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Sorry for the delay. I missed the email notification. I checked and unfortunatley, it would really be cost prohibitive to ship.

Thanks, Mike!

OK, Kevin. Just let me know.

Hello Everyone! Haven't posted in a good while, but I've been keeping up with things here. I've been through an unfortunate divorce and I need to sell all my BBQ equipment. Instead of Craig's List or Facebook Marketplace, I thought I'd give all of you at the Virtual Weber Bullet first crack. I...

You certainly got close to the magazine. Looks delicious!

That tenderloin looks fantastic. It's nice to try unique flavor profiles once in a while!

Peaches work great. I try to use higher heat (300 degrees) and shorter time for them. If you like projects that are more involved, you could try making your own bacon. Lots of good threads about bacon in this forum.

Congratulations on 20 years, Chris!! Fantastic looking cake. Thanks for offering all of us a slice! Thanks for creating the TVWB website, as well as this awesome forum. I've learned everything I know about barbecue from these resources.

Great looking plate!

This looks fantastic. I'm going to have to cut the recipe in half and try it in my Instant Pot Mini.

Oh yeah... I'll have to drop by Sprouts tomorrow and pick up a couple pounds.

Mmm.... Those sausages sure do look good. I haven't had any in a very long time. Maybe I'll put those on my list for what to cook next week.

Welcome to the forum, Barry. Lot's of excellent information here and over on the http://www.virtualweberbullet.com/

Just went over and bought the Smoke! Thanks for letting us know about the discount.

Great looking pork, Dustin! Excellent cook.

Nice Review, Chris. Like everyone else here, I'll stick with my chimney starter! This might actually be a good product to give to that stubborn father, uncle or brother-in-law who continues to drown coals in petroleum products. I can't count how many times my uncle said, "I'm almost 80 years...

Great looking steak, and a fantastic meal, overall. I can almost smell it from here! Mmmm.

Great looking meal!

Fantastic cook, as always Enrico! Those ribs look amazing.

I echo what everyone else has said. I noticed a huge difference when I started letting it cool 170, then wrapping and resting it in a cooler for two or three hours. Regarding the redwood, GB Adams has it right. Redwood is a conifer, and that is definitely not good for smoking food. Chris has a...