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Boating and salt water fishing

Same on my EX-6

The bite that my mother in law takes....stops her from complaining about me

Not me !!!

I use a cell phone holder for my Thermoworks.

0ne cup, that would help !!

I did a 6 lb pork loin, brined for 12 hours, it was perfect. I used one of kosher salt to one gallon of water,

I wet brine my turkeys too. This was brined for 20 hours, smoked with cherry and pecan with a maple glaze from Jeff Phillips.

I found a product called Dissolve, made by dawn, its a spay bottle but it is thick so it sticks real well. Does a great job.

Morning Darryl, I smoke jerky and bacon on my 22 WSM all the time. Like Bob said If you set the coals up the right way it can run very low. These pictures are of my set up for bacon, 165 degrees for (4) hours.

Homemade bacon, pork belly burnt ends, beef jerky, pork rib roast....

Thank you, 1998. Lasted longer than the truck I brought it home in !!

I found the original owners manual to the first Weber gas grill I ever bought. I have the serial number, EZ 0436814, but I don't remember when I bought it, more out of curiosity then anything else. I still have it and keep it at work for Friday BBQ's in the summer. Would appreciate any info...

I use (1) cup of kosher salt to (1) gallon of water, that's it !

My second attempt at bacon this weekend. My wife bought me a small counter top slicer and it made slicing the 4 lbs I did so much easier !!

That's Lexi, the 5 lb Yorkie that thinks she is a Junk Yard Dog

I had pre-ordered mine from Weber and received it in February. I never experienced a lot of the issues some other folks have had. I did install the pellet slide and the welded chute, both were very simple operations. Updating the software / firmware was not difficult and will be something that...

WTH !?!?

I have two 22's. I like being able to do long cooks on one and shorter cooks on the other at the same time. I'll run one with ribs the other wings etc.