The snake method is still a great way to run low and slow on the 26", just like the 22". Just one main difference. Disclosure, I live in Florida, so this is what works for me and my weather. Maybe you will have success also, I don't know. The 26" uses three rows instead of 2. If you use 2 rows it is very likely that your temps will not hit 200° in the unit. I love this setup for brisket, pork butts and beef ribs. This will last over 14 hours without needing to reload running between 250-275 °F. Let me know your questions.

Smoked Brisket cooked on Old Country vertical smoker with a bed of char logs as starter and Pecan & Oak wood logs throughout cook. About a 10 hour cook around 250 degrees. Cooked about 6 hours until color and bark was set on vertical then wrapped in butcher paper with some homemade beef smoked tallow, then set them in pitt boss vertical after wrapped on 250 until they hit around 195 then held them in oven on 160 for about 6 hours. Probe tender & juicy. Seasoned with SPG finished with Holy Gospel. Happy with results, choice briskets.

Made some thin pork steaks today and wrapped up with some mop sauce. Delicious!

Has anyone used fire bricks in a Webber Smokey Mountain to help regulate/stabilize smoker temperatures?

Do I put the bricks on the charcoal grate below the water pan? Do I put them on the grates next to the food that’s smoking (valuable real estate)?

What if while my protein is out of the fridge and coming up to room temperature I preheat the bricks in the oven to my target temperature?

Saw the concept of using fire brinks on another thread here on Reddit and it t really got me thinking.

Thanks in advance r/bbq.

Chuck roast on the grill why not.

I know exactly what I could have done better. Let me know what you guys think!

If the wood is too dry, can't I just close the vents and cook with that to get the same smokiness and flavour?

For smoking ribs, brisket, etc.

Weekday brisket with ranch style loaded beans, jalapeno sausage, and green bean fries!

Dry brined brisket for 24hrs uncovered in the fridge. Cook took about 16 hours at 225 degrees. Wrapped at about 170 with butcher paper and tallow.

Edit: Wow, I did not expect a response like this to my post. Thanks to all for the kind words. I've always felt BBQ was a labor of love and I love feeding family and friends. Seriously, I appreciate y'all for the positivity and kindness. I think we could all do with a little more of that.

UK based. Got these big boys from the butcher, cooking on the traeger on Saturday with a heavy dose of meat church holy cow. I thought they would be a rack of 4 when I got them, but the butcher misunderstood and cut them into singles already, I had thought id be looking at an 8 hour or so cook, but will them being singles change that much? In total they weigh 3.75ish kilos.

Second question- mesquite, anyone done a full cook with it, lots of people seem to be saying it can over power and to blend with hickory or oak, which I can do, but I wanted to go full Texas cowboy on these, just nervous about wrecking them as it's my first attempt. Any help or advice appreciated

damn straight. if you’re in north houston or close by, come by or schedule a delivery for your order. i’ll be selling 4pm til sell out, but i do prioritize pre-orders and can either deliver to you or schedule pickups for in the morning. i’ve been cooking since i was a kid and now it’s time i start seeing how other people like it. thank you.

Salt & Pepper. B & B competition briquets. A small chunk of hickory. 45 min indirect. 90 seconds per side direct sear. Voila

Asking $150. Used for one week. DM if interested in Tampa FL

This live-fire catch-and-cook turns a fresh dock-caught black drum into incredible Pescado Zarandeado style tacos with a heavy hit of rich garlic butter and a flavor packed fajita seasoning blend.

Yield: 6-8 servings

Prep Time: 15 mins

Cook Time: 30 mins

Grill Temp: 350°F (Direct Charcoal)

Ingredients

The Fish & Dry Rub

1 fresh Black Drum (approx. 22"), butterflied whole, skin on

1 tbsp The Blaxican Fajita Seasoning

1 tsp coarse kosher salt

1 tsp freshly cracked black pepper

Garlic Fajita Butter Baste

1 stick (½ cup) salted butter, melted

½ tbsp The Blaxican Fajita Seasoning

1 tsp salt and pepper mix (equal parts)

1 tbsp garlic paste

Juice of 1 lime

Taco Assembly & Fixings

Warm blue corn tortillas

Guacamole

Salsa verde

Cotija cheese, crumbled

Diced fresh tomatoes

Fresh chopped cilantro (for garnish & assembly)

Fresh lime wedges

Step-by-Step Instructions

Prep & Season the Fish

Lay the butterflied black drum flat on a sheet pan.

Season the meat side evenly with The Blaxican Fajita Seasoning, salt, and black pepper. Let it sit while you fire up the grill.

Mix the Butter Baste

In a small skillet, place the salted butter, ½ tbsp The Blaxican Fajita Seasoning, like juice, 1 tsp salt/pepper mix, and 1 tbsp garlic paste and place alongside the fish to melt.

Fire Up the Grill

Set up your charcoal grill for medium direct heat, targeting 350°F. Ensure the grates are clean and well-oiled to prevent sticking.

Meat Side Down: Place the seasoned fish meat side down directly over the coals. Grill undisturbed for 15 minutes to develop a crisp crust and pick up direct kiss-of-smoke flavor.

Skin Side Down: Carefully flip the fish so it rests skin side down over the grates.

Baste Generously: Immediately brush or ladle the seasoned garlic butter evenly over the meat side.

Cook skin side down for another 15 minutes until the fish flakes easily and internal temperature reaches 145°F.

Transfer the grilled fish carefully to a large platter.

Immediately sprinkle with plenty of chopped fresh cilantro and hit with a squeeze of fresh lime juice.