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wow , dont those look good. i really have to dust off the OTG and try a rack of high heaters. very nice , Robert ! :cool:

The slot , no contest.:cool: I’ve read about cutting a notch in the lip of the smoker but would love more feedback. How big to cut notch? i used an angle grinder and the cutting wheel was maybe an 1/8" wide..and cut down to just a hair below the rim that the lid rests on..... Any issues with...

The early reports seem to suggest a heart attack. 60 is young , but it happens. Too bad. Great player. theres a lot of literature on this subject, but just a quick squib from Web MD African-Americans and Heart Failure In a startling 2009 study published in the New England Journal of Medicine...

A-firmative

Oh,absolutely. All day and all night. That looks wonderful .

VERY nice , Rich.

In my experience,if you cook a loin roast to make pulled pork , you get a different consistency to the meat. It is still tasty , but not as soft and juicy as pork butt. At least it seems so to me.

Everything looks so good. I bet those filets were off the chain. And I would love to try those sausages. Oh , man. It all looks just great.

Smart thinking. I like that . If it got windy you could just set a couple bricks on top or a good sized rock , even .

you know , i think youre right. have to watch that. musta been the vino !

the other night. Daytime temp got up to 96 and it was muggy on top of that. I was thinking we'd have spaghetti. (our traditional wednesday night meal) but we were at the market and Sweetie thought the london broil (top round) looked good. Hey , who am I to argue ? A good needling and a quick...

Woof ! so good ! youre killin it bob

exactly my thought.

Awesome. I would be on that plate like a wolverine.

you will love it. welcome to the group.

thanks guys.

Your turkey looks tremendous , Tim. I haven't tried one yet on my OTG but this encourages me. I have done a few on the wsm both spatchcock and regular...top rack no water pan , high heat and they come out nice. As Bob mentioned , you do get a bit more smoke flavor with the wsm , but if you stick...

I can't recall seeing Wickers in the Boston area. But I did get a bottle of Moores marinade from a friend recently. Has anyone used this? Jim lampe said he found it very salty and I'm surprised that it says on the bottle to only marinate in it for a half hour or an hour.very specifically NOT...

I always tried to flip only once because everyone swore that was what great cooks did. When that was debunked (thank you interweb) I started flipping early and often. I like the results I get with more flippage. (Is that a word?) anyhow , I just think I am a much better cook now than I was...

I have one of the old ones. Best money I ever spent on a kitchen gadget. Or tool I should say. :cool: