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Welcome aboard Al. I love Peri Peri Wings. Don't get no better than that.

But your house is plumbed different. I'll bet it is not high pressure hose and does not expand and contract like propane does. Ever notice, when you fill a tank, you can get more in it when temps are 35 compared to 75? Mine vary up to 2/10 of a gallon. Yes and I sleep better too. I don't have a...

I've had mine about 8 months and have cooked on it a dozen times or so. Love the extra real estate, but it is a fuel hog. Much like the 18 compared to the 22 WSM. I got mine for large cooks, when the 22 OTG was too small. Heck, most of the time they are all running. Talk about a Weber Rep. All I...

Since you can't put any pork in them, chop up the point and add to them. Make burnt ends with the rest. My go to recipe is Bourbon BBQ Beans, but it has bacon in it. Never tried it with beef or chicken bacon. Who knows? Are you wanting a creamy coleslaw or a sweet and sour, made with vinegar...

Yep, for up to 6 hours. If more, then put it in an oven set to 150-170. Hope your oven goes that low. If holding for more than 6 hours, I wrap in HD plastic wrap first and then double foil.

I take my packers to 200-205, measured in the flat below the point. If it seems a bit hard in the center, then it's either not done yet or it's now a brick. Temps are only a tool, the probe test is the best way to determine when it is finished. If you foil and rest, do it in a preheated cooler...

Welcome aboard Dave. Those thighs are lookin' good. Gotta try that Peach Rub. What kind of sauce did you use? Peach Habanero might be good. Nice shiny grates, I vaguely remember mine looking like that.

Plenty of ABT's and cold beer. Hot Links on a bun with fixin's and, you guessed it, cold beer.:wsm:

Mine too. Just got the middle 2 off of CL yesterday. The 22.5" WSM was hiding.

I have the V3485 and love it. It is one work horse of a sealer. FoodSaver V3485 I bought it last Christmas during their sale for $85 Sign up for their newsletter and promotions. I bought 2 sealers (one for my boy) and 20 - 11" rolls. They gave me 60% off on everything, including the discounted...

How about something like this? This is a modified recipe from Paula Dean that I cooked on my WSM last summer. It has a great taste, next time I will use Provolone Cheese. I think the Swiss was too soft. Sorry no pics, I know it didn't happen! Stuffed Chicken Breast with Mushroom Sauce • 8...