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Charcoalstore.com. I like peach, hickory, mesquite, and bourbon oak barrel, in no particular order<br /> <br /> <br /> Robert

I use a cyber q, and love it for all the obvious reasons, but necessary? I say absolutely not. <br /> <br /> <br /> Robert

If anything, we need excuses to bring this forum back to life! It's been to quiet lately!<br /> <br /> <br /> Robert

Congrats Dennis, but I'm not surprised!!<br /> <br /> <br /> Robert

I think you're gonna have to give it up. I'd load the basket to the top, and be done with it. What are you savin this stuff for anyway?<br /> <br /> <br /> Robert

Which guru did you get? They all work, it's like autopilot! Sent from my iPhone using Tapatalk

Thats how I was taught to play!<br /> <br /> <br /> Robert

They look perfect to me, I love a good bark! What was your cook temp.?<br /> <br /> <br /> Robert

Wow, Hector, that looks great!<br /> <br /> <br /> Robert

Great! Glad things went well for you! It's always fun to hear success stories. <br /> <br /> <br /> Robert

Unless your guests are used to mesquite, probably coco char. Ground beef will absorb a lot of smoke. <br /> <br /> <br /> Robert

I would use the main grate, around 450° ish. Some flare ups are ok, you'll get a good flavor. Doing that many though, make it easy on yourself. Sent from my iPad using Tapatalk

I used the lower grate, not the reversible one, cooked at 800°. A total of 8 minutes from pan to pan, rested only as long as it took to remove from the grill, fix a plate, and pour a glass of wine. I really believe, when it comes to steaks, simpler is better. Room temp, reverse sear, resting, aren't part of my steak vocabulary. <br /> <br /> <br /> Robert

Some prime ribeyes, 1.5" thick, salt and pepper only. 3 minutes/side lid closed, 30 seconds/side lid open. Twice baked potatoes, good red wine, relaxing dinner.

Sorry, a 1 1/4" steak<br /> <br /> <br /> Robert

Meathead did a demonstration on "room temp". He took a 1/14" thick strip out of the fridge, an measured the internal temp at 38°. After an hour at room temp, internal temp was 40°. I think I get better external results from a "cold" steak anyway. <br /> <br /> <br /> Robert

Resting is definitely over rated! 😋<br /> <br /> <br /> Robert

As usual, Dennis continues to impress!<br /> <br /> <br /> Robert

I use the shopvac with the drywall filter. Its a bag that fits over the intake in the vac canister. I have it ready to go, so when I shake the charcoal basket, the vac gets all of that dust. My particular vac is a 12 gallon, but the drywall filters are made for all sizes. <br /> <br /> <br /> Robert

You have a very heavy grill with lots of thermal mass that has to be warmed up also. For any type of controlled temperature cook, light a small amount, crack your vents, an be patient! I'm talking an hour minimum! You're right to think it's better to not have to bring temps down, you'll be constantly chasing. When you learn what vent settings give you X temp, you'll light, walk away, and be good to go. <br /> <br /> I always considered a full turn as 360°.<br /> <br /> <br /> Robert

I agree, thats too much difference. I'm curious as to whats causing it. Sent from my iPad using Tapatalk

You won't have flare ups on this grill, until you open the lid, and even then it probably won't happen. The basket splitter is your choice, it's just whether you care to use it. 400° sounds good for cooking chickens, it sounds like you have a good plan. <br /> <br /> <br /> Robert

Babybacks it is...<br /> <br /> <br /> Robert

It looks like you have a good approach, I have no experience with this cut either! Good luck, and please let us know, regardless of results, pics also please!<br /> <br /> <br /> Robert

Ted, did you get your cabinet drawers etal locally, or did you order them. If you ordered, from where?<br /> <br /> <br /> Robert