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Nice lookin' prime. Did a 2 boner on Sunday myself. Can't beat the prime rib on the WSM. Your twice baked looked great too. Love to do those on the grill. Fan of using wasabi in the spuds. Dan

Been doing this a couple of times now with cod. Season first with Old Bay. Layer top with tarter sauce topped with panko crumbs. Season top with Tsunami Spin and pads of butter. Place in EVOO'd fish grill pan and grill rotating between direct and indirect until firm. Added some Ciabatta...

Beans turn out great on the WSM. Especially when placed on the lower rack below some ribs. The drippings really add flavor.

Good job. Thanks.

Adapted from recipe in the Food Network Magazine. Plated Horseradish-Crusted Steak Roulade For the steak: 1 2 ¼ - 2 ½ pound flank steak 2 Red bell peppers, stemmed, halved lengthwise and seeded 3 Tbsp EVOO 1 Leek, finely chopped white and light green parts only 2 Cloves minced garlic 1 Cup...

Made this the other night by adapting a recipe I found in the Food Network Magazine to the grill. Actually made the roll the previous night and refriged. Here are some pictures: Ready to Go On On the Grill Half Way Done Finished Plated For those that have a hard time maintaining higher...

Still do that on the ice up here on Petenwell. Beer on grills that is. We now have our portable shacks and pickups if ice is thick enough (which it is now for sure).

Hey Jim. If you have a Smokey Joe, fire it up along with the smoke. Then set your beer on the lid. Stays liquid way down below zero. Dan

Do you use water or empty foiled pan? I never use water, winter or summer.

Why will the smoker only sit at 210 - 220? I run upwards of 300º if I have to when outside temp is below zero. Chicken needs to be cooked at a higher temp IMHO.

I've done a couple of shoulders several years ago. One thing you might want to check in to is "larding" or adding fat to the shoulder. I did this by inserting pork butt fat (I guess you could use bacon) into slits in the roast. Can't quite remember the time, but the meat did not dry out. Dan

This was a post over at the BBQ Forum by Ed Roe: Posted by roeboat on December 27, 2009 at 09:35:34: In the past I've left my pit inside my shop and opened the (3) doors to ventilate and cooked that way. Today, just for giggles I pulled out my 4 gas meter and checked the carbon monoxide level...

Jeff, how did your barrel turn out? Here is a pic of my barrel from Christmas Day smokin' a standing rib roast at my parents. 20 MPH wind, rain & snow. No problem with temps. Nice thing too is that my Taylor sticks on the side of the barrel. Christmas Windbreak

Not this particular barrel, but another one I did you can pound out the bottom of the barrel using a big chisel. Cutting the barrel in half will leave sharp edges, but this can be smoothed out with a grinder or file. Standard drill bits are you need for the holes. This picture is with my 18...

Here's mine. By pulling the pin on the hinges makes for easy transport. The second picture shows a bracket I made for inserting an umbrella for rainy weather. Front View Umbrella Bracket

Good job. Just did some Canadian Bacon last Sunday and it also came out great. So easy, too.

Two of the bottom vents were completely closed. One just barely open in order to allow some air inflow.

Not the best picture, but three racks on the 22 ready to wrap in foil. No burnt ends. Ribs on R4D4

I've had pulled pork that has been vac sealed and frozed for over a year. Still tasted like it just came off the WSM. One thing though, periodically a bag will leak and you'll get an ice accumulation inside. This has happened even though I always double seal the bag (both ends). So you need...

Hour and a half.