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Not being able to remove or rotate the lid seems like an issue. It's a good idea though. $40 seems steep.

Joey, why do you need the blanked AND the wind break?

I thought welding blankets were made of fiberglass and not food safety friendly?

Bob, fyi, I think Costco will sell you brined raw birds.

Chris, I took his class in Dec of '12. If you have any questions let me know. Go hungry. BTW, if anyone wants to talk about taking Myron's class, let's talk. :D

Your life is about to get better.

Beef, but can't give up pork.

Hers the finished product. Great flavor and would definitely recommend this to anyone to try. The smoke flavor was great. Thanks, will give it a try.

I think the ultra long brisket cooks you hear about are large ones, at 225, and not wrapped.

Very cool!

Looks great Neil. All I can add is you will probably begin to notice taste differences with different charcoal.

Don't do that.

Nice, happy new year. I like that saying.

Is it a really thick flat? That's a long time for 5lb. Are you sure you're at 250f? Last night I did a 14lb packer. It went on at midnight at 257f. At 6am it was wrapped and the temp increased to 275. It was done at 9am.

Yes, they are.

I don't use a drip pan all the time. Put coals on that area next time and it will probably burn off.

Yes, the crossbars lift off and rest on the support bars. Should work great for sausage.

Always reuse charcoal, but I'd recommend doing it for cooks of 275 or less as the coals may have lost energy to do high heat cooks.

The meat doesn't benefit from LnS the way pork shoulder and brisket does.

That's awesome Chris. A few good lines in there. Merry Christmas!