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Your ideas would all work. In my opinion decide if you are looking to light your deck for yourself and friends to enjoy sitting on the deck in the evening or if it is to shed light on your grill for cooking. My wife and I enjoy sitting on our deck with minimal or no lighting and maybe a candle...

I am looking forward to our daytime high temps getting back into the double digits so I can grill again with some degree of comfort

I loved your technique and will have to give it a try the next time I smoke a chicken

Living in central Iowa I also deal with the cold temps. I have several thoughts on what could have contributed to your experience. 1. The cold temp and wind could have lead to more air circulating up through your WSM than normal. 2. The larger amount of fuel, and more fuel in the chimney...

I agree with Dustin and would add to make sure the type of wood is matched to the product you are smoking. Strong works like mesquite will over power poultry and give you what some would refer to as an after taste.

Looks like it probably resulted in some nice plates of beef and a full tummy.

I have smoked salmon and trout several times. I start by dividing the salmon fillet into sections that are similar in thickness to give me the ability to remove sections when they are done rather than dealing with the entire fillet. I find that the sections take in the range of 1 1/2 to 2 1/2...

F O Meter

Glad it is working out for you. I have the 18 and the size is perfect for the size of my smokes. 2-4 pork butts, or 4 racks of ribs, or a turkey. Easy to control the temp and uses less fuel than the bigger one. I also have a 14.5 so I can have lots of options.

The rack is a Weber product I have had for around 5 yrs

We waited until today for our annual Prime Rib Christmas dinner. I let the rib roast age in the refrigerator for 6 days. I used a simple SP&G rub. Also cut slots in the roast for slivers of garlic. Everyone enjoyed and sat back stuffed

Ohh not a good situation to wake up to. It is tough to decide how to proceed without being there. If it was mine I would consider separating the point from the flat. Cube the point, Bbq sauce heavily and foil to try to salvage as burnt ends. Depending on the temp of the flat I would probably...

Great looking chicken

Add a nice craft beer and it will be perfect for watching a game or just sitting back

Great work from our great leader.

Simple SP&G rub. Then basted it with garlic butter. Some tyme sprigs in the cavity.

After having Cornish Hens on Thursday for my wife and myself we had a turkey on Saturday with our daughter and her family, plus my sister.

Yes on the hens. They were a standard 2 pack from HyVee grocery. The wine was a nice Cabernet Sauvignon out of South Africa

Since it was going to be just the two of us we decided to have something a little different. Cornish Hens fit the niche and filled our stomachs. Two hours at 230-250 with pecan wood did the trick

Great idea. Personally my family is not familiar with the concept of "left over prime rib". LoL