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Lol! Just messin'

Dang, those wings look perfect. I've been hearing more and more about perforating poultry skin to get it more crispy, gonna have to try it.

I've been down with everything you've posted on the site... Until that "I hate okra" part. My world is shattered. ;)

I'm with Dave and A Cleland 100%...low and slow with a little maple or pecan! then a blast reverse sear. I'll never go back. Just one more thing I can never order at a restaurant again because this site has taught me well. Thanks Chris!!

Looks fantastic! I'd love to get a recipe on that roasted fennel. ;)

Looks fantastic! Next on my grill list is a 22" Mastertouch, I do a lot of wok cooking and usually do it over a turkey-fryer burner or over a chimney full of coals...I'm thinking a wok in the center cutout with a Vortex underneath would be pretty darn cool.

Love this little booger, and I cook with cast iron so I'm aware of the maintenance involved, but this sucker will rust in a New York minute! Lodge pre-seasoning on it is sketchy at best. Soooo....rubbed the grate down with sausage grease, into the 500 degree oven it goes.

Love it! Hopefully gonna break it in today. Only bummer is one of the "ears" or tabs on the main body that accepts the screw that holds and the base together is broken, but it doesn't bother me enough to exchange it. I'll either just carry it carefully or do a bead of JB weld between the base...

Squatter top will be better for grilling pizzas I would think

I know this is a Weber site, I have 3, but the beautiful Wife ordered me a Lodge Sportsmans Grill for Christmas, I can't wait to try that sucker out, wanted one for years. :)

Dear Lord it's going to take some scrubbing to get down to the metal of that daisy wheel!

I'm with Dave and the others, never had a problem, top vent wide open, let her rip!

Thank you Sir!

What was wrong with the last Costco batches?

Hey guys, I want to order a Cajun Bandit door for my 18.5, how do I tell if it's a pre-2009 model? Thanks!

The real question is, has anyone done the piercing technique and noticed a difference in skin texture?

I despise mesquite for anything except red meat, and then not really. For pork I go cherry, apple, or even maple. Mesquite is totally overpowering, I would strongly advise against it, but they're your ribs.

Freaking beautiful!! Steak **** for sure. I do mine exactly the same way with a bit of maple or oak, I just pull mine a bit shy of rare. Did a 3-pounder last weekend that was literally the best steak I have ever had.

http://tvwbb.com/showthread.php?55863-14-5-ers-smoking-a-turkey-this-year/page3 Also, I'm with Chuck on a milder wood like Apple or Cherry

I know everybody likes to see final plating pics, well... That was it. We hadn't eaten since Breakfast, spent the day having a good time with beer and friends at an all day music event. When it was done, we hit it like a couple of extras from the Walking Dead! My beautiful Wife is an animal, she...