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I'm thinking of getting one of those (14" WSM), so I'm interested to hear how you like it.

Lookin' good!

Great cook and awesome photos! Two questions: 1. What camera are use using? 2. How do you like the rolled rib results? I've been thinking about trying that method, but just can't get my head around curling those ribs up.

Looks great. Good to see some VA Q going on!

Well that's a heck of a teaser!

So I have a 22" WSM which is great, but I'm finding that I'm reluctant to fire it up when I'm only cooking for a couple of people (1-4) just because it's so big and uses a lot of charcoal. I thought I had my mind made up to buy a 14" WSM to use for small cooks, but when I went into my local...

Don't get me wrong, the Tatonka Dusted ones were really good too. I think I either need to use a little more next time or add a little course salt before putting on the Tatonka Dust. I think it was the course salt on the SPOG ones that got me. I've been experimenting with the Tatonka Dust...

Thanks guys.

Every time I pass the meat isle and see beef short ribs it reminds me that I want to try them. Well, I finally pulled the trigger. I found some individual beef short ribs that looked pretty good and gave it a shot. Since that was all I was cooking I went with the snake method on the kettle...

Not my normal football with wings, but the World Cup will do. Wings prepped with some seasoned salt and on the grill: Ready for Sauce: Sauced: Ready to come off the grill: A little more sauce and ready to eat (with a little blue cheese dressing):

I'm ready to upgrade my gasser and have decided on the EP-330. Only problem is I can't decide which color. All the local stores in my area have the "smoke" color, which I like, but not a single "crimson" one to be found. Anyone have any pics of the new crimson color ( aside from stock internet...