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Great looking meal Jim, as usual! Haven't had a hanger either, never seen one in the stores around here. Tri-tip is similar? Sounds like hanger is right in my wheel house.

I love tuna, definitely one of my favorite things that comes off the grill. Sam's here usually has beautiful tuna in a plentiful supply, which is nice. My go-to tuna currently is coated in olive oil and dusted with Valentina powder, wonderful stuff. The last time we had it, we ate nearly 1/2...

Did fajitas for everyone at work today, i'm unstoppable! Came out excelent, grilled the flank on one OTS, then had my disc set up on another one. Used the same setup as the last time, in terms of hardware, just more coals to start with. Got the wok smokin' hot, did the veggies (poblanos and...

I was planning on bacon, but it came so well lubed that I didn't even bother with it. I'm using again tomorrow for a work function, so I really wanted to test it out the right way to get a feel for it.It took me a bit to get the fire to where I wanted it, I started with too few coals, but my...

Got my disc today, and was thinking about just doing a pound of bacon in it to kind of get a feel for it. Well, I thought to myself, why not just go in with both feet and cook something I could be proud of. Whipped up a quick stir fry, chicken, onion, gr. pepper, baby corn, mushies, bamboo...

Great looking dinner, gotta respect a sirloin!

Great looking porchetta! I've consumed my body weight X10 in porchetta over the years, and i'm only 28. Its one of things that my family always has been making ever since I can remember. Our recipe is similar, only instead of rosemary and fennel, ours is seasoned with garlic and fresh dill...

I'm with Kevin on this one. A 4 hour rest on the butts would be nice, and that's the window of time you need for a high heat brisket. Even the biggest packers will only go another ~20 mins in a high heat cook. Last weekend I did 4 butts in an overnighter and then two briskets high heat, and...

Looks delicious Jim! Pork steaks are a favorite at our house too. I do them often, and they are CHEAP too, which is a plus. If I had a bandsaw, I would buy butts and cut them. I do mine with Texas BBQ RUb and Texas Pepper Jelly at the then. They are always delicious!

Jim is the MAN!

Nice legs! In a manly way.

I do my turks at 325-400 as well. BEAUTIFUL color, excellent skin texture, and very moist if pulled at 160 in the breast. All the ones I have smoked have wow-ed the crowds because of so many people being accustomed to a dry bird.

OMG! How much you want for that there bag?

Thanks a million for the responses Jim! As for my first wok-ing, highly probably that a pound of bacon will meet its maker, since that'll be kind of a good tool to teach me with for temp regulation and exactly how hot I want it, then it'll be time for seafood I suspect, shrimp and scallops...

Elmo, As for the chuck(s), yes, a roll is the primal from which the roasts are cut from. Generally speaking, a ROLL cook is an overnighter since they generally are not smaller than ~16-18# and can get up to the 30# range. The roasts you can do much much quicker, 4-4.5 hours and still end up...

Looks good Justin! As for relying more on feel, those are some words to live by IMO. That's probably the #1 thing I've learned from this site, is to trust how it feels versus what the therm says, especially on tough cuts like chuck and butts. Take it to spaghetti tender and you'll be very happy.

Hey Jim, Well, I ordered my Disk last night! Santa Fe handles for the ferrier appeal. As for the setup, how do you do the coals? Just a pile under the disk, allowing the handles to rest on the side? Any tips would be greatly appreciated so I can get right down to some serious eating when it...

I'm with the others, either butts or chuck roast. That would be too many meatloafs to mess with IMO. Yield on turks is not a guarantee either. Pulled pork is always a big hit, and chuck roast is excellent as well, plus you could do the beef on-site I would think. Since you've got two WSMs...

'Twer it me, i'd be doing a few chuck roasts, not a whole roll, and then some roadside drumsticks. The drumsticks will look incredible, as well as having fantastic flavor. The chuck is my go-to beef selection for a crowd, MUCH easier to plan for quantity than brisket, and way less touchy to...

Chuck roast is my favorite beef off of the WSM, even over brisket. When I do mine, I do them high heat, ~300-325 unfoiled, until I like how they look and the bark is where it needs to be. Then, I get a foil pan, out a nice layer of peppers an onions on the bottom of the pan, then throw the...