The Kamado Joe Classic 3 offers significant upgrades over the Classic 2, including a SloRoller hyperbolic smoke chamber, three-tier cooking system, galvanized steel cart, and aluminum side tables. While the Classic 2 costs $800-$1,000, the Classic 3 ranges from $1,200-$1,500, offering better temperature control and cooking versatility for serious grillers. Feature Kamado Joe Classic 2…

Buying a whole cow typically costs $3-$5 per pound of hanging weight (approximately 720 pounds), with additional butchering fees of about $1.60 per pound plus $200 in harvest fees. A whole cow requires 40 cubic feet of freezer space and yields various cuts including steaks, roasts, and ground beef that can feed a family for…

Beef is divided into eight primal cuts: chuck, rib, loin, round, flank, plate, brisket, and shank. Each cut offers unique flavors and textures based on its location and muscle activity. Understanding these cuts helps you select the right cooking method—from slow-cooking tough cuts like brisket to quickly grilling tender cuts like ribeye. Primal Cut Location…

Ducane Grills, established in 1946, was acquired by Weber-Stephen in 2003 for $13 million after facing bankruptcy. The acquisition led to product discontinuation, parts shortages, and quality concerns. While older Ducane models were praised for durability and even heat distribution, newer Weber-produced models received mixed reviews. Today, original parts are scarce, with customers seeking alternatives…

Calibrating your Traeger grill probe ensures accurate temperature readings for perfectly cooked food. Create an ice bath at 32°F (0°C), insert your probe, access calibration settings from your grill menu, and adjust if readings differ by more than 7.5°F. Regular calibration improves cooking consistency, enhances food safety, and maximizes your grill’s performance. Calibration Step Details…

Blackstone Grills are designed and engineered in the USA but primarily manufactured in China. This strategic approach allows the company to maintain American design innovation while offering competitive pricing through global manufacturing efficiencies. The company was founded by Roger Dahle in the early 2000s and has become known for its high-quality rolled steel cooking surfaces…

A quarter cow costs between $800-$1125 ($7-8/lb) for 120-160 pounds of beef. This includes steaks, roasts, and ground beef. Hanging weight typically ranges from 160-225 pounds before processing, with final take-home weight averaging 77% of hanging weight. Additional butchering fees average $90.63, making bulk purchase economical compared to store prices. Cost Factor Typical Range Notes…