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Welcome Wayne and congrats on the purchase of the original Kettle! Have fun experimenting with it!!!

Well it's the Army Navy game on TV. It's 25 degrees out but sunny, so why not "Que". For dinner I made on the WSM, Asparagus wrapped in bacon, seasoned with Olive Oil, Garlic, Sea Salt and Pepper; A twice "Smoked" potato with lots of bacon crumbles inside and a chicken thigh wrapped by bacon...

I pretty much do what Chris posted in the "burning out the cooker". Get a plastic brush and brush off what you can...to disinfect use 1 Tablespoon of Bleach to 1 Gallon of water. Place this in a spray bottle and spray away. LET THIS SET FOR 30 MINUTES..This will pretty much kill all the...

Beautiful Ribs Jerome!!! I absolutely love Compart Duroc Ribs!!!!

Hey Long, Congrats on the new "Smoke" Monitor!!! As far as wood goes, a lot is personal taste and wood used even varies by region. I agree with V Rocco in using chunks instead of chips (just my opinion). Since you have two different meats you can look for a combo that would compliment both...

Rich, that just looks Wonderful! It's making me hungry just looking at it!!!

Hey Joe, For some reason the picks aren't showing up for me.

Congrats and Happy Anniversary. Rib Roast and Christmas decor look Great! Thanks for sharing!

Looks like a Wonderful meal Bob!!!!!

Wow Clint, those PSB's look GREAT!!!

Steve, Anytime is a good time to post pics of a good looking bird like that!!!!

Toooo Funny!!!!!

Hello Justin and welcome!!! Welcome to probably one of the most addictive (Yet Rewarding) Hobbies!!! Let us know how those Ribs came out!!!

Hello Brady and Welcome!!! Keep us posted on what you decide to get!!

Thanks everybody and Rich...Homemade. I posted a thread "Mods in 20 minutes or less" in the photo gallery; one was this table where I showed how to make, what you need and measurements.

Jason, I usually Smoke mine @ 230-240 and pull anywhere from 195-205 (or when it's done); and figuring your 18 LB Brisket at a ball park 1 1/2 Hours per pound average.....thats 27 hours. Plus, I aim for about a 2 hour rest so now we're up to 29 hours.!!!! Foiling or "Texas Crutching" is...

Awesome Cook Rusty and I like pic of your little Sous Chef!!!!!:cool:

Looks like a Great cook Cliff!!! Happy Belated Thanksgiving!!!

Great Cook Robert, those Wings and Apple Roses look fantastic!

Last night I was admiring Jim Lampe's High Heat baby Back Ribs Post when my wife stated "I want that"....I said "what a laptop"?...NO Dummy Ribs!!! Soooo 34 degrees out and sunny so I figured...Why Not? St. Louis Ribs coated first with my All Purpose Rub (Salt, Garlic, Pepper, Oregano &...