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I very often use my wsm 14 as a barrel cooker (No waterpan, no diffuser) Works for me. I put meat on the top grid so any flame from dripping fat won't reach the meat. Thats the only thing that would worry me with hangin meat I would love to get an extra middle section or a 14" rotisserie ring ;)

I've only ever used mopani lump charcoal in my 14" wsm and I don't notice any issues

I do the same as @Brett-EDH (and I also expected a meat grinder story, maybe about one that was not cleaned properly after use....)

On my wsm I keep a bit of an eye on the build in thermometer. On my hillbilly kettle, I just go for what I think is right. Sometimes I use the lid, quite often, I don't I do check the internal temp when I do whole chickens, but thats about it. I used to use temperature probes etc but decided...

Nice! My kind of food ;)

These onions were quite small, I think it is best when they are not too big. I prepared them on the wsm 14, top rack, no water pan, lump charcoal, no lid

I have no oven, so I use the uuni/ooni 3 and can only make small, flattish bread. I use the following, then divide in 4 and keep in the fridge 150 gr active 60% hydration starter 750 gr flour (mixture of AP and brown) 500 gr water. Stir, quickly kneed till it comes together Let sit for about...

Nah, Basically spiced ground meat, then onion (check on the right of my first picture) then wrapped in bacon. So you take an onion, peel, half lengthwise and peel of the layers, keeping the 2 pieces together to fill

I don't take pictures that often... But yesterday I made onion bombs. Idea by Raichlen, spicing totally changed to my liking The bread was baked in the uuni 3 a little earlier. My sourdough take on Turkish pide Then some extra pics since I'm posting anyway Angle iron sausages on open fire...

Only Boca I know is Boca juniors. Diego Maradona played for them ;)

I'm here ;) With home brew

Looks real tasty!

And with my internet being slow (takes a while for the pic to show) I was wondering what you all did with your furry friends?

I could do that in my climate by putting the wsm in the sun and putting a cold smoke generator inside (like the ProQ) :) More serious: that's a difficult temperature, esp the lower end (65 oC) You'll have to try it out, but maybe starting with just 1 or 2 pieces of hot charcoal. Not more. How...

Just finished brewing a summer blonde beer.... Stocks are low, so planning another brew this week with Voss Kveik as I can get away without temperature control with that one ;)

Yep, bulgogi sauce makes kalbi and is delicious :) It normally uses nashi pear, but I can't get those. Sounds like I got to give AI-Joan's recipe a try :)

Ah, online jigsaw doesn't appeal to me. Last jigsaw I did was quite funny in that it didn't give you the end result. Instead there was a scenery and someone looking at it and you had to complete the puzzle as to what this person saw. Real funny. I go google for a sample. And fun puzzles are done...

I us a hand burr grinder for coffee. I think it was 30 or 40 euro. Works a dream if you don't need to do too much. Pestle & mortar for spices, pepper mill or mortar for pepper corns Big amounts go into blade coffee grinder

Looks good! I like lamb. My go to is mustard and rosemary

Nice Much as I like my little 14 wsm, I wish I could get a little extension to the middle section to do exactly that (doubling as a rotisserie would even be better)