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I don't know Stuart. My wife doesn't like to see any rareness in her fish, but will eat her steaks very rare. The tuna is cooked through but is still moist and not dried out. :)

I agree it's always fun to have something else to play with!

Looks good Neil! I love sweet potatoes and Ribeyes!

Kroger brand Lemon Pepper Marinade. I cook as simple as it gets Mike!

If it was me , you have enough pork butt. Is it going to be pulled or minced? As far as the ribs go if you roll the ribs you ought to get maybe seven on the top for a 1/3 of a rack for everybody. You don't have an OTG or Performer to add a couple more racks do you? Good luck!

David. the door may look cheap but it does the job. It will slowly build up a crust over time and seal it even more, but I don't think they were made to be airtight. I haven't used my 22.5 enough since I have had it for a complete seal yet but still, no complaints about the door. As far as the...

In the marinade. Grill up to 500 Degrees, put steaks on. First flip after about 5 to 6 mins. Added a dab of marinade to top when finished. No sides as it choice tonight between us.(Leftovers!) Done deal!

Come on John! I was in the Navy. I don't know how many meals became gourmet after adding Ketchup. I still add it to hash browns and eggs to this day!

Looks good Tony. It's never boring!

I have both. The OTG is mainly used when I need a little more cooking area for mainly wings and whatever when I don't feel like breaking out the WSM. The Performer is my go to unit for most cooks. In almost 10 years I have only had to replace the ignitor once and of course fill the tank. I use...

Mainly McCormick's, and Stubbs. I really like McCormick's Slow & Low Smokin' Texas BBQ Rub on my Brisket.

I wish I could find something like that. Everything is Black when I run across a Weber!

The whole story is over in the monthly throwdown thread. This month is chicken wings.

Just trying to level the playing field as it looks as though some are posting here that are in the throwdown this month!

Looks good Tony! My wife has never cooked on the grill. I think she has me trained as I cook 4 or 5 nights a week on it for her. Why ruin a good thing?

Why not just inject day of cook?

Ok, I'm in. First I spray down wings with olive oil and Zatarain's Creole Seasoning. Being it's just me and the Wife I normally average only 12 to 16 wings depending on size of pack. Add the second rack. After temp reaches around 225 ,Throw on Performer using indirect method with corn...

1) Performer THE Main Grill 2) 22.5 OTG In case I need more Grill space for large gatherings and on the road trips 3) 18.5 WSM Ribs and other small smokes for me and the wife. 4) 22.5 WSM mainly because it looks impressive as hell next to the 18.5 WSM. Just kidding. I use it mainly for...

Welcome Brandon! Was down your way last August. Some nice country!