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Call me a sucker for gadgets but I finally bought a medium size Vortex. My wings turned out pretty good tonight but unfortunately, I found no "pleasant surprise". As I had expected, the thing is like a volcano, and this means two things. First of all, I don't recommend ever using a plated grate...

Folks, I'm selling my big 22.5" WSM. I just don't do cooks big enough to justify keeping it and am saving for a fishing boat. So as for mods, it has middle grate strap supports (extra grate included), extra top vent for high heat cooks and faster start-ups, probe cable slot, and midsection...

I hope Weber doesn't quit selling this stuff, because the marinade with equal parts olive oil and honey makes some of the best pork chops I've ever grilled. Not too spicy, very tasty, and easy peasy.

The weber 26.75" kettle is a marvelous thing. These legs and thighs were simply rubbed with a typical BBQ rub and indirectly grilled at 350-400 by my gauge. The smaller drums in the rack crisped up fairly nice, so I only had to crisp up the larger ones and the thighs over the coals at the end...

Do you guys enjoy beer brats as much as I do? Of course, you're left with what to do with the beer that's left, because it doesn't take much in the pan. I do it the way Dr BBQ does, and he's the expert on things like this. ;-) Brown 'em, and then put 'em in the pan with your softened onions...

Donna, I read of your affinity for stickburners in one of your well written articles on Harry's site. Any tips for getting a more robust wood smoke flavor on pork butts or briskets with the wsm? I read a post on a forum where a guy liked to first smoke them a while on his stickburner, but only...

My wife and I took a little trip to visit family at my parents down in MS, but regarding the food.....sorry, you'll have to use your imagination. I was too busy to take but one pic. Just sharing in case some might take something away. My sisters, aunts, and cousin helped with side dishes and...

I couldn't resist the price and picked up a Chinese made cheapo "OK Joe's Highland" 18" offset from our local wallyworld the other day. There's several different brands that are basically the same design, so do any of you guys have any experience using tuning plates or Horizon style convection...

Indirect/indirect thighs and grilled corn They got a little dark and were a bit spicy since I used a bit much of this: Pretty tasty though. Made some chipotle mayo for the grilled corn.

It's been a while since I put any fryers on the grill, so I butterflied three 3.5 lb fryers and put some olive oil and Weber beercan seasoning on them. I grilled 'em offset (whole cook) beside a chimney's worth of Stubbs, vents 100% whole cook, bringing the temp up to about 400* on the lid...

This is a first, for me at least. Believe it or not, with the top 1/4 of it still not tender, I had a pork butt actually fall apart on me as I took it off of my 18's bottom grate Saturday evening. Both 8 lb butts went on at 5:15 AM, one to each rack, empty/foiled pan, PartyQ for temp control...

I'm wondering what the deal was with a thigh cook in my 18" yesterday. 25 small thighs using both grates, OE '09 big pot water pan, almost 3/4 full hot/boiling water. 2/3rd a chimney of almost fully engaged RO lump dumped into middle crater of 3/4 ring of same lump. Smoker protected from wind...

...that came with my '09 18.5" wsm, that is. Now the water pan obviously isn't the way to go if you want to do a long cook. There's no room for wood chunks when the pan is sitting on top of the charcoal! That's why I've been using a Brinkman charcoal pan for a while. So why then would I go...

I didn't get too many pics, and It's been a LONG time since I had to make so many vent changes in a cook. Clearly, a empty foiled fan cook isn't so easy under a wind advisory. Cooked in the 275-300 range for 11.5 hrs. Grate hog of a brisket on my 22" early this morning: Five hours later...

I haven't seen many posts lately of my latest favorite way to cook ribs on the wsm, so here ya go. First of all, I could kick myself for buying this roasting/rib rack the other day, just because the price was reduced. Well, it was also because I had five slabs to smoke and it had five slots...

Just a heads up here. I was at Sam's today and they wanted $2.48 lb for pork butts. That's .90 more than what I paid at my local grocery store just a couple weeks ago, and yes, I'm talking unenhanced pork. Sam's spares were $2.99 lb, a dollar more than our grocery store this week, and they...

I've seen a couple of posts by Bob Bass and maybe someone else where they mentioned that Harry Soo puts his ATC probe just an inch or two inside the wall of the cooker, away from the meat. Anyone else tried this? I understand the reasoning. I just don't know how to adjust my times and temps. For...

That's basically it. I know I saw where someone said you need two hands to shut the dome on the 22.5"wsm, and I thought I saw on another thread where someone was wondering about it due to having a disabled arm. So not to disagree with whoever said otherwise, but as long as the hinge is at 9 or...

Just wondering if anyone else had ever partaken? Until yesterday, it's been years since visiting HotChicken.com, which was Sammy Kershaw and Lorrie Morgan's place before they divorced. It was pretty dang good. Here's a couple of pics from Bolton's Spicy Chicken and Fish yesterday. My nephew...

The weather was fantastic and I wanted to cook, but had to go to Nashville before lunch, and then back there for a hockey game last night. Anyhow, I was sort of "organizing" my fuel supply and had just a wee bit of B&B charcoal briquettes from my last butt cook. Then I had a brainstorm of doing...