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Very nice looking lamb. Makes me hungry . Peter

WOW, that coming from someone of YOUR caliber Jim means a lot ! Thank you bro =) Peter

Yes and yes. I would for sure put the hinge on the very back of the smoker and make sure that one of the legs is right there under it as well. Without a smoker base of some kind it makes a huge difference for stability. Once u install the hinge try it for stability and you will see. Same thing...

They do need a little massage. Don't be scared, just go easy and you will be just fine. I had to massage my doors a little , now they seal just fine with no gasket at all. [/URL][/IMG] Peter

What a score !!!!!!!!!! Totally awesome =) One man's garbage-other man's treasure. Peter

Beef flavor was great. I really like the Angus beef . Angus is what I use for brisket and its working out for me great. Hope this helps. Peter

That looks fantastic! Peter

Thank you everyone =) Peter

I found and bought 2 pounds of grass fed angus beef and made a meatloaf. Little red and green pepper, shrooms, onion ,garlic, spices, ketchup..... and there she goes into the smoker. Oh boy, the best meatloaf I ever made. So juicy and delish. I just tough that I share =) Peter [/URL][/IMG]

Really nice woodworking . Great job ! Thank you for sharing. Peter

Yes, that is the hard part. I personally would cook it a little longer just to be on safe side. Maybe remove the breast and cook the rest a little longer. Just my 2c. Peter

well done ! peter

Looks great ! U can try the Cajun Bandit door. Much better. Peter

SWEET !!!!!!!!!! =) Peter

Looks good , just a little too RED at the bone.......... Peter

Looks great !!!!!!!! Nice job. Peter

Thank you for the info. Peter

Thank you for sharing your opinion. The very best thing (IMO) is the fact that we NEVER stop learning and trying new things in BBQing. It is a awesome hobby and you can eat it =) Just my2c. Peter

Looks good. Easy and works. Thank you for sharing. Peter

wow just wow =) Peter