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I stopped at a nearby Lowe's this morning. They indeed had the Copper Performer & 22.5" OTG on display. It was more of a Satin Copper finish. It does stand out from the crowd. The copper color is close to the copper gassers. I noticed imperfections in the display models around the vent holes...

Yes, I'm near Lowe's. I'll stop by when I have a chance and have a look. 2 weeks ago, Lowe's didn't have them on display around here. Thus the question Thanks

Has anyone seen the new Copper/Crimson 2014 additions with their own eyes? Someone, somewhere mentioned the new 2014 colors are more of a flat/dull finish, not the bright/shiny were accustomed to. Bright & Shiny beats flat & dull. I'd like the Copper, but if it isn't shiny I may pass. Thx :)

There are professionals here that will answer this better than I, but it's called "The Stall" . I'm not sure of the science behind it. Keep cooking the stall will subside and temps will rise. Be tough, hang in there, the end is soon.:)

Block parties are a blast! Your neighbors will eat that pork no matter how it's sliced, chopped or pulled. Guaranteed! :cool: Beware.... they'll want it every time!

Rick, Just a thought here. Perhaps note where the dampers are positioned prior to tapping. Close dampers, tap, wait a minute or two, open dampers to noted position. Wouldn't that close the vacuum of air through the smoker? As far as an accidental bump, I think spritzering the ash off with...

WoW ... That is one fine looking turkey breast! The snake worked beautifully. Good sammie meat fer shur!

Bloody Mary time fer shur!

Gotta get another NFL football fan in here!! :cool: Looks mighty fine! Is that a bag of hickory there?

This system works great! I use it often. Just did a pork belly & maintained 180* to 200* with ease for 3 hours. Your Smokenator will work fine also. Have fun!! @John- I use 2 red clay bricks wrapped in foil. They're thicker than Fire Bricks so take up a bit more space.

Eugene, This is the pulled pork recipe I use from Southern Living Magazine Summer 2004. The Cider Vinegar Sauce recipe goes well with the pulled pork. Pour a little sauce in the pork before devouring begins... Yummy stuff! I'd link to the rub I use, but can't locate it...

Eugene, I figure 1.5 hours per pound. I just did a 7.85# butt last weekend & calculated to 11.77 hours. The butt took 12.25 hours to hit 200*. I tried to maintain 225 to 250 degrees. Calculation was close enough for gov't work. :) Wrapped in foil w/ spritzed apple juice the last 2 hrs. Pulled...

I'll take that last Corona! Got a lime wedge to go w/ it? :cool: Have a GREAT evening!!

Photo of the week nominee! Beautiful looking Eats! Congrats!!

Don'tcha just hate it when that happens!!?? ;) I do what Tony does, but wrap for the last 2 hours. It won't absorb a whole lot more smoke after 6 or 7 hours. The roasting pan comes in when it's done. :)

Anticipation!!!:wsm:

indeed..... Actual grate sizes would be great information. (no pun intended)

Looks good!! Gotta get the NEW silicone grommet in there!! :cool:

Very nice Mike!! Thank you for the details. I'm going to borrow your measurements & shopping list, if you don't mind! :)

If I may ask, what stock metal did you use for your handles? Where did you procure it? They look very nice!! Thanks.