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Have a tough time getting my Master-Touch assembled properly as per the instructions. The ring doesn't secure in any way that I've tried. It doesn't snap into place. I bend the three tabs inward and slide them behind the leg holders and nothing. It just hangs there. Are there supposed to...

I did the Cajun Bandit door, wheels and clamps. Also added a BBQ Guru DigiQDX2. I'm very pleased with the results of each. It's a trouble fee smoker that kicks butt with minimal trouble. I did an overnight 225 degree brisket last week and the water factory Weber water pan still had plenty...

Home from work tonight and found son famished. I figured we'd need to eat some of this sammich-grade brisket......in sammiches. Warmed up enough for three sammiches. Did a batch of home fries for him. Two eggs made ready....one for my brisket sammich....was hoping he'd try one...

Not a fan of this brisket. Been sitting in the fridge most of the afternoon. Bark is good. Juicy and tender. Smoke flavor is lacking. Next time I cook on the WSM I'm leaving the water out of the pan and see how it does.

Smoker did it's job. Now it's wrapped and resting.

This little table is proving to be handy when set up next to the WSM. Has some cutouts to lock in the little 18" Jumbo Joe. Went ahead and dumped a load of coals from the starter and let 'em run for a few hours as we got caught up on Game of Thrones and then threw some burgers on three...

Used my favorite brisket rub for the meaty side. Put it to bed and it was purring like a kitten. Checked on it this morning and all was well.....still purring. Brisket is through the stall and at 188 degrees.

Second run on the WSM was last night. I used a loaded pellet tube below the charcoal grate. You can see it smoking away as I loaded my firebox with Kingsford Pro, pellets and cherry chunks. I dumped hot coals on top and then assembled the WSM on top. Did a...

Thank's everyone. It's John Setzler's Man Cave Meals Hotdog Chili. It is a must-have item that my family demands whenever we do hotdogs. I love the stuff, too. Ingredients: 12 oz of a beer of your choice (choices here will change the flavor of the chili) 1 lb ground beef (I used 93/7 but...

Howdy, Dan. I didn't really time anything. Just tossed 'em in there when I felt like the wings were getting 2/3 done. Took a large pan outside along with a large mixed drink & a refill and fired up the tunes and enjoyed the afternoon/evening. Grilling is a great way to knock down stress.

Did some hotdogs and wings here. One of these days I'll go lighter on the rub....yessaday was not that day. Made a batch of hotdog chili. Man Cave Meals version. The stuff is killer on hotdogs, brats and burgers. It's reason alone to make them.

Thanks, folks. Homefries are easy to make and my son destroys them.

Had a recommendation about this from a buddy....figured I'd give it a try. Cooked it with Vidalias and butter for a while before dumping some collards & beer in there, too. The ribs had two rubs on them....a base rub of Lambert's Sweet Swine O' Mine with a light dusting of...

Had the day off yesterday with no plans to do much but hang out at the house. Figured I'd get some grub cooked for the workweek. Last week I picked up a Weber Smokey Mountain 22" smoker and did a test run on it to get familiar with it and burn off the stuff inside it. Should give me really...

I've been picking up two bags of this stuff each trip to Costco. $.56 per pound. I was impressed with the limited amount of ash it produced on my initial clean-out cook on the JJ and the WSM.

Getting my new WSM and JJ ready for food next week. Doing a burn-off this afternoon.

I love it. I'm going to run a Jumbo Joe later this afternoon. I'd really like to have that same GBS grate system for it. That is really cool.

Thank you. My Thermapen is the best bbq weapon I have. Hard to beat.

Sounds like you did things that you liked. I'd love to see pics of the new thermometer installed.