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Ok Here is my throwdown Entry of Spare Ribs Pork Spare Ribs with cheesy Russet Potaoes and bacon wrapped stuffed jalapeno poppers. I started last night prepping for this last night by rubbing 3 slabs of pork spare ribs with McCormicks Smokey and sweet rub. I rubbed both sides after using a...

I have the 26.75 and there is a ton of room on that bad boy. And yes there are a lot of great deals on craigslist as well. That's how I got ole blue 22.5 OTG. Either way I think you win.

I have never tried lamb smoked. I have tried to grill some lamb chops and really didn't care for the meat. Everything I have been reading is that if you are cooking low and slow, 225 degrees for 5 hours. Hard to find that cut of meat here. But I am going to try and smoke some venison this season.

I love the fries. Burgers look so good think I am going to cook up a couple myself.

I love the pile of pig on the turkey.

You will love your new smoker. I am very happy with my 22.5 that I had to get its little brother. And I suspect I will get the 14.5 when it comes available.

Jim, your cooks are one of the best here. I ate a ton tonight but seem hungry after looking at those pics. You are my hero.

Between Costco and Mariano's are places you can get prime here. Since it's just my wife, Charlie the dog and I splurge a little on food.

Very interesting. I kinda like the new look. Might have to pick me up one and keep it in my truck for when I want a little BBQ for lunch.

Let me know how the Rib-o-later works out for you, I have been thinking about getting one and am very curious on how it turns out for you. Happy Birthday!

I wanted to use the 18.5. Just got it and wanted to break it in.

I am so salivating by this one. great cook!!

I loved the wings. I bet those things were very tasty.

Welcome to the site Al. It will be worth the wait when you start cooking.

That looks to be a great cook. Your pooch was very lucky as was mine. I gave him the meat off one of the beef ribs I made today.

Ok I finally smoked the beef ribs and brisket I had seasoned. Ran the brisket at 225 degrees and the beef ribs at 250-260. overall each was a 7 hour cook and an hour to rest. I was very happy the way everything turned out. Enjoy the pics as much as I enjoyed the food.:cool:

I wish I loved more veggies than I do. Maybe grilling will help me with this. These look great! Red pepper flakes....a Chicago secret when it comes to steaks. But these look great.

Mother nature was not very kind to my plans this afternoon, but after seeing forecast being 79 and sunny tomorrow, it will be an early wake up time for my day off to do some smoking. Here is the preview of those beef ribs that will join the brisket. I am going off the grid on this. The prep...

I was going to build shelves this weekend in the garage. Never dawned on me to truly stock up on charcoal. Man the HD card is going to get a beating this month.

What's the worse case scenario, you spend a little more. Actually worse case would be you run out on an important cook. 12.99 is a good price regardless.