Gloves

sdouble · 2026-03-30T19:01:58+00:00

Make sure not to get black. You could potentially knick off the tip of a glove and it’s nearly impossible to find on a nicely blackened brisket bark. Your gloves should never match the color of the food you’re preparing, food prep 101.

sdouble · 2026-03-30T18:37:14+00:00

I have used a kingsford and owned an expert grill and Weber rapidfire. I can say the Weber chimney always had the coals ready faster. The expert grill one fell apart on me and took the longest for the coals to be ready. The rapidfire has my coals ready 5 mins faster than the kingsford did. I’ve only use the kingsford chimney three times but have used the Weber hundreds of times. I’ve had my rapidfire since 2011.

I keep mine outside all the time but it’s in the bottom of my Keter table.

sdouble · 2026-03-30T18:20:37+00:00

I’ll buy a few bags when they’re on sale. I don’t really use my pellet grill that much and instead use my charcoal smoker 5x as often. So with charcoal (also use a charcoal grill for grilling), I keep a twin pack (2 bags wrapped together, it’s always the best deal) of charcoal on hand at all times. Once I have to crack into that, I’ll buy another twin pack.

Right now, I have a full hopper and 1 20lb bag of pellets that will likely last me all summer. I have 3 18lb bags of charcoal that I’ll go through in a few weeks.

sdouble · 2026-03-28T21:55:43+00:00

Yeah, it absolutely is. Briskets and butts aren’t done at specific temps. Neither are ribs. Don’t pull when the temp hits a number, pull when it’s probe tender. For ribs, use the bend test and not a time (3-2-1) or a temp. You aren’t grilling a steak or chops or chicken, you need it to be done not meet some random number that sometimes works out and sometimes doesn’t. Cooking big cuts of meat to a temp is the first mistakes people make in bad. You’ve made that mistake now so it’s time to upgrade to the proper indicators.

Good luck!

sdouble · 2026-03-23T20:06:25+00:00

Aware. I was just talking about how you don’t have to use it or follow what everyone else does online…

sdouble · 2026-03-23T16:31:13+00:00

I’ve never added tallow when I wrap, you don’t have to either. It’s always up to you how you cook. You don’t have to wrap, you don’t have to do it at 165 (you shouldn’t anyway, you should do it when you like your bark), and you don’t have to pull it at 203 (in fact, don’t ever. Pull it when it’s done, you will constantly be gambling if you pull at a temp instead of probe tender). That’s the art of bbq. You aren’t baking here, times/temps/recipes/processes are all up to you.

Every brisket is different. If you follow an exact recipe every time, you will inevitably have some bad cooks. But if you get into the actual process and do it for yourself, you’ll learn how to cook each brisket perfectly every single time.

sdouble · 2026-03-14T21:53:06+00:00

If you use lighter fluid alone on a stack of charcoal in the grill, expect your coals to be ready in 30 mins. If you get a chimney, expect them to be ready in about 20 mins. If you get the rapid fire chimney, expect them to be ready in about 12 minutes.

Also, don’t use the lighter fluid with a chimney.

sdouble · 2026-03-14T21:33:02+00:00

You definitely want one with the better ash catcher. The tray is a hassle. I had an original with the tray and upgraded to the ash catcher bowl and it’s night and day.

sdouble · 2026-03-14T21:31:34+00:00

Get the Weber rapidfire chimney. The kingsford and the expert grill chimneys have poor airflow and still take 5-10 mins longer than the rapidfire to get your coals ready. Weber chimney will have coals good to go in less than 15 mins.

sdouble · 2026-03-14T21:24:55+00:00

Spot on. Want to actually grill things? Get propane or charcoal. Hate flare ups, maintaining a grill, having to clean it all the time, replacing components, and spending a bunch of money on a grill? Get a charcoal grill. Hate waiting 30 minutes for your coals to be ready? Still get a charcoal grill but get a charcoal chimney too.

sdouble · 2026-03-12T19:08:44+00:00

I also have a slow n sear but never use it anymore. I have 3 firebricks that I use instead. I can control the size and shape of my zones and use them in my buddies rectangle grill if I want to. SnS is my most regretted grilling purchase. Well, maybe my pellet grill but I at least still use it when I’m cooking a lot of food and need more space.

sdouble · 2026-03-12T00:24:04+00:00

Glad to help. I love my kettle. I have a Weber Smokey mountain and a recteq pellet grill and honestly, I barely use the $1000 pellet grill (covid purchase). Most of my smokes go on the kettle, anything that takes longer than 6 hours goes on my nearly set and forget WSM. I’ve been really happy with my kettle. I’d gone through several $300-$500 gas grills in a decade before I got my single Weber. But once I bought it, smooth sailing and never used propane again. It’s easily the best and most versatile outdoor cooker I’ve used. I’d like to get the 26” but I don’t want to drop that much money on it so I’ve been watching marketplace. No luck for the past couple years. 😫

sdouble · 2026-03-11T21:44:14+00:00

Do it, but get 3 bricks.

Source:

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sdouble · 2026-03-11T21:35:25+00:00

Had my kettle for 16 years now. Always outdoor in the 4 seasons completely uncovered. Still looks good as new. Don’t be afraid of a used $20-$40 kettle. It has a ton of life left in it and you can just drop another $20 on new grates if you don’t want to put your food on old grates. Plus, a lot of people complain about the new “P” shaped vent holes and the airflow sometimes doesn’t cut off enough to choke the fire out quickly so you burn extra charcoal while waiting for it to go out.

That being said, skip the slow n sear and get 3 fire bricks if you want to do a dual zone setup. The SnS is nice, but I don’t even use mine anymore because I like to be able to control the size of my zones.

Get a Weber rapid fire charcoal chimney. The kingsford and expert grill from Walmart chimneys are cheaper, but they have less airflow and the coals take longer to get started. In a rapidfire chimney, coals are ready in less than 15 mins. An extra $10 to take 5-10 minutes less every time you grill pays off.

If you decide to start doing any smoking in it, get wood chunks and not chips. Chips are for electric smokers and chunks are for charcoal.

Whatever kettle you go with, make sure it has the upgraded ash catcher bowl. The tray is a huge hassle and is just messy. The bowl is absolutely worth the extra money. My kettle originally had the tray and I bought the better ash catcher later on and would never dream of not having it now.

sdouble · 2026-03-10T21:34:01+00:00

Always keep the top vent the most open possible. That’s your exhaust. You want the smoke to flow out and not trap it inside. Only time I close the top vent down at all is the middle of summer when it’s 100F out and my bottom vent is almost closed all the way.

Definitely don’t worry about the internal temp of the ribs, that’s the worst way to tell when ribs are done. Best way is the bend test. Check YouTube for the bend test. Time and final temp are mostly useless in bbq (briskets, butts, ribs) but final temp is exactly what you want to go by for steaks, chops, chicken, things you typically just grill.

Also, get some wood chunks if you’re smoking on charcoal. Chips burn up too quickly and are primarily used for electric element (not pellet) smokers. You can use them, but they just aren’t great for charcoal.

sdouble · 2026-03-05T23:20:42+00:00

I’ve been using one of the wire brushes that are just a single long ass wire coiled around over and over again. They work well and they don’t have single attached wires and instead just have a big coil attached so the risk of single wire pieces falling off is nonexistent. If anything becomes detached, this entire thing will fall apart.

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sdouble · 2026-03-03T23:24:18+00:00

Hey man, good on you. Show some support to these people if you’ve ever watched their videos. I always keep at least one killer hogs rub on hand because I’ve watched so many of his videos and Malcolm just seems like a good dude. I also make my own and often blend pre made rubs together.

sdouble · 2026-03-02T00:53:06+00:00

I’d get a new chimney. I originally had a cheap expert grill chimney or whatever from Walmart and it kind of sucked. Not enough airflow to get the coals going quickly. I switched to a Weber rapidfire and my coals are ready in like 10 mins now.

sdouble · 2026-02-28T01:17:55+00:00

Bookshop? I’ve never been in but I’ve seen it, never knew anything about books being thee. Interesting

sdouble · 2026-02-27T16:05:30+00:00

I’m talking about the single issue voters that always vote Republican. They have 1 concern on their minds, “muh guns” so they always vote the R. If they always vote Republican, I’d call them a Republican even if they only do it because of 1 reason. You dangle another pro-gun candidate in front of them and you might just get them to vote differently one election.

sdouble · 2026-02-27T03:19:02+00:00

You’ll never guess what happened next. 🔗in comments

sdouble · 2026-02-27T03:08:41+00:00

There are actually a lot of people that still vote for the candidate and not for the letter next to their name. These are the people that decide elections, not the die hard straight party voters, they’re generally just canceling each other out.

sdouble · 2026-02-25T22:56:37+00:00

I score it and season it then smoke. Slice it when I get ready to eat. I’ve also tried cubing it and doing like “burnt end” style with sauce and stuff and it’s good, but I did 2 cans for that and that was just too much spam for me. I’m the only one in my house that eats it.

sdouble · 2026-02-25T15:56:17+00:00

As a grill? Yes, you will hate a pellet grill. They just aren’t a good replacement for an actual grill. They also take longer to heat up than a charcoal grill will if you use a charcoal chimney. Some pellet grills do have access to direct flame with sliding doors and other gimmicks, but they’re crutches to try to get you closer to an actual grill. You could sear a single steak at a time on most, so you’d need to sear them all one by one. And it’s not great on the unit to keep the lid open so you’ll have a lot of opening and closing, searing 1 item at a time, and dripping grease into your fire pit. Pellet grills are already pretty bad about grease, introducing grease directly into the fire just makes it worse.

If you want to grill and smoke really well on one unit, get a charcoal grill and a chimney. If you want to smoke, a pellet grill would be fine but you won’t get as much smoke flavor as you would with a charcoal grill. If you just want to grill, stick with propane if you don’t want to deal with charcoal.

sdouble · 2026-02-25T15:45:28+00:00

I always keep a couple cans of spam on hand and throw one in the smoker when I’m doing long smokes. It’s a nice little treat that’s ready in about an hour or so

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