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Great pics! Thanks for sharing. Everything looks fantastic!

Progressing nicely image by clasko2596, on Flickr

Taking a break from grad school work. So fired up the performer and just making a few moinks. Feels so awesome to have some normal temps back in Chicago. image by clasko2596, on Flickr image by clasko2596, on Flickr image by clasko2596, on Flickr

Ha! That's a great picture Bob.

Hey Chad...yep, right in Huntley just a little east of the outlet mall. I may have to stop by there to check it out. I work right by the Palatine location and have been in there to pick up parts, etc. They have a nice little shop in there and have always been more than helpful.

...to graduate school in Dekalb. Right off I-90 and Rte 47. I wonder if they'd let me take a look around inside??? :D image by clasko2596, on Flickr

Epic! Looked fantastic.

Looks great!

The only injection I ever used was the Chris Lily one, but eased back a little on the salt. I only did it once, not because I didn't like it or anything, but I'm fairly lazy by nature. Haha. Since then, I have just let them go with no injection and no foil. Again, it's my own laziness. Still...

Can't wait to see the progress and results!

Thanks guys. Bob, the food was really good. As far as comparing it to anything, I know this will sound like a cop-out, but it's unique I''ll say from the spice blend side. We had the ribs and the brisket and what you can really tell is that it's smoked really well and to perfection by somebody...

LOL Jim. I know, we had stopped there on a pub crawl, had a few, eaten, and I realized I hadn't taken any pics of the food! I saw Tony and geeked out, my buddies had no idea who it was. It confirmed my obsession with all things BBQ!

Hey all...It seems like it's been forever since I have posted. Teaching, grad school, and family all seem to have really kept me busy. I have been lurking and all the pictures look great! Anyway...if you're ever in Chicago, check out Old Crow Smokehouse. It's in Wrigleyville. Tony Scruggs is...

Hey Brian, I have the 22" WSM and use a 16" (I think) clay saucer. I foil the water pan and then the clay saucer. I have never really noticed any burning or smoking from rendered fat as an issue. However, If I have a piece of meat that I think will produce a bunch, I'll put a drip pan under it...

Been a while since I posted. Once school is back in, I get pretty busy breaking up fights, etc. at the school I teach at, but I love it. My therapy is firing up the WSM 22 and can't think of a better reason to do that than the Bears home opener tomorrow. My brother and buddies always seem to...

Fantastic! I'd say you nailed it.

Looks awesome!

Great looking ribs!

Ribs and potatoes look fantastic!

Those look exceptional!