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Less is more when it comes to wood. Washed down quite-a-few oversmoked logs with cheap beer back in the day. That was on an ECB also...man have things changed.

Brandon, First off, glad everything is safe. I would look into a platesetter for the XL. Setups are numerous for pizza, but you could go with the platesetter with the grid, then the pizza stone on top of the grid. Some set the green egg feet or cut firebricks on the platesetter, then stone...

Thanks a lot Jim, now I'm cravin' salmon Good idea splashin' roadside on the asparagus Nice lookin' grub

Beautiful Jim, just beautiful. Nice grill marks. Salmon and scallops look great too. Nicely done

Joe, I found them while I was in Sterling, Illinois. The best Weber dealer in our area is K and K Hardware in Bettendorf, IA Might be worth a shot. I haven't been to the store lately. Good to see someone from D-port on here

Thanks Dave, appreciate the advice

Dave, I can hardly wait to try it. Do you mix it with other woods? Going to try it with some spares next smoke.

While browsing the local Weber dealer I noticed a large stack of unopen boxes on the floor. Looking at the labels I noticed Pecan, Alder, Cherry, and Maple. Asked the owner if they were for sale yet and he replied "yes" Took my knife out and cut open the Pecan and Cherry boxes. Grabbed a few...

Good lookin' plate there p-nut

Nice lookin' cook Larry. That CI makes some purty branding marks Your pics of various cooks make me wanna put the egg up and use the kettle more often

Jim, beautiful plate, nice job Chicken is perfect Taters look good Love the Hollandaise on the asparagus, gonna have to try that soon. Same goes for the RS with burgers

First off B, thanks for sharing an awesome recipe An Au Jus would be killer, definitely gonna try that with a RS loin "roasted it in the oven" whats up with that??? Weather hasn't been the greatest lately, so I will let it slide

Its all good Mike, I would never refuse a beer, even a Miller Haven't drank much Bud since they "sold out"

Thanks everyone for their kind words. Steaks have been taken to a new level since trying the reverse sear. Bob H, I wouldn't mind pullin' over roadside to get a ribeye. You could use the bone as a handle to eat on-the-go Bob B, You will definitely be my steak disposal service going forward...

Had some leftover marinade from Roadside Chicken and thought what the heck, why not use it on a couple ribeyes. Put some marinade on while they were resting at room temp. Rubbed with black pepper and flipped every minute or two with a few shakes of the marinade. Love the Roadside flavor

Thats my kind of sammie(proportioned just right ), lookin' good Larry!

Dave, Great job, nice smoke ring too.

Great job on the wings Larry. Gonna have to try them soon. Thanks for sharing

Thanks Ray

Thanks alot guys for the nice comments I guess they are more like pork buritos when your start throwing everything in there