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congrats Ryan. I am looking forward to the next throw down!

welcome! I am an Ole Miss grad and my in-laws live in Ocean Springs, MS! Welcome to the site!

some nice entries!

Let me know if the video works.

No dog in this fight but Peyton was basically gone all season including the superbowl! I think they will be fine!

I am a maverick guy but interesting. You never know what Igrill is doing in their R&D department but wireless probes/cloud based thermometer systems are the next big thing. I made a thread on that new company "Meater" the first truly wireless therm and everyone kind of thought they would have...

I agree in 99.9% of cases its the Indian not the arrow. You can't blame the gun for missing the target. You can't blame the pencil for misspelling words. You can't blame the pit for bad BBQ

In my opinion pulled pork is one of the easiest cooks. Sure it is longer then most cooks, but it is pretty hard to mess up a butt. Throw any sort of rub on it, cook it low/slow or hot/fast, just has to get to an internal temp of around 200.

that is too funny.

After you use the smoker a few times the grease and gunk will coat the tiny bit of bare metal and keep it from rusting!

I cured according to bobs bacon made easy. I rinsed really well under running water and then I soaked the belly in cold water for 25 minutes. I dumped out the water and soaked them again for 15 minutes. I dried with paper towels, liberally applied black pepper and set on a cooling rack in the...

good luck on the road trip. for my Bday I took a BBQ road trip to eat at Franklins. I was in line at 6:30am and we were the second group in line. best brisket and pork spareribs i have ever had! I would also suggest beef ribs at Louie Muellers in Taylor, TX over Salt Lick. I think Salt Lick is...

I got one for Christmas and still haven't had a chance to install. Does anyone that installed one on an 18 WSM wish they had a handle on the front of the lid like a 22?

I bought a gasket kit from BBQgaskets.com I turned out good results with out the gasket but have been able to hold steadier temps with the gasket. What ever works for your cooker is the way to go but I am happy with my gasket!

I have a party Q and do pretty much what Chad mentioned above. I light my WSM minion method style and wait for temps to creep below 50 degrees of my target temp. When it gets there I plug in the partyQ and shut down the other vents. The partyQ battery life is terrible and I don't want to waste...

Good Ole Fashioned Dog Nothing fancy just a good ole fashioned dog! I added some cast iron skillet sauteed onion. Keep it simple! Cooked on my blue SS performer.

I think Bronco fans enjoyed the Peyton era..... If they could win the super bowl with Peyton I think they will be OK with brock!

I am cold smoking some bacon this weekend. I do not have a pellet smoke tube or pellet maze or whatever. I am shooting for 150 degrees. Last time the temp got away from me and I only smoked the bacon for about and hour before it got to 140 degrees internally and I pulled. Any advice on setting...

What every one else said. Get it off the soil. I have a wood rack against my house that is just barely covered by the roof. It doesn't keep the wood 100% dry but less then being out in the rain. Don't cover wood with a tarp or anything like that. It needs to breathe!

I've never injected brisket but always inject pork shoulders. I am cooking a brisket super bowl Sunday and I am going to inject with plain beef broth. I don't want to go over board first go around but think a little extra moisture wouldn't be a bad thing.