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Very nice ! The red SS Performer is an eye catcher. Jan

Thank you all for the nice comments! It was a great day and a lot of fun!

Never seen salmon done on a WSM but it appears that it works great! I’ll give that a try in the future. Looks really delicious. Jan

The meat looks like a piece from a dinosaur on your small WSM. :cool: Looks good! Love the rain shield, too. Jan

Wow, nice looking ribs ! Jan

Hey Jim, Very impressive looking beef ribs. Looks like your day was a success too. Jan

It's the taking part that counts! Good looking rib! Jan

Hi friends, This time I participate with 4 St. Louis Ribs from my favorite butcher. (Cherry wood chunks and I spray them now and then with 50/50 cherry juice/water) As in the past years I use Imgur.com to provide progress related pics. EDIT: I decided to share some pics here linked. On Imgur...

Nice looking chicken pieces. Very impressive color

Hey friends, I’ll go for ribs St. Louis cut this year, smoked with cherry wood, seasoned with magic dust and glazed with a self made cola based bbq sauce. I just hope my T-shirt will arrive in time! :cool: 2018 I had babyback ribs because I can’t get a St. Louis cut. 2019 I had Pulled pork...

Ordered ! I hope it will arrive in time ! (GERMANY) Jan

They were all sold as red. No special color. The left one has no fade and it will not get noticeable dark when getting hot. The middle and the right have each a lid fade and both will get super dark when getting hot.

Hi, Yes we have something similar to Craigslist. That‘s my main source. I’m restoring nearly everything only it’s completely rotten :-) I think you could see that on my blog too. The adaptor for the Performer you can buy here online from dealer who’s core competence is “everything for gas”. I...

Hey Bill, in the meantime I have more than 60 Webers. I'm about to sell a few because I'm running out of space. I have 20 in the attic. 12 in the cellar, 5 in my office room 20 in my garage, 4 in my pavilion. 1 is on my porch at the mo. Jan

MT1 collection Hi friends, I recently posted my Master Touch Gen. 1 collection on the WKC forum. For my friends here I decided to take one pic with my cool/vintage TVWBB T-shirt. Jan

I recently read some articles of the health authority here in Germany. (about pork) As @K Kruger wrote trichina is no longer that an big issue. The health authority claims that an minimum core temp of 70°C (158°F) is necessary to kill e.g. Hepatitis E virus and other bacteria (Salmonellae and...

Very nice! Super delicious looking ribs! I am a big fan of Harry Soo !

Nice entry. I like your plate pic. Looks awesome !

Good looking ribs! Damn I never used my 26" Kettle as yes. Maybe I should try it with some ribs. :-)