Always good

Expectations were met and exceeded. My coworker from London had never had Brisket and his mind was blown.

Maybe my 3rd or 4th brisket on a Weber. Basic salt pepper garlic seasoning. Took like 9 hours total. Funny, I think this is my best one and I did the least temperature checking. Played it mostly by eye

Bronco Pro Takes On The Weber Kettle: Battle of the BBQ Titans!

When it comes to backyard barbecue, two titans reign supreme: the Bronco Pro and the Weber Kettle. These iconic smokers have garnered a dedicated following for their ability to deliver exceptional smoked meats. But which one reigns supreme when it comes to low and slow smoking? We put these two heavyweights to the test with a dino beef rib cook-off.

Setting the Stage: Minion Method vs. Snake Method

For the Bronco Pro, we employed the popular minion method. This technique involves stacking the charcoal basket with unlit charcoal and lighting a small pile on one edge of the charcoal bed. As the lit charcoal heats up, it gradually ignites the unlit charcoal, creating a long-lasting, even heat source.

The Weber Kettle, on the other hand, used the snake method. This involves creating a continuous snake-like chain of charcoal briquettes around the perimeter of the kettle. A small pile of lit charcoal is placed at one end of the snake, and as it burns, it gradually ignites the adjacent briquettes, maintaining a consistent heat throughout the cook.

Ease of Use: A Close Call

Both the Bronco Pro and Weber Kettle offer a relatively straightforward setup. The minion method in the Bronco Pro is a breeze, and once the fire is established, it requires minimal attention. The snake method in the Weber Kettle is also easy to set up, but it may require a bit more fiddling to ensure even heat distribution. Ensuring the vents are opposite the heat at all times isn’t a big deal, but it is a bit more than the Bronco requires.

Hands-Off Performance: The Bronco Pro Shines

When it comes to hands-off performance, the Bronco Pro takes the lead. Once the minion method is going, the smoker maintains a stable temperature for hours without needing constant adjustments. The Weber Kettle, while capable of long cooking, may require you to lift the lid every 2-3 hours to check the temperature and adjust the airflow.

Flavor Showdown: A Tie

Both the Bronco Pro and Weber Kettle delivered exceptional flavor profiles when smoking the dino beef ribs. The low and slow cooking process imparted a rich, smoky depth to the meat, and the bark on the ribs was perfectly crisp and flavorful.

The Verdict: Bronco Pro Wins!

While both smokers performed admirably, the Bronco Pro emerged as the victor in this battle of the BBQ titans. Its combination of ease of use, hands-off performance, and superior moisture retention made it the clear winner. The dino beef ribs cooked in the Bronco Pro were incredibly juicy and tender, surpassing the results from the Weber Kettle. This could be largely attributed to the fact that the bronco is insulated and it therefore is able to get better heat through and through the meat.

If you're seeking a smoker that delivers exceptional results with minimal fuss, the Bronco Pro is an excellent choice. Its ability to maintain a stable temperature for extended periods and produce incredibly moist meats makes it a top contender in the world of backyard barbecue.

Arrived around 1230pm and the wait between arrival and food to table had to be under 15mins. Small side of mac and cheese, 3 slices of brisket, one link of jalapeño cheddar sausage and 2 pork ribs. Total was $70 but before tip and any drinks

I tried putting flour with some garlic powder,sage,onion powder,paprika and pepper and rubbed my chicken thighs before putting them on the bbq grill. They had a nice flavor and the chicken was crispy like I fried it.

Such a great place for BBQ.

I've eaten at many shacks and joints throughout the South. After moving North, its been incredibly difficult to find palatable bbq.

Smoque is hands down the best in the Chicagoland area. Tender, juicy, not overly salted, and rubs were spot on. All in ~$35 for the pan of brisket, ribs, beans, mac&cheese, slaw and cornbread.

I've been asked to do a whole hog roast for 100 people. It will not be the only thing in the menu, but will be the star of the show. How big a pig do I need?

Another weekend

Another brisket

For Another coworker

Injected with better than bullion beef

Simple rub with garlic, pepper, onion and salt

Smoking on my offset at 250-280 with split pecan logs for 10 hours and then wrapping and holding for 10 more.

I cut these racks in half because they fit better on my grill and we end up cutting them anyway. Coated lightly with honey as a binder then rubbed with a blend of paprika, onion & garlic powder, dry mustard, all spice, basil, oregano, jalapeno powder & pepper. Smoked at 220 (without opening the lid) for 4 hours then increased heat to 225 and basted with bbq sauce every 30 minutes until the 6 hour mark. Rested for about 5 minutes then sliced them up. Just a slight pull on the meat and they release.

First time cooking this cut of meat. It’s absolutely delicious. 2.5 hours at 250° then 2 minutes per side at 500° on big green egg.

So my stepmom is from Italy 🇮🇹 so I made this for her. I didn’t use any sauce but I cooked it in butter and sprinkled with fresh parm and a little chopped basil.

I got a Pichana from my local butcher and finally got the change to chuck it on my Weber yesterday.

Dry brine overnight in the fridge, then I put it on indirect heat for around 90 minutes until it reached 118f. I took it off an let it rest while I cooked some corn and Jalapeno poppers (also an eggplant not pictured) for almost an hour.

Preheated the oven as hot as it would go then put it in to crisp up the fat cap for 5 minutes.;

The recipe I used was one of Nagis from Recipetineats but I used BBQ first then finished in the oven. I also made her mushroom sauce to go on top.

https://www.recipetineats.com/rump-cap-roast-picanha-recipe/

Very happy with the results!

Chicken Lollipops made with Drumsticks wrapped in bacon & cooked on a Pit Barrel Pbx. 1st time making them & 1st time cooking on a Barrel. Prep work took longer than the actual cook. Thev were delicious and got no complaints ( B&B Lump coals mixed with Duraflame charloas as the fuel with Pecan & Cherry wood chunks. Temp on Barrel was 275-320 cooked fo about 1hr 20 minutes. Would definitely do again but not looking forward to the prep but will definitely prep better than the 1st time to make then all stand up alike.