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Try calling the people who cut down trees in your area. They usually resell it

Just us a good rub ( I prefer Billy Bones Beefmaster), place in the smoker @ 250 and smoke until done.

One of my "secrets" is to substitute Heinz Chili sauce for 1/2 of the ketchup

Robert, it sounds like you did some good research into the mods. They do help. I had a charbroil offset very similar to the OK Joe. The mods along with the charcoal basket helped tremendously. If using mainly charcoal, try this: take a used metal coffee can and cut out the bottom so it is...

Make sure you do the mods. Lower the temp gauge to grate level, install a deflector. Make a charcoal basket,

Bear Claws work very well. I have some insulated BBQ gloves that I also use.

Thighs, at least that is what most do on comps.

Easy Jack?

Junction City KS. Chops turned out great. They were bone in so no bacon.

Will be grilling some nice 1-1/2" thick pork chops indirectly on the kettle this evening.

I go strictly by the feel. Each shoulder or butt are different and are done when they are done

Jeff is on the money. If you want to sauce, do so about 15 degrees under target temp. I do my chicken at 350 and it still takes over an hour

Once you pull it, add some more rub into it and mix

Use some Billy Bones Beefmaster! Best rub for smoking beef!

I prefer these when I can get them. They are what the short ribs are cut from.

figured it out

http://s1381.photobucket.com/user/bfarmerie1/media/prepped%20beef%20ribs_zpsofyhqbr9.jpg.html?o=1 http://s1381.photobucket.com/user/bfarmerie1/media/beef%20ribs_zpsx72bs1dc.jpg.html?o=0 before and after for yesterday's cook

We no longer do a meatloaf in the oven, only the smoker. My wife and I prefer it that way. I do' top it with a ketchup based BBQ sauce though, when I pull it out of the smoker, I place some cheese slices on it, either pepperjack or cheddar

It's called Munsons. They also sell their black angus meat. High priced though.

It is only the wife and me, 22.5 kettle is great for us.