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I'm sure you guys will have a great time! Wish I could make it, but I'll be celebrating here, too. Cheers! :flagkettle:

Very nice! Super-cheesy burgers and onion rings both look delicious, and your dogs are beautiful! Was the ring batter just flour, corn starch, and some of that beer? I think that much batter should require at LEAST 2 beers. :)

I know the bloggers over on SeriousEats tried that with foil before the KP pro kit was even developed, and I believe it worked for them. Search the pizza threads over there and you'll definitely start getting hungry for some pies. Rich, I've been thinking about people's melting rollers on...

I second all of Joe's suggestions, including the coal arrangement and preheating the stone in the oven.... although this feels like cheating, I still do it.

As for creative cooks with the roto, one thing I really want to try is a venison roast, cut and rolled into a roulade with a stuffing of some sort, then wrapped with a bacon weave. Or even better, wild boar bacon weave. I have some friends who hunt, so this is on my long-term list. A simpler...

The Weber rotisserie is the same diameter as the 22" WSM, but it doesn't interlock with the WSM correctly because of the "inverted flanges" that differ between a kettle and the WSM. The WSM has the fit of the lid and center section inverted from the design of the kettles, so that moisture from...

Even the baking steel that KP sells with their "pro" kit makes the whole ring quite heavy and awkward to pick up, due to the shape of the KP and the location of the handles. Without the stone or the baking steel attached to the KP, it's easy to lift by the handles, but when you add the weight...

When you use the speed bag, do you get dudes that come to sit and stare weirdly at you while you use it, as in the video? :D j/k...

Fresh ground brisket/chuck burgers are my all-time fave. *drools at the thought*

Congrats on deciding to buy a WSM, Dom! I'm sure you'll love it and get lots of good use out of it. There is a section here specifically for beginner recipes. Besides those, pork butt is a very forgiving cut of meat to cook. It can handle a wide range of temperature variation and still come...

Nice writeup, Matt, and the pizzas look really good. Nice bubbly crust and I like the amount of char. Great idea on using your Canadian bacon for a topping. If my CB turns out edible, I'm gonna do the same. Thanks for including the photo of what the unit looks like assembled, but without the...

Sheet* on a Shingle! *CENSORED

Baking steel or any other piece of scrap steel... If it's big enough to cover the diameter of the PizzaQue, has at least 1/8" thickness, and if the walls of the PizzaQue are strong enough to support more weight than a kettle lid, then it will work the way you're thinking, and probably will...

IIRC, Matt Rector had just received one of these. He was hoping to use it over the weekend, but judging by the thread he posted, he went fishing instead. I don't blame him. :)

Beautiful fish Matt, and a fine job cooking it too. The smile on your face holding that fish says it all.

Man, Rich.. you were advertising a "fail" but this looks like a "pass" to me! I'll take some anytime!

At least it's a Weber grate!

http://chicago.craigslist.org/nwc/for/5024475617.html Seems like a steal, if only for parts. Does not specify propane or NG, but I believe it has a tank gauge, so probably propane.

Just out of curiosity, what do you have going on in that aquarium on the patio next to all the grills?

http://chicago.craigslist.org/nwc/for/5016988766.html Owner claiming it's a 1970 model. It has a welded, tubular handle on the charcoal bowl, but the lid handle looks like it's been replaced with a plastic handle. Another kettle in Sugar Grove - decent looking redhead for $50...