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Love the ABT appetizer! and the Turkey breast? Outstanding!!

First of many, I'm sure! Looks great!

Like others on the forum, we smoked pork for Thanksgiving. We were supposed to be at the neighbors' house by 1 PM on T-Day, so I had to start the night before. After lighting the charcoal (Minion method with some cherry wood), Surfer Dude caught pics of me assembling the smoker, so I'll just...

That is some kind of feast!!! Nicely done Mike!

Bee you tee full!

I started two butts myself last night about 8:30, and they're at 160 right now at 4:30. All vents (top and bottom) about 30-50% and grate temp stayed around 260. Had a bit of a crisis at 4 AM when the charcoal started running out and the knob on the panel broke, but I think we're back in...

Hot Drumsticks As promised in another thread, I was on the hook to grill some chicken legs "buffalo style." Well this was not really an authentic hot wing sauce as you'll see. But first, here's the setup. Getting ready for the evening grill and tonight's smoke. Got 2 Boston butts to smoke...

Exactly the way I like to make them! Except yours look even better!

Seriously!? Your grill collapsed while cooking, and you still turned out those beautiful chops!? I bow to you and to those perfect brats! Happy thanksgiving!

Forget the darn bread, who needs it with that bacon wrapped goodness!

Beautiful sear on that steak, and I bet the flavor was outstanding!

6 steps is good for me--I won't have to take off my shoes to keep track of where I am! Great looking wings! I have drumsticks, Buffalo style, on the menu tomorrow, and I hope they're even half as good as your wings!

Keep it goin' Kenny!

Great looking roast, perfectly cooked!

Great looking burgers. That little Q looks mighty efficient. Happy Thanksgiving to you too!

Pork heaven!

Really good! The rub I use and the glaze at the end are pretty spicy, so the sweetness is a good complement (for us anyway).

Where do you dream up this stuff John!? Just really tasty and fun looking meals!

Yeah that's a nice cook! As far as water, that's just a heat sink to help keep a stable, low temperature. As long as the pan doesn't go dry, it'll do its job. If you want higher temps (like for chicken or something) just don't use water at all. And keep posting more WSM cooks!

Beautiful!! Keep posting Rich!