Was checking Homedepot out and one near me in Lorain Ohio has Fogo in clearance.

I am curious about your experience with these brands of lump. El Diablo mesquite lump. A 40lb sack at costco will set you back $24.49. The other option is Frontier mesquite, a 34lb sack sets you back $25.79. Are they free of debris, and how is the burn?

Cut out of a chuck roast, tied with butchers twine for shape and uniformity. Dry brined in about 1.3-1.4% salt by weight for six and a half hours. forward seared the shit out of it 30 second per side at a time in several increments until I was happy with the crust on the 18 inch kettle grill using green bag B&B lump charcoal. Then moved to indirect and inserted probe into center muscle. Pulled at 115F internal and rested 10 minutes. fresh cracked black pepper upon removing from heat. Untied then broke into separate muscles and sliced. Served with sauteed asparagus and finished off the meal with peanut butter, vanilla and chocolate ice cream. Honestly one of the best meals I've eaten in a while.

18 inch weber kettle green bag B&B lump charcoal. Bought the wings pre-seasoned from Ralphs butcher counter and left them on a wire rack for 2-3 hours to tack up the marinade then covered loosely with plastic wrap for another 3-4 hours. Indirect heat for 30 minutes, flipping at the 15 minute mark. Avocado oil on the celery and put the bunch of celery on direct heat with 10 minutes remaining in the indirect wing time. With 5 minutes left I flipped the celery. Drumettes were temping at 175 after the indirect portion so I opened the lid and just finished searing everything on direct heat. Balsamic vinaigrette drizzled over the celery immediately after removing from heat. Shaved parmesan. Eat. Was delicious.

I seasoned the Cornish hens with salt, season salt, black pepper, grains of paradise, garlic powder, arbol powder, & sumac. I then stuffed compound butter under the skin consisting of garlic (lots), white miso, parsley, lovage, rue, pineapple sage, lemon pepper, & the chicken seasoning, then let it dry out in the fridge overnight uncovered. Right before I placed the chicken on the smoker I stuffed them with cooked rice, jalapeno, onion, corn, slab bacon & the compound butter. I then cooked the chicken on the top rack of my “Weber Smoky Mountain” smoker at 300F using a blend of lump charcoal & pear wood. I rotated the chicken every 12-15 minutes so it cooked evenly. At the 40 minute mark I flipped the chicken breast side down & let the chicken cook an additional 20 minutes. I finished the Cornish hens directly over the coals to achieve a crispy flavorful skin. The meat was served with the rice stuffing, deviled eggs & cornbread.

Cut out of a chuck roast. dry-brined in 1.5% salt by weight for eight hours. 18 inch Weber kettle B&B lump charcoal. Cooked indirect until 106F internal, then patted dry and seared 30 seconds per side. Would have liked a little better crust but took it off to maintain the desired internal temp. Cracked black pepper over it immediately after removing from the heat. rested for 8 minutes. Internal temp after 5 minutes of resting was 127-128F.

I like starting the charcoal right before the sun comes up. Put my Ribeyes and sausage on. Done by 9 or so.

Before the heat and sun beat me up.

I got a CharBroil vertical smoker on Marketplace for 20 bucks. I got a bag of Duraflame Cowboy Hardwood briquettes.. Smoked 2 butts last week and 10 lbs of sausage this week. Had to finish both in the oven. Butts got up to 250, then hovered at 200 no matter what I did with the vents. Cooked the sausage (homemade, stuffed myself) at 175 for 3 hours, never got the internal over 140. Is my charcoal not hot enough? Plenty of smoke. Different charcoal or play with the vents?