Geo S

I notched the top rim of the main body, clip one probe to the top grate, and one probe for the meat, run the wires through the notch...

I have a straight rack that I've used, it's ok, used it when doing 3 racks on the 22 which is a tad tight, I now prefer hanging them...

Generally, I use a small amount of water in the beginning to up the humidity and help form the bark, just a quart or a little more...

I think your ok...It would have to be REALLY windy to blow it over...I guess you could install clamps on the sections if it would ease...

The picnic is the lower part of the whole shoulder, the meat is very slightly different, but in whole hog, or whole shoulder cooking it...

Okay I've read a lot of posts before about people who screwed up. Not necessarily on this site. They left meat out too long before...

The Gateway is very sturdy and reasonable

They don't pass by along the coast here anymore, used to get hundreds. Give those fillets a bit of dry rub and smoke them... very,very good.

That's the place, guess I can't spell German names,,,:cool: If you try the briquets let us know what you think, I thought it was good...

Long Island, they started moving out here a few years ago, Aldi is here too, both German grocery chains, I think mostly on the east...

FWIW, 15# bag of charcoal briquets are back at $5.69, If I remembered right. It's decent stuff, don't know the manufacturer other then...