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The ones my grandma made were just fruit, raisins, currents, that type of thing. I have been trying to find a recipe for it. Some recipes I have seen do have meat. Does anyone have a recipe they like?

That was just the push I needed Len. Thank-you, when my wife and I are over the flu, that will be my first trip. On the positive side, no one in the house will go near it.

That is a great looking board of beef there Chuck. What brand of knife is that, haven't seen one like that before? How well does if work?

That is a great cook. As others have stated, you will get the hang of your WSM, and as you get more cooks on the WSM, it will seal up better and temperature maintenance will get better. Love the view. Did the pup get a taste?

Don't want smoke to overpower, but definitely want at least a mild smoke flavor. It really does enhance the whole experience.

I would love some fruit cake but my wife and daughters hate it so I never get it. I should just bite the bullet and buy some from Costco.

Those are some good looking Ribs Bill.

Great looking bacon Rich. Will try this approach next time I do bacon. Thanks.

Welcome to the forum Wayne. As the others have said, this is a very friendly place and we love to help each other.

Cliff, that is one beautiful dinner. Making me think about that Santa Maria attachment. Love the concept.

Will check that out at our local sprouts. Need a second protein for Christmas. If I don't make a ham, my daughters will not be happy. Been quite a few Christmas' since I did a standing rib roast. Been wanting to do another ever since. Thanks for the heads up Pat.

I kind of have the same issue. My wife has no problem when I do PP, brisket, or ribs, but she wants to do the Turkey next year in the oven due to smoke. I hardly used any smoke wood this year but she is adamant. Same applies to chicken. Go figure.

One other thing to consider is this, when you watch a cook on any of the BBQ TV shows when they use a stick burner, you will notice that they keep unused wood on top of the firebox so it gets warm. I have read that this helps to stop some of the billowing smoke. By burying chunks in the ring...

Looks like you have your work cut out for you. Do a search for high heat ribs on this site. That would probably be your best shot and they can be done on a kettle or WSM. Check this link as an example. --- Another link here. Sounds like you have plenty of time to perfect this...

That is some good looking bacon there. Saw some pork belly at Costco but wife wants me to wait till after the holidays. As for blame, no blame is possible. I would say thanks to Bob and all who encouraged all of us to make bacon.

Congrats on 36 years of marriage. Roast looks wonderful. Here's to another 36.

Bob, have you tried using the link and log in, then making it a favorite. I put the favoring as one of the first on the favorites bar and then just click on it whenever I go on Amazon. Works every time for me.

Welcome to the forum Bruce. This is a great forum and everyone here is very friendly and like to help others.

Those burgers look fabulous John. Love the smash press.

Looks like a great cook Robert. Guess I will have to eventually try high heat cooks. Everyone seems to really like them. I do my ribs at 275* but have always done PP and brisket at 225*. Guess I should go out of my comfort zone and try this. That plated pic looks perfect.