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Nice Rib Eyes Andy! Will have to mention to the bride that today's Father's Day :)

I saw these at a recent costco run and wondered how they might turn out. Now we know, awesome cook Mark!

Oh my

Thanks for the recipe, your cook looks awesome as always

Chuck Roast can easily be a hit or a miss. You hit those bad boys out of the park

Pork Chops are a favorite. Will have to look into this here in the states

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...