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Hi Guys, if you have this expandable rack and no longer want it let me know. Thanks.

Not trying to take anything away from you, but buy buying the weber hanging rack you'll do the same thing and have better temperature control.

I can't believe how much smoke is coming from the MAK. Is that the smoke setting?

Fantastic again.

That's how you do it. Molto bene.

Does the WSM get damaged when being used as a fire pit?

Looks wonderful

You'll want to get a cast iron chainmail scrubber for it. The best way to clean it by far.

Looks fantastic!

You want to got hotter with beef ribs.

Can you talk about this? I salt but never for 8hrs.

I prefer overcooked ribs.

Cook it longer and up the temp to 275.

It does not look bad, i think It looks perfect. Congratulations.

Your first? I'll trim it to where you want it, salt, pepper, then 300f straight until thickest part of the flat (the middle) is 200f. Then let rest for as long as possible, if needed put it in a 170f oven.

$8/lb around here. London Broil usually refers to top round but can also mean flank. Flank is superior to top round as a steak. I'd rather have a fattier cuts for fajitas but they'll still be good.

Oh my...pictures and feedback needed...

The fuel is only inches from the grate so it'll be more sensitive. It is strange if you only were inside for 5 min and using briquettes.

If my memory is correct, it should have lit fairly fast, burned hot for a short time and completely. I think it's difficult to work with so I prefer high end briquettes for direct fire and kbb for smoking.

I don't like dark meat cooked under 165, it as a raw texture to me. White meat much below that has pink in it and seems wrong and unnecessary.