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He is our third GSP pup that we have raised , we know how they can be . He is a real quick learner so far . I wanted to field train him , but wifey said No , No , and NO . Guess we know who wears the pants in the family , when it comes to our pup .

This is Bronson , our little man of the house . We got him last Friday afternoon . he is a German Shorthaired pointer . He is now 9 weeks old . [/URL][/IMG]

That`s a little well done for me , I like mine med. rare :D

I shoot for a cooking temp of 235 to 250 Degrees , and an internal meat temp of 200 degrees .

Nice cook Kevin , looks like you`ll have plenty of pulled pork .

Great looking dish of food Jim . You done mighty fine . Thanks for sharing .

Holy home made bacon , does that look good . Nice job Russ .

Nice cook Chris ,think I will have to try this one out .

Great looking chops , gotta love the fine china throw aways , I use them all the time .

Nice looking ribs there Chris .

The ribs are done , not my best , but they were good .

Looks awesome CLasko , I could go for a pulled pork Sammy with slaw on top , and some North Carolina Lexington style vinegar sauce , Mmm .

OK , I figured the picture thing out , thanks guys .

Nice lookn pies Dwain , could go for a couple slices of that . Good job .

The ribs are getting there , the stuffed peppers were awesome . Trying to figure how to get pictures to appear without a link . http://images2.snapfish.com/232323232%7Ffp83232%3Euqcshlukaxroqdfv%3B3%3B%3B%3Dot%3E7786%3D54%3B%3D34%3B%3DXROQDF%3E283598563%3B25%3Aot1lsi...

1-3/4 hrs into smoke . http://images2.snapfish.com/232323232%7Ffp83232%3Euqcshlukaxroqdfv6767%3Dot%3E7786%3D54%3B%3D34%3B%3DXROQDF%3E2835959%3C4925%3Aot1lsi

I decided to fire up the wsm 22.5 and do some BB ribs and stuffed peppers . Put them on at noon and are on the smoke now . Running it at about 225 degrees . http://images2.snapfish.com/232323232%7Ffp83232%3Euqcshlukaxroqdfv%3B488%3Dot%3E7786%3D54%3B%3D34%3B%3DXROQDF%3E283594%3B94725%3Aot1lsi...

Tonight , I will be throwin on a couple 8 pnd butts on the 18.5 wsm ,in the morning , I will do some chicken drummies and a rack of BB ribs . For easter it`s going to be a 14 pnd brisky , moink balls , and some sides , yet to be determined .

+1 on what Rick Body says , Thermoworks , I have tried others and find the thermoworks to be better , jmo . They can be a little pricey , but worth it . I also have the TW8060 2 Channel .

Laura D , If I had to choose on a wsm , for a dedicated smoker , I would go for the 18.5 , always better to have a little more room than what you think you might need . I have the 22.5 and 18.5 wsm , and I find the 18.5 very easy to move about , and also easy to clean when need be , if you get...