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Welcome!!! So many great, helpful folks here. You’ll love being out of lurkerdom.

Welcome!! My dad always grilled on a kettle for as long as I’ve known the man. He’s had several other grills while he’s had his kettle. He’d do one or two cooks on the different one and never use it again. I went with a gasser when I was young and dumb. When the gasser died, I got a kettle...

I do a snake method. I line one layer of coals against the inside of the charcoal ring. I put them slightly end over end so they’re sure to catch and continue. I add a second layer on top of the first, then add my hunks of wood. Doing that with a full water pan of cold water, I can smoke the...

I make a lot of plain burgers at home. I’ll use whatever I have. The one I am looking forward to making soon is gonna be topped with Hook’s Blue Paradise Bleu Cheese and my homemade applewood smoked bacon. Mmmmmm

Got some choices with it cut like that. You can cure it and make it bacon. That will work well if you’ve got a slicer or are good with a blade. Or you could make pork belly burnt ends or just bbq pork belly.

Wife did groceries today. Came back with a ridiculous amount of food. Mahi Mahi, Tri Tip, a beautiful 10 lbs. prime packer brisket, and 18 lbs. of Boston Butt. Will probably freeze half the butt. Definitely cooking the tri tip tomorrow. So, what about the other butt and the prime brisket? What...

What’s the total weight? I did several hunks that equaled 3 lbs once. Mixed up the cure for 3 lbs. rubbed it, put it all in one bag together and cured. Worked well.

I’d never seen them before. Moved into a new neighborhood about a month ago and three of the four neighbors I’ve seen with kettles have been using them. I was like why? Is it because it’s windy here?

I like the Weber for fast, high heat cooks. My kettle will get screaming hot with a Vortex full of it. Only ever used Kingsford for the WSM.

Nice work!! The chicken looks great! Brisket flats are a challenge but there are some great folks here who can help you do all that you want! I’ve got an 18” and a 14” and they’re both fun and do a great job!!! Looking forward to seeing more from you!

I am from FL. Moved up here a couple years ago and just never tried to change my name on here. I hadn’t been around here much because I was in an apartment. They frowned on charcoal grills and smokers. Now that I own again, it’s great to fire them back up!

Oooh!!! That’s a toughie. One of my favorite foods is wings. But, it had been more than 18 months since I had London Broil. So, I’ll go with the London Broil.

Just outside of Mad City. She’s shy on weekdays! Trying to cook great food fast after work makes her nervous. The old kettles I used to have liked taking pics more. At least the WSMs aren’t shy!

They got some of the London Broil.

Started off the week with spare ribs: Used 3-2-1 method and when I unfoiled, the end bones fell out. They were pretty good! I also did some burgers. The wife finally found London Broil, apparently these parts of WI don’t demand that cut much. Marinaded in Worcestershire Sauce, Soy Sauce...

I did ribs on Monday. It cruised around 235* for most of the cook. During the last hour, I opened the vents a little more to bring the temp up. Got over 320* by accident. Ribs were great. Variation is normal. For me if it’s running anywhere between 215-275, I’m happy.

That Tri Tip looks awesome!!!! I need to do one soon!!!

I love my little 14” I have to reload a little near the end of a long cook, but it’s fun and works great! I use my 18” for bigger cooks. It’s a work horse. Have fun!!!

I haven’t used that fireboard. Just a thermoworks Smoke. When I lived in Florida, I just put a tailgate tent over it and kept it off the ground. That worked for me. Keep an eye out for smaller briskets. I feel like the go quickly. Also, get to know the Publix butchers. I never had a problem...

Thanks Rich! There’s always a wind here, but usually not 15 or more mph. It’s not nearly as stagnant as FL was.