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I too have use a metal water pan under my 18" WSM on my composite deck. I do get nervous when I am lighting my charcoal using a chimney, but once it's going, I'm generally not worried about the heat/embers during the cook. In the past, I put pavers under my WSM to get the heat further away...

Sorry for your loss my friend.

Well done! I'm sure it tasted as good as it looks! Merry Christmas!

Since we have turkey allergies in my household we went a different route for our Thanksgiving feast. And of course since I was doing the cooking 3 out of the 5 hot items on the menu were cooked outdoors. Of course now that I'm thinking about who I'm talking to it occurs to me that I don't need...

Fantastic looking cook! Not gonna lie, I'm a little jealous. My boss bought us a "nice steak lunch" as an early Christmas group lunch (this was the only time the entire group would be in town at the same time and not in vacation) but without a doubt your ribeye was way better than the one they...

I just picked up a couple racks at Costco last night. My wife is allergic to turkey, so we're going a different route this year. I'm about 95% sure I'm going to roast them in my WSM (high heat no water pan, chunk or two of apple wood), but there is still a chance I'll grab some beef short ribs...

Looks delicious!

I grew up using a gas cooktop but haven't had one since college. I do miss it. I can't stand how slow electric ranges are to respond. I'm intrigued by induction and maybe when my current range gives up the ghost I'll try to convince my wife to make the switch.

Hey @Chris OH - I haven't read all of the advice/articles that everyone has posted in this thread, so forgive me if I'm just repeating what everyone else has said. I've never sat with a stopwatch and IR gun to track how long it takes my WSM to cool, but I always end up waiting before the cover...

Welcome to the group Bob!

Welcome @Chuck Crouser! Looking forward to hearing about all your awesome cooks in the days to come.

yummy! I've had pork belly burnt ends, but have never made them... I should probably change that soon.

Awesome looking cook! Making me hungry over here...

looking mighty good there my friend. . . but did you bring enough to share with the whole class?

Dang it People! Now I'm going to have to figure out how to jerry-rig smash burgers with my non-griddle having setup! haha

Those burgers look amazing. And great use of the pizza pan!

Did you do something different or special with the rub or sauce?

Yeah - I do agree with you on that point... And some of his observations about his cooks made me chuckle because the results he's attributing to the specific cooker (like when he compared the brisket on the SmokeFire to the brisket on the Searwood) probably have more to do with the protein or...

Well said @Todd K Wisc - he definitely has been putting the Searwood through its paces (in a real world backyard not a purpose-built studio environment) and that alone is worth something.

I don't know much about him or his channel, but I get the impression that he's just a guy who likes making videos for youtube - as opposed to a full time content creator/creative team. So while he throws in a movie clip here and there or uses those fancy transition effects, he's really just a...