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I typically order from Sharpe Woodshed for my smoking wood on the WSM. I'm seeing that they're still unavailable at this time. Just says "website under construction" on their home page. Any recs for a smoke wood source? Thanks in advance.

So this was labeled as a pork butt, but it definitely wasn't a butt. My best guess is a joint of some sort but I'm no butcher. I pulled three separate bones/knuckles out of it. Still, it was really good. Started at 5lbs; after trimming, cooking, and bone removal it clocked in at about 3lbs...

Man, I almost forgot how good this recipe is. Been a year or more since I cooked it. We're still having our house painted and only my Genesis is running right now. I've only ever done this on charcoal, but it came out insanely good on the gasser. Can't believe I don't do this more often...

Our house is being painted and right now I can only use the Genesis. Too hot to run the oven, so the gasser went to work. My wife makes fantastic meatballs but I wanted to go a bit lighter so I went with turkey. I used to be able to fool my son into thinking they were beef. That doesn't work...

Sorry for lack of plated shots. Cherry tomato, pesto chicken pizza on the Genny. We had a lot of basil this year. Summer of pesto. Came out okay. Dough too bready for my taste. I've made better but not bad. A steak and a spud. Done on the Performer. Wife and son were out of town. Bachelor...

So few dishes come close to the comfort of a good roast bird, imho. I've done hundreds (thousands?) but this might be the best I've cooked. Did this on the Genesis at about 450°. Scalloped potatoes were done inside, which is crazy because it's so freaking hot. But on the plus side, tasty spuds...

Had a hankering for some grilled chicken. Decided on bbq style. Authentic? Not really. But pretty tasty and a nice break from our usual Buffalo chicken. Gave the chicken a buttermilk brine all day. Seasoned with Meathead's Memphis Dust. Indirect high heat using KBB and a chunk of peach wood...

Apologies...I know I've posted variations of this cook before, but it's just downright tasty: Peruvian chicken thighs. Cooked a couple days ago and prepped enough for several meals. Did some decent quesadillas, a couple of sandwiches, tacos, etc. Favorite was just straight up with some rice...

Man, the more I use the Slate the more I love it. Did some fajitas late last night. Green and red bell peppers, a poblano, some sweet onion and corn. Some chicken with a basic rub. Hit it with some lime. Chicken done. Served. Too much sour cream but otherwise tasty. Thanks for...

Some breakfast sandos on the Slate. Home fries on the side. Sausage patties. Egg in a biscuit mold. I'd already cooked the bacon. It's on the bottom. Slice of American cheese, English muffin. Happy Sunday!

Pretty much my favorite comfort food meal. Variation of a Jeff Mauro recipe. Chuck, pork, veal and some onion, poblano, garlic and parmesan. Saltines instead of breadcrumbs. Mixed in the morning, fridged till cooking. Did this on the Performer with a chunk of cherry wood. Spuds, spinach...

Happy Easter! Decided lunch would be a Peruvian chicken sandwich. Marinated in a paste of cumin, paprika, garlic, white vinegar, and veg oil overnight. Green sauce is jalapeños, garlic, cilantro, vinegar, salt and pepper, aji amarillo, lime juice, mayo, and sour cream. Not exactly a light...

Truth be told I meant to make this for dinner last night but I fell asleep watching the Red Sox. So I did it for lunch today. Usually grind my mix but crazy busy this week. So this is store bought 80/20 chuck. Two 3.5oz burgers. Smashed. Onions on one patty. Cheese on both. Went under...

Still breaking in the Slate. Maybe my 15th cook on it? Kept it simple today. Some leftover NY strip, onions, cheeses. Two eggs. Did the steak and onions in a little butter. Eggs hiding beneath tortilla. Flipped and filled. Wrapped. Half for me, half for you. Have a great weekend...

Riffed on a great Serious Eats recipe: Black bean quesadillas. I always double the batch. The chicken is my addition to the recipe. Otherwise pretty much the same. Grilled some bird. S+P and Memphis Dust. Into the bowl with wilted spinach, ~2C cooked leftover Rancho Gordo black beans, two...

Did some really tasty turkey burgers two nights ago. Butter basted then hit with a light sprinkle of W-Shire on top of some pepper jack cheese. Ribs tonight. These were good. Gave one rack to our neighbor. Memphis Dust seasoning. ~5 hours.

So it's come to this. Back in the day I used to actually do stuff on Friday nights. Y'know, pool halls, pubs, the occasional dinner and movie, outrunning cops, etc. These days, closer to 60 than 50, I find great consolation in talking about tagines on my hard-earned Friday nights. I fell for...

So I made a really untraditional lasagne last weekend. Very tasty. Inspired by a recipe from years back...can't remember the source but I've made this several times and it's always a hit. Again, quite untraditional...purists beware. I often make my own pasta. My wife (Italian heritage) has a...

Used it to make fajitas Also made some cinnamon rolls. Hit it with a tasty glaze, not pictured. These were devoured. Have a good week, everyone.

...Peruvian chicken style. Can't recall if I've posted this before. Always makes a great, fun cook. Did this on the Genesis. Sauce. The cast. Main character. Internal temp hit 150°. Began saucing. Finished at 160° and rested. Toasted ciabatta. Crumbled chips. Not pictured...chips and...