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Doing some wings today...over apple. This is about halfway through on the smoker...will crisp them up on the Performer later. [/IMG]

(and yes, i've read Chris' beef rib article)... found some really meaty suckers locally...they only have them periodically and these were marked down...4.5 lbs were $9.81....

Hey folks, Don't post much, but y'all have helped me more than you know just lurking and browsing the forum for ideas and suggestions. I know the lump vs. briquette discussion/argument has been a popular topic...okay, beaten to death. But I wanted to throw my thoughts into the ring as well...

Hey folks, Question about turning meat in the WSM...using water in pan.... is turning it necessary? thanks in advance...

How accurate is the stock therm in the WSM (18.5, in my case)? In my experience, Weber's therms have been pretty close in kettles I have or have had...