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Beef ribs, I love them, nice cook

Welcome to the group, mighty fine looking cooks there

Frank I bought one similar to that when I was in a pinch, I use it when I need a second food probe that my 732 could not do. forget the rare, medium, bells and whistles and set it just to give you IT, might be a cheaper way to monitor multiple meats, just a thought

Thanks Bob, I am now grateful there isn't one within hundreds of miles from me

PSB always makes a fine meal(s), you did a great job on yours

Luke thanks for the very kind response, I am humbled, What is so great about this site is we get to share techniques, skills, methods, etc, etc, it's not a contest. It's what we on this site all love to do and share our experiences which each other. Looking forward to see your cook Dave

Oh wow Bill that is the way to cook CSR's I bet it tasted like candy, very nice

Dwain that is a work of art, very nice job

great looking ribs, nice job, and a excellent gift

I love cold leftover pizza in the morning

Inspired by some previous posts I decided to stuff a tenderloin on New Years day Here are the players for the stuffing, the bloody Mary was for me not the cook A quick sauté in evoo ready to be rolled and tied Dusted with some of my rib rub and on the Mastertouch with some apple wood Done...

Very nice Tony Happy New Year to you and the family Dave

Excellent Jim, excellent!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ken I do make a void in the middle of my ring and do not use a tin can but do place the coals right in the middle I do not scatter them around on the unlit coals, my wood is through out the unlit coals so I would guess the wood does not catch for 45 minutes or so, smoker comes up to temp in...

Chris I did one the other day for New Years dinner, but I stuffed mine and did it on the Master touch. I put the coals to one side and it was done in less than two hours, I did not have to sear it as the kettle ran hotter than my WSM, it did get away from me and I pulled it a little late about...

Austin how did you find this event? I have been looking for local comps to either attend or get my feet wet as you have. Clermont is 12 miles and I missed it. I might have answered my own question by looking closer at your post, " the florida BBQ assoc". Thanks Dave

I use 10 in my 22 wsm

Nicely done Bill, roast is spot on!! My best to you also

Nice!! I have the same pepper rack and use it allot

Welcome to the forum, great looking flappers