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Gonna get no’ chicken for tomorrow 👍🏻

I’m starting to love it. It didn’t come natural like the Kettle & WSM, but I’ll starting to get it now

Yummy

Huge fan of EJ live, and this was a good one. Technically the MMATW is us in the US, but Tony is the MM of the UK

First and foremost, thanks for all the help in this thread https://tvwbb.com/threads/rack-of-pork-on-the-wsk-e6.101039/#post-1205791 I’m pretty thrilled, this was a good cook, and truth be known, I haven’t had any good cooks on my WSK E6. It ain’t the BBQ, it’s the BBQ’er. But finally I got...

Music to my ears

Thanks for the help guys. I’ll be in the 325 to 350 pit temp, I’m charcoal in the back and ROP in the front, no diffuser. One final question, would you mop or spritzer, or just let it ride?

The marbling is insane. Congrats on the 8/23

So that's how it's done

That's a fine lookin Red Kettle and some insanely nice cooks

That there is food **** (rhymes with corn)

Howz it hangin James? :)

Think I should lower the pit temp? I think I'll pull it at 130 and loosely tent it while resting

I've got a 5+ LBS Rack of Pork that I would normally rotisserie on my 22" kettle, but I want to change things up now that I have a WSK E6 I'm thinking to do an indirect cook (charcoal at the hinge / ROP at the handle) since it'll be indirect, I'm thinking of leaving the diffuser out since it'll...

Nice ribs Mike

Where's the done photos Dan? How long & how hot?

The cheese bagel for a bun for the win

The SJ is no easy grill to master, but I've no doubt that the apple didn't fall far from the tree

Thanks guys, great info, thanks much! There more to this BBQ than a Kettle. Some methods transfer over, but there's several approaches that are unique as evidence in your posts. Thanks again

Exceptional information Brett. I’m going to do either chicken thighs or quarters next. My goal is to have a steady pit temp of 300. Seems like this would be the best setup for that?