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Welcome to the Forum Sam.

Looks like you followed my recipe. Looks great.

That bird looks perfect. Going to try my rotisserie out for the first time soon.

That was one big 1/2" cowboy steak. Looks great.

Looking forward to seeing the finished product.

Larry, welcome aboard. I know exactly where Overland Park, KS is. Just a hop, skip and jump to KC. One of the best BBQ cities there is. I like to think Chicago is the best because I am here BBQing here. Anyways, enjoy the site.

Welcome aboard John, pics are always appreciated.

Welcome to the forums Alan. And thank you for making me figure out that 57 CM's is 22.5 inches here.:cool:

Welcome to the Forums Ian. I to have the same thing on the door fit of my 22.5 while the 18.5 is flush. That being said, all my cooks have been great on both. Just keep a good eye and you will be AOK.

Welcome to the Forums. We all like seeing pics of cooks so please send as many as possible.

Willkommen in der Weber-Foren, Januar Wir sind froh, Sie haben. By the way, there is a great translator on Google will type the other language what you put in English. My German is terrible even though I am 50 percent German. Family has been in the US for 5 generations.

Welcome aboard Jason. My gasser is for my wife's meal because she likes everything plain. Although she said the charcoal with the filets was the best I made her so far.

Gene, now that is a great cook. Be proud of that plate.

Great plate of nachos by the way.

There is nothing wrong with being a Bear fan! You should see some of the spreads for the tailgating we do over here. (And you will this season for sure)

That looks like a great meal. I will take a plate please.

Well I do know the temps run about 15 degrees higher in the lower rack compared to the upper rack. Baby backs do cook a little quicker than say spares. That being said, I run about 275 on my ribs and they should not have been way over done. And I run 2.5 smoked spritzing them every 15 minutes...

This is not even a contest. I like scared things like National League baseball, big dogs and real wood smoking. While intrigued about setting it and going to do something else, I would kick myself for leaving my cook if something didn't turn out the way I wanted it. That being said, I wouldn't...

Great time for some wings. Football is around the corner and ready for some serious tailgating cooks this year.

I have never tried to smoke a chuck before but after seeing those picks, I will have to put on my bucket list. And your zen place is amazing.