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Nothing but junk...

Great looking rib S.Six...hell i don't even use the pan...i also spritz with apple juice and oil.

Late to the party but you should really consider getting the 26er or the 18.5 wsm you can thank me later.

Very nice...good beef only needs salt and pepper.

What a waste of money for that contraption.

Come on down to South Texas no snow here...last snow fall was December 24, 2004 most ever 9.5" of snow.

Not the best but not the worst...i can hang with anyone.

Awesome looking meal brother...not a fan of Coronas but i will try the chile powder on some Dos Equis.

+1, mesquite imho is the best wood to bbq with. Best wood for beef, pork, chicken the list goes on and on.

Mark to get a perfect reverse sear let the steak rest 10-15 minutes before searing the steak. Let internal temp of steak drop below 100 before searing the steak. Good luck!

I use my 26er with a weber charcoal basket on each side filled with lit coals. On top of the lit coals i add 8-10 unlit coals. Place chicken wings intact skin side down in center of grate and put lid on grill. After 20 minutes flip wings over till done another 20-30 minutes. Perfect crispy wings...

Briquettes for me, consistency and long burn times. With briquettes you know what your getting, with lump who knows what type wood is in the bag.

Imo the 26.75 is the best of all kettles, the 26.75 is basically a master touch.

The problem with lump is you never know what type of wood is in the bag.

Nice looking brisket...How bout them Cowboys!

I spritz just to control the bark...when the bark is to my liking i start spritzing.

Mesquite its the King of all woods.

Lean Mean Cooking Machine

Great score and awesome meal...top blade steaks are one of my favorites...

Kosher salt, fresh cracked black pepper, granulated garlic and cumin is all that is needed for great flavor without over powering the star of the show. On beef kosher salt and fresh cracked pepper is all that is needed, beef has so much natural flavor hate to destroy it.