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Bob, it's really a pleasure to see someone else that is enjoying the fruits of the WSM. It's even sweeter that your whole family is involved with you on this. The more you cook on it the more you will expand your knowledge and the number of things and ways that you will be cooking. The only...

Bryan, your brisket looks killer. I haven't done one in such a long time, I will have to educate myself on what and how to do it. As far as Larry getting up early to put on the brisket, well if I were a betting man I would have to agree with Wayne; since I know how many beers he consumed while...

Chris, is there a You Tube on this beast in the near future?

Chris, this is truly great news for all of us WSM fans. Can't wait until they are available for purchase. Thanks for the great news, it looks really good.

Keith, the ribs look awesome dude. I am like you, I don't sauce my ribs either, both my bride and I both enjoy them without the sauce.

Larry, Everything looks great. Now I guess I have to give that a try. Great color on the bird as well. Your fatty is the bomb brother, made me hungry. How's your head today?

Not no, but hell no. If I want a $60.00 burger, I'll go buy some ground sirloin and 4 cases of beer, and have several $60.00 burgers. I mean if I am going to spend $60.00, I might as well get ripped in the process.

I use a lighter to start mine... no seriously. I use Thermos Sure 2 Burn fire starter pack. I use to use the Weber cubes, but with three dogs I had to stop as they break a little bit and the damn dogs try to eat that stuff, and I don't need my dogs to have flames throwers coming out their butts...

Good luck going to the store on a Friday evening Randy. We wish you the best of luck on your shopping trip. Here I thought I was the only one who went grocery shopping with my DW on Friday evenings, and man do I hate it too. Enjoy your weekend "Q". For me, well I have to go fishing with my...

Thanks Bill I appreciate that. As far as what you are suggesting I do, hell it took me almost all day to post what I have posted. I will have to try that some time when I get the courage. I got the courage... thanks guys

Fatty is done....Fatty just finished them off, or at least half that is. The other half went to my bride.dem ribs

I have had some pretty good luck with these longer cooks. I have about another hour and a half before I take them out of the foil and firm them up a tad.

Right now they have been on for 4 hours and 45 minutes, I just added the fattie to the mix. More pics to follow.

Monday rib cook well after fighting with this computer for the last hour here's what I have so far as far as photos go.

Tom, I am only doing one rack for the bride and me, but Larry R just talked me into doing a fattie, so I am getting ready to run to the store and get the fattie along with some pepper jack cheese. I am cooking right at 225*, and i plan on foiling at 4:30 and then pull and remove from the foil...

Well after reading all those threads on the Sunday Plan, I was inspired to do a Monday cook. I won't be pounding the beers as others did but I will partake in a few. I am just waiting for the WSM to get up to temp before putting some St.Louis style pork ribs on. I am planning on the 3-2-1 method...

That's a great looking bottle Toby, never tried any of that before. I may go buy a six pack to see how it drinks...

J, I think we all do that at one time or another. I know that when Larry R and I get together, we always talk about the next one before the one we are doing is even done. If I weren't going fishing next weekend with my brother I am sure we would be smoking something, but there is always the next...

Dang, that salmon looks fantastic. I've never tried baby bok choy, but after looking at that, I certainly will now. Great job JM

IF I were you, I'd ask Mark over and tell him to bring a bottle of wine. He'll probably go to the store and buy a bottle of Ripple, but that should go good with the ribs. LOL For those on this board named Mark, I was not referring to any if you, it's Larry's neighbor Mark.