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Son, the oven is really cool and the pies look delicious! Great setup. I'm really wanting to make my own sauce that is close to the flavor of a local chain.

The snake is what I started with before my WSM. It was always great. I think I had to extend the snake and empty some ashes on a few of the smokes, but it just takes a few minutes....good luck!

I guess this is part two of my crazy question series. Maybe I should have spaced them out for fear of being banned because, like my other question, this is probably sacrilegious on here hahaha! Maybe I'm just a tight wad but does it kill you to use a whole bag of charcoal to smoke 1 butt? Or...

Is it me or am I just the only crazy one 'round these parts. Before joining here, I never really cared for pulled pork or brisket (gasp!) I did, however, about a year ago, have some phenomenal brisket in VA on the was to VA Beach. Anyway, I've probably smoked about 6 butts over the last year...

Green puts off a lot of smoke and lasts longer but it's also harder to keep burning....a few seasoned pcs with a green/er pc is a great combination.

Shoot I was just by there!

I'm looking for a new family! "Who are those people over there with the big appetites. I've asked everyone but no one seems to recognize them...."

Great find...I'll b patient! Found my S670 and my 22.5 WSM both on Clist....it's just matter of time! ;)

I thought my weber kettle would be my last purchase as far as grills go. Be careful, they tend to multiply- albeit with your wallet!

Good idear....

I agree, everything looks great: family, cooking outside, nice place, nice view and grilling toys....are the streets paved of gold, too?

Make sure you leave the windows down on the wifey's car so she can enjoy the memories of your cook for months to come! Lookin good!

I haven't even carved (butchered) it yet and people are telling me I should have fixed two because it smells so good. Simon and Garfunkel Hickory Temps 250-400 rain came and killed me, couldn't control fire Used my fuel oil tank smoker/grill

What did you use to blacken the fish... Looks good!

I love being able to cook everyday food outside. I like it being dished but I also like my flat ones and being able to scrap off the gunk in to the grill. I just leave them in the grill, just like the grates. Thanks for sharing....I missed that model when I was searching.

Tell us more about that steak/meat... Oh, and you had better knock the ashes off!

The pan looks great! I love that even , satin finish they take on.

Oh, it's just the sweet baby rays everyone is going googol over... Haha, I could pour that over rocks and eat them! I agree with everyone , they look really good!

Is that a balancing weight on the handle end? I'll bet she gets something nice for Christmas....

Good article, thanks for sharing! The only thing I see a little different is he says the old cast iron that is ground smooth is on "only marginally better." All of my old stuff has a much better/smoother surface. My modern lodge, after much work and seasoning is ok but nothing close to my old...