Official 2018 BBQ, Smoking, Grilling, Baking and Beer thread

Joyful-
State your Lump source of ignition please.

Unicorn wood from the magical forests of Elendil. The elves get kinda torqued every time I chop down a tree but all I do is flash my diamond-bladed chainsaw and they back off....

I use Big Green Egg brand hardwood lump charcoal. My local pool store is a BGE distributor so I pickup charcoal whenever I get acid. For added smoke I use a steel smoke box loaded with wood chips. I usually get small bags of the wood chips from my local hardware store and I believe they are Weber brand chips. I once had a few big mesquite limbs come down in my yard that I cut to small chunks and seasoned. That year I had lots of mesquite smoked meats. Apple wood is a bit of specialty item around here as apple trees don’t grow well (unless you live close to the apple farms in Wilcox).
 
Unicorn wood from the magical forests of Elendil. The elves get kinda torqued every time I chop down a tree but all I do is flash my diamond-bladed chainsaw and they back off....

I use Big Green Egg brand hardwood lump charcoal. My local pool store is a BGE distributor so I pickup charcoal whenever I get acid. For added smoke I use a steel smoke box loaded with wood chips. I usually get small bags of the wood chips from my local hardware store and I believe they are Weber brand chips. I once had a few big mesquite limbs come down in my yard that I cut to small chunks and seasoned. That year I had lots of mesquite smoked meats. Apple wood is a bit of specialty item around here as apple trees don’t grow well (unless you live close to the apple farms in Wilcox).

Do you realize every time a unicorn tree is chopped down, a smurf never gets to go to the prom?
 
Ribs are on at 7:30 this morning. There’s also a porn shoulder on level 1

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Steak Burgers

Ground up about 2-1/2 lbs of rib & chuck meat with a little added bacon fat for some extra flava -

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Sliced up some sweet vidallia onion and shiitake mushrooms to go with it -

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Got some butter melting in the cast iron skillet -

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And then BOOM-BABY -

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Close the lid and let everyone get snuggly warm. Always good to have a cold beer by the grille when the mercury is rockin it at 105F -

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Love those lines -

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Finally, I get to eat -

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Ribeye cap steak topped with garlic infused butter, grilled onions with stuffed pasta ;)(plaster) shells[emoji2] bon appetite [emoji482][emoji482]
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