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Looks delish, I few years ago met Bear on another site, found out we are cousins, thanks for the link, all of his recipes are good, his "unstuffed beef peperoni sticks" are killer, they don't last long enough to make it to the freezer, ...you might want to try them too.

Wow!!! I convinced the butcher to order some, ...when it first arrived it was $3.15 a pound, it's gone over so well it up to $4.50 a pound now, ...we have one on the Genesis as I type.

Looks super good, sure would like a plate of that, but I'm just too far away, ...I too was a no raw fish for me guy, but my wife's "poisson cru" in coconut milk changed me, the lime juice "cooks' the fish, it's just the texture that is different.

Way back when I bought my WSM I also bought a bag of Kingsford charcoal, it wouldn't burn or get hot even when I used a plumbing torch or a hair dryer on it. That was my last bag, talked to my friend at Ace where I bought it and he said they had to throw all of the stock in the store away for...

Nice!!!! I wanted a Performer, but our local Ace Hardware doesn't have any, so I bought a 2014 Crimson Master Touch, ...I'm sure you will enjoy it.

Rich, way back before I even owned a WSM, while I was a lurker, I read a post from one of the Pros that said he always opened the vent on the back of the charcoal bowl and then positioned the center section door and the lid vent opposite from it, said it created a cross flow rather than the air...

Great lookin' burgers Jim, gonna hafta try adding the 'shrooms, ...however, I'm pickleless Nicolas.

Great cook Phil, thanks for the banana boat idea, we have some in the back yard that are just about ripe, what did you do, slice the nanner, add chocolate syrup and mini marshmallows and wrap with foil or leave the foil open at the top? and that broken link, ...curious minds want to know, what...

Looks delish John, my poor Maria is feeling neglected, been super busy with work, come back and second cook I see is yours, ...looks like you have inspired me again, thanks!

Whoa! That is a deal!!! Personally, I would have a fabrication shop bend up some 1/2" stainless rings and then, like Clint posted, use expanded metal and tie it to the rings with wire, that way you could replace the expanded metal when needed. Also I would replace the plastic parts with...

Alan, I use Paul Kirk's book Championship Barbecue Sauces and haven't been disappointed with any recipe I've tried, in it he also teaches us how to make rubs, marinades and mops, I bought mine from Amazon 5-6 years ago and it's still my go to book. Between him and K Kruger on this site I...

Jay I've smoked many a leg of lamb in my WSM, I've found it cooks fast so I keep the smoker temp at 210°-215°, also I place garlic slices in the meat, I use old garlic that is turning brown and the low temp gives the garlic time to melt and saturate the meat with flavor, I cook to an internal...

"I want to mix all that rice and meat together and" ...put it in a tortilla! Looks fantastic Tony. Karl

Thanks all for the kind words, I hope they will last at least a couple of months, I'm already getting requests for Tri-Tip for tomorrow! I think I learned why they don't keep them in stock, the 40' container is for 3 large supermarkets and 5 smaller markets, so if there is any space left after...

Hey all, I heard a rumor the refrigerated meat container that would be arriving at our super market end of February or first of March would have some Tri-Tip in it, went to the store first thing Monday morning, Tuesday morning, nada, Wednesday morning there were five on display in the meat...

I agree with the others too, in fact, lump is the only thing I have used in my WSM and I've gone 18 hours with some left over after the smoke, it all depends on what wood was used to make it, my personal observation is the denser the grain the longer it lasts. There are lots of people that make...

Great pics Jak, my first grill, back in the '70s, was like your Walmart special complete with lighting fluid, lots of it, like stand back and throw matches at it until it exploded LOL, back then I thought real BBQ had to be black, if it wasn't black then it wasn't done. Then when I moved here I...

Actually it's cold for us too, we been having to sleep with a cover, going through the rainy season and have seen the sun three days since Christmas, they don't measure it here, but I think we gotten a couple of or three yards of rain, during these times the temp will drop to a bone chilling...

I've been wanting to do this for a long time, make some fish burgers, but every time I bring home some fish it either goes for poisson cru or grilled on the Genesis topped with sauce Roquefort. Friday I stopped by Ace Hardware and found this by the check out counter. While waiting in line I...

Looks good, now I'm hungry again. Karl