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decided to drill. have a thermo/bezel and lid holder on the way. budlight mt here we go!

bingo! that's the key to the vertical smokers. keep the heat/smoke rising to cook/flavor the meat.

easy to do w/all the activity here

nice cook!

great job, and it's nice to see i'm not the only one who isn't anal about my smoker grates ;)

my mom used to make something similar she called "pepper steak". she'd do the meat like you did w/the cutting and the peppers, then she would serve over egg noodles w/a smidge of gravy. I figure yours is close enough that title may fit.

http://tvwbb.com/showthread.php?44987-Conclusion-of-the-quot-Forgive-me-quot-thread :)

good work sir!

looks good to me

I got mine from a member at another site, but for the 18.5 set it's 63092 http://www.ereplacementparts.com/ash-catcher-assembly-185-p-1477296.html?osCsid=ma73vvlu9d4rv3anr3kuerm4k4

Got an ash catcher assembly in the mail today. So I slapped it on and now my Budlight is somewhere between a silver and a gold. Debating on adding a thermo. Originally I didn't want to drill because it's a logo lid, but w/the dings on the rim, it's not pristine, so I may go ahead and do it. And...

Holy %&*@ ! Those ribs look simply amazing. The shine from the glaze is nice. The red color from the sauce almost seems as if it's a Chinese style rib. Your bite pic is spot on. Wow! Just WOW! Without a doubt your pics are the best rib posts I've seen. Period.

you had me at the smoked bacon. great cook as always Tony.

grats. the WSM makes it so easy doesn't it? I almost feel guilty when I cook w/mine since the most I have to do is a slight tap on the vents to keep the temp steady.

wow, that looks awesome.

i'm a bit confused. the title included the word Chili, but I see beans in the cook. there is something amiss. :D

a little dry, but not bad. I say yes, i'll be doing it again.

Very nice' thank you.

Good work.

If you got compliments, chalk it up as a win.