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No celery in there…it’s a traditional Santa Maria rub.

Found this great baby back rack for $8. Had to do a long Saturday cook. Did a mustard binder and my usual Santa Maria rub.Let it set in fridge for several hours. Prepped the smoker with some BnB, cherry and hickory. Set the Venom for 250 and met a friend for a beer!Let it ride and rotated it a...

That will certainly be the best food that facility has ever seen! Great plan!

Truth be told, I must confess…the last batch of these I made a few weeks ago were not up to my standard. And my kids, did not call me out on it. It was a cold January night after a brutal week of work and I definitely mailed it in. Not tonight! Got the Performer setup and the deck cleared of...

This process is fascinating to me. Thanks for sharing this. Looks absolutely delicious!

Oakshire Brewing. Eugene Oregon. On the left, Order of the Thistle Scoth Ale. On the right, Mexican Mocha Stout! Cheers!

Gigantic Brewing, Portland Oregon

Stormbreaker Brewing, Portland OR Mississippi Red and Oregon IPA

This appears to be an admission of sorts that the original design was not tall enough. It's on their website, but they are charging $29 for the kit and $15 for shipping. I don't think it is necessary but would probably do it if not for the shipping costs.

Beautiful finger food!

A full chimney of hot and ashed over coals might be the isssue. It will burn out quicker than adding ten hot coals to an unlit bed of charcoal. Minion method is more effective for long cooks.

It's time for Weber to forge their own path and stop trying to glob onto the current fad. They need to be the market setters not chasers. Go back to basics and back to what made Weber a treasure. I love the idea of a new/old Genesis 1000. I also think they can take the Kettle and tweak some...

That's a great cook Bruno! Yeah, I am loving the Venom as well. Not always necessary, but when you really want to sleep well or get some things done during the day it is a nice addition!

Cabin weekend with beautiful sunny skies and great food. Did some pork on the kettle Saturday night. Rubbed it down and used some oak and hickory. Inside the cabin the cauliflower was being roasted and the mole heated up!Pulled off the pork and added some of it to the mole. Served it up!Cheers!

I've done a few cooks in sub-freezing temps. I just open my vents all the way to get it going and it heats up much faster than if you set the Venom and close the upper vent to the recommended spot. It's fast and then once it gets up to temp, I close the bottom vent, turn on the Vemon and I am...

"I must be in the front row"!

I can see how they might be mistaken for wings due to the color mostly. I put those on the top rack of my Gold B in olive oil and salt at about 350.

Those wings are fingerling spuds!

Thank you! Just a healthy dose of Montreal Steak and some peach wood for smoke.

My Sunday favorite! Pork roast on the Performer and taters on the Gold B…yada yada yada 😎 Cheers! On to Monday!