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I am just amazed how steady the temp stays and how long a cook you can do on these things....

LD, Thank you awesome... I did this today; I just used Pace Picante sauce, right off the shelf... I sauted 6 large Vidalia onions and some fresh guacamole on the side, a little sour cream.... (and tortillas of course) WOW We had the best fajitas we have ever ever had at home.... This is an...

I have to add a post script to my brisket cook.... NOBODY, not even my son asked for sauce...... I think that is the greatest compliment that I ever received from any cook. The smoke ring was righteous; I have a pic and will post it soon.... it was very very moist, I was not prepared for that. I...

Frank..... I have no clue buddy; I could not even figure out what your question was about until i went to the site that published my photo so I could post it on here... WOW there was a WSM out of Star Wars LOL...... I think that is just a coincidence; for sure, it was not my post... BUT, the...

How does this look?

I HAVE SEEN THE LIGHT !!!!!!!!!! This week when I laid out all those baby backs and they all FIT on the rack,flat, without any kinky stuff; then when I laid out a LARGE BRISKET and it all FIT in the middle without hanging over the edges..... suddenly it was all so clear LOL BIGGER IS BETTER...

WELL......... Did Santa arrive yet?????

I am so proud of my first brisket that I just had to share a pic of it with my new friends on this site.... It was a 7# flat only; I did not use a rub; just fresh ground black pepper, sea salt and Costcos Mesquite Seasoning (everybody needs some of this in their cupboard)... I started it with...

Do you have no mercy? I am doing the best that I can; but this site is just killing my waistline..... But do not stop, I am going to blame it on my metabolism

It IS an AWESOME cole slaw AND If you do not use Duke's Mayonnaise "you just have NO respect for you slaw"

Italian wedding soup is a religious experience... don't believe me? ask around !!! This is an excellent one.... You can serve this or take this to ANY gathering and YOU WILL be overwhelmed with praise... awesome recipe... THANK YOU

<span class="ev_code_RED">BE STILL MY HEART</span> OMG........ I built a batch of these and they were sooooooooo good that I kept looking over my shoulder for the FOOD POLICE.... this recipe SHOULD BE ILLEGAL I know there are a lot of great recipes on this site, but DAMN, serve this one...

A couple of drops of pickle juice is a closely guarded secret that I have used for years... Since we are sharing secrets; another one is... use ONLY LEA & PERRIN, off brands will destroy your mix. One last thing; if you do not have time or fixin's to make your own mix... The best off the shelf...

Ricky, I think you are on to something there.... I think the smaller ring from an 18" will still allow for enough charcoal to handle the large volume of the 22"

One of my new favorites.... awesome with PP... thanks

Well I ordered my Maverick ET73.... Amazon says it won't ship for 1-2 weeks.... a lot of other sites are out of stock too... guess I will just have to be patient... thanks for everyone's input..

Do you guys think that the water pan adds humidity to the cook? I know a lot of experienced guys don't even use water; but I have always thought that it would reduce the drying effect????

It IS a lot bigger than I expected too; and it IS very impressive.... I can see it on my new deck from my family room, I leave it uncovered if no rain expected, just I so that I can glance out at it once in a while and admire it... lol

I am surprised at how long that cook took; but what is really important is the result.... whatever you did to get there; you produced a quality pan of pulled pork.... you are now a "member" and therefore you have all the responsibilities and obligations from doing it once... you are now EXPECTED...

There is NO WAY Weber Legal would EVER allow handles on the center section... but, I am going to put two on mine...