///M5

If you have to do it, I'd smoke at an artificially low temp as getting smoke in is going to be the difficult part on an vented grill. REALLY get it rolling with smoke too.

Where you live there is no smoker, lol?

Fuck that, just do the ribs at home first. Restaurants smoke fresh ones then freeze them and grill to serve ALL the time. Won't be quite as good as never frozen (assuming you aren't already buying frozen ribs as that would of course defeat any difference) but will still get the smoke you want on the smoker you have and will make your cook time minutes in comparison. Just presmoke to still heavy chew required to separate from the bone, but not so bad you can rip them apart. Tips should be well exposed but not fall apart even if you only grab 2 bones with the tongs. Defrost the day before and grill like you would a cut up chicken.

A cast iron pan is your only solution at the moment.

And for less time. It is also curious how differently the three steaks are. Shows the grills even temperature is horseshit as well. That you can check pretty well with your hand.

Mike - if your grill was on high for an hour and that is the finish you got on the steaks your grill is pointless. Your shrimp look like they soaked in cold oil instead of frying as well. You need heat. WAY MORE heat.

Nice.

I assume you mean kettle and not smokey joe

Smoke them at home first and then BBQ them to heat.

That would make me want to eat steak EVERY day

If the definition of course means something akin to salt from the sea.

Amusingly ALL salt sold today is sea salt.

That is because you fundamentally can't with iodized salt. Fucking near impossible. Fixing that will help a TON.

SO MUCH easier to season. Any cooking school day one will say the same.

I do it every day. then the single biggest thing you can do to improve your cooking is to start

Also has ceramic briquettes which imo are 100% necessary in a gas grill stainless grates slow it too

Mine is 54" which slows it down a lot.

So gas. I run natural gas though which being at low pressure has less energy potential. 140000btu grill that I normally fire at 100000 or more

The Viking Komodo can be at 1300F in an hour

It takes my gas grill about an hour to hit >725

Just an fyi. You can't cook without kosher salt. Single most important ingredient

So the grilled shells have more flavor?and moisture they suck in comparison without

it isn't at 300 if you open it for 1min and close it and it stays at 300. I just did chicken breasts and a Ton of veggies at 600 Temp gauge is on top no need to open.that isn't the way to tell the temp reread what I typed

On the egg though.

it isn't at 300 if you open it for 1min and close it and it stays at 300. I just did chicken breasts and a Ton of veggies at 600