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Keith, don't take this the wrong way, but... You are in North Carolina, a state with a long and rich barbecued pork history. Why on God's green earth are you considering pork advice from a Texan?;) But in all seriousness, I get what he's doing. More surface area = more bark, and that's a lot...

That's not uncommon for someone in your, um, "demographic". ;) If you use locking nuts with nylon inserts, put the nuts on the outside of the bowl so they'll be farther away from the heat. Don't put any kind of spacer or washer between the vent disc and the bowl because it'll create a gap...

This has "winter Sunday night" written all over it! And as good as the potatoes look, I think a loaf of freshly baked bread would be just as enjoyable.

Welcome, Jay! I can't answer any of your questions because I burn charcoal and wood... ...but is working at/on a golf course as much fun as I've always thought it would be?

If you cooked them on a solid surface like a griddle the extra fat would've probably let you cook them longer without drying them out, and you could've gotten a nice crust. I say that in the interest of science you need to replicate this cook and give the burgers more time. I'd offer to help...

I'm pretty sure that you swearing would consist of a lot of "Gosh darn!" and "Dagnabbit!". And maybe a "Criminy!" or 2 if you were really ticked. ;)

Whoa, talk about timing...the butcher shop I visited last weekend also had pork coppa steaks in the case! It's the oinky equivalent of a beef chuck eye steak. They might have a little bit of chew, but being from the shoulder they should also have a not-so-little bit of flavor. If they're not...

It sounds like the title of a bad horror movie but it's actually the name of a butcher shop on the east side of Madison, WI. I'd driven by it several times before deciding to stop today, and I'm glad I did. I'll let their website provide the details: https://meatpeoplebutcher.com/ They had...

Is the first one being sold by Dan Quayle?;) Horace, is the kettle a 22" or a 26"? The "Bar-B-Q Kettle" lid vent definitely makes it a vintage model and worth saving if possible.

You know you're getting old when Phil Perrin posts a selfie and you wonder who that young guy is. ;)

Dear sir, I am interested in investing in a Fogo de JimK franchise. Please respond at your earliest convenience.

Any bookshelf without "Paul Kirk's Championship Barbecue" is IMO incomplete. I've either cooked from it or used it as reference a number of times over the years. https://www.legacy.com/us/obituaries/name/paul-kirk-obituary?id=58525994

Forgive me if I ranted about this earlier in this thread because I probably did, but... Whiskey Tango Foxtrot is up with these IPA jagoffs insisting on calling their beers "juicy"? A piece of nicely cooked protein can be juicy. Fruit can be juicy. There's even Juicy Fruit gum. But *BEER* is...

I'm pretty sure Larry understands "leaking bladder"...;)

There's an Eric Gregg/Greg Maddux joke in here somewhere...

You secretly want to be known as a "barista", right? ;)

I remember when a group of us kids would throw Jarts as high as we could to see who could get one to bury the deepest. And we'd all just stand there watching, oblivious to the potential danger.;)

Back in The Day, some JJ/SJP owners went as far as drilling out the bottom of the bowl for a single daisy wheel vent so they could get hotter fires...certainly NOT recommended for yours! I think I bought my SJP about the same time Timothy did and probably from Ace as well, and discovered first...

Not at all. Personally, I like these ribs better grilled because they're literally "steak on a stick"; when I want smoked beef ribs I'll get short ribs or plate ribs.

I'm pretty sure that when I'm autopsied (preferably after I'm dead), my intestines will qualify as a giant tube of meat.