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Grew up in Howell, I’m just over the river in PA now.

Pork Barrel BBQ All American Seasoning and a little brown sugar. Rack on left and right also have a mixture of stubbs and mikes hot honey. Middle is dry.

Thank you, we lucked out with this house as it sits on 1.5 lots. I echo Jon, a Q grill would be a great addition.

Three racks of St. Louis. Hickory wood and Kingsford Professional in the 22 WSM. I plan to stick around 250ish and skip the foil. Results later! Have a wonderful Sunday!

Really nice cook!

Looks great! Smoked meatloaf is on the menu this week.

If I were to spring for SS grates, I’d totally go with rcplanebuyer. I’m enjoying the CI ones so far.

Love mine:

Get it immediately

That cover looks to house the propane valve and igniter.

Around these parts (NY/NJ/PA area), italian sausages (hot or sweet) are accompanied with sauteed peppers and onions. At times, hot cherry peppers and a tomato sauce.

I think by nature, a gas grill will require a little bit more maintenance/cleaning than a kettle. Most of the drippings on a charcoal grill are either burned up by the lit charcoal or if indirect, caught on a conveniently placed drip tray. However, there's still necessary practice of ash...

I picked this one up for $10 last time I was at the factory store. Haven’t used it yet:

Looks like a good time!

That looks delicious.

Thanks! I had the bird sitting on a beer can holder (without beer) and I flipped the vortex upside down with the bird in the middle on a drip pan. A full chimney spread around the vortex and she was done in about two and a half hours. Butter and some champion chicken rub for flavor. Might try...

Nice meal and workstation!

Ended up doing some chipotle chicken breasts, sweet Italian sausage and vortex roast chicken. On the side: peppers n onions (of course); zucchini & broccoli and corn..

Lexi

Real nice looking plate.