Anne M.

My 14.5 with a Extension from SpiteFire on Etsy is 5.5 inch tall and I have the Hunsaker rib hanger and wow love it.

The extra barrel makes so much sense to me! As well as the rotisserie ring, considering one for the 18 but, can’t justify it in my...

I very often use my wsm 14 as a barrel cooker (No waterpan, no diffuser) Works for me. I put meat on the top grid so any flame from...

I've only ever used mopani lump charcoal in my 14" wsm and I don't notice any issues

Exactly! It's the only point I was trying to make. As I just finished off a wonderful supper tonight of my brisket from this past weekend 😋

in my kindest of words, i think you're reading way too deep into this. no one cares who has which grill and which fuel source they prefer.

It's this: I remove the parchment about 1 minute into the cook.

I do the same as @Brett-EDH (and I also expected a meat grinder story, maybe about one that was not cleaned properly after use....)

I tend to leave salt out of my rubs and salt the meat directly. This way I know how much I’ve applied. Then add your rub atop the...

Here I was expecting a finger in meat grinder story. Kinda let me down…. 🤣 Glad it’s something as simple as too much salt. A butchered...

On my wsm I keep a bit of an eye on the build in thermometer. On my hillbilly kettle, I just go for what I think is right. Sometimes I...

Nice! My kind of food ;)

I’m not much of a soccer fan but it feels like forever since I’ve watched a sporting event! Wanted to take another run At Vietnamese...

Thank you so much, Anne. Gorgeous pies there...

I know that some of you dabble in the black arts of sourdough, so thought I'd share the SD dough formula I'm currently using for pizza...