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Decided to make some pinwheels yesterday. I used outside skirt steak pounded out a bit and then layered it with some pesto, provolone, and prosciutto. I again used the B&B lump. Pretty good stuff. They turned out way better than expected :LOL: and I will for sure do these again…

I managed to get FD off this year but my wife had to work so that left dinner for just my daughter and I. This worked out well though because my wife is not really a meat eater and my daughter and I can’t get enough! A local shop gets their meat from Snake River Farms so I picked up two NY...

Pulled a two boned pork chop from the freezer to cook this evening. Nobody home tonight so I added a little char ;)

I found a three pound prime tomahawk at Costco the other day and wanted to cook it for Smoke Day. An open fire cook was calling me though so I’m placing the photos here. After a rubdown with some Killer Hogs AP, I built the fire with only hickory. After getting the wood where it needed to be...

Picked up four of these new-to-me steaks. Tied them up, rubbed them with some Killer Hogs AP Seasoning plus some fresh cracked black pepper, and got some KBB going. Drank a few Brewski’s, rested the steaks while I made some potatoes (my daughter likes the four cheese Idahoan instant kind so I...

I’ve been a baby back rib guy forever but decided to try my hand at some spares yesterday. I used my Masterbuilt smoker (I know, I know) to fix these. (Sidebar…I ordered a SnS for my Weber and was going to use that for a “first time for everything” cook, but the package was damaged during...

I figured that I'd make some deviled eggs today, but instead of boiling the eggs, I thought to put them on the 14.5... They tasted much better then they looked :cool: I used peach wood, but there really wasn't any smoke flavor to speak of. I'm wondering if the "divot" in...

For my third cook on my 14.5, I decided to go with no smoke and do a couple of fattys. For both, I used Gunnoe's whole hog sausage (no MSG) and and Oscar Mayer Thick Cut applewood smoked bacon. Each had a different filling... For the first one, I used potatoes, black olives, mushrooms, and...

While late to the SB photo show, I figured I'd post my food photos while I still had the cook fresh in my mind. (As a little side note, I wanted to show the lip of the body that the lid sits on after only smoking the wings that I posted the photos of a few days ago. Pretty gunked up huh?!?)...

While I've read a bunch about "breaking in" a new WSM with fat, fat, fat before a real cook takes place, I just decided to jump in head first and do some wings. There's also a thread going on about how the door on the 14.5 has open corners. Mine has them as well... ...but it doesn't seem...

I just wanted to say Hello - short time lurker, long time griller! I just purchased my first WSM (14.5) to go along with my 22.5x2 OTGs, my WGA, my SJ, and my Performer and look forward to contributing what little knowledge I have while taking in all the great knowledge posted here. :)