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Everyone's always asking me about my meat.

Music So we said, Dave, why don't you make some meat for the people?

So that's what we're going to do.

We have a beautiful, beautiful Wagu Tomahawk.

It is in the kitchen right now getting to room temperature. This is the big green egg.

I am in no sponsorship with these people. I just love this thing. This is the best smoker there is.

I know some people love the Trigger thing. No, no issues with Trigger. I just love the big green egg.

It's simple and perfect and elegant. So what you want to do, if you're going to smoke anything, in this case, again, it's going

to be a tomahawk, although I've done 16-hour brisketes and all sorts of great stuff.

You want to open up all the vents because you're really playing with air to get the smoke going

here.

Open up all the vents.

Then you get your charcoal.

There's all kinds of different charcoal that you want to get, but I do like the

big green egg brand charcoal. And you want to pour in. Nice amount of charcoal in there. Charkhole

lasts quite some time because you're not going to be exploding that flame really when you're

smoking it. So the charcoal lasts for a while. So you get the charcoal in

there, all your vents are open, you take your loofed lighter. This thing is very intense. It

burns real hot. Keep that away from the kids. And don't let them touch this thing when it's

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