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Very cute pics, and I bet the taste was great

So many wonderful choices leaves me confused as to which to try first

I like the idea of roasting a whole chicken in a cast iron skillet on the grill. Will have to give it a try

Great work and an inspiration for upcoming smokes

Nice looking plate of food.

A great looking 1-2-3 punch

When I grill I pay attention to the grill to avoid burni g the food and when I drive I pay attention to the road to avoid crashes!! Burnt meat and busted up up vehicles are generally caused by the same lack of attention. But enough of my soap box ranting, nice looking chicken. The older Genesis...

Like Rich replied, you are running out of fuel. I often start with some unlit fuel and add the lit to it so my fire progresses through the fuel as the cook progresses. Have fun experimenting, that is what grilling and smoking are all about

The key is that there is no ultimate right or wrong way to season your product. Just do it the way you like it.

Since I grill or smoke several times a week I decided to do something different for the 4th. I am going traditional. Hot dogs, potato salad, baked beans, and Budweiser. And of course following it up with home made ice cream. As I said nothing fancy just a good old fashioned family holiday cookout

AHhhhh meatloaf, one of the simple food pleasures of life.

I think I know what to fix for supper tonight!!!!!!!

I have a flat top griddle that I love using on my Gensis. It has a grease catch trough and sides. Makes for great breakfasts and excellent smash burgers. I had thought about adding a Blackstone but really don't have the space so this does the job for me.

That is one of the things I love about BBQ. No matter how good the current cook goes I look forward to the next time and what new things I can try.

I agree with Tom. Start with something simple like burgers or dogs to get acquainted with the grill. The grease from the burgers may season the grates some.

I have seen it suggested to open the wrap when almost finished to check and possibly allow the bark to reset as it finished cooking.

I will have to put these on our menu for tomorrow

I cook hot and fast, low and slow. Smoke, grill, vortex, direct, indirect, or most anything else that catches my attention. Yes, I do have preferred techniques but make choices based on the specific situation. Knowing different techniques gives a person options. In my opinion the deciding factor...

Today was the third and final 'smoke' for me this weekend. So I spatchcocked a chicken and smoked it on the WSM. To plate it we added some rice. Desert was some leftover cherry pie and home made ice cream from yesterday. It has been a fun three days smoking and sharing the results with all of you.

My WSM leaks smoke but I have never worried about it. It just factors into the air flow. The individual leaks of each WSM are part of the individuality that makes each unit smoke slightly different. Enjoy