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I was not doing reverse sear. So my Target Temp was 125. And that's the temp I pulled it off on. Loosely tinted it with foil for 20 minutes as I prepared the twice cooked baked potatos. Came out real good. Very flavorful. And very tender. A couple of more images. Overall, I was very happy...

So far so good. Now, if I don't screw it up, I'll be impressed with myself :)

Just starting out. Will send more photos when it's done. 5 lb bone-in rib roast. I used Steve Reichlan's BBQ rub from his barbecue sauces rubs and marinades book. But I cut the salt in half cuz I found it was too salty for my taste. Cooking at 275 degrees, approximately.

You cooked your food in about 650°? How long did it take to cook that chicken?

Had 122° internal temperature, I moved the steaks over the charcoal baskets underneath the main grate. Only only needed 3 minutes and 15 seconds total, flipping them over periodically. A few more pics plus the results.

Thanks for the suggestions. I like to pull them off the grill, after they have seared, at about 125 to no more than 130... Anticipating a 5° climb as they rest. That puts me in the medium rare territory or at the very very low end of medium This steak is pretty thick at 2" so I had planned...

Picked up a real thick New York strip. 1.6 pounder. Mixing it up this time andu sing salt, pepper, and garlic for seasoning on both sides and on all edges. Started off with an extra virgin olive oil binder. Some initial pics... Its resting and waiting to hit the smoker. For the seer, I...

@Brett-EDH my Favorite pic is the 6 steaks, with their diamonds, huddled around the fire :)

Finished pics. The sausages came out really good. Nice smoke ring. Full of smoky flavor. We use garlic Parmesan for some of the wings for the kids. They decided to eat the naked wings. My wife and I had the buffalo wings. Made with Frank's Red Hot recipe... We mix the hot Cayenne sauce with...

350 degrees. Had the heat deflector in.

Wings dusted with my favorite:. Meatheads Memphis dust. Added a few pounds of sweet Italian sausage to keep the wings company. Cook is in progress. I'll sauce the wings when I pull them. Buffalo on some, and garlic Parm on the others.

We don't go to barbecue restaurants. But we did go to Sonny's BBQ recently. Had a an entree with a little bit of brisket, pulled pork, and wet ribs. IMO, my pulled pork and ribs were better in terms of flavor. Their ribs, however, were much nicer in terms of plate appeal... Nice and...

I do not find the Memphis dust to be too sweet. I think it's about half sugar anyway. There's a lot of it in there. Tonight I was going to do buffalo wing sauce but changed it up the last minute and did sweet baby Ray's. I do like sweet baby Ray's. As is. I do have some habanero hot sauce...

Cooked some drumsticks. Nothing fancy. Seasoning is Meatheads Memphis dust. Sauced them (I slightly over-sauced to them) with Sweet baby Ray's 10 minutes before they were done. I cooked indirect at 375 with the deflector. I know it's upside down in the photo. I cooked on it early in the week...

I made some drumsticks this afternoon. I took photos. I saw your layout. I decided not to post my pictures here :-) I'm not joking.

That looks really impressive. Good job.

Received the response from weber. It appears that the damper assembly was damaged in their estimation. They are shipping a new part. Naturally, it is covered under warranty.

I made a warranty claim with Weber today. I noticed that the stainless steel cap on the lid did not appear to be fully seated to the lid? So when I would lift the lid, condensation would leak out of the cap and down the back of the lid. Curious if anyone else has this issue? Pics attached...

As I looked at my pictures, I noticed that there were spots of the ribs that were not really fully coated like other parts. So I did not do a very good job of applying the rub. I didn't notice it until I looked at the photographs after the fact and the ribs were already on the Grate. I had...

Thanks for the compliment on the cook. I did not use your recipe verbatim. But I did see how much heat you had per volume. So I copied that as best I could. So I came up with 1/2 teaspoon of heat for about every two tablespoons of rub... Which I think was pretty close to what you had...