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I didn't know this meal existed, now I cannot possibly live without it! Thanks for sharing, looks incredible

Sure looks great here, thank you for sharing (and for the website too!)

I don't even know how to handle all of the goodness

Thank you for sharing, that is one spectacular looking slab o' ribs and sides, makes my mind drift to this weekend for a cook!

That is an amazing looking meal - and the chimi was so bright green and fresh looking I feel like I could almost taste it!

You had me at Thanksgiving

You are a seriously busy man! Aside from some over toasted wings, the rest of the cooks look great - thank you for sharing

Thank you for sharing, I'm sure that was just as tasty as the pictures made it look!

Call it whatever you want, that sandwich looks delicious - thank you for sharing and extra props for homemade rye bread!

As our fellow Floridians have said, welcome and enjoy the site - friendly folks and so much BBQ knowledge, you picked the right place to be!

Great photos and walkthru of the whole beautiful cook, thank you for sharing Cliff - might have to steal this idea soon ;)

That looks spectacular and I assume tasted just as good - thank you for sharing!

I imagine the fat/oil and any spices/meat that fell down would cook due to the fire being directly beneath. You'll probably have an area of charred sadness on the bottom of the pan and some burnt oil fumes getting around the smoker and on the food, I don't think any of these would make for a...

I echo what Dustin says - wrap the water pan in 2 pieces of foil, 1 on the bottom and then 1 covering the top, and put it back in the smoker and let er rip. Clean up is a cinch, just wrap up the foil and throw it away. Keep it in so that you still get the indirect cook - otherwise you're just...

That meteorite bark looked insane - can only assume it was as good tasting as it looked!

Rec this - I do similar for large cuts (like a brisket) or big slabs of ribs, 18.5 wsm and I find that a layer of foil under the exposed part above the coals to be a great way to protect the meat. For something like a brisket, you can eventually remove the edge foiling as the cut of meat shrinks...

That all looks...well...incredible - thank you for sharing and hope to see more as they come, always a pleasure to see your cooks!

No apologies for delicious Q - if it went fast, we'll leave the final product to imagination.

My first thought was along the lines of most with the sugar usage concern - another thought popped in, were some of the racks sitting on the edge of the grate, ie directly above heat as opposed to the center of the rack shielded from direct heat? Occasionally get that on a cook and it always...

Was planning on making chili tonight, now you've thrown me for a loop - WINGS!! Great looking wings, thank you for sharing