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Great story, Brian. When I was a kid, my exposure to BBQ and grilling was nothing short of pitiful. As an adult, you can turn that around. I never had kids of my own, but if I did, they would be masters of the grill, as well as the BBQ.

How many pigs will be sacrificed in support of Smoke Day this year? :)

I fill the charcoal up as much as possible, then remove 20 coals from the center. They get lit in the chimney, then I pour them into the hole. Adjust the vents correctly, and that gives me eight hours of fairly steady temperatures. I usually fill the bowl with hot water, but I've used cold water...

I usually do a full load of coal with 15 or 20 lit. I pour them into a hole in the center. I would plan on 12 or 13 hours to get it done.

Much agreed. Thanks for all the time you spent with us this week, Jamie!

I'm a Performer nut also. I probably use it five times per week. But the weekends are special. That's when the WSM gets used. :)

Wow! Great ideas! Thanks for sharing, Jamie!

Ouch! That's hot. Maybe you don't need any charcoal? :)

I've used that same rub for more than ten years, now. I haven't deviated from Chris' Renowned Mr. Brown recipe since joining TVWBB. Although I'm thinking of trying a mustard finishing sauce one of these days! Maybe this year? I hate to mess with (repeated) success! :)

Lol First thing I thought of, is where does the lid go? The hinge made it perfect!

Can't wait! There is going to be some Billy Idol playing, as the smoker is rockin and rolling. :)

Whoa! Do they ever look good! :)

I might stand in line for that ^^ :)

Agree on the never! ;)

Very cool! Good luck with it. I'm looking forward to a review.

I like the checker board paint job. So when do we get to see 16 butts cooking? :)

I use a Maverick currently, and I've never had an issue. I do plan to get a Smoke when they get the WiFi sorted out. WiFi is the ultimate solution to the connectivity issue IMHO, at least when cooking in the home environment.

Wow, that looks delicious. Start a bit earlier next time. That's how I get through the stall. I usually do an eight to ten pounder, and I allow 12 to 14 hours for the cook. I never wrap a butt, but I always mop.

I agree. It's no fun going outside at 2 AM when it's cold. There are also the sounds of summer that are missing. Plus, who wants to crack a beer that's going to freeze when you're not at a football game? lol

Mine sits on a stone patio, so it's just there for looks.