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Wow Mike that is a plate of some fine looking eats!

Looks wonderful Mike! What all you got in them beans?

Holy smokes Ed that there is some fine looking meatloaf.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Kolodziejski: Nice pics Mark And 2 weeks ago I was hoping we'd make the whole winter over here with not one snow storm. Since then, 2 storms. I...

Some fine looking ribs Wayne, and ya I'm also jealous of your weather.

Nice Jim, real nice! The only thing that I don't see is a cocktail in any of the pic's

Wow Bob great pictures of the birds and bacon!

Outstanding cook/dinner/plate Jim!

Wow Jim!! Fantastic!

Sounds like a great weekend Dennis. And thanks for your service and welcome home!

Here you go Tony Apple Brine Turkey Its in the Cooking Topics at the top of the home page.

Wow! Nicely done there Peter!!! Nice work on the video, outstanding!

Hey Monty I have this one on my deck. It has worked great and sits outside all year long.

Like many of you I Googled WSM and this is where I ended up and stayed.

Congrats on your new 22" J! Good luck on your upcoming cooks.

Yes this is my home site! I have learned so much here that sometimes my head hurts. I make a few trips here per day, I don't post as much as I think I should. But I try when I remember to take pictures.

Nice job there Shaun I also like the <span class="ev_code_RED">red</span> wheels. But where is the before picture

Jon when it comes to Beef Ribs I think of one thing....Jim Lampe. Here are a few of his cooks to take a look at. Jim using WSM! On his red head I have done them using the Stubbs Beef marinade and they are fantastic. I hope this helps and I'm sure Jim we see this post and give you a few...

Thanks for the help. I plan on taking the ham out of the frig a couple hours ahead of time and cook it to an internal temp of 120. Merry Christmas everyone!

I need a little help, I have a 12 lb. “Ready-to-Eat” Ham that I will be cooking tomorrow. My plan is to cook it at 250* to an internal temp of 135* with a few chunks of apple. Just not sure on the time frame, was thinking it would be at 30 minutes per pound. Does this sound right? It has...