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Wish you were just down the road.

I'm with Chris. I still have some cubes in my garage; but use the paper towel and veg oil instead.

Looks fierce. Stainless steel hose clamps would have saved you $38.

You'll have to use an empty water bowl to easily pass 275.

I serve it on the side.

I cook pork shoulder and brisket overnight. Everything else is cooked during the day. I load up the smoker and vacuum bag leftovers and put them in the deep freezer. I can cook 40 legs, two packer briskets, four pork shoulders, or two meatloafs at a time. I throw ribs on with other stuff as...

The local hardware store charges $20 to fill, which is more than current exchange prices.

I still start the same way as you, Len. The temp runs 230-260ish with K blue. I found if you watch for the temp to just start to fall before opening another vent it stays on the lower end of the range. Yesterday I used some lump I was given and it ran at 250-280. The ribs Q was still devoured...

I screen captured this at Bbqbrethen. After a few runs, including a couple over night, it is my prefered method, over tweaking all vents concurrently.

What a thrill. Congrats!

If that is per take home pound that is a fantastic price.

This is the only necessary mod in my experience. You'll need a quality thermometer, but you probably have one already.

I still have some leftover. I found a few paper towels with a little vegetable oil squirted on them works better than the cubes.

Someone put a lot of thought into that setup.

Some people find the taste repulsive, so I'd base it on who is eating it. A cup of raw bourbon in that amount of pork would drown out any other flavor. I wouldn't do it; because I don't like alcohol flavored foods, and prefer to drink it.

Those tables get brittle and frail with time, and cost $70 to replace. Inspect carefully.

Bill is on the money.

The old store definitely is an experience. We make a trip or two to Cincinnati every year just to go to the old store. There is a GREAT Thai place a few miles south on the east side of the street, in a strip mall with a Subway.

Are you separating the point and flat, and removing the fat later between them before slicing?

GFS, Sam's club and costco will be cheaper than Jungle Jims, though I love that place.