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That looks great! I gained about 2 pounds just looking at those pictures Jerome, thanks for sharing. Boy, I sure do miss my place in Derry.

Looking good Jake! Thanks for sharing..

Luvin' it! I think I'm going to get some of those Chinese sausages this week, haven't had those in a while, thanks for the inspiration!

I agree with Neil regarding moderation in general. Len, I would love to think that was the case but aside from petroleum products recently (gasoline and heating oil), I can't think of anything that's come down in price -ever. This news is nothing new, just recycled. I heard an interesting...

I'd like to think that it was my barbecue aroma that attracted this cute little calico to my yard 12 days ago but I think it was more the birds at my feeder. Anyway she followed me in, she's the nicest little kitty and hopefully I'll figure out a name for her soon. I've been calling her Buddy...

Me too! I'm thinking that might adapt well into today's meatloaf cook

I do like it! Thank you for sharing that

I've been kind of surprised at all the controversy over water pans. I have an older WSM but recently I got a look at a new style water pan and now I think I know why a lot of people are not happy with them.

. +1 Like S.Six said BBQ is not for everyone. Some trial, error and patience is involved.

Too funny Bob! Thanks for sharing that :-)

http://www.food.com/recipe/no-melt-suet-for-birds-321434 A link to many simple suet recipes, guaranteed to keep the birds happily singing and help get them through this winter. They will thank you with their songs!

I love soups, and that one looks great! Definitely going to check out the beef and barley soup too, thanks for sharing.

Love baby backs! Those look awesome, nice smoke ring!

Thank you all for taking time to check out yesterday's cook! Rusty, I added two big fist sized chunks at the 3 hour mark when I took them out of the foil. I have an insulated cooker, charcoal is not an issue.

Great looking team effort Robert, thanks for sharing!

Rubbed 1/2 small chimney of lump, 2-3 chunks Hickory ribs on 1 p.m.#5 with some addititonal ingredients, foiled ribs at 3 p.m. after 2 hours in smoke. They finished at 5 hours at about 230 steady. I'm a big fan of Smithfield products and these were very good, however I added apple juice to...

Howdy Phil. I'm watching on 'Create' channel, which I never knew I had until someone told me about the Aaron Franklin shows which are also on that channel.

Hi Eric. I bring my picnics to 200-203. Personally I find that under 195 they tend to be greasy & stringy and taste kind of off.

Hey Rusty. Maybe if you could post pictures of your start-up process from go we might have a better idea what's going on, and perhaps someone could offer some insight because that does seem like quite a bit of charcoal use. Re: water, I use it, but for a four hour cook @225 I would normally add...

Great looking cook for a great cause Eric! :-)