Comments for BBQ Host

Comment on When To Wrap Pork Butt: A Gift To BBQ Lovers Everywhere by vm777

vm777 — Sun, 10 May 2026 16:41:08 +0000

Great insights in this post! I always struggled with when to wrap my pork butt for the best bark. Your tips on monitoring the stall and checking the color really help. Can’t wait to try this out on my next BBQ!

Comment on Char-Griller Akorn Kamado Review: Let’s Fire It Up by TonyOnTwatter

TonyOnTwatter — Sat, 02 May 2026 23:49:55 +0000

Just got my second Akorn, the price/performance aspect simply can not be beat. The first one finally rusted out after 6yrs of not so great maintenance on my part, living at the beach with 80% humidity days and a cover on turns it into a solar still and will produce ridiculous amounts of water in the ashpan, that plus ash creates lye, corrosive. Going forward, will clean and store the ashpan up-side down in the grill and a light coat of cooking oil on the bottom sealing surface where the other rusted.

Comment on The Complete Guide to BBQ Smoke Levels: From Light Kiss to Heavy Bark by George

George — Thu, 23 Apr 2026 13:24:34 +0000

Thank you very much.
Great article and well written, easy to understand.
I learned a lot..
Still a beginner, but I love smoking.
I live in the North, so the weather adds to some adjustments for me.
I’m keeping this article as a guide to smoking.
Thank you again, and keep up the great work.

Comment on Best Steak for Fajitas: A Tasty Tour of Your Options by Marlon Dequito

Marlon Dequito — Tue, 21 Apr 2026 21:10:08 +0000

In reply to Lynn M Lundberg.

The steps indicate:

1. Slice First: After trimming the steak, you slice it against the grain into 1/4-inch thick strips.

2. Marinate: You place those pre-sliced strips into a container and pour the marinade over them, refrigerating for 1 to 4 hours.

3. Grill: Once marinated and patted dry, the strips are added directly to a high-heat surface (like a flat-top or cast iron pan) and tossed with a spatula for about 5 minutes.

This method allows the marinade to coat more surface area of the meat and ensures the strips cook very quickly over high heat.

Comment on Low & Slow Magic: The Perfect Chuck Roast by Cathy

Cathy — Sun, 19 Apr 2026 16:11:05 +0000

I’m trying the roast now. I love how you brought the recipe to life. Please keep wring about recipes. It’s a fresh take on cooking.

Comment on Best Steak for Fajitas: A Tasty Tour of Your Options by Lynn M Lundberg

Lynn M Lundberg — Fri, 17 Apr 2026 13:46:49 +0000

A little confused…are you marinating the steak unsliced, then slicing and grilling?

Comment on Weber Grills Troubleshooting: Regulator Problems and More by DAVID KLEIN

DAVID KLEIN — Mon, 06 Apr 2026 19:53:13 +0000

My Weber Spirit 3 burner grill cuts off and on..The individual burners will pop off for a few seconds and then relight from the ones are still going..It only seems to get worse when it gets hot. Not all the burners turn off only one at a time and not in any sequence. It hisses when the flame goes out like the gas is still going in the tube..Anyone know what’s up?

Comment on How Long To Cook Prime Rib Per Pound: Optimal Cooking Times by Marlon Dequito

Marlon Dequito — Thu, 02 Apr 2026 19:34:45 +0000

In reply to Kelly. Technically, you have 16 lbs of meat, but from a culinary perspective, you are cooking 8 lbs of meat.

Comment on How Long To Cook Prime Rib Per Pound: Optimal Cooking Times by Kelly

Kelly — Mon, 30 Mar 2026 21:44:20 +0000

In reply to Josh. What if you have 2 8 lb prime ribs? Is that considered 16 lbs or 8 lbs?

Comment on Weber Summit S-470 Review: Is It Worth A Second Look? by Poppy chapter 3 apk

Poppy chapter 3 apk — Fri, 20 Mar 2026 21:26:11 +0000

I recently purchased the Weber Summit S-470 after reading your in-depth review, and I couldn’t be happier! The performance is outstanding, especially the sear station and side burners. Your buying guide really helped me understand what features to prioritize. Thanks for the valuable insights!