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Great cook!

Love pork loin done on the WSM. Great job!

Did a little cooking today. Started with some spent grain bread, moved on to some sausage and a small rack of side ribs and finished by stuffing a Barking Squirrel up a chicken. Rib breast bone trimmings will end up in either chili or some BBQ beans, smoked sausages will end up in the pasta...

Awesome looking dogs! Bet they'd be good cooked in a bit of beer instead of water!

Awesome looking bacon - I have a five pound slab in the fridge waiting for a cure!

Awesome job!

I have a rack stashed in the freezer ... I'm guessing they will be making an appearance before too long. The growler on the right looks interesnting ... what was the flavor of the day?

Looks perfect from here! Great looking beef!

Ribs looked great, but they looked lonely on the WSM!

Great lookin chicken!

Looking good!

I use minon method starts for almost everything, turkey being the exception. I don't use water in the pan but do use a foiled clay saucer (much easier cleanup). As for temperatures, I use the lower ranges (230 - 275) for all except poultry, which runs in the 275-330 range. It all depends on...

I can't think of a time where I have had to add coals, lit or unlit to my 18.5 WSM. It'll go 14+ hours on a full ring using the Minion method. For shorter rib cooks, I can get almost three full cooks in before having to replenish with fresh lump as well.

Great looking meal!

Meatloaf is always a winner - either all beef, or mixed with pork and/or veal and/or sausage ... Not Your Mom's Meat Loaf

Excellent! Awesome chops and potatoes!

Looks great - ground and cut with a bit of fat makes a mean buffalo burger!

Great job!

Excellent looking ribs!

I was really impressed the the "glaze" like appearance of the sauce.