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Four days of smoking different things. Fish, pork, beef, and poultry. Fortunately my two smokers played together well and all went well For this, the final smoke, it was turkey meatloaf, with Italian sausage added, smoked with Mexican seasoning. I did the add in some ABTs I hope all of you had...

For today’s smoke I did a Brisket Flat. This was the first time I started with a whole brisket and trimmed it and separated the point from the flat. We enjoyed the results and have the point reserved for another day

Today I had three racks of back ribs that volunteered to lay in my 18 in Weber Smokey Mountain. For those of you that may wonder there was a pot of beans under them being flavored with the wonderful drippings. The family including grandkids loved them. And yes, I plan to smoke something again...

I am starting of the Smoke Weekend with a relaxing afternoon wearing one of my Kilts and then smoking some Salmon and then another piece of salmon and a Cauliflower Steak on the smoker. More things to come each day this weekend

The family requested ribs so it St Louis style on Saturday and a plate of beef ribs on Sunday

Looks like the old grill can still turn out some delicious food, with the help of a skilled griller.

A light that mounts on my Performer and a jacket that rests on the back of a chair just inside the door to my patio where the grilling takes place, year round.

I grill/smoke squash and we love the added flavor profile that it has over oven roasted. I do agree with Timothy that it is important to limit the amount of smoke and use some sort of fruit wood. Hickory and such would definitely over power the squash. Ultimately I like add that anyone can say...

One way to make your burgers taste better is to stop by most any fast food place and have one of theirs. You will then better appreciate what you grill at home. LoL

I always say that the proof is on the serving platter and it looks like you did a good job. I like to use a vortex to contain the fuel in the center of my Performer grill. I circle the legs/wings around the outside of the vortex for about 45 minutes. If I decide I want a little crisper skin I...

Good job now get ready for round II. I like your method of monitoring and keeping track of how things went so you can build on your set of experiences and skills.

If it was half as tastie as it looks you had a great meal.

Very nice spread of food showing a lot of love. Great holiday spread.

If you are planning to smoke them at over 300 degrees water in the pan makes it hard to maintain the temperature. I typically smoke one 14 lb turkey at 250-275 with water in the pan. I add a few herbs to the water to add some flavor to the moisture. I use 3-4 chunks of a fruit wood that are...

Definitely a cold weather winner.

Taco Tuesday!!!!

Grill on Brother, Grill on!!!!

You a a grilled to admire. You have, and know how to use, the tools to turn out great grilled food no matter what the weather.

Looks like a great way to end the week and start the weekend

I was just wondering what to have for supper tonight and your post has given me an inspired vision.