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Stellar job you've done with this amazing grill.

I'm impressed with the real estate on the JJ. Bought one yesterday and looking forward to cooking some grub on it soon.

Thank you. Gonna do many future cooks on the new Weber gear.

Proper fries are had.................

Thank you, everyone. Weber didn't mess around with my warranty issue. Sent it to them late last week. The center section was delivered today....less than 5 working days later. Great service. Gonna get this bad boy put together in the morning and get it smoking something tasty.

Thanks.....made his burgers & burger glop sauce tonight for my wife and son, the Teenage T-Rex. Tonight's inside-made eats......bacon was left on the George Foreman way too long. Meathead Goldwyn's Burger Glop sauce recipe.....went on the bottom buns over the carmelized Vidalia...

You'd love my local Costco..... They had Duke's by the gallon in there today.

Thank you, Pat. I'm also a fan of Blie Plate.

Thank you. I really liked the sauce. I added the zest from one lemon in it, too. The poblano peppers were great with that sauce, too

Outlaw cook coming along well.... I wanted to roll 'em around over the grates a bit more in order to get the nice char on each piece....but was reminded that we were up against a firm time constraint.....so everything came off the grill and straight to the table and killed the Southern...

Ran it a little north of 350. Nice cool, damp August afternoon. Good tunes cranking on the deck....smoke in the air. Relaxing times. Back inside to work on the sides.....running Southern rock inside.....outlaw country outside. Nice transitions throughout this fun cook. :)...

My new book just arrived today.....very quickly thumbed through it and decided to use his Alabama White Sauce recipe on some chicken. Apologies upfront......I did not use a :blackkettle: or :wsm22: for this cook. I've not assembled the first.....and my warranty replacement parts for...

It's here.........gonna tell more about it another thread......

Thanks, Rusty. It came out of necessity as my son and I are huge fans of 5-Guys Burgers and we'd always order grilled onions, jalapeños and bacon on our burgers. Doing them at home provided similar flavors.

So much agreement on the smoked hot dogs. They really do have a better flavor, in my opinion. We take hot dog night seriously at my house and I'll go to extra lengths to smoke them, lol.

I have gravitated towards doing smashburgers more often than not. My typical ingredient list looks something like this: * 4 lbs 70/30 ground beef * 1 large Vidalia onion finely diced * 3 medium jalapenos finely diced (usually French slice them and avoid the seeds & pith) * 1/2 cup parmesan...

You nailed it !!!! I've got a jar of that Jess Pryle's Carnivore RED rub. It's killer on salmon, flounder and shrimp. I'll give it a run on some pork soon.

Exactly. Weber took care of me quickly and without a fuss. I'm already thinking that I've gotta get a kettle to go along with the WSM. Can't let it be lonely.

That looks ready to rock. Nicely outfitted.

That is a tremendous payload right there. 14 chickens !!!!! I've never cooked anything hanging before, but I could see where it'd really allow some large cooks and no need to get in there and flip or move stuff around. I'm gonna have some great fun with this WSM. Really looking forward to...