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Thats next on my list of gonna try!! Looks GREAT

Do you fry those in a CI skillet?

Speaking of Lampe style, where is he? haven't seen any of his great cooking as of late.

Retired H.D. mechanic. I worked 30 years for the city. Now I grill-smoke & drink beer. Life is good.

I would have never thunk about that.

When my brain locks up I have another beer. (burppp)

I would get a G.& E. to go with it as I just did. (as in Green Egg)

I'll bet Mr. Lampe will ask for seconds!!

Not worth the money.

Those Maters look awsome Daniel, I gotta try me some of those.

I use wine barrels all the time & they are great. I get them for around $50 a barrel & chop them up with my chop saw.

Looks a little clean to me.

The I.D. of the frame is 25" the O.D. of the kettle is 27 5/8 "

Lookin GOOD, may I ask what is that that you are grillin the Pizza on??

Thank You for your Service & I'm glad your home safe. Merry Christmas to all of the great folks on this site.

I find that there is about a 40 degree difference in the Weber therm. & the Maverick. Mine is going right now Weber says 200 Maverick says 245 at the dome vent.

Thanks All, I will try a tri-tip Mon. as it's a hoilday & see how it tastes. WSM,Weber Kettle, WSJ, Weber Fire Pit

Hi all, I just picked up 3 wine barrels at $45 for each. I want to use them in my 18 WSM & was wondering how much I should use as the wood is pretty dry I,m sure. I will cut the slats in 3" pieces on my chop saw. Thanks for any ideas.

Thanks Chris, I will give that a try.

Another newbie question. Do you folks wrap your sealed vacuume bags in butcher paper or just freeze the bag ? I'm going salmon fishing next week & hope to have some salmon to freeze. Some I will put in the WSM when I get home & some for later. Mmmmm.... thanks all.