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first i couldnt decide which bag of k to use!!! rubbed with s&p and weber gourmet burger and put on the red touch n go with corn and taters just a shot of my red with my vintage sea ray serving tray!!! pulled at 138 and foiled for about 10 mins then sliced plated...

my charcoal doesnt stay in the bin long enough to know!!! i use mine every evening!!!

i emailed smithfield, they were very excited about the grill, i sent pics of it but havent heard back from them...

thanks guys.... yes my little pit boss thinks my sj and the 18.5 wsm is his.... as long as he WANTS to cook and hang out with me i gaurantee i will let him!!!!!!

and my favorite...............

picked this up today. just had to put it together... it is a promotional 22.5 master touch from 1999... it was a smithfield pork promotion.... http://i916.photobucket.com/al...20touch/IMG_3117.jpg http://i916.photobucket.com/al...20touch/IMG_3118.jpg...

meeting a man in the morning who has a NIB "promotional" master touch... he couldnt tell me anything about it but said it was in his fathers estate... wooden handles and thats it.... will post pics and info when i get it......

http://i916.photobucket.com/al...topprop/olebrown.jpg

i recently just started but have found some pretty cool stuff on CL.... my two latest finds are a 1999 touch n go in perfect shape for $100 and a 18.5 kettle with no date codes any where so what i can tell it is was made somewhere between 71-78..... $10...

i went to my local HD this morning and they had the 21.6 lbs bags for the same deal 2 for 9.97... right next to the 20 lbs bag deal!!!!!

i am running my 22 as i type and here is a 25 degree difference between the two.... not enough for me to worry about

have 7 lbs butt going on tonight, 5 racks of bb, and 8 lbs of wings.... hoping to be done by about 4 tomorrow to let the party begin.... will post pics.... of cook of course!!!!!

not to my knowledge

i am going to smoke two 4 lbs turkey breast tomorrow.... do you guys suggest brining first??? 4 lbs each, bonelss and skinless.... thanks for any help.....

i have an opprotunity to get a deer shoulder, about 5 -6 pounds for free if i cook it.... any ideas on how and how long etc. would be greatly appreciated... id hate to dry this thing out!!!

i love my local publix.. i have gotten in witht he butcher there and he does what ever i ask him.....

good to have a huge crawlspace where all your friends like to keep there stuff..... the best i could come up with under the circumstances but i promise i will build one before my next cook...............

thank you to everyone who had some input on my issues today.... after putting together my windbreak!!! everything seemed to come toghether beautifully!!!!! ribs got done about 20 mins before my butt did and i was very happy that despite everything it all came together and took about the same...

thanks... i have an entire bag of coals in it now, with using 3 chimneys full to maintain,,,