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First time to try some wings on the R2 unit. Marinated a few overnight in a jerk marinade, and some more in apple cider with a hint of brown sugar. Drained this morning, let them dry off in the fridge for a couple of hours, then very lightly coated the sweet wings in a sweet butt rub we like...

My wife has never been much of a meatloaf fan, so I decided to feed meatloaf to the R2 unit to see if that would change her mind. Used Old Man Jims recipe from these forums, running em at 300F over oak and pecan Glazed the left side of each with Danny's Glaze from the recipe, and the right...

Have used this one for a number of years for grilled chicken and pork. Smoked chicken this year for a Christmas party, and it worked very well with that cooking method, too. Enjoy! Dry ingredients: 3 Tbs ground allspice or freshly crushed allspice berries 1 tsp ground black pepper 3 tsp...

75 lbs of turkey to cook...so it decides to be sub-30 degrees and snowing today. Which actually was a break from yesterdays 2" of cold rain. At least the wind wasn't blowing much - that could have been real bad. For the first run (20lb bird and 2 x 8lb breasts), loaded the R2 unit up with a...

Is this a valuable or useful modification to make to a 2012 22.5" WSM? Does this design substantially improve air flows over the stock Weber charcoal ring for a 22.5" WSM? I can see where it may increase harcoal capacity a bit, but wasn't sure if the "high air flow" actually translated into...

Friday finally got here, so it was time to celebrate...how else but throwin' something on the WSM? And it just so happened I had rescued a lonely 8lb flat from the local Sam's just the other day. A little oak, a little hickory, some BBBR liberally applied here and there, and viola - magic...

Been lurking thru these forums for several monmths now, and can't even being to list all the stuff I've learned. Fantastic resource, and a fantastic community. Had been wanting to try my hand at this art for awhile...so in January, I just up and ordered a WSM 22.5" to complement my Weber...

Grabbed a couple of Historic Lynchburg's offerings from my local hot sauce store, and ended up combining them for today's BRITU cook of three racks of baby back ribs. Few chunks of apple and hickory provided the smoke. Five and a half hours later, my wife informed me that these were my best...