WSM or a Kettle with a Slow 'n Sear? Which is better? | Ep 85
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How To Rest Meat While Preserving Crispy Bark? | Ep 32
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How To Freeze and Reheat Brisket? | Ep 87
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Santa Maria Grills - Are They Worth It? | Tuesday Chat Ep 97
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No Smoke on WSM after 2 hrs? Add More Wood? | Ep 88
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Dry Brine vs Wet Brine Brisket? | Tuesday Chat Ep 102
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Chasing Temps on your Smoker? | Ep 106
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Can Beef Be Graded Wrong? | Ep 69
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How Can I Get a Nice Smoke Ring on my Kamado Grill? | Ep 71
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How to Get Dark Bark on Brisket | Ep 111
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Fire Management on an Offset Smoker | Ep 74
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What's an Affordable Camera for a New Channel? | Ep 62
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Grilled Filet Mignon | Cold Grate Technique
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How Long Does it Take a WSM to Equalize Temps? | Episode 70
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What are Beef Plate Ribs? | New Merch Available | Ep 94
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What's the Best Accessory for a Weber Kettle? | Tuesday Chat Ep 86
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Should You Inject a Brisket? | Ep 104
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Are There Downsides to Using an Offset in Cold Temps? | Ep 28
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Let's Talk Turkey! Brining, Marinades, Injections, Cooking | Ep 93
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How To Get a Deep Smoke Ring on the WSM | Ep 51
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Brisket Fat Cap Up or Down? | Ep 60
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How Long Should I Season Green Wood? | Ep 40
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How Long Can Meat Rest in a Cooler? | Ep 61
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Can You Have Too Clean of a Burn on an Offset? | Ep 53
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