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Comments
Can’t say your wrong but, how do you get 12-13 hours from so little charcoal? I have the egg and seems like I use more than that.
Baby Backs
I would recommend a cut from the teres minor and infraspinatus muscles of beef. The Flat Iron is the tastiest part of the cow!
find a compromise
a lot of good options for using charcoal with an electric starter in a kamado style grill/smoker
I've topped my large up with lump and I have gone 20+ hours on it without adding any extra charcoal. that is with temps around 225-240
Being from North Carolina pork is definitely the way to go. I’m not prejudiced though I’ll eat it all different styles.
I'm from Texas...brisket will always be #1 for me. That said, I still BBQ a LOT of pork and chicken, and all three of them are always good!
We love our pork here in N Ga but I must say that I had some beef short ribs and burnt ends in KC that were amazingly good.
No matter which is your preference, I'm putting in plug for you to consider White Oak Pastures as a source for the meat you grill or Q.
What these "radically traditional" farmers are doing in Bluffton is transformatative and amazing. They're zero waste, hormone and antibiotic free and regenerative. While their products are more expensive than "store-brand," they are incredibly delicious - you can clearly taste the difference. If you can't find their products "in a store near you," check em out on line (https://www.whiteoakpastures.com/).
I have not interest or relation to these guys, just have tremendous respect for what they're doing, think it's awesome.
@WCDawg , this is your thread, a good one and seems that it would suit well for the Chef Zone category. I'll be glad to move it there with your permission.
Yes I agree but,if you look at the pic I quoted it’s a very small amount of charcoal.
ah I missed that
rough picture but it also looks like briquettes and not lump. also looks like he is in a weber or something similar. so I am going to wager he would have added charcoal a couple of times, at least, during that 13 hour smoke