting liquid on the chicken & corn ribs later. When the chicken was close to being cooked I placed it directly over the coal box to finish the cooking process & crisp up the skin. Lastly I took some smoked kielbasa & corn ribs from the bbq shop I work at & grilled these quickly over the coals. After the pork was pulled I mixed the meat with more rub & a touch more of the mop sauce.

Went to costco today and ended up checking out there grilling stuff what yall think about this charcoal prices?

I made this traditional. I hope you like it.

Starting to learn how to use a charcoal grill I got from a junk store and used some mizunara oak to half ass smoke it "I think" Out with the dog and it turned out amazing. This is the 4th time I've used the grill

I have a basic idea of how to make charcoal but I’m not fully sold. I know you need to “cook” the wood in a low oxygen environment over a long/medium amount of time and seal the container when the fire dies out so the stuff solidifies. I also have a butt ton of wood and hardwood so I’d be handy if I could make my own(I’ve also gotten into blacksmithing so I burn through charcoal). I have 50 gallon drums I was thinking of using and drilling a hole in it so the gas can escape but can anyone help me?

Normally my daughter hates burgers & cheeseburgers in any way & cooking style. Well, tonight we put charcoal to the test and proud to say she "LOVED" them.

I seasoned only with Salt & Pepper to let charcoal do it's thing. Side note, what a beautiful sight & amazing smell. Cooked to a perfect medium rare/ rare as which she loves now. 😂

THANK YOU Everyone here in this community for sharing your knowledge and advice on how to best use charcoal!! Kiddo, is becoming a Charcoal Girl with each use. Oh and she wants burgers again tomorrow. 😂😂

We are all doing this right ?

I want to grill a whole butternut squash direct on lump charcoal. Anyone got any tips for me in terms of temps or times? bury? settle in the coals? lay lightly on top? when to rotate? etc.

Am I putting too much love into direct charcoal cooking?
I’ve got a Masterbuilt Gravity XT and absolutely love it, but I still find myself thinking that if I don’t finish certain things directly over charcoal, I’m somehow missing out on flavour.

I think what I’m chasing is that flame-touched, slightly charred flavour you get from cooking directly over coals. Obviously, the Masterbuilt is cooking with charcoal anyway, but you don’t really get those flare-ups from fat hitting the coals. I know deliberately creating flare-ups isn’t necessarily a good thing either.

Good example, I’ve got a really nice topside of beef. Normally I’d roast it in the oven, but I thought about doing it on the rotisserie. I then started wondering whether I should go through the hassle of lighting the Weber, or just do the whole thing on the Masterbuilt.
Ultimately, I’m after maximum flavour.

For those of you who own both, do you genuinely notice much difference from finishing food directly over charcoal, or am I putting too much importance on it when the Masterbuilt is already giving me that charcoal flavour?
Appreciate any advice 👍🏼

My take on Korean bbq chicken. I have been using Frontier lump for a few cooks now. Pretty good