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That looks like it would also make a very nice little brew house.

Lunch was awesome! I made my own sauce and it turned out really good. Pics: http://home.comcast.net/~bdg2/bbq.htm Im proud of that chicken. I didnt want to cut into it. Theres lots of left overs. It will make a fine Chicken Ala King tomorrow. Mmmm

I put a 5 lb pork butt on last night at about midnight. It was real breezy and at first I had a hard time keeping the coals from goin nuts. Temp was about 260-270 when I went to bed at 1 am. I awoke at 8 and it was down to 190. meat was 160. I cleaned out some ash and stoked the coals. Were back...

More pics... I went around 325-350. I used the simple recipe from this site but used real garlic and onion. Also added worchestire and some BBQ rub. The sauce is the one from the same page. It turned out fantastic! Not dry and had a decent smoke flavor. Next time ill use more wood. My wife...

I figured someone would bust my chops on that one. Its all about the Q right? Im sure ill end up with a WSM FWIW...I got this number for free. Gonna go take it off. Looks good.

Cooking a meatloaf tonight. Just lathered it with some sauce after about an hour. Temp @ 120. Note Bailey, my BBQ assistant. He was right there the other night at 2 am. http://home.comcast.net/~bdg2/bbq.htm

Everything tasted good. THe brisket was very fork tender and flavorful even tho it didnt really get a smoke ring (no more foiling of wood for me). The butt was also good. Im so full! more pics: http://home.comcast.net/~bdg2/bbq.htm

Well, the meat finally came off at 2 pm. glad I didnt have firm plans. This was the longest stall in the 150s ive had. 16 hrs for the butt and 14 for the brisket. sheesh. I was afraid of running too hot and the wood not contributing much heat I think extended the cook. Pics in a while.

For butts I usually go for 250 also, but since I put the brisket on, I kept it lower. Its at 140 also, taking longer than I expected tho. It got a bit cooler last night than I thought. Ive got it at 250 now to push em thru. I crawled back into bed at 6 am and my wife said, "You smell like a big...

7 am and the butt is at 140. temps were about 210 all night. i partially wrapped the wood chunks with foil and wish i hadnt. they havent burned much all night. i was sure to stir em up and now its puffing away. ill check on the brisket and flip both after the smoke dies out. having some icewater.

well, I decided to throw on the brisket tonight (or this morning ) at about 12:30. I want both to be plenty done and have rested for lunch. fat side down under the butt. foiled the hickory chunks a bit. smoking along nicely. temps at at about 220. nite. crap I forgot to take a pic...pheww...

On the butt I used yellow mustard, Billy Bones BBQ Rub(with extra salt added), brown sugar (artistically measured), and Famous Daves Rib Rub to cover it. The brisket got a soak in worchestire, then got some brown sugar and Billys rub also. Im using some hickory. Ive got Famous Daves sweet and...

Ive got a 6 lb pork butt and a 3 lb brisket flat. Im heating my smoker and will put the butt on about 10 pm. Im putting the brisket on sometime before 6 am. I shooting for lunch. Im on vacation, its my sons 4th bday today, ive gotten into the homebrews already, its 65*, the crickets have...

That was awesome. I am a homebrewer and I think I stress more over BBQ than my beer!

Im a newbie too. I agree on the pork butt (or boston blade). Ive done 2 and they both came out great. They were about 4 lbs each and took about 9 hrs. Got up early and the were a great dinner. It seems pork butt is more forgiving than brisket. I used hickory wood. brent

Hello, I recently got into BBQ and was referred here by a fellow homebrewer from the Nortern Brewer forum. I dont have a WSM but you guys and gals are such a great resource I had to join in. I have a Brinkman all in one smoker that has given some good results. I love my digital camera... im a...