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It is sometimes misleading to have "new member" under the name banner on the left. I've been here since October '19, right around the time that I was researching getting the WSM - and used that research to pick out which one to get, what the best mods are, and how to up my cooking game. I've put...

I apparently need to up my contribution game, as I tend to lurk more than I post. (+1 for posts for the next time, however...)

That is 100% both fascinating and terrifying in all aspects. FIVE YEARS AGO they couldn't even remain upright while attempting to walk a straight line. All hail our new robot overlords (and Google), I guess.

Yep, the gasket on the door was definitely attached by someone who had no idea where they went.

Pretty good price. Matches lowest Amazon price ever seen on Camelcamelcamel:

I had a "ThermPro" ($14, mentioned in the review video) and it lasted about 2 months. Splash of water, and it was done. I signed up for the email list at Thermoworks and waited patiently for a sale. They are ALWAYS posting sales (@Chris Allingham does a great job of reposting them here) and once...

I just double checked, and the interior of the one l listed in my post isn't sponge, but a silicone core. Should hold up pretty well (I hope lol)

Funny you should ask. Mrs. Hammersmn just got my list, and found that I'd really really like the Fireboard 2 and assorted accessories. Don't think she's going to drop $425 on just me, so I'll probably end up with the Lodge Chainmail Cast Iron Scrub Pad which is only $20!

Mountain bikes and smokers... right up my alley!

100% why I asked. I read that recipe, and said "Whaaaa?" and then looked up several others - they all had it split at the back. I figured I'd ask the experts here ;-)

I have a question, and I'm wondering if I'm way out in left field. I just stumbled upon a Food&Wine article titled "Spatchcocked Smoked Turkey Recipe" that is authored by Rodney Scott, and it said: From your photos and from EVERYTHING ELSE I'VE EVER READ OR HEARD about spatchcocking, the BACK...

That's where the FIRST 30 peppers went!

My weekend follow-up: Last weekend for the garden. I pulled all of the peppers that were ready to go off of the one Ghost Pepper plant and ended up with NINETY THREE peppers. Ooof. 12 more bottles of Blueberry Ghost Pepper Hot Sauce 12 quarter pints of Pineapple GP Sauce 12 quarter pints of...

Disclaimer #1: I grew 1 (ONE) Ghost Pepper plant this year in my garden, and I don't know what happened, but I've pulled at least 30 ripe peppers off of it so far, and will be pulling the last 50 or so off this weekend. I've chopped and vacuum sealed, I've made and canned salsa, and I've brought...

I'm also a fan of the "fake" sous vide method. IF there are any leftovers that need to be held for a longer time, they are broken down into 1-2 pound chunks and vacuum sealed. When we are ready for brisket, I thaw about 24 hours in the fridge, and drop in a pot of 200 degree (F) water for about...

I've got the 22.5", and wish I had an 18" ALSO (maybe even a 14" instead). I'm planning on doing at least two large packer briskets this weekend, and the 22.5" is perfect for that. When I'm ramping up to do 12 full racks of ribs, the big one is the way to go. but there are times when I'd just...

I used the Island Outdoors gasket kit, and went out to the outer edges of the entire door. The only gap is the spot just around the latch at the top. I've cooked 3 times since I added the gasket, and it has sealed up tight. No leakage whatsoever.

I filled the ring to overflowing with Kingsford Pro that I got at Costco. It was about 90% of the 18 pound bag. I started 20 briquets and put them in the center of the pile. Because of last weekend, I used hot water (not boiling, but way hotter than I would normally dip my hand into). It only...

Glad you were able to get some baseball in yesterday. Looks like that will be it for a month or two!