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Here’s how I do a “tin can minion” start with the IKEA silverware caddy-it hardly gets any cheaper than this: https://tvwbb.com/showthread.php?38885-The-quot-Tin-Can-Minion-Method-quot-with-Pepper-Stout-Beef&highlight=Silverware+caddy Keep on smokin’, Dale53:wsm:

We often brine chicken parts before using the Vortex in my Performer. We also perforate the skin. Brining helps to keep the chicken moist inside and perforation helps to allow the fat to drain away leading to crisper skin. Keep on smokin’, Dale53:wsm:

One word description WOW!!! Keep on smokin', Dale53:wsm:

James J. I am seriously JEALOUS!! I am not one for much "Bling". However, you have Got me! I LOVE it!! Keep on smokin', Dale53:wsm:

Morris; There is only 10-20 degrees difference typically between the two grates. I’ve had little difference in actual practice. I often use both grates when smoking a variety of meats. However, for the record, I now do my chicken parts on my Weber grills with the Vortex. Keep on smokin’...

I was in our local Aldi’s Grocery today. They were offering what appeared to be a nice Paella Pan for $9.99. Any that have an Aldi’s close by might want to check... Keep on smokin’, Dale53:wsm:

Rich, that is a great lookin' cook, for sure! Keep on smokin', Dale53:wsm:

Kevin; We ALWAYS do more than immediately needed. I, too, found the chicken great after re-heating. This, I believe, will be my "go to" in the future. I can hardly think of a better paring than chicken parts, a Weber Kettle, and a Vortex. That is a combination made in heaven!;) Keep on smokin'...

A couple of days ago, my wife and I did wings and several large thighs using Louisiana Chicken Fry as directed on the box. I grilled them on a Performer using the Vortex. I carefully cleaned and oiled the grate before grilling the chicken. There was no sticking. I flipped the parts after twenty...

I am allergic to all shellfish, so have looked at other's Paella with mixed feelings. THIS, however, not only looks amazing but flat out doable for us. I just may have to check out a pan, etc. and see about the future of Paella in this household! Thanks for sharing with us! Keep on smokin'...

Thanks, Rich! I needed that!!!;););) Keep on smokin', Dale53:wsm:

I have found the "local" Costco to definitely have better (meatier loin back ribs) that finish nicely. I do them on one of my WSM's and tend to run 275+ degrees until done. I do wrap with aluminum foil (Harry Soo's method). FWIW Keep on smokin', Dale53:wsm:

Anne; That chicken looks REALLY good! Just goes to show, you don't need the "latest and greatest" equipment to have great food. As that old quote goes, "It is not the bow and arrow, it's the Indian"... (to explain, "It's not the equipment, it's the chef";)). Keep on smokin', Dale53:wsm:

Your wings only look WONDERFUL! One thing that I have learned, there is more than one way to "skin a cat" (or in this case, grill chicken wings:)). I have done excellent wings direct on my WSM's, on my Performer (indirect then crisp up over direct) but my current favorite way to do them is on...

When testing a thermometer in boiling water, as an example, be sure and move the thermometer in the water. If the probe is much colder than the water, it can cool the water immediately surrounding the probe and give a misleading reading. So, when checking water keep the probe moving (as in...

Here's a past cook (I have done it several times) smoking "Faux Pastrami" on my 14.5" (have also used the 18.5 on occasion: https://tvwbb.com/showthread.php?53073-Here-s-my-4th-of-July-on-the-14-5-quot-WSM&highlight=Faux+Pastrami Keep on smokin', Dale53:wsm:

Cliff; I intend to try that chicken, myself, and shortly! It appears to me that you have done a SUPERB job, my man! We have used the Louisiana mix on fish and it is WAY-Y-Y beyond excellent. I have great expectations of the chicken fry along with the Vortex. Thanks for sharing with us! Keep...

I cannot remember ever cooking a single butt for pulled pork. I generally cook two 8-10 pounders as it takes the same amount of time as cooking one. We then pull the pork, vacuum pack it in smaller sizes so we can have pulled pork at short notice. It works beautifully! Keep on smokin', Dale53:wsm:

I just recently ordered another Smoke (I have two smokers, etc). I also ordered the new silicone stand (actually two) for the Smoke receiver. They should be here in a couple of days. Thermoworks has good stuff, indeed! FWIW Dale53:wsm: Keep on smokin',

That's a real buy, for sure! Dale53