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Good decision. I don't even use mine an more.

Sure looks good. Jim, do you still get your beef ribs at Sendik's?

Every time I make bacon I think of you. I've learned a lot from all your posts. I'll keep you in my prayers . Stay positive. Chuck.

We do the same thing. 12lbs smoked, keep 2-4 lbs for ourselves.

I agree 100% Dropping Sam's and staying with Costco. Love the Visa card also.

Great job Bob. Can you tell me what temp you were running at? ps. Happy New Year!

Excellent job Enrico! One question? Why did you put ashes in the pan? You would think the drippings from the brisket would have the ashes fall on the meat. Wouldn't it be better to just fill the pan with water. That way you eliminate that other water pan also. Just my opinion. ( for what it's...

Great cook Cliff! What a great meal. Look at that marbling! I was surprised that they used a solution (20%) on a Kobe piece of meat. Like the idea of adding tomatoes. Thanks for sharing. Chuck.

You made me hungry. Thanks for posting Bob.

Great job Robert. I told Weber many years ago to make a rotisserie ring for the 14.5 . They said the demand would not be there. I'm very surprised that nobody jumped on this idea. Thanks for sharing .

You sure made my mouth water! Nice job. Great smoke ring.

Looks great John. Time to make some meat loaf. Can you fill me in on what is Benoits? and GS? Thanks Chuck.

That looks Great Jim. We won't talk about the Badgers.......IT's going to be a very long season...

I like the rotisserie way also. before I put the duck on I use a fork and pierce the skin all over so that the fat drains off. This helps a lot.

Nice job Bob. We were at our Costco in Kenosha and the pork belly's were $1.98/lb. They looked pretty good. Thanks for sharing Bob.

When was the last time you checked your temp gauge on your smoker. (with ice then hot water). Just thinking out loud. Thanks for sharing. Chuck.

Alexis, Nice job. I do have a suggestion. When I do rotisserie chicken I don't use a drip pan.I let the drippings fall on the flavorizer bars. The chicken gets a better taste and the chicken gets nice and crispy. (I think the pan stopped the heat from getting the bird brown). In 2 hrs the bird...

I agree with Todd. You have to rise the bacon at least 1.5 hrs. It will take a lot of that salt out of the bacon. Great looking bacon slab. Looks like side bacon.(a lot more meat then fat). Thanks for sharing JR.

NICE,VERY NICE! Great job Jim. I see a tri tip or something beef coming up next. Thanks for sharing.

I just ate supper and now I'm hungry again!!!!! Nice Job Jerry.