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Great cook. It looks perfect.

Personally I do not like to add the fat back in. When pulling I like to use a finishing sauce and then when reheating I add some more of the finishing sauce. If you wanted to use the drippings I would use a fat separator and just use the juice and not the fat. Not saying the other way is wrong...

Nope, I was first on it but the guy was moving today and I couldn't figure out my timing to get it. That's why I put it up here hoping someone else would be able to.

2 Butts will fit on the top of the 18 or 22 with no problem. It may just take a little longer for the smoke to come up to temp but that's the only difference between doing one or two. Good luck with the cook.

Guy needs to unload it quickly and I just can make it work. http://philadelphia.craigslist.org/for/5625466091.html

Wow, that is a steal. Good luck

Hey Bob, Great looking steak and thanks for teaching me something new. Now lets see if I can find them any where.

That looks fantastic. Great cook!!

Not sure what the correct color name is for this but I would be all over it for $50 if it was closer. http://washingtondc.craigslist.org/doc/app/5533064645.html

WOW, that looks amazing. Great Job

Just leave the oil out of the basting sauce. I had never used it and tried it recently with the oil and did not notice a difference at all flavor wise. I typically set up a two zone fire with banked coals on one side chicken on the other. 45-50 min indirect basting 7-10 mintues. Then I knock...

Video looks like it has a 2nd rack option. I wonder if that would be sold spereatly and fit a 22.

A lot of great comments and thoughts already. But for me the price is just too high, and even if I could spend that amount I don’t think it’s enough of an upgrade for the price. I have been lucky/thrifty enough that I only have $65 invested in all of my equipment ($50 WSM, $15 Lime) so I could...

I do wings almost once a week and the prices are def higher than they were 3 years ago. Average here in the main supermarkets for the family pack of whole wings not on sale is 2.79 to 3.19. Typical sale price is 2.29, but every once in a while (5-6 months) they will hit 1.89-1.99. Just recently...

I'm with Bob, ham looks great but the rolls take it over the top.

Great looking good.

Time for the beef ribs will all depend on the thickness of them. If they nice and meaty like Enrico's then 6ish hours at 250. Throw the spares on 2 hours later so they will have 4 hours. That will get you done for both around the same time. Nice and easy. You can also start early and hold each...

Hey Cam, thank you for sharing. I believe I saw a cook like that on the show Man Fire Food, but you never know if people actually cook like that or do it just for TV.

Hey JB, check out this site http://www.bluecrab.info/forum/index.php. It has tons of crabbing information and I am sure you can find some spots up by your friend's house. Just make sure you know the laws for the area regarding what size you can keep. Also, in the recipe area there are directions...

I you do use the leftover juices, make sure you use a fat separator. You can then use that straight up or in a finishing sauce like some other have mentioned.