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The grate system that came with my MasterTouch really is handy. I left the center grate section off on the last wing cook. It was left on for this cook because I dumped all the wings onto the center and then shuffled them into place with some tongs. I left it on to burn off the stuff. I"m...

Thanks. I use the shredded cabbage and add Duke's mayo, honey, cider vinegar and lime juice. Family loves it on hot dogs and pulled pork sandwiches, too.

Looks mighty good !!!!

My family really enjoys some basic stuff for dinner sometimes. I'm glad, because it's fun to make and the flavor is there thanks to a proper hot dog chili and homemade slaw. Using the small Vortex. Placed a small wax lighter tab on the grate and stacked the charcoal on top. Fired up...

Thanks. So....the forum is for discussion of grilling.....but actual grilling goes in a separate forum ?

Can anyone educate me why this one was moved to the pic gallery ?????????? It was a high temp cook and figured it was a "grilling" post ????? New guy trying to figure stuff out here.

Thanks....stuffed from breakfast and already looking forward to lunch, here, too. Will be using that same grill, Vortex and chimney....don't even have to move 'em....just reload and go again. Wings & hotdogs. Gonna make a batch of proper hotdog chili. It'll be thirsty work, too. Got...

Limping around the grocery store yesterday like I was running on flat tires. Wore out from night shifts and not much sleep throughout the weekend. Couldn't figure out what I was going to cook for our dinner. Hit the meat section first...and schemed it up from there. "Beef....it's what's for...

Paymaster's Steak Rub...been doing my steaks his way for the last few years. I let them soak all day, overnight or ten minutes....however much time I have available. Per steak recipe (double as needed): 2 tbsp olive oil 1 tbsp soy or teriyaki sauce 2 tsp McCormick's Montreal Steak Seasoning...

Good morning all. Was going to cook some baby back ribs and may use my MasterTouch22 for it. Figured I'd run a full side chamber of Kingsford with some wood chunks mixed in there, a pair of slabs off to the other side with top vent positioned over them to get good smoke draw over them...

I bought the Cajun Bandit door (with latch) prior to buying my WSM. I'm likely going to add a second WSM at some point....and will be setting it up the same exact way, too. The door is rock solid and zero leaks. The latch is very easy to use during cooks, too.

Thank you. I've sorta neglected it lately. I want to do some beef jerky in it but need to get dialed on a solid method that will run ultra low.

I'm thawing my wings out as we speak. Gonna run my new Vortex with another payload of wings. Last time I forgot to drop in the chunk of wood over the coals. I'm also wanting to do some Vortex steaks soon, too.

I'd smoked some ribs and a pork shoulder yesterday and stashed them in the fridge with the plan to reheat them at today's shootout at a buddy's farm. We had a great time.....ran through a heap of ammo and the crowd ate well. Corn was a piece of cake....they loved it. Frozen Green...

Wife chose the Hickory as here sauce.....she's been consistent with this choice, too. Hickory, Mustard and Tangy versions made. Son & I generally go for the Tangy.

Thanks. Was wondering if my pics/posts weren't coming through. Complete lack of interest was having me wonder if the posts were even showing up. This site is mighty slow. Appreciated your comments. Cooked two pork shoulders and 4 slabs of ribs on the KJ BJ this afternoon. Since the...

Thanks, Dustin. Gonna play with it tomorrow.

Thank you, thank you, thank you. I'll give it another go. This thing just wouldn't snap into place no matter what.

First two cooks with the WSM did well. Going to fire it up again for another run on some shoulder butts & ribs in a few hours.

Nobody had trouble with their assembly or is this site just really slow ?