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Man Jim that bird looks mighty fine! The fire looks awful relaxing as well! NICE ITALIAN FEAST!!!!! :wsm:

AWESOME MORGAN! Looks really delish!

VERY NICE! Meat look great, but Jim the corn, spuds and pickles are awesome! GREAT PLATE!

Been spending most of my free time lately preparing for my other affliction, be doing an inordinate amount of this the next three months..... Burgers are not my fav meal to grill, however my girls requested them for tonight, so I fired up the redhead! Just ground chuck with salt, pepper and...

It sounds like you may have not had enough unlit coals to start with. I always use a full ring of unlit and add a small amount of lit. Obviously all you fuel burned up. I would load it up with fuel and add water to the pan if you are still in position to continue this cook in particular. Close...

Sounds strange Ron, don't panic. How much coal did you start with. Did you start with a minon type method on your fire? Just trying to fig out what is happening to your heat. I do my ribs for 5-6 hrs @ 225, I use a full water pan and full ring of coal with just about 10 briquettes lit to start...

Vents all the way open, pan full of water, 18 or 22wsm?

Morgan, This is how I LOVE mine! Very impressive! Still on the look out for an old CI grate like yours, it is awesome! :wsm:

Jon I'll take two melts and a pitcher of your best HIGH LIFE! WOW! Those look incredible! :wsm:

JB your pics are def food art! The food looks exceptional as always but the photos are beyond AWESOME! Thanks for sharing! :wsm:

Jon that tip and mash plate is really nice! No apology needed for these fine pics! Well played! :wsm:

Looks great Marty, I love meat, er I mean salmon! The snow pic just cooled me off 10 degree! :wsm:

Mark, I'm with Jim, I could wipe out that whole cook in quick order! Looks spectacular! I love having two fires going @ once! :wsm:

Daniel the bird and spuds would make any gormet jealous! WELL DONE! :wsm:

Rolf, you speak Correllese very well! That is an awesome plate! I'm going to have to try Bobs bird as well! :wsm:

Jim I'll start with one of those gin and tonics! Man do those pork slabs looks DELICIOUS or what! it ain't what! Very nice! GO BADGERS! :wsm:

Bob those look great! I like the basket, and those mater look tasty! :wsm:

Thanks Brian and everyone else! The foil is strictly to prevent the burnt ends for non hardcore folks. I like the burnt ends personally, but some don't. No change in cooking time, I let'em go 6-8 hrs @ 215-220 depending on if I want to cut them or let fall to pieces. These, OP, went just over 6...

Several of my coworkers have been on me to do up some bones, so.... A quick trip to SAMs left me with these Mustard and some off the shelf rub... WSM ready to roll some hickory/apple chunks.. REAL LOW & REAL SLOW does just right! Wish you could smell... ...what the big red man is...

Very nice evening for a cook! Looks mighty fine, I love the harmony as well as the finalé! What kinda pickled goodness is sitting there with Mattie? Wish some of that rain would spare us here in HELL, er I mean Arkansas! :wsm: