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The Weber Smokey Mountain Cooker comes with a grommet for the probes. I think on one of mine I had to pop the grommet in the hole, but that wasn’t that hard.

That meat looks ridiculous!!!!

Looks like a great time!!!

I do that on the kettle rotisserie. Salt, pepper, garlic stuffed inside and coated with garlic paste. Add oak hunks (or favorite wood) and high heat smoke it to 125. Thank God I have a meat slicer!!!

I can’t say I remember when it was. I was probably less than 10. There was a local bbq joint in Sarasota called the Oaks BBQ. I got BBQ ham plates there religiously. Got the Brunswick Stew every time. It was so good. They had pictures of their family and customers up on the walls. One of those...

You simply can’t go wrong with Chris’ instructions. For Tri-Tip, I usually use my kettle. Set it up for 2 zone. Add a couple oak hunks before I put the meat on. Salt, pepper and garlic paste. Make sure you cut it right. I was lucky, my old Publix carried it regularly. Just had to ask the butcher...

Those look ridiculous!!! I’ve only done beef ribs once. It was a cook in which I had to take the wife to the ER for kidney stones and, when the got her drugged up, ran back to the house to check on things. Went back and after a while longer brought the wife home. You should’ve seen that nurse’s...

Great looking chops!! I love the thicker cut ones (usually get mine from Costco) for grilling. They stay more moist. I usually put Walkerswood Jerk Seasoning on mine.

Thanks John! I wasn’t sure whether it was just the vents or if there was more to it than I was thinking. I appreciate your explanation!

Thanks @Bob Bass! I appreciate sharing the expertise.

@Bob Bass I had that thought, but was thinking that would only be true if there were bigger leaks elsewhere. I didn’t think it’s because of that necessarily. Mine kills the fire quickly when I close it down. So, I was leaning more towards the air speed coming through the vents. (10-15 mph with...

If I’m being honest, a new toy is a fun idea. LOL.

This is a clever idea in the interim. No worries about it catching fire?

@Rich Dahl Hi Rich!!! It’s been a while since I’ve been on. It’s good to see you. Hope you and Barb are doing well! Here it primarily comes from two directions, but can swirl around the house. I think the controller would be a fun toy if it works. Otherwise, I might just build something to...

Sure! I cooked the sirloin hunks on the 22.5” kettle using Kingsford original (started with the chimney, of course!). Veggies were bell peppers, onions, pineapple, and mushrooms sautéed on the stove; and finished with the sweet bourbon marinade. Served on white rice. I’ll attach a picture of the...

Making me want some pulled pork!!

That’s cool!! Looks really good!!!

Been a while since I posted…just posted a thread in the bbq forum. Since I’m here, I decided to drop a couple pics of last night’s dinner. We were planning on making kabobs, but the misses couldn’t find skewers. So, we made them “deconstructed” style. Only difference is the veggies were cooked...

Happy Saturday, TVWBB!!! I’m looking for some advice. Since I moved to WI, I’ve used the WSM some, but not as much as I’d like. There are lots of reasons, but one of them is fighting the wind. In my little village, it is always windy. So much so that calling Chicago “the Windy City” is...

I basically started it minion style, put the wings on and let it go with the vents wide open. About 45 minutes in, I was running 280-300. Another 30 minutes later and I was about 325. When I pulled the lid to check them and the closed it, it shot up over 400. That little sucker will get HOT...