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If I’m being honest, a new toy is a fun idea. LOL.

This is a clever idea in the interim. No worries about it catching fire?

@Rich Dahl Hi Rich!!! It’s been a while since I’ve been on. It’s good to see you. Hope you and Barb are doing well! Here it primarily comes from two directions, but can swirl around the house. I think the controller would be a fun toy if it works. Otherwise, I might just build something to...

Sure! I cooked the sirloin hunks on the 22.5” kettle using Kingsford original (started with the chimney, of course!). Veggies were bell peppers, onions, pineapple, and mushrooms sautéed on the stove; and finished with the sweet bourbon marinade. Served on white rice. I’ll attach a picture of the...

Making me want some pulled pork!!

That’s cool!! Looks really good!!!

Been a while since I posted…just posted a thread in the bbq forum. Since I’m here, I decided to drop a couple pics of last night’s dinner. We were planning on making kabobs, but the misses couldn’t find skewers. So, we made them “deconstructed” style. Only difference is the veggies were cooked...

Happy Saturday, TVWBB!!! I’m looking for some advice. Since I moved to WI, I’ve used the WSM some, but not as much as I’d like. There are lots of reasons, but one of them is fighting the wind. In my little village, it is always windy. So much so that calling Chicago “the Windy City” is...

I basically started it minion style, put the wings on and let it go with the vents wide open. About 45 minutes in, I was running 280-300. Another 30 minutes later and I was about 325. When I pulled the lid to check them and the closed it, it shot up over 400. That little sucker will get HOT...

I think if I were going to do wings for a party, that’s exactly what I’d do. The smoke flavor is way better in the WSM.

Last two photos rotated on me. The wings in the Pyrex dish have the WSM on the bottom and Vortex on the top. The last pic has Franks on top and BBQ sauce on bottom.

I had hoped to settle on one method to cook all the wings. That’s hard to do when you have a smoker, a kettle and a vortex. So, I chose to smoke some on the 14” WSM and some using the Vortex in the kettle. Here’s the smoker doing work. Here they are right before I pulled them. Side by...

I would definitely try this with velveeta!!!! Looks great!!!

Decision: both!! Got the 14” WSM working on half and am firing up the Vortex.

The Aussie was off duty when I took this. In addition to protection detail, she’s also part of the cleaning crew. She loves to lick the grates. The Black and White Wondermutt (on duty) just turned 14!!!!

That’s impressive cooking!!! Looks great to me!

Thanks! I’ve only had to use that technique once. Worked like a charm...and yeah, you have to be quick!!!

They’re up for tonight. Still deciding what to do. I’m leaning towards the Vortex, but can be persuaded to use the WSM and air fryer. Lol

Regular grate with the two hinged sides. Based on what you said, I think I understand better how to do that. Thanks!

Nice work!!! Welcome!!!