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Yummm, looks great! Pulled pork can be used so many ways. We like to make nachos with it too! I bet those tacos were really good!

And Mark, that was my very next thought after seeing this on the news.

Jim, that was my very first thought after seeing this on the news last night.

That expression looks familiar for some reason????

Or like me, he uses these for lunch at work. I'm not lucky enough to always have left overs that I can take to work, sometimes it just tastes too good to save any for later!

Cool! Looks to be in great shape!

Welcome to the club! You'll like the 18.5, we like ours a lot. And it's just about fool proof-very easy to use. Have fun!

This whole scenario made me think of a few things that I don't know the answers to. What were the refs doing during the whole game that they didn't notice when they handled the balls? Why don't the refs check the pressure shortly before the game begins and then again at half time? What do the...

Tony, you're making me hungry! We handle monkfish where I work for a food distributor, I've seen a lot of it raw, always wondered about it cooked. The scallops look great too. Makes for a great plate!

Yes, use your cover, otherwise your WSM will fill up with rain water due to the design of the smoker to keep grease from running down the outside surface of the smoker, and get moldy inside. My cover has been holding up great so far. My smoker is the only outside cooking appliance that I put a...

Cajun Bandit sells a nice roti ring for the 26.75" kettle, and also the spit and motor, which I think they actually get from One Grill. The ring is sold out for now but I'm sure they are having more made. http://cajunbandit.com/rotisserie/ http://www.onegrill.com/category_s/130.htm

The pork looks great! You're going to love the WSM! Set it and forget it!

The Ranch is an awesome grill, but a bit too much grill for my needs. I couldn't afford the amount of charcoal I'd need for the food I'd be able to prepare on a small section of that grill! My 26.75" is the perfect size for me, big enough for anything I'd do (just found out recently that 2- 14lb...

Cold temps don't slow me down, heavy rain, winds, and snow do. I've smoked in minus 10 temps, grilled in single digit temps. Charcoal doesn't know what the temperature is. I say go for it, grilled or smoked food tastes great no matter what time of the year it is or what the temperature outside is!

Pete, I'm late to this one, but I just stumbled onto this thread and I must say you've got a lot going on with your smoker. I see you connected directly to your charcoal bowl rather than using a stacker ring, just curious why you didn't go with the stacker ring? And I see the smoke stack, really...

I'm sorry to say, but after doing the math I'm not impressed with the meat/everything else ratio. 1.5 lbs. of meat and 2 lbs. of everything else is not what makes a good burger to me, I like a lot of meat between the 2 buns halves and not much else except some cheese, mayo, pickles, and onions...

I'm afraid this might mean an escalation in the "Pork Chop Wars". :) That looks great!

I've never regretted getting the 18.5 and have never desired the 22.5. The 14.5 wasn't available when I got my 18.5, I may have gone with the 14.5 if I had the chance, it would be easier to take along on camping trips. But I really do like my 18.5, I usually do 4-10lb pork butts at a time and...

Great idea Tim! Inexpensive and works!

Going over 40 degrees does not mean the food is instantly bad, otherwise we wouldn't cook food. What it does do is shorten the shelf life of the food, and how much it gets shortened is determined by how much over 40 degrees it gets and how long it is over 40 degrees. Without being able to...