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Nice job! Nice looking bark.

Great looking ribs. Like the tin foil to protect the ends. I will use that trick.

Welcome to the group. Enjoy the WSM.

Welcome to the group and good luck with the brisket. Can't wait to see the pictures.

Welcome to the group. This site has a wealth of information.

Here is my third run of the smoker. Cooked two 8 lb. bone in boston butts and three racks of St. Louis style spare ribs. Butts were on for twelve hours and the ribs five. Ran with one 18 lb bag of competition Kingsford with a mix of hickory and apple wood chunks. Filled the water pan at the...

Was given this Weber gas grill this weekend. It is a Silver with 3 burners. I will post pictures of the rehab in progress. It needs new grill grates and flavorizer covers. Burners are in good shape. Looking for a little help identifying which model this is.

Great job! Interesting how you did your butterfly chicken. I split mine by cutting out the backbone. Looks like you split yours down the center of the breast bone.

You have an amazing wife you cooked an awesome breakfast. Man I have got to try that one morning.

Here are the first brisket and butt on my WSM

Here is a picture of my grills. I call this "Redneck Paradise"

I first noticed the temperature difference yesterday when I used the Maverick for the first time. The grate temp was about 30 degrees hotter than dome. I put a Tel-Tru dial thermometer that I use on my kettle into one of the dome vent holes and the temp was only a three degree different that the...

Here are a few pictures:

Just wanted to say hello to the forum. I am thankful for the valuable information on this site and forum. I started smoking a few years ago on a used 22.5 kettle that i bought used for $25. I set it up using a foil tray in the center of the lower charcoal rack with charcoal and wood on each...