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Wow! Thats pretty cool to see them give out such an impressive swag bag! from idea to your front door I bet they got $50 tied up in that. Are you signed up with them in anyway? Just wondering if they carpet bombing from data mining. Or actually awarding real customers. Regardless, still gives me...

Looks amazing! That just might be on the hit list for dinner this week

I thought the same thing before I was done reading the OP. Well bought. Doesn't even look like its been used

Welcome, Your going to love it! Now do yourself a favor and start saving for a WSM! After about 3-4 visits to this site. You will be infected with the "bug"

Good little kitty! Just wants his belly scratched

I have a 40qt tall and it will fit those requirements easly. It also holds 6 growlers,6 22oz and a 10lbs bag of ice with no problem:rolleyes:

foiling retains the moisture and helps to tenderize.

Ohhhhhhh! Hell, about 90% of all coolers out there that are worth anything is made by Igloo. the other 9% is china junk. The 1% left is Yeti coolers and they make cambros look cheap in price

Well done!

Definitely go with a 4 tier "storage pan" vs "cookie sheet" setup. Make sure the pans ship with it or you will play hell trying to find them. Go to A party rental place and look around. They usually have every make model cambro at those places. Hell, they might just sell you one.

No worries, Everyone breaks a brisket at one time or another and yours was just personal taste. I always rub my briskets about an hour before. With the heavy salt, it pulls all the moisture to the surface. Just my opinion

ROAD TRIP! Can't believe they use three gravity feeders. Pretty impressive to run a restaurant out of those

I hear ya brutha! I get crushed in chicken. I hate chicken prep. Looks like a good chew and your skin stayed on. That's a 9.9 in my book. Just remember, the BBQ snobs that become judges and never even owned a cooker. Want all your turn in pieces to look exactly the same. A 1 point deduction from...

lol. I've been waiting for someone to figure it out for me.

$15 bucks? Well bought! They are a blast to make and use. Ever since I built mine, My primo and performer pretty much collect dust. It's just me and the wife so it has plenty of room for my needs

I never like letting my meat rest for that long. It tends to turn them to mush. If you do decide to hold it that long, Vent them down to 180 and wrap in fresh foil( save the dripping of course for the crock pot) I like adding the apple juice and rub when I start pulling. A little goes a long...

Electric WSM???? Someone get a rope!

What I've learned with the mini reguarding temps is, It really depends how you start your lump out. If I want to be around 250, I will fill the mini up with lump and pour just a 1/4 chiminey on. Barley lit, with a defuser and slowly let it come up. Some times it stalls around the 200 mark. Just...

Nice dinner. Love me some steamers

Hey, you half to go back to the basics sometimes to remember the struggles before you found charcoal. Well done and great looking Goldens