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Man that makes me want to go camping so bad!! Looks like great food, a soon-to-be great camping set up, and great use of chilly waters!!

I have the full sized chimney. It was all that was on the shelf at my Lowe's when I went to get my smoker. I've never found myself wanting a smaller one, it works whether I'm firing up 10 coals or a whole chimney full. Now, I want to echo what Randy said. If you're cooking for more than a...

Oh, and my wife entered the raffle for some of the bacon. We somehow won. So, I cooked it up Saturday night and we had BLTs. Those sandwiches are ALWAYS better with homemade bacon!!!

A friend of mine is really darn good at CrossFit. It seems like every year she goes to the CrossFit Games. This year was no different. One of the traditions for Games athletes is to have a fundraiser to help them defray the costs of going to Wisconsin for a week to compete. My friend always does...

A beautiful brisket and great looking plate. Top it off with some good whisky? That's a club that I want to be a part of!!!

Those came out beautifully!! I'd love a plate of those!!!

Chops look great!! And, along with the others, I totally agree that getting good wood from a good source makes a big difference!

That looks good to me!! I was curious about that cut of meat when I read Chris' article about it. But, I haven't seen it anywhere yet. Since I haven't done one, feel free to disregard, but what about injecting?

I’m cooking for a fundraiser that starts tomorrow morning. I’m using the same Boston Butts that I normally do. They usually take me right at 13 hours at 250* when I do them one at the time in my 18.5” WSM. Any idea how cooking 3 at once will affect my cook length? Thanks in advance!

I've never tried to calculate my yield, but that's why you can change the percent of yield in that calculator...to adjust for your normal yield. We all have different standards of how much fat we want left in. :)

I'll have to admit that when I saw the last cooking picture, I was a little skeered. But, boy was I wrong. That steak came out great!! Nice work!!

Looks like some good grub!! Some of the finest things in life are a good burger and good fries. Plus, you've got a great co-chef!

I'll be serving up pulled pork sandwiches next weekend at a friend's event. I'm assuming a crowd size of 40-50. So, I went and played around on the Pulled Pork Butt Servings Calculator to get an idea of how much to buy. One thing that I noticed in looking at the calculator page is that there's...

Chris' pork butt calculator might be helpful for you. You can find it here: http://www.virtualweberbullet.com/pulled-pork-butt-servings-calculator.html I'm doing my first crowd of 40 or so next weekend. Should be an adventure. Good luck with yours!!

Pass me a plate of THAT!!! You did a great job with that cook!!

Happy Belated Birthday, Barb!!!! That's a great lookin' steak and a wonderful looking meal!

This is interesting...I use a different configuration for my coals than Clint does. I'll embed a pic, but what I do is make a big "G" with the charcoal. It's two briquettes high with wood on top. Then, when I want to bump the temp up, I just move the remaining unused coals to the part that's...

Looks great Barb!! With food like that, Rich will heal up in no time!!!

Congratulations Chris!!! You've created a great community and a ton of resources for us!! The amount that I've learned here since getting my first smoker last year has made it so easy and fun to crank out great food!!!

Thanks everybody!!! I had some more for today's lunch. Just brought a ziploc baggie with a few slices and got some fries from the food truck. It was sooooo good!!