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Nice work!! The chicken looks great! Brisket flats are a challenge but there are some great folks here who can help you do all that you want! I’ve got an 18” and a 14” and they’re both fun and do a great job!!! Looking forward to seeing more from you!

I am from FL. Moved up here a couple years ago and just never tried to change my name on here. I hadn’t been around here much because I was in an apartment. They frowned on charcoal grills and smokers. Now that I own again, it’s great to fire them back up!

Oooh!!! That’s a toughie. One of my favorite foods is wings. But, it had been more than 18 months since I had London Broil. So, I’ll go with the London Broil.

Just outside of Mad City. She’s shy on weekdays! Trying to cook great food fast after work makes her nervous. The old kettles I used to have liked taking pics more. At least the WSMs aren’t shy!

They got some of the London Broil.

Started off the week with spare ribs: Used 3-2-1 method and when I unfoiled, the end bones fell out. They were pretty good! I also did some burgers. The wife finally found London Broil, apparently these parts of WI don’t demand that cut much. Marinaded in Worcestershire Sauce, Soy Sauce...

I did ribs on Monday. It cruised around 235* for most of the cook. During the last hour, I opened the vents a little more to bring the temp up. Got over 320* by accident. Ribs were great. Variation is normal. For me if it’s running anywhere between 215-275, I’m happy.

That Tri Tip looks awesome!!!! I need to do one soon!!!

I love my little 14” I have to reload a little near the end of a long cook, but it’s fun and works great! I use my 18” for bigger cooks. It’s a work horse. Have fun!!!

I haven’t used that fireboard. Just a thermoworks Smoke. When I lived in Florida, I just put a tailgate tent over it and kept it off the ground. That worked for me. Keep an eye out for smaller briskets. I feel like the go quickly. Also, get to know the Publix butchers. I never had a problem...

Thanks Rich! There’s always a wind here, but usually not 15 or more mph. It’s not nearly as stagnant as FL was.

Yep! That vortex makes the grill screaming hot!

Just a good cheddar, wrapped in homemade bacon and cooked around the Vortex. Bacon gets crispy, the jalapeños get spicier. It’s so good.

Mmmm!!! I just got my curing salt today. Apple wood comes in tomorrow. I can’t wait to make bacon again!!!! BTW- I’m curious about something. How bad do the winds have to be before you’re chasing temps? There’s always a breeze here in WI. I’m kinda worried that it’ll be worse than the stagnant...

Thanks!!! Driving right by there tomorrow!!! Gonna have to stop.

Congrats on the beautiful new home and grill!! I was in a similar boat until recently. Grilled the last two nights. Finally feel at home. Beautiful steak!!!

I get mine from Maine Grilling Woods. They ship everywhere. They have a bunch of great ones. Their mesquite is milder to me than others and they have an olive wood that is phenomenal with chicken. They do a sampler package where you get enough of each type the sell for about 2 cooks.

Welcome! I’ve learned so much from this place!!! You’re in for a treat!

Nice work!!! I need to find a good tri tip!

After more than 18 months, I’m out of an apartment and back in a house!!! Fired up the Vortex in the 22” kettle and made some killer wings! Now, I just need to get a new lower cooking grate for the 28” WSM and new cooking grates for the 14” WSM!