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Another thought if you want to add something else would be to butterfly the loin. Then slice the kielbasa into coins and layer that onto the loin. Add a layer of sauerkraut and then roll the loin back up, tie it, and cook.

Gil, Bleow is a link to an Good Eats episode where Alton is discussing how to make ribs on a gas grill. While I know people can disagree with him on many topics, he does have some good information regarding how wood burns. At the 29 minute mark he discusses the differences between the white...

Wow....that is probably the best looking cart I have seen........Great job

Now that is a great looking burger. Nice job John.

Wow thats a lot of pork. Great job on the cook and good luck this weekend. Did your helper at least get a taste?

Gary, Great looking meal. The lamb chops look perfect.

That looks great. I never really thought about trying tofu but those "steaks" look really appetizing.

There are tons of ways to go with this. Are there any rules that would shape you choice? Specific meat, specific cooking appliance?

Jon, That looks fantastic and sounds like it would taste great.

Hey all thanks for the kind comments. Jim, sorry but I wish I had an avocado!!!! That my old school early 70's lime green. But I acually did it on my 22 black, 3 vented, EO since it hasn't been used a lot.

Does anyone have pictures or a good resource on how to serve different types of whole fish. After seeing the trout and red snapper cooks I am not worried about cooking them, but I don't know how to serve and eat. Is there a difference between small and large fish? Thanks

I have been enjoying the fresh veggies this summer for salsa and decided to stuff two for dinner. Tomato, red onion, garlic, jalapeno, feta, and some spices. [/IMG] Off the grill with my kids favortie potato wedges. [/IMG] Have a good one.

Hey Geir, I hope the leg continues to progress. In the link below, about half way down a person tried 3 different ways to cook their python. I probably spent the last hour searching because this interested me and from what I see a braise is probably the best way to go. Plus that is the...

Ok guys, I will take the first crack at this. I have been working on making my own dough for a while but baking inside but I prefer to go right on the coals. So here goes with the first post on the new site. The prep with everything ready The quick pre-bake over the coals. Here is my wife's...

Steve, You can smoke them until they are almost done, then take off the center section and grill them to get the crisp skin. I do not know your food chains out there but I don't pay more than $1.79 lb.

Tanner, HERE is one of my first post from back when I first joined. The rub, also by K Kruger, is what I have been using ever since on both butts and ribs. You can add or subtract with what you have at home or what flavors you prefer.

Hey John, A while ago Bob Correll put together a good picture heavy Lesson for pork steaks. HERE is another way to do them. And a THIRD WAY Hope these help and enjoy the cook.

Hey Ron, Check out this thread Weber Family Portraits

I am going with Bob on this one. If you have spread them around before and had no problem then you can rule that out. Have you used the same bag of charcoal for both cooks? It sounds like a fuel or air flow issue.

Troy, Is that a custom 22 red WSM made from a Red Gold? I may have missed conversation on it so do you mind giving some info? That just looks awesome.