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Nice throw down Nate. I need to get one of those rotisseries to play with.

Well done Dave! Amazing color. That heat might mellow a little as time goes on. If not? Scrap them out and send them way. I will dispose of them properly;)

Hey it happens. I've easily done over 500 shoulders and I break one every now and again. Shoulder could of came from a 10yr old wet nurse. Who knows? look up some Asian recipes. Some oil and a wok will make it right

Very nice first box. judges are only suppose to judge the ribs itself, but we all know everything counts in the box. Try to keep your packing consistent all the way around the box. Also, try to keep your ribs the same length and width. That's part of the reason why we cook 2-3 racks. Putting 8...

Good job Michael! Did I read the recipe right? A total of 4-5hrs @ 200? Seems like they they would come out like the tiny little fries at the bottom of the bucket. What's your take? Would you let them go a little longer next time?

I have a harder time with shoulders at high heat. Ribs? forget it. Now brisket is were it's at with High heat.

Nice throw down and gorges color!

Well done David! Thanks for the frozen tip! I've only stuffed my own a few times and I made a HUGE mess. What MM castings are you using? Looking forward to the rest of this build.

What Jeff said! I always do 10lbs plus with bone. You can practice your craft and branch out to other styles of food with left overs. I always try to learn new Asian dishes. I've really been on a taiping trip lately. Those dudes really embrace the piggy and do an outstanding job at it

Well Done! Would only be cheating if it came out of a box or a drive through window. I would love see alot more dutch oven cooks on this site. By the way, How long did it take? The color and texture look amazing in the meat and veggies

Best Pogo I've seen. You could sell those tail gating for 10bucks a peice

Nicely done! Awesome way to show respect to the swine!

I'm with Robert. Best results for me is spatchcock.You can hit those things at 225 or 400 (400 comes out way better.) I would check your temp gauge on the grill. 1 1/2 at 375 is plenty of time for breast meat (150ish) legs and thighs 165-70ish. #1 rule in BBQ. Throw your watch out the window...

Well done! Can't go wrong with keeping it real.

Man, I was hoping to see boobs,goats and a little bit of throw up! Nice tri tip thou.

1. CI skillet(s) need all sizes 6,9,12 2. A good stainless roasting pan that has holes in it.(webers 8x11 is outatanding) works killer for whole fish and Veggies 3. A nice portable prep table to hold throw down and beer.

Chuck nailed it! IMHO the only difference is if it's been frozen or dried aged. The biggest factor is the cook. Other then that its a scam to make you feel all warm and fuzzy inside.

Shouldn't be a problem at all! I've done many of stew and dutch oven cooks in the kettle. Make your life easy and just set up a refuel around the 4hr mark. it's easy to get steady temps for 4hrs. 8hrs is a stretch and will cause you to start popping the lid open to check fuel. Use the camp fire...

I wouldn't change anything in your start up process. Once you learn lump you will probably never go back. It starts up super quick and you can choke it out super quick for the next cook.

I've use it twice. The problem I found was it likes to burn at hot temp. For smoking it gave off a bidder smell. For roasting a few birds it did find.