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Terrific job and great find. What did you use?

lol Chuck, what'd you get done? I'm feeling so great now, even played basketball and was jumping. Anyhow, I did my first mod. I put a gasket around the lid, I'll take pics later. bbqgaskets.com FireBlack 1/2 x 1/8 Has anyone drilled holes for their probes, if so can you show pics.

Here's what you do... Give it to me.

LOL! Thanks guys!

Thanks! I'm still in shock of how well it went :D

Thanks guys! I did, I made sure. Perhaps the angle could have been better, but the grain was growing towards tip of the triangle where I started my slicing.

Nice week! That neat lump piece looks like a ribeye itself

They're prepped so nicely! Can't wait to see more

Guys.... Oh my gosh.... I can't believe I made this myself... It was perfect!! It was so juicy and tender, it had great seasoning and smoke flavor, and hints of that melt in your mouth fat cap. OH MY! What a success, I'm so happy!

It hit 203 after I turned it off, now I have the oven cracked open as I went to Publix to get some items. :D

Wrapped at 162F where it was stuck and put in oven at 250F. A little over an hour later it's at 187F. I'll turn oven off at 195F internal and let it rest in there.

Well I got woken up by the low temp alarm when it went under 215F. Had no idea what to expect, but very happy that it LOOKS really good, who knows what it's really like though. Added maybe 10 coals and stirred around. There was very few still glowing when I stirred, surprised temp was even...

I was unable to move the bottom at all since the bottom grate had slipped, I guess it's pinning the cleaning system. Closed the top just a bit, it's been coasting at 291 for a few now... guess I can live with that, sigh. For record keeping purposes, preheat started at 12:46 w/top vents full...

It all looked superb until... lol. bet what you cooked was amazing tho, salmon and potatoes look perfect, great ingredients.

Bro... it all looks awesome!

Looks so good, I want more pics!

After 20 minute pre-heat before putting brisket in. just after closing lid with brisket inside temp is saying 284, gonna close the top and bottom just a TINY TINY bit and go back to relaxing, I hope lol

After a 20 minute pre-heating it got up to 226, I put the brisket in and probed it, refilled the water, and saw the wood was burning with a high flame. Closed it all up and the flames died down, temp shot up to 260 which I figured would happen because I opened lid and it gets all that oxygen...