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Wow what a great way to spend some time and unwind.

The sure sign of a great chef is their ability to "throw something together based on what is available" and you definitely made the grade.

I also close down the vents so the unburnt is saved. I prefer the burn consistency of fresh fuel for smoking so I transfer the partially used fuel to my Performer and use it there

I believe that each WSM has its own 'sweet spot' where it likes to run. For mine that is about 250 degrees. I can get it above or below that, with extra effort. I have found that most of the things I smoke work well in that sweet spot. Just keep smoking and getting better acquainted with the...

The Colonel would be proud.

Looks like a great meal. Good thing you are not like so many people that are afraid to grill salmon.

Looks like you beat the weather. Enjoy some good eating

Looks great especially to Old Fashioned to end the day

I like it. The Easter pig spreading treats for all us good adults

I couldn’t let a little snow stop me from preparing a ham on the rotisserie for Sunday dinner

Your ideas would all work. In my opinion decide if you are looking to light your deck for yourself and friends to enjoy sitting on the deck in the evening or if it is to shed light on your grill for cooking. My wife and I enjoy sitting on our deck with minimal or no lighting and maybe a candle...

I am looking forward to our daytime high temps getting back into the double digits so I can grill again with some degree of comfort

I loved your technique and will have to give it a try the next time I smoke a chicken

Living in central Iowa I also deal with the cold temps. I have several thoughts on what could have contributed to your experience. 1. The cold temp and wind could have lead to more air circulating up through your WSM than normal. 2. The larger amount of fuel, and more fuel in the chimney...

I agree with Dustin and would add to make sure the type of wood is matched to the product you are smoking. Strong works like mesquite will over power poultry and give you what some would refer to as an after taste.

Looks like it probably resulted in some nice plates of beef and a full tummy.

I have smoked salmon and trout several times. I start by dividing the salmon fillet into sections that are similar in thickness to give me the ability to remove sections when they are done rather than dealing with the entire fillet. I find that the sections take in the range of 1 1/2 to 2 1/2...

F O Meter

Glad it is working out for you. I have the 18 and the size is perfect for the size of my smokes. 2-4 pork butts, or 4 racks of ribs, or a turkey. Easy to control the temp and uses less fuel than the bigger one. I also have a 14.5 so I can have lots of options.

The rack is a Weber product I have had for around 5 yrs