How hanging ribs over a live coal bed in a drum changes heat, drip, and bark compared to cooking on the rack—plus step-by-step methods for each approach at a clean 275°F (135°C).
Lamb ribs smoked steady at 275°F/135°C over red oak, mopped with a warm, savory mint baste for clean bark and rich, rendered bite. Straightforward, Texas-leaning technique with a British nod to mint.
Blade-cut pork shoulder steaks seared for char, smoked at 300°F (149°C), then braised in a tangy St. Louis sauce until buttery-tender. Fast enough for a weeknight, legit enough for Saturday.
Two-stage method for crisp, rendered duck skin and rosy medium‑rare breasts: smoke low, separate, finish legs tender on the pit and sear breasts hot to 130–135°F (54–57°C).
Two proven approaches to tri-tip: the classic Santa Maria red-oak live fire and a clean reverse sear at 250°F (121°C). Clear steps, temps, and slicing so you hit perfect medium-rare every time.
