daninpd

I don't think you will find a LG K24 for less.

Those look good. After that first hour in the skillet would they have been firm enough to flip them all directly onto the grill?

I'm with @Dragon, low and slow for me is 210 to 225. You're cooking at 300, within 50 degrees of where I plan to bake a pie for the challenge this weekend. I don't consider that low.

"Louisiana smoker" is kinda all over the place for whatever you are referring to that can be a offset smoker or (maybe) a kamado. Are talking about a Louisiana Grills K-22?

I have used briquettes and lump in my Joe, both with success. I am trending toward using lump because I can get more searing heat from some brands of lump than I get from briquettes. A lot of people yap about ash from briquettes, but I haven't found it to be a problem for every day cooks or even 4 hour rib cooks, just clean it out after each cook.. I'm looking forward to Memorial Day sales to stock up on the best deals for the whole year and hopefully there will be some deals on both.

"It's not about how quick you pick it up, It's about how quick you can set it back down", said by a cowboy who wanted to examine a horse shoe the farrier was working on.

Welcome to the forum. Being former military I know all about acquiring a target and sight picture, but at some point you have to pull the trigger. Just saying. You'll learn a lot here with you new.........?

Well, Bob, after putting that layout together, I think the the only thing you are looking for here is recipes. Good Job!

My point, exactly. We are talking about very thin meat and a lot of bone. What and where are you measuring? I don't think probe thermometers make much sense for pork ribs.

I'm pretty sure smoke goes in the way the wind is blowing regardless of the north or south hemisphere. Your toilets, however, do spin differently But whatever way you spin, welcome to the forum.

That's a nice looking weeknight dinner. The cod looks great and your cedar planks look like veterans. And to get @KismetKamado complimenting you on a fish dish means you did a really good job.

Yeah, something like the bend test or try to pull a rib out test. I thought I saw, at the beginning of this discussion, doing a internal temp test. On ribs? Setting yourself up for a fail. Are you measuring the meat next to the bone or in the thickest part of the meat? Probably 1/4" difference if you have meaty ribs.

When you visit New Orleans and see "Barbecue Shrimp" on the menu, don't expect something coming from a guy with a Weber in back of the restaurant. BBQ shrimp there is cooked hot and fast, heavy (really heavy) on the black pepper and butter. Ideally it's cooked with really large head-on shrimp, in my case I had to use frozen "Super Colossal" E Z Peel. I used Ralph Brennan's recipe: https://louisiana.kitchenandculture.com/recipes/ralph-brennans-barbecue-shrimp except where he calls for water I used white wine. Cooked in my Stok charcoal grill in cast iron. Did some Mexican Street Corn on the Joe. Slathered two ears with mayo and crema, sprinkled on some chile powder and lime zest and grilled on the Joe cranking along at 450. When I took the corn off I sprinkled it heavily with Cotija cheese and squeezes of lime juice. Had some toasted french bread to sop up the sauce from the BBQ Shrimp. I believe that's called scarpetta in Italian.

That looks good. Don't you hate it when you're mentally kicking yourself for no Naan bread and then your wife pipes up with "Where's the Naan bread?".

Welcome to the Guru and have fun searching for that cooker. The strategy I used was narrowing it down to #1, 2 and 3 choices and then watch for sales. I had the Joe in my #1 position when Amazon prime day had them for $400 under the going price. I pulled the trigger and have been happy ever since.