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  5. Pretty much agree with everything on your list, both good and bad. The exception is the briner buckets. We cure and cook a lot of corned beef, pastrami and Canadian Bacon. After trying several containers for the brine solution we settled on the brine buckets as best for us. I have a dedicated fridge for both wet and dry brining our meat. We have 3 with different volumes for different sized meat cuts. Enjoyed your video.

  9. I know I'm going to get a lot of hate for this, but the Meator rates at the top of things i wish i hadn't bought. I just seem to have no luck keeping a connection, and i can't regain it again! (It will always regain connection once the cook is over though😂) Meator and my local bbq store have been amazing about it. They both have given me another probe to try, and Meator's customer service has even spent hours on the phone with me during a cook trying to help me with the connection! A big thumbs up for that!!!
    But with that said, the thermometer thats in my top 5 is the webber I-Grill! It might be wired, but always works like a charm!!

  12. In looking quickly at the Meater and one its competitors CHEF iQ Sense Smart Wireless Meat Thermometer, one thing jumped out at me. Looks like the maximum ambient temperature the CHEF iQ can handle is about 200° hotter than the maximum the Meater can handle. Curious if you have tried the CHEF iQ and still prefer the Meater despite the maximum temp difference.

  13. I've been using gas to ignite my charcoal for more years than I can recall. Top open lighting with gas. Not good. Burning the good to fierce as you did simple causes the coal to spit and spark. Close life light if from lower vent. Hardly even need to have gas gun burning. Just a gently flame licking into charcoal. Heat fire below charcoal is the natural of lighting a fire. Not lighting from above.?

  22. My top 5: 1) aluminum foil for hobo packs and cleaning grills. 2) Charcoal chimney. 3) long handle spatula and tongs. 4) wire brush. 5) folding digital meat thermometers

    Bottom 5: 1) anything electric. 2) plastic. 3) expensive egg grills. 4) expensive green gas bottles. 5) charcoal torches.

  28. The bear claws I use for lifting/rotating roasts or holding the bulk of a roast while I slice with the other hand. I guess thwy are not necessary. The rib rack I have used with great success many times, I was shocked that was on the list. Now your rack looks like the insert for a roasting pan. I also use my roasting pan insert as a rib rack for full sized ribs and a shorter rib rack for baby backs. In my opinion torches are unecessary and gimmicky, unless you are in a serious rush at a competition. Cheers

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