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You guys have done it AGAIN! Yep, you have ENABLED me, with, of all things, an electric pressure cooker. I did some serious online research after reading the IP adventures on this forum. My new authority on Pressure Cookers (both old school and the electric pots) is Laura Pazzaglia...

Cliff; That is just flat out looks DELECTABLE! I shall be trying that if our weather ever stabilizes:mad:.'' Keep on smokin', Dale53:wsm:

I looked in the mirror today, and I think I have a Pork Belly under my belt:o... Keep on smokin', Dale53:wsm:

Clint; You guys are going to be the death of me, yet! As a result of watching this (along with the links), watching https://Hippressurecooking.com and etc. I decided during the Black Friday madness, to get an Instant Pot. My wife is a trained cook (was a Home Ec. teacher at the college level...

Here was one of my early smoking cheese episodes. It can DEFINITELY be a worthwhile project AND it is EASY! https://tvwbb.com/showthread.php?48136-Cold-Smoking-Cheese-on-the-Mini-Joe-Gold&highlight=Cold+smoking+cheese Keep on smokin', Dale53:wsm:

J. A big thumbs up for a good cook! Keep on smokin', Dale53:wsm:

Rich and Barb; That looks AMAZING!! Thanks for sharing with us! Keep on smokin', Dale53:wsm:

Cliff; Absolutely outstanding! Keep on smokin’, Dale53:wsm:

I cook my Boston Butts as well as ribs at 275 degrees grate temperature using my Smoke remote thermometer. They get done at a reasonable time and only taste WONDERFUL! Keep on smokin', Dale53:wsm:

Rodney; You might want to check this out: https://tvwbb.com/showthread.php?62734-Building-a-rack-for-a-Pizza-Stone&highlight=Rack+pizza+stone https://tvwbb.com/showthread.php?62764-Pizza-with-the-rack&highlight=Rack+pizza+stone Keep on smokin’. Dale53:wsm:

Russ; What a dynamite set of pictures. Happy Holloween to you and yours, too! Thanks for sharing with us! :)

I thoroughly agree! Keep on smokin’, Dale53:wsm:

Well, after trying the Vortex and chicken parts, I immediately ordered Vortex's for my kids! They are a bit pricey and didn't want any chance of them missing out on using the Vortex. I LOVE the Vortex and the kids do too! I regularly do wings, thighs, and drumsticks. Easiest and best chicken I...

I grill Salmon and Steelhead (and some Cod) regularly on my Performers. I always use a Cedar Plank. I know it's not a WSM, and it runs at a higher temperature. I have had NO adverse effects, whatsoever. Just sayin', Keep on smokin', Dale53:wsm: P.S. I would NOT disagree with Harry Soo regarding...

Well, I can now see Tony's pictures! I have NO idea what happened? Hope Tony keeps in touch. We need that Latino touch!:cool: Keep on smokin', Dale53:wsm:

My son showed me a neat trick for cleaning the food grates on a kettle. After the cook, while the grill is still hot, he uses a large piece of aluminum foil to cover the grate, then shuts the kettle vents. The residual heat pretty much bakes everything left on the cooking grate to charcoal. It...

We miss you, Tony (and especially Maribel and the kids:o). For some reason, I cannot see the pictures, but I enjoyed the short video of the Tri-Tip being grilled. I hope that you get active here, again, you shared a LOT of good info. All the best, to you and your family, Dale53

EdP; For the record, that is a GOOD lookin' pork shoulder. Good work! Keep on smokin', Dale53:wsm:

EdP; I have been using remote therms for several years. I have learned that laying a probe on a steel grate will normally give a higher temperature. It is probably not measuring the air temperature but the steel grate temperature. Use a grate clip that most probes come with and that will give...

Jerry; When using the IKEA Caddy, I place one Weber lighting cube in the bottom center. I light it, then carefully place the number of briqs I need around and on top of tge cube. I have NEVER had it go out. I have both the large and small Weber chimneys but find the IKEA better when dealing with...