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In FL, both were rock steady. I could get the 18 to 250 and ignore it for up to about 13 hours and it wouldn’t vary more than 10 degrees either side of 250 until I was out of coals. I’ll have to try the 14” up here. Maybe it’ll be more steady? I may also try one of those pit controllers. Thanks!!

So, the 14.5 will be more stable with the winds? I’ll have to try it. Have you tried those blower set and forget attachments? If the 14.5 isn’t better, I’ll either have to buy/make a wind screen of some sort or try one of those.

The temps I have been cooking at were within range of what I have cooked at before in Florida. I lived in the North part near Tallahassee and had a lot of days cooking in temps that were about 80*. Same exact methods and everything. Only two things I can count as factors are wind and lack of...

Smoke Day weekend was just weird. Since moving to WI, my 18” WSM has been moody. I think she’s mad at me for not using her for so long. That and it’s always windy where I live. Temps aren’t holding the way they did in FL. Anyways, before too many words are used for the photo gallery, let’s get...

I’m more partial to burgers than brats, but now that I’m in WI, I’m much more open to brats than I used to be. Nice cooking!

Nice cook in’, Dahls!!!!

Nice work!!! Looks good!!!

Ok, so those pies look awesome!! However, I got hung up on something...HOMEMADE Kielbasa?!?!? THAT’S something I need to learn to make!!!

Welcome!!! So many great, helpful folks here. You’ll love being out of lurkerdom.

Welcome!! My dad always grilled on a kettle for as long as I’ve known the man. He’s had several other grills while he’s had his kettle. He’d do one or two cooks on the different one and never use it again. I went with a gasser when I was young and dumb. When the gasser died, I got a kettle...

I do a snake method. I line one layer of coals against the inside of the charcoal ring. I put them slightly end over end so they’re sure to catch and continue. I add a second layer on top of the first, then add my hunks of wood. Doing that with a full water pan of cold water, I can smoke the...

I make a lot of plain burgers at home. I’ll use whatever I have. The one I am looking forward to making soon is gonna be topped with Hook’s Blue Paradise Bleu Cheese and my homemade applewood smoked bacon. Mmmmmm

Got some choices with it cut like that. You can cure it and make it bacon. That will work well if you’ve got a slicer or are good with a blade. Or you could make pork belly burnt ends or just bbq pork belly.

Wife did groceries today. Came back with a ridiculous amount of food. Mahi Mahi, Tri Tip, a beautiful 10 lbs. prime packer brisket, and 18 lbs. of Boston Butt. Will probably freeze half the butt. Definitely cooking the tri tip tomorrow. So, what about the other butt and the prime brisket? What...

What’s the total weight? I did several hunks that equaled 3 lbs once. Mixed up the cure for 3 lbs. rubbed it, put it all in one bag together and cured. Worked well.

I’d never seen them before. Moved into a new neighborhood about a month ago and three of the four neighbors I’ve seen with kettles have been using them. I was like why? Is it because it’s windy here?

I like the Weber for fast, high heat cooks. My kettle will get screaming hot with a Vortex full of it. Only ever used Kingsford for the WSM.

Nice work!! The chicken looks great! Brisket flats are a challenge but there are some great folks here who can help you do all that you want! I’ve got an 18” and a 14” and they’re both fun and do a great job!!! Looking forward to seeing more from you!

I am from FL. Moved up here a couple years ago and just never tried to change my name on here. I hadn’t been around here much because I was in an apartment. They frowned on charcoal grills and smokers. Now that I own again, it’s great to fire them back up!

Oooh!!! That’s a toughie. One of my favorite foods is wings. But, it had been more than 18 months since I had London Broil. So, I’ll go with the London Broil.