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Very nicely done, Mike. They look delicious. On a side note, what the heck are Mardi Gras BBQ wings? Being a native New Orleanian that makes no sense to me. :)

Mine gets a little mold at times. I just rub it off with some white vinegar. I always let it go for 30-60 minutes until I get thin blue smoke smoke; so any remaining spores should be cooked off.

That's a delicious plate of food. Congrats on a great cook!

Warning! Don't wear the ARD for too long!

Rich and Barb, I'm so sorry about your loss and obvious grief.

The old wily veteran coming off the bench to get the job done!!!

Black drum are delicious. They are indistinguishable from their cousin the Redfish aka Red drum. Both are wonderful when they're small (puppy drum). Bull drum and redfish (over 27") are really not good table fare, especially the black ones aka big uglies which gets filled with worms as they get...

Looks great, Chris! Glad everything came out well. In the future, you can also use some butcher's twine to make them more uniform in size and give you more room on the grate.

Restarted the veggies, but no celery this time (using the CI DO instead of the skillet) Let those sweat down a little and the added the corn Let that cook for a bit then added fresh Roma tomatoes (deseeded) and the crawfish After a few minutes, I transfered it to the gasser to simmer...

Decided to stretch my grilling skills and use the vortex for something other than chicken wings (for which it is awesome). Given the intense heat from the center, I knew I could do some sauteing on it as well. I saw the bell peppers on the Vortex website and thought I would give them a try with...

Awesome plate, Robert

Beautiful as always, Enrico!

Looks delicious, John!

I've noticed a faint odor after opening up a cryovac twin pack, but that dissipates quickly. Obviously, if you cook it for hours above 145 internal (safe temp for pork), it'll be safe to eat. Tastewise, I'm not sure. It would suck to put that much work into a rotten tasting piece of meat. Plus...

Call it Ole Webb

Welcome to the forum, Rob!

That's just a plate of happiness right there! Well done, Sir!

Good tip, Rich. Funny you posted this because I was in Sam's club today and saw some Weber salt free seasoning that I hadn't seen before. It reminded me of you because I remember you mentioning that you needed to watch your sodium intake when making those cheese potatoes. Have you seen this...

The newest addition to the collection. $139 at Wally World. Should pair nicely with the 22.5. Convenient for small cooks and can see some abt's and other cook's snacks hitting it during longer cooks.

Looks great, Bob. Definitely one of the smokes I want to try!