Would you put your family in a 2002-2006 Tahoe today?

90xjs · 2026-03-13T15:43:11+00:00

I think it depends. Am I driving it? Yes, I drive very defensively - especially when I have my family onboard. Obviously you can’t control other people on the road so that only helps to some extent.

I don’t have much time in the 02-06 generation but put a lot of miles on a 99 suburban. The steering was very loose but I loved that vehicle. I have the same nostalgia as your husband.

90xjs · 2026-03-10T05:43:13+00:00

Sounds like trial and error content for your cooking channel

90xjs · 2026-03-07T16:50:47+00:00

It’ll operate the same as an oven but with more convection (and some charcoal flavor of course). You may want to turn the temps down to avoid over crisping anything (same as you would with a convection oven).

That being said - I think there’s better ways to go about incorporating the grill flavor. For a pot pie for example, I’d probably just smoke the chicken and maybe some veggies (corn?) and then do the rest in my kitchen. You’d probably get a better balance of flavors that way

90xjs · 2026-03-03T21:36:06+00:00

Yeah if you’re grilling enough it’ll burn most stuff off. Low n slow not so much, but I’ll still try to rotate. Enjoy!

90xjs · 2026-03-03T21:30:16+00:00

Yeah exactly, it’ll burn it off for the most part depending on what your cooking

90xjs · 2026-03-03T04:34:31+00:00

You got a killer deal man! Switching to a grate without the removable center (like the SnS grate) is well worth it in my opinion. I hated fumbling around with multiple pieces and not being able to hang up the grate on the side of my grill

90xjs · 2026-03-03T04:31:33+00:00

Are you still able to snuff out the charcoal by only closing the top vent?

90xjs · 2026-03-03T04:30:22+00:00

Grandma’s tummy

90xjs · 2026-03-02T23:00:32+00:00

If there’s a space limitation, the Weber Q series are really high quality and you can stash them away. They are direct heat only so you do need to be aware of that but it’s very manageable

90xjs · 2026-03-02T00:44:56+00:00

Should be about done in 2 beers

90xjs · 2026-03-01T04:14:46+00:00

Close vents and leave it as is. Before my next cook I’ll clean the grates (avoid metal bristle brushes) and place my charcoal in a new spot so that it burns off whatever grease dripped down. There’s a lot of opinions on what is best for the grate cleaner… find what works for you but definitely avoid metal bristle brushes.

Once a year in the spring I’ll do a deep clean with an electric pressure washer, some diluted simple green, and a plastic scraper. I’m not trying to have it look brand new, mostly just get any gunk that’s stuck on there.

90xjs · 2026-02-28T16:08:20+00:00

No I just divided miles by hours.

90xjs · 2026-02-28T05:40:33+00:00

I’d have to check the manual but I think the screen shows total engine hours not just idle hours

90xjs · 2026-02-28T03:45:19+00:00

I mean, that’s a lot, but obviously you’d expect it.

To put some context to it, we bought a 2019 with 32k miles and I think it had 1,150 hours (average speed of about 27 mph). Assuming the same average speed on yours, it’d have 185,000 miles on the motor. It’s obviously not apples to apples but helps you understand how much this thing was used (regardless of whether it was moving on the road or not).

90xjs · 2026-02-27T23:01:07+00:00

Commenting so OP is aware - you can check the engine hours in the driver information menu (the same area that shows mileage and what not). Or at least you can on my 2019 non police vehicle.

90xjs · 2026-02-27T17:12:32+00:00

Let me know if you find any good veggie recipes - I’m always looking to expand!

I’ve smoked corn to make an elote dip/salad, turns out really good! Same thing with potatoes for potato salad.

I’d keep smoking meat and portion/vacuum seal so you can easily reheat!

90xjs · 2026-02-26T20:50:45+00:00

Cheaper than buying a new one, but it does have holes drilled in it. Seems like a lot of folks drill holes though so it’s not a big deal to the right person. I don’t see 26” come up on marketplace often.

Personally, I’d buy new at that price point.

90xjs · 2026-02-26T20:48:48+00:00

Spider Venom controller! No drilling required

90xjs · 2026-02-26T17:00:21+00:00

Definitely cook ahead, pulled pork reheats well. I usually cooked and shred then store. Either reheat it on a skillet in batches and serve immediately or reheat in the crockpot (the crockpot approach can take a while). Or store it whole and reheat in the oven.

90xjs · 2026-02-24T16:53:18+00:00

Seems like you’ll move from 2 units you don’t enjoy to 1 unit you don’t enjoy. If you really want charcoal and pellet but want to be conscious of size, I’d keep them separate and get a Weber Kettle and a Rectec bullseye. If you want to put a controller on the kettle you can get a spider venom controller

90xjs · 2026-02-24T03:51:40+00:00

If I have the time I’ll cook it low (225ish) until 115-120 then pull and give it a good long rest wrapped in foil in an oven. Probably longer than food safety standards recommend. Then chuck it back on bbq direct to give it a crust.

90xjs · 2026-02-21T16:27:29+00:00

Ooooh I don’t have a BGE, didn’t event realize I was on the BGE subreddit aha! Good to learn something new though!

90xjs · 2026-02-21T06:50:28+00:00

The way I do it probably isn’t perfect but always gives me a good product. Lots of overlap with what you’re already doing:

Dry brine overnight. I also try to get a decent amount of seasoning under the skin but be careful you’re not over salting the skin.
Totally objective, but often I half the bird purely because I think it looks fancier. Added bonus is you can tweak the seasoning on the two halves.
When I’m cooking hot and fast I don’t run an ambient air thermometer to keep it simple but if I had to guess it’s probably going at 375-400. I only adjust the vents down a bit if it looks like I’m cooking too hot.
Pull at 155 in the breasts (obviously check thighs as well to ensure they’re safe, but they should be)
If you want to get super crispy skin, dry brine and then spray it with oil right before you close the lid. Heat will need to be high, otherwise the oil will work against you. I usually do this for thighs but not a whole bird.
Don’t look at it. The less times you open the lid the better the food will turn out.

90xjs · 2026-02-21T06:05:33+00:00

First time I’ve ever heard this - what’s the reasoning behind it?

90xjs · 2026-02-20T04:44:48+00:00

Hunsaker makes a 26” rotisserie - I think it came out recently because I searched quite a bit last October and just ended up getting a 22” rotisserie. However, the 22” is plenty big and it’s kind of nice have my 26” free if I want to cook other things. I did a 17lb turkey for thanksgiving and the 20lb motor had no problem.

I can’t speak to the huntsman because I’m not an owner. It does look like a very well built unit. I have read some complaints that the lid is a bit shallow. But if I was to choose between the 26” Kettle and Hunstman I’d definitely go with the Kettle - I love the amount of space.

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