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Me want. Guess I'll have to wait to next year before it's available here in Europe.

I've used my WSM at temps near -20F. Works as normal, just needs a bit more fuel and vent openings. Less difference that I thought it would be. Gas grills does not work too well at such temps. At least you'll need to keep the tank inside until you are going to use it.

I really love the Spudhenge. Let me provide you with a video from Norway, asking for the meaning of Stonehenge. I Hope you like it. By the way, the rest of the cook is awesome, as well. But I guess you already know that. Thanks for posting!

Flabbergasted, after seeing your cook. A quite normal reaction.

Now, pulled pork from a belly, that's a neat idea. Lovely! Any plated pictures? And cooked for how many hours?

Now, a crispy rind is not so easy to accieve. Sometimes i manage to do it, and sometimes I fail. The Arctic pig did not fail me. The crunchy rind was eh, crunchy.. And very, very tasty! Thank you for all your nice comments. You are all too kind.

In spite of all the bacon posts, some might not tried it yet. It's easy, a piece of cake, and the result is way beyond the stuff you can buy at most stores. Funfact- less than 30% of "smoked food" you can buy here in Norway is actually smoked. The rest is sprayed with liquid smoke. I wonder...

Or even better- salt and toss the unions after chopping, wait for half an hour, rinse, and squeeze in a clean towel. You might want to check how salt they are before you add any salt to your meat. The salt helps to remove some of the moisture from the unions.

I've never seen that double rib cut here where I live. I can not understand why, because they look fantastic! Yet another fantastic cook!

I agree. Get rid of the water pan. I love to use the WSM for chicken, especially when I'm making Roadside chicken. No problems at all with flare-ups. It's a great trick.

I don’t know if any of you remember last year’s thread about the Arctic pigs, but this year I did not want to wait at the meat counter at the store, so I bought one. Or, more precisely, a half one. I wonder if it was this cutie. Thanks to Ondřej Ryjáček for «lending» me the picture...

I wish we had fairs like this where I live. Looks like a grand day out. Very impressive rib grills! I did not quite understand the part of "beer" and "getting caught". Is it illegal to bring beer? Was it impossible to buy a glass or two?

Looks like winner! RSC is one of my regular cooks.

Yet another champion cook, Mr. Lampe. I will post my simple dinner later.

Jon, I do not agree completely. The red parts of the bacon are muscles, right, and the muscle fibers are oriented in the same direction. So it is possible to cut along the fibers, or to cut them into short pieces in slices. I'm not quite sure however if it is possible to find any difference when...

I would guess that this is quite chewy, considering which part of the animal this is taken from. I hope I'm wrong, it sure looks great!

I remember one member that smoked cheese by putting a couple of lit coals in the ash container. Have not tried it myself. The snake works like a charm For really long cooks you can add coals at the "cold end", but six hours should be more than enough for most hot smoked meats.

I'm so sorry for your rainy day. I've had the first frost.. ;) Great looking meal!

Fresh smoked bacon is quite often too strong when it comes to smoke taste. My bacon needs a week or so in the freezer before the nice baconey smoky taste is right. Right off the smoker, it can taste of burnt wood, and quite bitter. Give it a rest, or you can freeze it. The smoke taste changes...

I've never tasted bananas in mashed sweet potatoes. Neat idea!