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Jerome, nice to see you using a Oakridge rub, I really like their products, if you order again, you might try their Dominator rub. We really like the mild cinnamon flavor along with other flavors in the rub, and I use it in conjunction with BRITU for a great flavor profile on ribs and butts...

My 2 series 300s need new grills like yours Bruce. Luckily I own some GrillGrates which I place over the rusty cast grates for most of my cooks. This prolongs purchasing 300 grates that are around $60 for the time being. I know that sooner or later I will bite the bullet and order the new...

Just make sure you start with a full propane tank---

I own all 3 WSMs, nothing like having the appropriate cooker for your cooks. For us, the 14.5 gets the most use for the 2 of us, but when we have guests, we usually upsize to one of the larger WSMs.

Mmmmmmmmmmmmmm!! Looks like the cook was a huge success..

Great way to break in your new WSM, beef ribs are my wife's favorite!!

Just my opinion, but I'd pass on it---unless it was free for possible parts.

Maybe when you're rolling it back up you can add some "goodies " inside the wrap---

Great story, now after all that, you just have to post your first cook on your new WSM!!

Watched the whole video George, good find!! I like, as others, how easy it is to turn the bird...

I use both lump and Kingsford blue in my WSM's. When using KBB, I usually run my WSM's for 1-1 1/2 hours before anything goes on. I wait for thin blue and then put on the food., with lump, it takes a lot less time for that thin blue to arrive. No one seems to comment on the difference in taste...

Yum Yum!!! That meal looks delicious, great pictures that have me drooling at 7:30 AM...

I've had a Q 300 for several years and love it!! The only thing that it has to have is the new grate, it will cook just fine without the other parts. Q100's in my area normally go for $100+, so this is a bargain!!

I've got some Plates in the freezer Enrico, the first non-rainy day they are going to get done with your method. I like the 3-sided concept. Some Uncle Chris' Steak seasoning, Black Pepper and Lawreys and I'll be good to go--

Great color on your bird!! My wife would kill for some of that skin...

I'd use a stainless steel skillet just because I don't want to loose that great seasoning. Also anything tomato-based seems to also wreak havoc on my cast iron.

Yum Yum!!! Meal looks great!!

Case-- After seeing your post, early Saturday morning I made a quick run to my Cash n' Carry in Bellevue, picked up a 19.38# Boneless Rib Roast/Choice for $7.59/lb. Wet ageing in the beer refrigerator and then it's going to be cut into some nice thick steaks and possibly a small roast. This is...

Let's see how it cooks!!

Knocked it out of the park!!! No wonder your dog is smiling--