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This 7 1/4 lb'r has been on since 4am this morning, almost 11 hrs in. Stands at 185 degrees for an internal temp, my mouth is watering. I usually take it off around 190-195, however I have seen people who have posted saying they take them off at 190, 198, 200, 205, 210, whatever their magical...

That's awesome!

So I've heard, as soon as I find someone in the area that sells Royal Oak that's what I'm going to switch over to with my kettle and Mini smoker. I've heard good things about their product.

Well that's the one thing I don't like about how small the mini is on the bottom, for some reason around the 6hr mark I actually have to empty the bottom because it is full to the grate of ash. Not sure if anyone else has this issue but I have had to all three times I have done a boston butt. I...

I highly suggest cooking a Boston Butt on the mini, I'm doing my 3rd butt on it today, I started the smoker up just after 3am and got the butt on around 4. I cook mine around 225-250. I don't like to do the texas crutch on mine as I like a crunchy bark. 1st cook was a 12hr and 2nd was a 12...

I have a Boston butt on mine mini smoker as we speak, I'm going to make this sauce to go with it. Sounds simple and delicious. I'll let you know how it goes.

Thanks Robert, I'm going to make one this week hopefully, plus I think I may cut out the bottom like a lot of people do. I went by Steve's idea over at bbqbros.net and drilled a lot of holes on the bottom of the pot. One reason I want to cut it out is that by still having the bottom of the pot...

I would like to make a charcoal ring for mine, anyone have good plans to make one?

Look at all that cheesy goodness! They look delicious, I think I may have to try. Nice cook.

HAHA I do love Bacon! Important question, after I use, do I rinse with hot water and dry out and re-apply oil to it, or do I just wipe out with a paper towel and call it a day?

I love Garlic, and never have roasted garlic before. I just watched a few videos on how to do so, anyone do this on their weber grills or smokers? It sounds delicious.

I haven't experienced it myself but I believe I have read somewhere that it shouldn't effect the cooking time as long as they are spaced out form each other on the rack. Meaning if you have a rack where the ribs are laying on top of each other with no air flow between them then you're going to...

It's me and 10 other's, so two racks weren't enough for a full stomach. But they turned out awesome and everyone liked them, so now I know how much St Louis style racks I can fit with no rib rack, rolling them, or cutting them in half and I go learn from this.

Oh man, I love this so far. I'm felling the need to go buy another one now! I ended up cooking some mini breakfast sausage patties on it the other morning, they were good! I'm gonna cook a pizza on it next because that looks amazing and Pizza is one of my favorite foods. Keep up all the good...

Bought some ground chuck at the store for the first time to make some burgers, anyone have any good simple recipes to make some good burgers? As far as mixing into the meat before forming some patties.

WOW! Looks amazing, what kind of yummy mouth watering goodiness do you have wrapped up in tin foil?

Just got my first Cast Iron Skillet, 12" Lodge Logic and I can't wait to cook on it. Any suggestions what to cook on it first? What are you favorite recipes to cook on your cast iron cookware? Outdoors and Indoors.

Making bigger holes or cutting out the bottom is out of the questions lol, this little guy is my low and slow love of my life. I think the 1/4" holes do a very nice job at slowing the heat down and doing a low and slow. I'll going to try more lit coals and use maybe a pie pan for a heat...

I'm planning on cooking chicken wings on my Mini and had a few questions as far as temperature. When I cook using the minion method with 12 lits briqs and all vents wide open it usually never ever gets up over 285, stays very low. That's with a 12" terracotta pot as the heat diffuser and instead...

Thanks Timothy, I'm pretty excited to cook them. I got hooked this past summer on charcoal grilling and smoking and I have been hooked since, I can't seem to get enough.