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Talk about adding a new dimension.....! You have definitely set a new standard for WSM mobility. Great Job!

Nice write up, great looking cook and awesome finished product and feedback! You've inspired me to try a brisket for sure. Thanks for sharing.

Hey Clark, Any vacancies near where you live? Man, I want lunch at your house. Not sure it gets much better than that. WOW! Good Job.

Great looking cook! I've done a lot of lamb on my OTS butt not on my WSM. Your post has inspired me to give it a go. Thanks for sharing,

Awesome ingredientes, cook, pics and dinner! I like your CI grate. Thanks for sharing

A Good Look'in Cook Bob! Thanks for sharing

Nice Lunch Bob. Looks fantastic!

Absolutely SUPERB!!

That looks great Bob! Nice job.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

Jim, It looks good enough to eat! Another awesome result and post. I have a question relative to your........ "(doya like the "Brand-Spankin'-New" wood handles george?)" Can you reveal where one might procure those beautiful "handles"? Thanks for sharing'

Nice looking ribs for your maiden voyage Mark. I too, dig your cooking setup. Thanks for sharing the pics, as well.

Those look awesome! Great job and great pics

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Charles Howse: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

Chris, This is interesting.....since I'm just down the road from you in Highlands Ranch at 6000 feet ABS and I had a very different experience. Last Sat., with my first cook on my new WSM (ribs)my temp went up to 350 in less than 10 mins. from start and I had to shut all 3 bottom vents to...

Charles, Thank you very much for sharing this link. What a fantastic slice of Americana! Also thanks for providing the heads-up re SFA, which is new to this "westerner" and transplanted Yankee. Unfortunately, like so many of our past traditions, it looks like this art form and life style is...

R.Ryan, Sounds good! You're also sounding a little like you've had some Hawaiian influence. Many Hawaiians like cabbage mixed in with their Kalua Pig! Aloha

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Arnold: Well I have my WSM and a chimmeny starter.Now I am looking for a good thermometer to go with it.I have seen the mavarick et-73 being mentioned...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Maples: Well Gang my new WSM 22.5 arrived from Aim-to-Find and it arrived in great shape and very promptly so kudo's from me to Aim-to-Find. Here...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug Wade: I always answer that question with "What do you like to eat?" re: crisp skin - whole chicken cooked at 225 is actually very wonderful and...