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Chris; That is a great and instructive video. It's been a while since I grilled some spiral cut dogs. A couple of my kids and families are going to be here next week and I believe I might have to serve some spiral cut dogs at that time. Keep on smokin', Dale53:wsm:

Michael; I typically cook two butts at a time on my 18.5" WSM (it also works on my 14.5" WSM). I put one on each food grate. After I wrap, I switch places (put the butt that was on the top grate on the bottom and vice/versa. I try to have both butts near the same weight. Keep on smokin'...

The notch is so easy to cut with a grinder and much easier on the probe wires. I even cut a notch on my 14.5" WSM (came with a grommet) because it is so easy to use. That is MY chosen way to deal with this "issue". Using a remote digital therm is so helpful that I cannot imagine smoking a...

Steve; It sounds like you did pretty dern well for a first time cook! While it is fresh in your mind, write a few notes down on the recipe. Then, the next time, you'll have the timing better. Years ago, an acquaintance of mine made a statement regarding a particular activity: "You have to do a...

One of the main things I like in most things I do is CONSISTENCY. Kingsford Original gives me consistency, i buy when on sale, and have no complaints. Every time I have tried lump I get significant trash in the bag. That doesn’t set well with me. So, for a number of reasons, I use Kingsford...

Before cold smoking meat, I suggest you read this: https://amazingribs.com/more-technique-and-science/safety-and-health/cold-smoking-meats-dont-do-it I have cold smoked cheese with excellent results using the Amaz'en pellet tube. However, there is NO WAY I am going to chance cold smoking meat...

Rich and Barb; Now THAT is a wondrous repast! That classic comment should serve you well!:o At any rate, excellent job! Congrats to you both! Keep on smokin', Dale53:wsm:

Chris; That just "flat out" looks WONDERFUL! Keep on smokin', Dale53:wsm:

Donna; You'll find the rack to be quite light. It is easily handled. The stone works VERY well on top and both the top and bottom of the pizza finish at the same time. As I may have mentioned, I use a flash light and look through the top vent on the lid to check on progress. I can do that in day...

I second the vote for the Thermaworks Smoke. I have two of them and they are definitely better built than the Mavericks. Further, their customer service is top grade. I also use the Thermapen but if a person is financially challenged then Thermaworks has the less expensive Therma Pop digital...

Tim, I have not yet tried Polish Sausages and Kraut, but that sounds like an excellent idea. I will definitely give that a try! Keep on smokin’, Dale53:wsm:

My favorite way to do brats is to use an aluminum throw away pan with sauerkraut. Put the brats nestled in the kraut. Pour beer into the kraut and brats until the liquid is half way up the brats. Put the brats on the Performer (two stage fire) over direct until the kraut starts boiling. Then...

Donna; Here is an older post of mine that might prove helpful: https://tvwbb.com/showthread.php?62734-Building-a-rack-for-a-Pizza-Stone&highlight=pizza+rack Recently, I have also thought about simply using a cast iron skillet with the rack (puts the pizza in the proper zone to cook top and...

Lynn; That’s a GREAT looking cook! It perfectly illustrates exactly why I believe that the Vortex is the best accessory a person can have for their Kettle! Keep on smokin’, Dale53

I decided to do one of my favorites, Grilled Meatloaf on a Plank: My wife, Marilyn, applying Red Pepper Sauce to the Planked Meatloaf prior to grilling: One hour of grilling and this is the payoff: Plated with mashed potatoes, peas and asparagus, and cole slaw (in bowl): As you can...

Mark; Those look tasty! Keep on smokin', Dale53:wsm:

Amongst my favorite things to grill are chicken parts (wings, thighs, and legs) along with ABT's. I do them all on my Performers with the Vortex (and also my Jumbo Joe with the doggy bowl). I like the Vortex so much that I bought em for my kids as a surprise gift. My son-in-law is a serious...

Kemper; That layout looks absolutely OUTSTANDING! Keep on smokin', Dale53:wsm:

Jim; That's kind of a bummer! I use Kingsford Regular (buy in quantity when they are on sale) almost exclusively. When smoking I always use new coals (I LOVE consistency!). Leftovers get assigned to the grill. I use leftovers religiously! So, that information would keep me away from Cowboy...

Bob Correll and Jim Lampe got me started on pork steaks. Now, they are in the regular rotation. I do it very simply: I use GFS (Trade East) Salmon Rub (yeah, sounds dumb but as Trade East's web site suggests, it works VERY well for pork and chicken). Then, on a hot fire, I flip the steaks every...