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Seeing family enjoy the fruits of your labor makes it such a pleasure. Thanks for the pictures. It looks like everyone enjoyed your cook.

Has anyone tried making a ring out of chicken wire?

Kevin the hard cider worked really well. I used Johnny Appleseed brand. Chuck backed my earlier comment up with links to the threads I was mentioning (thanks, Chuck). I followed the times closely and it was really good. Eight hours isn't exactly short, but at least you can plan around it, and...

There have also been a few recent threads about smoke for three hour followed by braise for five recently. I tried it this past weekend and it worked really well. I used hard cider in the braise, and it was delicious. Family loved it, as did neighbors.

I did the smoke-then braised pulled pork idea that was posted a few weeks ago. I used Memphis dust rub with apple and a little hickory for the smoke, then used johnny Appleseed hard cider for the braise step this past weekend. Served with east Carolina vinegar sauce. It was outrageously...

Fantastic! I gotta try cooking fatties now....

John- That PSB looks really good. I gotta try that recipe!

Clay- I grew up around blueberry fields and cranberry bogs on the coastal plains of South Jersey. There were a lot of small family farms. Ocean Spray was the big agricultural business. I have always had a deep appreciation for what farmers do. My kid talks about being a farmer when he grows...

Clay- Your photos are amazing, but most importantly, I want to thank you for the work you do as a farmer. Thanks for all of your hard work!

Hey Nathan- I visited Westville last summer, and I have to tell you, you live in a beautiful place with lovely people. Good luck with your cook, and please post some pictures....

At the risk of sounding ignorant, by "drip," do you mean cooked below the ribs? Never tried that....

Looks fantastic! How was the skin?

FWIW- I did two butts (~20# total)on my second cook in my 22.5, and I have not put anything in the pan but foil for any of my cooks. I was able to keep my temps 235-265 with little effort. Needed to add some lit coals around 10 hours in. I am a complete novice, and it went so smoothly.

Congratulations! I just got a 22.5 myself. It has been a pleasure to use. Enjoy!

Thanks for sharing. Ribs look great. Christiansburg is not too far from me. I'll have to check that out. Any other suggestions from that store?

Looks delicious. Good luck with the competition.

Looks delicious!

John, that looks really good. So, do you cook the thighs in the sauce until done, then sear on the grill, or go right to the grill while the sauce is reducing? Do you marinade at all?

Looks wonderful!

That's hilarious! My wife thinks I'm crazy too.