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I should shoot for annual at least. 🤷‍♂️ Btw, Chris, your new platform/software is much improved and easier to navigate since I last accessed it in 2017. Nice work!

Checking back in. Did I miss anything since 2015? 🤪.

Anyone else have a dog who chews off vent intake flow regulators? I do; his name is Waldo. I just stuff aluminum foil in the holes these days. There's a life hack for you 😀

That fatty is over the top. Spectacular!

4 butts cooked to perfection + 1 pork belly curing in the fridge. I set the vents at 11 last night and checked it again around 7 this morning - rock steady. Gotta love it. :wsm22: Hickory/Cherry blend - that's what was easiest to grab from the shed without a flashlight last night. [/URL][/IMG]

I do like my Genesis, but to each his own! Welcome

Hello again. I never really made the switch to the new forum a few years ago, got busy, etc. Anyway, I decided to check things out while I was looking up some recipes (never really stopped doing that). Who knows, I might even get crazy and offer a comment or two. I'm still in Chattanooga, TN...

I've noticed that the knobs on my 1.5-year-old genesis E-330 (green) are way too easy to engage. I've tried to remember to close off the gas tank after each use, but sometimes I forget. A couple of weeks ago I didn't turn off the gas at the tank and I must have nudged one of the knobs into the...

Bobby Flay picks the throwdown challenge on his show and (obviously) still participates. I'd say go ahead and enter. With an entire month to participate it isn't like you get we huge time advantage.

Very nice. I'd have to go back and look at previous contests, but the duck might be the first meal cooked on the WSM instead of grilled. Bonus points

I've been looking for a good beans recipe to try. I'll check out the recipe - thanks for the heads up.

I've had good luck at Jack's the few times that I have been there. I even liked the brisket, which is unusual for a TN BBQ joint.

You mention that you are cooking these in a kettle rather than on a smoker. Though I prefer spares, let me back up and say that babybacks might be easier to mess with in a kettle just because they cook more quickly. I'd lean towards babybacks if I had to maintain temperature in a kettle.

I like baby backs okay - their main selling point is the ease of preparation. However, I find spares to be tastier and harder to dry out. Seems like in a 3-pack of babybacks there is usually one rack that is pretty skimpy on meat content and that rack tends to get overcooked. I have to say...

Interesting. I use a lot of ground ancho pepper (Penzey's brand) in my rubs and in soups and haven't found it to be particularly hot at all. Even my 4-year-old will eat it. Must be brand dependent.

I usually hose off mold that forms on the smoker sides, but I'll scrub off mold that forms on the grates. I'd scub the mold off of the sides if it more than a little, but it will burn off - let the heat come up before adding the food. Of course, what could it hurt to scub down the sides every...

I'd leave the pan in place and put foil inside of it. I usually leave a small air space between the foil and the pan. I don't do much foiling, but I have put ribs in a disposable aluminum pan and covered that with foil. That works a little easier for me when I have more than a couple of...

I don't have a dog in this hunt, but I think that 1 secret ingredient would allow for the most creativity.

Thank you. I think that the EP is exactly what I was looking for. I'm glad that I asked because I wouldn't have known about it otherwise. I also like the red color - I didn't see that on the Amazon E-series models.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Justin W: ...I am not a huge fan of SS shrouded grills so that would probably be the route I would go. ... </div></BLOCKQUOTE> I'm with you on the SS...