ChuckO

Well that does change my jaded view of their compliment to a much less jaded view. The TVWB is most certainly the Bible for the WSM...

Nothing serious here, our go to steak tacos. keep it simple….. I made fire roasted salsa earlier in the day and the MRS made guacamole...

Just some steak and wings, compliments of the EX4.

I'm not sure I see the compliment in that statement. Sure the forum is very friendly to beginners, but I personally think the forum is...

Marinated Boneless Chicken Thighs for 5 Hours in a Homemade Jerk Marinade . Applied a Homemade Jerk Rub (15 Spices) Grilled over Direct...

Felt good to fire 🔥 up the Performer!Did a base rub and then added some special stuff after I put them on.Used some Peach 🍑 and let them...

And we’re done.

The daytime low tides have been great for clam and oyster foraging this last couple days. I take advantage of that whenever I can. I...

Not a lot of photos but a great time at the cabin this weekend. Did some thick chops with some Montreal!Enjoyed the chops with some very...

In this amazing thread Tim O. He and other talked about this cut and Iberico pork from Wild Fork. Just salt and pepper. At first...

Scorched Hebrew National’s 1/4 lb beef dogs on Pretzilla buns with cheddar, dill relish and garlic kraut mustard & a side of asparagus...

Cooked on the drum - came out like "buttah" just like they say :-)

Thanks guys Friday night, I'll smoke my 10LBS brisket over night until done, I let my briskets ride until done, I don't wrap them...

Okay it's been a couple days. I hope nobody minds if I put in my humble thoughts. I've been doing the hot hold thing with brisket...

I basically do the same. Let it cool down so it quits cooking.... Then wrap it tight and put it in the oven at 150 for a few hours until...