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Are they as good as thighs with the skin? Never had skinless thighs. They look kind a yummy!

I've done it both ways. One messy, one not. Foil the pan. no water. When your done, wad up the foil and give it the heave ho.

That, my friend, is a thing of beauty! Wow. I am impressed. I also have a stainless steel performer and for years I have thought of doing that to mine. Very nice.

That is a thing of beauty! I never get tired of seeing the old pot bellies. It is a classic. And I bet it still cooks a mean burger!!! Thanks for showing it off.

I just smoked 6 10 pounders last weekend. 12 hours at 225, give or take 5*. Couldn't even lift them up off the grill deck in one piece. They were so tender, they fell apart. Inside temp was around 195. Very yummy. I'd say 13 hours would be plenty of time. Man, I'm getting hungry again just...

I use mine if I can find it, if I can't, rebalance. If I can't rebalance, just set on the grill. Little bugger have a bad habit of hiding only when I really need it!:wsm:

Should be pretty easy with rib racks. I've put 2 racks in my 26 in. I think my racks hold 5 ribs. Thats 10 if you use the new math.:confused: With room for the coals on one side.

I've done legs on the WSM. Bout 225-250, hour and a half to two and a half. Depending on how thick the legs are. They were very succulent indeed! But I've found that if you go hotter, there is a much finer line between crispy and dried out and crispy. And hotter is much faster. Just thinking...

Wow! That looks incredible. Nicely done. :cool:

Sitting outside. Finally without snow, staring at the BBQ, sucking on a beer, watching burgers grill. Not much better then that!

Those little bottles are pretty spendy. I have used them on my Q grill in an emergency. About 2 hours cause I forgot to turn it off. That looks like one magical wond. That wond on an extension hose. Skies the limit. Just a thought!

That is a ting of beauty! I got hungry just looking at it!

That my friend is a ting a beauty!:p

It would make this real long pork roasts way easyer to throw on the grill. But then one might have an excuse to it the 26 incher for the long meats.

Boy, it really doesn't get any better then that! WoW

That would make a wonderful postcard!

I had some holes plugged on mine as well. couldn't find a drill bit that small but I did find some tip cleaners for a torch that really worked great. Wind, I have found out, plays a huge part in heat control. Probably a law of physics in there somewhere.

We had a new Safeway open up. I think it was a one time deal. They have not had any sense. The piece was 1.25 in. thick. Unbelievable. My grill will be very happy.Thanks for the tips!!

I'm not real sure. I've always known it as a london broil. I have no idea what part of the cow it comes from. But cooked right, it sure is yummy.

I was lucky enough to find a 8 pound London broil. Never had one this big. What do you guys think? Indirect, slow, low heat? Or over coals, speed it up, higher temps? I seem to be in a quandary. Cost to much to mess it up!