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Free??? can't put a price on that! Did it come with that bottle? And what is holding it?

Nice bark Chucko! I've been gun shy on firing up the WSM for the last week. We've been having this crazy tropical weather pattern rolling threw and it's causing havoc. 90degrees and so humid. You wake up and take a shower and you never dry off. One minute there is not a cloud in the sky for as...

I think you answered your question? But I'm a good wing man. IMHO, the "Joes" are the most well rounded and useful grill out there. Once you make a mini out of it (and you will) you will have the best of both worlds. Now, is that versatility worth $60bucks for instant gratification and world...

You are a true American my friend

I try to cook seafood a few times a week and cedar plank is a blast to do. She's definitely a keeper Chuck

How long was it running before you went to bed? I always let it run a few hrs before I bail on it. If it's super warm you can crack the bottom vents to just a sliver with top wide open. No worries thou. Practice makes perfect.

This! And make sure you have it wrapped super tight and flip it once a day. Not only will it be "hammy" it could get soggy.

doing work son

Geeeezus! I see another guy out there on a longboard. I've had my bell wrung pretty bad at that place! I would only sponge it and wouldn't paddle out over 8-10. Couldn't imagine making that turn and trying to hold that rail.

Nicely done. love how much prep space you have

Good job. To help with the salty side, let it soak for an 1 1/2 and change your water out every 1/2hr. That seems to help a lot.

I own a stumps and 2 primo's. I think your biggest challenge would be an adapter plate. Truth be told, the Primo really doesn't need one. I've ran my Primo 30hrs and not fluctuate hardly at all unless I wanted it to. The stumps and backwoods...Good luck running those with out. I just went the...

Well done. I only see it's missing one thing...

living life right brother.

Good job Jeff. Just noticed you sig pic. Is that the wedge?

No worries. The whole key is, is the prep. Make sure you get all the tendons,ligaments and that tiny bone out. If you do all that, your "chicken leg" eating experience will completely change.

Outstanding John. Those lodge cookers throw down like a champ. Makes me feel bad for not using mine. After reading your recipe, I was like Hmmmph. Thats about as traditional as you get for a fish taco. I had to go back and check your location. Then it all made sense. I see you spent some time in...

Well done. IMHO everything just turns out better all the way around with out the pan. Your ribs have an amazing color. Can't get those results with the water pan.

Well done. IMHO everything just turns out better all the way around with out the pan. Your ribs have an amazing color. Can't get those results with the water pan.