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Seems to be a lot of $$$ for what it is. I will stick with my Kettle Pizza.

I have never smoked chicken before (wife does not like the smoke on chicken) but have done a ton of them Spatchcock on my Kettle. If you want crispy skin the bird needs to be really dry and heat has to be close to 400 . If I were cooking for a group of 11 I would go with individual chicken...

A couple of weeks ago my wife got me two slabs of their Berkshire ribs. One rack is 1.3lbs the other is 2lbs. I have smoked a lot of spares before but the weight of these has me wondering if I need to adjust how I normally cook them. I have always smoked spares on my WSM at 250-275 for 3 hours...

I really like country ribs. My wife hates them so a few times a year my brother in law and I get together and grill some up.

In case anyone wanted to see the steak judge. Tucker is my 8 year old lab mix. Just hanging out after dinner watching football.

So this NYE it was just the dog and myself. My wife and son usually take a mini vacation together the week after Christmas and this year they drove to Atlanta to go to the Peach Bowl. Wife is a MSU alum. Picked up this bone in ribeye that was a little over 2 pounds. Grilled on the Genesis around...

No problem in MI with whole birds. Wings are another story. Kind of hit and miss. Went to Meijer yesterday and they only had small packs of fresh wings for about $8. Got a whole 6lb bird for the same cost.

Looks good. I love my KP attachment. How did the calzone turn out? Any different cooking method then a regular pizza?

I use the same ingredients for the salsa but I roast everything first then put it all in the blender.

Bought some seeds from Sandia Seed Company in NM and planted them a few months back. We have a lot in the garden and looking for some of your favorite recipes or ways to use them. For sure going to top some roasted ones on a burger.

I used rustoleum professional enamel in spray cans on the inside of my 14' aluminum boat and it has held up for the past 5 years. Stored outside with no cover during the summer

Not buying a barely used stainless steel performer for $50 from a co-worker. I already had a 22" kettle and told myself I didn't need it.

Depends. Are you planning on wrapping to push through the stall? Best bet would be to figure around 1.5 hours per pound.

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Tim, Can you post a link to the rubs? Hopefully they have them in stock up in GR.

I was shopping at Meijer yesterday and was going to buy one of the family pack of fresh chicken wings. Normally $12-13 per pack they were all $17+. Instead I got a family pack of thighs for under $5.

I bought the same Smithfield Extra Meaty ribs a few years ago to smoke for Mother's day. Ran at my usual 250 temps, foiled at the same time and length and after 5 hours still not done. Took close to 7 hours. BB never take me more then 4 or 5 hours. Never bought the extra meaty ones again.

It is. I miss the Italian beefs when I lived in Chicago.

nice. we do Italian beef similar to how you did it and use the same brand seasoning packet.

Wish I could do some grilling this weekend. Just about finished on a bathroom reno. My life is tile today and tomorrow. Tiling walls sucks.