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Wide open. Dome thermometer was pegged when I first put them on and stayed above 300 the entire time. The temp up there doesn't matter at all, though, because they are cooking off direct heat of the charcoal and not indirect heat in the cooking chamber.

Ha, well to be totally honest with you, the pictures document the first cook on Saturday. I just wanted to try something different and if I failed, no big deal, I was only cooking for myself. I ate the entire rack in about 10 minutes. So I went to Costco and bought a 3 pack of baby backs and...

Yeah I used the lower rack so that put the ribs about 18" over the hot coals. It really was so easy and I honestly wasn't expecting to like them as much as I did, but man, I really don't think I will ever do them any other way. As far as I know the commercial rub is what they use in the...

The mop is 1 cup cider vinegar, 1 cup water and 1/2 cup of the commercial Rendezvous rub.

I decided to change it up from the way I normally smoke my ribs low and slow for 4-5 hours and I tried to replicate the way that Rendezvous cooks them in Memphis. I removed the water pan from my 22.5 WSM and used the lower cooking grate. Put nothing on the ribs except for some salt and cooked...

I have been wanting to try hanger steak forever and finally got my hands on some. I marinated them in some dijon, balsamic, soy, worcestshire, garlic, lemon juice and crushed red pepper. I then cooked some shrimp about 75% through and finished them in the cast iron skillet with, butter, white...

Will Weber ever offer different colors on the 26.75 kettle?

I used Chris Lilly's Memphis rub recipe for the St. Louis cuts and kosher salt and pepper with some Montreal Steak seasoning for the beef short ribs. No friends coming over today, so I didn't need to break out the Smokey Mountain. Used the snake method with hickory chunks. 2 hours in...

I used 1 chunk of cherry and 1 chunk of apple. The smoke flavor wasn't that strong, though, because they were only on for an hour or so.

Marinated a flat iron steak in soy, garlic, brown sugar, Dijon, red wine vinegar and olive oil. Sautéed creminis with shallots and garlic and roasted broccoli. Yet another failed attempt to recreate the seasonings Publix uses for their Mardis Gras wings. Now these wings were mighty tasty...

BBQ chicken leg quarters for mama's day lunch. I seasoned them with my homemade Memphis style rub and let them go for about 40 minutes and then applied the homemade BBQ sauce. Before I glazed them with the sauce. After the glaze.

Ok my mouth is watering. Can you tell us more about the mushrooms? Did you use an egg wash and dip them in bread crumbs?

Nicely done. That looks delicious. Never thought of putting my smoke wood on top of the grate. Might have to try that.

I smoked 3 racks of baby backs and 3 racks of St. Louis cuts over the weekend. I decided to try doing my ribs for the first time without the "Texas Crutch". They definitely took a lot longer than my previous cooks where I would foil them with butter, honey, apple juice etc after about 2.5 hours...

Darn! Ill try to bump this post next time I see it. They put it on sale pretty regularly.

Whole beef tenderloin on sale at Harris Teeter. Trimmed it up, tied it up and seasoned with salt and pepper and Montreal steak seasoning. Going to use the little roast portion to make chateaubriand later this week. Served up with yeast rolls and horseradish cream sauce.

Yeah I don't plan to use any water. Just plan to foil the pan. Ahhh good thinking on propping the door open! Thanks.

I am smoking my first turkey tomorrow morning for a work Thanksgiving feast that is set to start at 12. The weather is supposed to be in the 20's in the AM. I have a 15lb bird to smoke. Any tips on how to get the WSM up to 325? I plan to dump in a full unlit chimney, and then dump in a full lit...

1/4 cup of flour 4TBS of butter 2 cups chicken stock 1 cup whole milk splash of white wine

Cold weather has finally arrived here in TN and with the arrival of the cold, I was craving some Chicken Pot Pie. Thanks for looking. :)