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It looks like you absolutely nailed those wings! Did you do any special prep steps (like drying them in advance)? I'm still trying to get to the point that I can nail wings consistently, and yours look EXACTLY like what I'm aiming for.

You're going to love it! Pork butts are a very good test cook, and if the temps run a little hot the first time, the chicken wings will probably even benefit from it.

You were clear on that. It was an intentional tweak that I tried. When I dry brine steak, I usually rub some crushed garlic on it too thinking that some of the flavor may get drawn back into the steak with the water and dissolved salt. I've read about folks doing that, so decided to use some...

I just got a generic wire cookie grate from Bed, Bath & Beyond. Next time, I'll probably use some rolled aluminum foil under the legs to adjust the height a little. On liquid, I used equal parts beef broth, apple juice, and apple cider vinegar. I'm not convinced that the liquids imparted any...

My first effort didn't quite measure up. I absolutely love that combination of herbs, and it made my roasted potatoes & roasted broccoli fantastic, but I did a poor job on implementing a reverse sear on the filet. I under-cooked the inside and over-cooked the outside. Still, I absolutely love...

Briskets benefit from a nice long resting period before serving. After you let the temp drop to around 165, I would wrap tightly in foil, then put in a smallish ice chest with towels, and let it rest for another hour or so (I typically shoot for a total resting time of around 2 hours from when...

Thanks for the onion recipe Mack! I did a first try on the onion last night and didn't get it right. I prepped filet during lunch and have it seasoned and on a wire rack in the fridge to try Tuscan filet this evening. I also plan on taking another shot at that onion tonight too.

I agree with Greg in that I wouldn't recommend a book - this site is MUCH more useful than any book I've run across. If you know he's getting a wsm, there are a few tools that I consider indispensable that might make good gifts. Number one on my list would be a Maverick ET-732 or ET-733...

I love my GrillGrates. At a time when I was considering options (like a cast iron skillet) for a getting a good, whole-surface sear on steaks, I noticed that the GrillGrates folks had introduced a flat, solid GrateGriddle. I'm trying to up my game and move from the safety of easy-to-achieve...

That looks fantastic! Thanks for sharing. I may be trying Tuscan Ribeyes soon (like, tomorrow night).

Thanks for the idea! I love the brainstorming that goes on here.

I did the slot mod on the 18.5 and the 22.5 last night. I ended up with more of a V-shaped notch from using a smaller, thinner cutting wheel, but it looks like two or three wires should fit without pinching. I like the look of Jeff's notch better so still plan on trying to find an angle...

Thanks Dave! You saved me a trip to the HD.

I love Walkerswood! It took me a time or two to figure out that a little bit goes a long way.

Thanks! I saw where Bob C and Dwain P used a Dremmel with a cutting wheel, and I have one of those, so I'll give that a shot. It also looks like Home Depot has some very inexpensive high heat black paint intended specifically for grills, so I'll probably hit the exposed metal with a couple of...

Welcome! It sounds like you're already pretty experienced and off to a good start. I just recently discovered the joys of beef short ribs and plan on experimenting with those now. Share your experiences, experiments and lessons learned, and enjoy!

OK, I'm convinced - I'll quit pinching my wires. Is there any magic on deciding where to cut the slot? For now, my plan is to rotate the middle section until the door is where I want it to be and then cut the notch based on where I usually put my Maverick and CyberQ.

It looks like the going rate is $299. You might check retailmenot.com for coupon codes for places near you that might have it. It looks like Lowe's currently has a 10% off coupon code, so you could probably save $30 if there is Lowe's near you.

I think you'll see unanimous agreement with Joe on this one to use the temp at the grate and not the lid temp.

From the Pitmaster show, I remember seeing Myron Mixon proudly hosing down his wood with a LOT of lighter fluid.