bigbump

Zips Cafe in Mt Lookout Terry's Turf Club and Bella Luna on eastern Ave. I would try to go to one Penn Station for a cheesesteak Shanghai Mama's on 6th is good chinese Servati's Pastry on Court St. - try a cream puff there In mount adams, there's Teak which is good asian, and there's a great italian place that escapes me, but it's near a parking garage. Those should get you started. Let me know when you want to branch out further.

Jimmy Johns - 45c a loaf.

Cons: Heavy Limited cooking space Expensive (you can buy Weber smoker, grill, gasser (spirit), and all accessories for them for the price of one large BGE) Dangerous to use until you figure out how to "burp" it Pros: Excellent heat capacity and retention Ignores elements Extremely efficient on fuel Very deep aftermarket and following Sturdy Conversation piece You will like it without question, the only issue is capacity; there isn't much of it without mods.

Longtime smoker, WSM and wsm owner; Judging from the looks of the smoker, the frist thing you want to do is a burnout of the whole thing, foil the water pan but do not fill it with water; actually fill it with nothing at all: -fill the charcoal ring and a chimney full of cheap charcoal run it with all of the vents open and the door cracked as well Run it for around 3 hours at above 300 in order to burn off any demons/gunk/schmutz not removed by the cleaningThen you will want to smoke the fattiest things you can find; I prefer sausages (bratwurst) country ribs or chicken thighs. Do not fill the water pan with anything. Just use salt and pepper for the rub on your meats. Smoke for 2 hours at 275 (typically on an 18 inch WSM, that will be top vent fully open at all times, bottom 3 open halfway open after dumping a full glowing load off the chimney) Pull the sausagess and enjoy those while you wait another hour to 2 hours while the country ribs and thighs cook to tender. After this first cook, you will have used little money/time both burning out and getting a nice fat/grease layer rebuilt on the smoker. Your subsequent cooks will taste better as the layers of grease rebuild on the walls of the smoker and it will cook better because that fat and grease will seal up any air gaps the smoker will have. The 18' is great for the smaller family cooks, plus, using the minion method, you can shut off the coals for reuse when done. Non meats work well in the smoker also, simply foil what you plan on cooking and use just like an oven for a gentle smoke flavor on vegetables, starches and even whole spices. The virtual weber bullet site is a great resource for your beginning cooks. Cheers, Bump