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Great looking ribs Phil.

Welcome Stephan. Glad you joined us.

Welcome Andy. Jim is correct. The WSM is a very versatile piece of equipment. You'll learn about a lot of different ways to put her into service.

Beautiful cook on that steak Robert and Kim's salad looks outrageous. I also like your choice of beverage.

Great looking cook Cliff.

The general rule of thumb in 1.5 hours per pound but as Harry Soo says bbq is done when it's done. Cook by temp and not time. What I do is wrap mine at 160 then continue cooking and start checking around the 190-195 mark for doneness.

Wow, I have seen or thought about Shake & Bake in years. That chicken looks amazing. I have to try that with my dog dash as well. What temp were you cooking at Bob?

I love my Vortex. I don't think I'll ever cook wings without it again.

Happy birthday Rich. That's a great looking birthday dinner. Was your martini shaken, not stirred?

Those look great Chuck.

Treating a grill that way borders on criminal.

Great mods. I love the Smoke also. I just got to use mine last week. I find that I can go anywhere in my house and still remain connected (take that Igrill) so I don't know that I need the Gateway when it comes out. Anyone else finding that?

Awesome pizza Chuck. I've yet to do pizza on my Performer. I don't have a Kettlepzza (yet) but I've been looking closely at Rich's method. I'd love the recipe for Barb's dough.

Happy birthday Rich. You and Barb always inspire me. I enter my sixties this year and it's awesome to see what us "seasoned" guys can do.

I used Jims HH technique for ribs several times and they came out great.

I like you always cooked on a gasser. Then last year I got a Performer and love it. While I am pretty new to cooking over charcoal I have learned a lot here and my skills are improving (a evidenced by my waistline). I recently got a Spirit E310 for the days here when it gets to windy for the...

When you make pizza on your performer I know it's a good idea to let the stone preheat once you dump the coals to prevent thermal shock but do you have coals directly under the pizza stone?

Ditto what Rich said. I always enjoy when you da a Q&A with us and I always pick up some great tips and advice. We need you to do a class in Kentucky.

Welcome Darin. Glad you joined us.

They are likewise sending me a replacement also.