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With all that's going on we still have to eat. Decided to cook a smoked meatloaf based on the "Old Man Jim's Meatloaf" recipe from the forum. It's been a while since I cooked it and I don't know why I waited so long. Sorry no plated pics. I gave most of it away to someone that needed a home...

Took a stab at smoked meatloaf last night. I was planning to do it on Sunday, but the weather here wasn't having it. I used the "Old Man Jim's Meatloaf" recipe from this thread: https://tvwbb.com/showthread.php?28144-Ole-Man-Jim-s-Meat-Loaf&highlight=meatloaf I followed the recipe pretty...

I decided to cook some spares on the 4th. Why? Because I can! Happy birthday America!

I decided to cook some spares since it's been a while since I've had ribs. A couple of friends are coming over later, so I went with two racks. Usually I use the 22.5 when I do more than one rack, but I didn't feel like firing up the beast today, so I'm giving it a try with the 14.5. It was a...

My Smoke Day 2016 was a day late, but that's OK. PSB and some poppers. Sorry no plate pics as I took it to friend's house who was celebrating his promotion to Commander (O-5) in the Navy (E-1 to O-5 == AWESOME!!). Thanks and Happy Memorial Day!!!

My Smoke Day 2016 was a day late, but that's OK. PSB and some poppers. Sorry no plated pics as I took it to friend's house who was celebrating his promotion to Commander (O-5) in the Navy (E-1 to O-5 == AWESOME!!). Thanks and Happy Memorial Day!!!

I got my new 14.5" WMS this week to go along with my 22" WMS and 22" OTG. I didn't think the weather was going to cooperate this weekend, but it cleared up this afternoon, so time to fire her up! Went to the local Farmer's Market, which has a butcher shop, and found some nice short ribs to go...

So I have a 22" WSM which is great, but I'm finding that I'm reluctant to fire it up when I'm only cooking for a couple of people (1-4) just because it's so big and uses a lot of charcoal. I thought I had my mind made up to buy a 14" WSM to use for small cooks, but when I went into my local...

Every time I pass the meat isle and see beef short ribs it reminds me that I want to try them. Well, I finally pulled the trigger. I found some individual beef short ribs that looked pretty good and gave it a shot. Since that was all I was cooking I went with the snake method on the kettle...

Not my normal football with wings, but the World Cup will do. Wings prepped with some seasoned salt and on the grill: Ready for Sauce: Sauced: Ready to come off the grill: A little more sauce and ready to eat (with a little blue cheese dressing):

I'm ready to upgrade my gasser and have decided on the EP-330. Only problem is I can't decide which color. All the local stores in my area have the "smoke" color, which I like, but not a single "crimson" one to be found. Anyone have any pics of the new crimson color ( aside from stock internet...