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Agree with Russ 100%

The Performer comes through! Nice cook...and have another beer.

Great looking kabobbers!

Yes! And please give up that dressing recipe!

Very nicely done!

Yeah, looks like the point was cut off, but it's a nice looking hunk of meat! The butcher kept the point for his smoker I betcha. Best of luck man!

I would use the WSM for the butt and the brisket, and do the ribs on the kettle using a rib rack. Brisket on the bottom rack, butt in a foiled tray on the top rack. Starting the brisket at 3AM should give you time enouth to cook it and foil it for carving at 4 PM...in my opinion. I'd put the...

I have seen the cupcake chicken, and it's for appearance purposes for comps. You'll get much tastier chicken if you just smoke it the conventional way.

Beau, I hardly ever touch the lid vent, unless I want to shut it completely down, I leave it wide open all the time when smoking. I use the bottom vents to obtain the temp I wish to smoke at. 250 degrees is a generally good temp for anything other than chicken. I like to smoke chicken around...

All I can say is Holy...you know what.

Looks like a winner there, very nice!

2 fantastic looking plates right there! Wow.

Ditto! But hey, I guess you don't know if you don't try!

Come on Matt, go for it! Nice cooks!

Excellent post, all of it!

Excellent looking meal!

Fabulous looking food, nice pics too!

Very nice looking cooks, now I'm really hungry!

The Restaurant Depot is the real deal. I have seen these ribs there but never bought any. Guess who's getting them next time I go? Beautiful ribbage sir!

Degreaser, or a grease cutting detergent, and a scrub brush ought to work, if not, there's always a power washer.