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After 6 hours of cold smoke, I gathered the remaining coals together, and let the WSM ramp up to about 180F. and pulled the slabs at about 145F internal temp each. Bagged up, and they are sitting in an ice bath. Turned out beautiful. My son said he is very, very excited to try some out...

They live on every time we say their name. I'm pretty sure the first thing I learned from Bob was about sardines. Bacon and other things were secondary later on.

It's kind of a breezy, chilly day here, and after the first hour I went out and put another line of charcoal around the basket to try and get the temp up. Since then it's held steady at about 140F-ish. About 5 hours on the smoker. I will give it another couple of hours and then ramp it up to...

The pizza oven was delivered today. I will probably get it put together tomorrow. I could do it today, but I'm smoking bacon and watching college football :cool:

Snake setup and lit in the WSM this morning, with some chunks of hickory. Bacon on the smoker and away we go.

I'm reviving a little bit of an old thread. Just by months though, not years. :) EDIT: Micheal, I hope you don't mind me tagging on to your thread. It seemed an appropriate place to place this. There was a sale on pork belly a couple of weeks ago, which just happened to coincide with someone...

When he showed the pizza on the peel ready to go in, I was thinking, "Holy crap that's way too big!". He seems like a 'regular' guy though, and kind of reminded me of myself. I would wedge a pizza too big for the oven in there too.

It's funny this thread showed up here. I ordered one of these pizza ovens from Walmart the other day. Currently shows it will be delivered tomorrow, Saturday. From what I have seen and read, it will need a few mods to make it consistently usable, like fire bricks next to the fire box, and a few...

Welcome to the family! So glad you found your WSM. Along with my Performer, my 18" WSM has elevated my cooking to a whole new level. You will have to pry my WSM "out of my cold dead hands".

That Italian Beef looks outstanding! All the fixins including the grilled peppers.

For this meal, we were all in on items purchased at Costco recently. Prime tri-tip, which I like to grill to just past medium rare (vs. rare for choice, etc). Turned out perfect with a nice reverse sear. The dill pickle salad was a salad kit which caught my eye at Costco. It's kind of...

Thank you! No vino served, my dear wife doesn't imbibe. So we had a great couple of glasses of water. :) I'm with you on the bone. Love the crispy bits.

Tri tip looks like it turned out just fine. Sorry about the missed opportunity with the rub though. Maybe just invite the son-in-law next time.

Chuck roast looks fabulous! +1 on the Rainier, although I haven't seen them here in Utah for a long time now that I think about it.

Grilled a prime ribeye tomahawk steak for dinner last night. Wife requested it for anniversary dinner (31 years!). Not pictured: blue cheese and sliced pear salad.

That's going to be good. Nothing wrong with the peppers on there too.

Hard to say, but maybe 4? 5? Just trying to guess.

That's a great result! You say B+, family and others would probably say A.

That's a great looking yard, wow! I really need to do the same kind of thing for our backyard. The thought of the cost is what stops me. That chicken look absolutely superb.

I typically wrap at about 165F-ish or so. Having said that, one of my best pork butts I ever cooked was one I put on the WSM in the morning, then forgot about it until later that night. As in I forgot I had something cooking and suddenly remembered that night, zipped out to the smoker and...