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Okay, so I'm gonna attribute the slow start to damp briquettes. I wanted to throw the meat on at about 8:30ish in the morning, but I learned a valuable lesson.... keep the charcoal inside or in a lidded container. So around 0945, she started hitting temp and was pretty steady for the next 15...

I paid $1.69/lb last week at my local Harris Teeter for a 9lb Boston Butt. I gave my mother a taste of it this past weekend (my first try with one) and she pulled one out of the freezer for me to have another go. She only paid 99¢/lb at Piggly Wiggly.

I was gonna finish the chook on the gas grill to crisp the skin. The Maverick is on my next order. Right now I have a CDN probe that I really don't trust.

Okay, so here's the next question. I wanted to also smoke a pack of wings and a whole chicken later today on the same coals. Would it be a good idea to place the butt on the top grate to smoke for a few hours and when I'm ready to throw on the chicken, then move the butt to the bottom grate...

The opened bag of charcoal was in the shed, which is kinda open-air. The new bag was in the garage. There was only a few used bits charcoal from the last cook. Yes, ALL vets fully opened. It rained yesterday from about lunchtime to 6 or 7 o'clock. I foiled the water pan and it is empty...

I'm planning to smoke my first pork butt today and this is only my second smoke with the new 18.5 WSM. I filled the ring with KBB and then spread a full chimney, which was fully ashed, over the top of the unlit. It's been 45 minutes and the lid gauge is reading only 180°. All vents are wide...

Let's make a distinction between cheap and inexpensive. I've had some $5USD bottles of wine that taste lovely. I've had some $100USD bottles that I wouldn't recommend to a sworn enemy. I'm from the old school of thinking that if I wouldn't drink it, I wouldn't cook with it either. I also...

Oh, I guess filters are in place (last photo). My bad.

I wanted to ask the membership if it would be out of order to include some of my photos in this thread, that have nothing to do with food, grilling or BBQ'g, but spotlight some of the photos I've taken over the past few years? Although I've kinda consentrated on portrait, particularly with the...

When I get wordy or distracted on a posting, I usually highlight the entire response and do a Ctrl C to copy it to my clipboard. If you're not multi-tasking, you can Ctrl V to paste once you're logged in again. Otherwise, I keep a Word or Text document open and paste in there. No advice on...

Thanks for the warm welcome folks, much appreciated. As a side note on my first smoke with the ribs, I used the No. 5 sauce recipe with the heat up of the leftovers. Hawt Damn! Made all the difference in the world. Tomorrow, it's an order of wings on the WSM. I didn't make it out to the...

Welcome from another Tarheel (native). I'm new here myself and don't know if this is proper or not, but sometimes it's nice to pass on places with good eats. You're not too far from North Wilkesboro. On Hwy 421, there's a a place called Tiptons near a set of golden arches. Some of the best...

For wings, I don't add the brown sugar or the garlic salt (the powder suits me just fine) that Shelia listed, but everything else sounds great. I usually use smoked paprika and add ancho chili.

But here is my first gas grill and my kitchen knives. So here's to you for a hopefully great cooking experience. Thanks for looking and having a laugh.

Sometimes I don't..... Narcissism runs in my veins. But I also have a cat..... ..... and a wonderful partner...... My food photography has been limited thus far, mostly in the realm in the photography discussions of RAW versus JPEG. Not a particularly pretty picture...

WARNING: A SENSE OF HUMOR IS REQUIRED FOR FURTHER READING ENJOYMENT! I have several passions. Cooking is in the top 3, but not necessarily #1. Why would it be? Life should be about passion. Photography is my favorite hobby, cooking a close second but exchanging bodily fluids trumps all. I...