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what is the advantage to wrapping tight vs the pans. I have done both but the last few butts I have used the pans to retain more juice. Ribs I always wrap in foil tight. Always experimenting.

Malcolm Reed has a video doing something similar I have been wanting to try. Chicken thighs are the best part of the bird.

I have had my Kettle Pizza attachment for 5 or 6 years now and do not see any damage to the kettle. Last cook I did was around 700 degrees.

I see 22" kettles on FB market place for $25. Might be cheaper just to get one for the ash pan.

I have an 18.5" WSM and use the heat shield wrapped in foil and sit that on top of the water pan. Easy clean up. I also start with maybe a dozen lit coals in the center. My first few times I used my WSM I ran water and dumped it out behind my shed. Only problem is the dog would be over there...

Before winter hits I will do about 25-30 lbs pounds of pork butts and vacuum seal them into about 1.5lb portions and freeze. To reheat I get a stock pot of water and bring it up to just under a boil and drop the thawed bag in there for about 10 minutes. The pork comes out just as juicy as the...

Got an new Crafstman air compressor from the wife and son. Spent the day with the family and my parents drove up from Indiana. Did some pizzas on the kettle and hung out outside. Perfect day for me.

I would say about a bag a week since mid April.

Looks great. I have not done one this year. Need to get on it. If I didn't know any better I would think that is my dog only about five years younger. His nose is always right there.

Originally was planning on ribs but we had everything on hand for pizza. Pepperoni and bacon Pesto, chicken, artichokes and red onion Sausage, Pepperoni, mushrooms, Bell peppers Thanks for looking.

Looks good. We did spicy chicken sandwiches for dinner also. Care to point me to a link on how to make the buns?

About 3/4 of a chimney

Pretty much how I do mine. I add a little more ketchup.

Any fisherman here? Looking for a higher quality filet knife. Been using the 6" and 4" Rapala for years and they work but getting the edge back takes a lot more work them my kitchen knives. Primarily used for pan fish and pike

how long was your cook time for them? I love country ribs but the wife wont eat them. Says they are too fatty.

It's been hard to find fresh chicken wings lately. Sauce with Frank's Extra Hot/ butter mix and a side of pierogis. Skin got nice and crispy.

Looks good. Just finished our pulled pork dinner. Put a 9.5lb on around 6am. Pulled off around 4 and let it rest for two hours. No pics as I was busy power washing the house.

Where did you get the Detroit style pan?

Nice fire and good choice in music.

I would stop by T-Roy Cooks house with a case of beer.