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How far away from the flame do you put it? Out as far as the chicken?

I’ve got a few pounds of wings to cook tomorrow. I want some smoke on them, but I also want them crispy. Do I: 1) Grill indirect in the kettle? 2) Grill using the Vortex and smoking wood? (If so, where do you put the wood? Wouldn’t it get consumed without making much smoke directly over the...

Nice looking brisket!!! I’d eat a bunch of that!!!

Nice looking ribs!!! I need to do some again soon.

I’m with JimK!!! Good looking food, Yusuf!!!

Those look soooo good!!!!

Wait!! How thick and long is that roast? It looks like a regular pork roast, not the long, thin tenderloins I’m used to getting. We’re you saying that the ribs are folded in half? If that roast is the thickness of a normal roast, I love to slice up a bunch of garlic, stick it in the roast...

Nice looking ribs!!

Welcome aboard!!! You’ll find lots of great folks here with a lot of knowledge.

Hi Ryan!! Congrats on your first cook!! When you say almost steamed, what do you mean? Are you talking about rubbery skin? I doubt that a full water pan would do that. What you’ll find is that some of us use water in the pan and some don’t. It’s totally a personal preference thing. (I use water...

You’ve got yourself a great family!

That looks really, really good! I can’t remember the last time I had Canadian bacon. Don’t even remember what it tastes like. I might have to try to make it soon!

In FL, both were rock steady. I could get the 18 to 250 and ignore it for up to about 13 hours and it wouldn’t vary more than 10 degrees either side of 250 until I was out of coals. I’ll have to try the 14” up here. Maybe it’ll be more steady? I may also try one of those pit controllers. Thanks!!

So, the 14.5 will be more stable with the winds? I’ll have to try it. Have you tried those blower set and forget attachments? If the 14.5 isn’t better, I’ll either have to buy/make a wind screen of some sort or try one of those.

The temps I have been cooking at were within range of what I have cooked at before in Florida. I lived in the North part near Tallahassee and had a lot of days cooking in temps that were about 80*. Same exact methods and everything. Only two things I can count as factors are wind and lack of...

Smoke Day weekend was just weird. Since moving to WI, my 18” WSM has been moody. I think she’s mad at me for not using her for so long. That and it’s always windy where I live. Temps aren’t holding the way they did in FL. Anyways, before too many words are used for the photo gallery, let’s get...

I’m more partial to burgers than brats, but now that I’m in WI, I’m much more open to brats than I used to be. Nice cooking!

Nice cook in’, Dahls!!!!

Nice work!!! Looks good!!!

Ok, so those pies look awesome!! However, I got hung up on something...HOMEMADE Kielbasa?!?!? THAT’S something I need to learn to make!!!