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By my calculation, this is smoke day #13 or #14 for me.😂 First time I'm actually posting a photo on TVWBB, rather than linking to it. No matter, pork butt on the Weber is the goal today. Been on about nine hours so far. I can smell it from the other end of the yard.

So, another day of football, and I'm home alone. So what better to do, than to break out the Weber for a mid-winter smoke. Yes, even though the temps are in the sixties today, the calendar says it is winter. Decided to do something simple. A sausage fatty, stuffed with onions, green peppers...

So, of course they were too hot for the DW, so I ended up eating them by myself. I read on this forum at some point, that it is impossible to make too many ABTs. Well, I can tell you that is not true. LOL I did them on the Performer, cause it's a bit easier than firing up the WSM. They were...

Maryland is not known for its BBQ, but we do have something special. Its called Bit beef. I've sampled this across the Baltimore region, and it is awesome. I've never been able to duplicate it until now. I found this recipe by Steve Raichlen in the New York Times. All I can say is it is...

Got up at 5 am to start the smoker. I have a 9lb butt going. Here it is 8 o'clock, and it already smells good. Anyone else ever start that early? BTW... dinner is a 7 this evening.