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Since my company redid its antivirus and firewall they blocked everything like photo bucket as social media so no more pics while at work, it is funny though because they have a FB page they don't block it. As for Fathers Day, just grilled burgers, brats and corn, kids gave me a gift card for...

If you want to continue using water, bring the water to a boil BEFORE pouring it into the pan and as already stated, use more lit to start your fire

Traeger grills really aren't all that bad, even though I sold mine, true the strong smoke flavor isn't there, it does chicken really good and it makes a great outdoor oven, as for grilling, meh, I'll take good old fashion charcoal over pellets, didn't care much for the way Traeger pellets...

Ya'll just can't get a break can you.

You made out like a bandit on that, you could at least take the guy a rack of ribs later on to make up for it .... :D

I bet they're enhanced, I was at Wallyworld this past Saturday and both butts and ribs from Smithfield had the " Always Tender " label and if you read the ingredients labels it states they're injected with X% solution, the one labeled " All Natural " are the ones you want, even Foodlion has...

Andre, the WSM 22 will hold a 20 lb. bag of charcoal with no problem, the more lit you use the faster it'll come up to temp but then again it could rise fast enough to get away from you so like the others I use about 12 lit on top of the full ring

Yeah, I could do with a couple of those, excellent job.

This past weekend I did a little grilling and actually managed to get some pics taken, nothing fancy just meat and taters tasted pretty darn good, been wanting steak for awhile now, brined the chicken and dang it was tasty hopefully there will be plenty of dry weekends ahead Thanks for...

Yep, fire it up, throw on the meat and catch temps on the rise, if I'm going high heat and no pan I dump 1 chimney of unlit with 1 chimney of lit on top and wait a few minutes for the unlit to heat up

Congratulations, how's it feel, oh by the way, what is that one drink with the stuff on the rim ?

As always it looks fantastic, did you use that new Performer for this?

Now that's a heck of a pizza, redefines DEEP dish

Dang that looks good and so creative

Now Bob, that was just down right COLD !!

My brother up in Cleveland sent me some pics this past weekend, they caught it as well, what ever happened to April showers ?

I could handle a pan full of that, outstanding.

Yep, really nice but a tad to pricey.

I'm with Jerry on the BIG spatula because they do stick sometimes.

@ Phil Perrin - I like Olde Mecklenburg, I intend to make it over that way sometime soon and get it fresh