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Thanks for the encouragement guys!

I finally fired up the new to me WSM with a 3.7lb boneless beef chuck roast. I lit the bricks with minion method. 3/4 chimney unlit topped with 1/4 chimney lit coals. Then added a few chunks of apple wood. I rubbed it up with a mixture of South Seas Tri-tip seasoning I picked up in Cali...

Man that looks great. It would be perfect with action shots, but I guess even perfection has to leave some to the imagination!

I prefer beef ribs over pork ribs. My suggestion is to flip the ribs in the last hour. It gets a little more even cooked. I haven't had to foil the edges myself, but that does sound like a good idea.:-)

I am making a special trip to the meat market on Saturday to pick up some chicken leg quarters. 10lbs for $5 means i can screw up a few times and still have budget for more;-)

If I'm not mistaken, the newer model also has the heat shield underneath and some improvements on how the grates sit inside.

Now that's what I'm talking about! This looks great!

This looks great. I've done pizza before, but never without a lid. Did you cover with foil or something?

Man reading this thread made me break out my CI skillet, which had a little more gunk than I anticipated and had rusted slightly from a camping season ago. I did some hunting on Google and found a link that helped me kick it back into shape. The link, if you are curious, is...

I've had similar problems in the past. You might want to try finishing the ribs on the grill for her. Slap on some sauce and put them over direct heat to get the char on the outside. That will give her the texture she craves;-)

Oh, I love it, but it doesn't always love me. Haha.

I will indeed, Thanks Bob

Hey guys! I'm a longtime lurker, but first time poster! I'm from Tampa and have had many grills over the years. I lost my WSM about 5 years ago when downsizing to an apartment after divorce and am happy to say I picked up an 18.5" this morning slightly used off Craigslist for only $100. Talk...