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Dom - Looks like your steak has a tail on it.

Jim - Up to about 10 or 15 years ago a porterhouse or t-bone would come with a "tail" of fat on the bottom end of the steak. This was very flavorful - like I said, I'm a cholesterol junkie. Butchers and meat-cutters now cut them off or the primal cut comes from the packer that way.

I store mine covered with the vents fully open under an overhang of my deck close to my house. I make sure they are clean and completely dry before placing the cover on them. I store my 26 3/4" One Touch the same way. The 22 1/2" One Touch has never been covered - I store with the vents...

See some great ideas here. So far I'm conventional and use my pans & fill with water. Cleaning the pan can be a pain in the a**! I recycle my ash into my compost. A prefit liner would be a great idea and I'd be interested. Post I like best is spraying the water pan with Pam for easier...

I use the grates that come with the WSM's and really haven't given them much thought. Only grate I've ever changed was I bought, several years ago, a hinged grate for my 22 1/2" One Touch and a hinged grate for the '70's era 22 1/2" kettle at my Dad's house.

Someone asked about where to get turkey legs. Around the Chicago area, they're pretty common. Grocery stores have them, we have many multiethnic fresh markets, and you can always go to your butcher. I'm not a big leg guy - I like wings. Couple of years ago, for a Canadian Thanksgiving party...

Mike Brisket looks great! Nice smoke ring! I even like the cut - I cut mine a little thicker also. Great price - $2.38 lb. Looked at them last week at local WalMart - $3.99 lb. for whole packers & $5.49 lb. for flats. They didn't even look good. Going to have to check Costco this weekend...

I usually try to cook for more than one meal unless I'm quick grilling. However a lot of the fun is firing up and doing the cook so I like to do that as often as possible. Unfortunately the upright freezer died a couple weeks before Christmas and hasn't been replaced yet, so I don't have a lot...

Awesome. I see one problem - I didn't get one! Talking porterhouse and I see it in these pictures - porterhouses and t-bones used to have a tail. That was the best part of the steak! Don't mind me ... I'm a cholesterol junky! I rarely buy porterhouses but going to have to ask my butcher if...

Birds look great! Troy - Think I saw a web site on the bag. Try www.aclegg.com

I buy a lot from Trader Joe's. Like most of their cookies and dried fruits and some of their bakery & pizza dough. I know the local bakery that supplies a lot of it & TJ's price is about 75% of what the bakery charges. I like their fish - I don't always have access to fresh and sometimes...

Brad Think cast iron, as a drip pan, would be to hard to keep clean. It's easy to clean when it's been well seasoned and used for cooking. Do you have a restaraunt supply store anywhere near you? I have a 10" x 12" x 2 3/4" deep stainless pan that I use on my grills and smokers to cook beans...

I think about my grills and smokers sitting on my deck from time to time but don't dwell on it. Yeah, I've cooked many good things on them over the years but I can replace them. I live in a very small suburb of Chicago. We had a series of home break-ins in our community late last summer and...

I had grilled and barbecued and experimented for many years + read through many books + threads from various barbecue forums before I read him. Not even sure I'd recomend him to a beginner - like I mentioned, I like Raichlen's "How To Grill" for that and any of the Weber books. Wiviott is just...

May just be me but ... I've never done a flat. I've never done HH but know this is the way most of the great Texas barbecue places do them. I don't foil but will put a drip pan on the bottom rack to collect the juice. Get packers in the 10 -12 lb. range. Trim level out the fat cap to about...

By the way ... I know most recomend and/or cook to an internal of 190. I like to pull mine around 180 and slice at 185. I like my brisket to slice nicely - not almost fall apart when I slice it.

I have a rotisserie, actually bought to use with my CharBroil Commercial Series gasser that I no longer use, but I've never used it. I grill chicken pieces more often than whole chicken, learned at an early age how to do them right, and have always have good success. When I buy whole chicken...

If I remember correctly, a tri-tip is cut from the bottom of the sirloin and your pictures look like your steaks could have been cut from a tri-tip. I buy tri-tip from Trader Joe's or have my butcher cut it for me. If I had a safe place to fire it, I'd have one of those grills like they cook...

Sounds like you are doing things right. You might be overly concerned with your dome temp. You did not mention ... Are your steaks taking longer to cook? Are they finished the way you want them? Have you been enjoying them? If so ... No problem!

Mark - You didn't mention at what temp you cooked in October. You were probably a little over 300 probably close to 325 - there's nothing wrong with that but I've found that the lower and slower a brisket cooks the better it is. I don't run my WSM's to much over 250 maybe a little lower for...