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Thanks alot Barb. That's really nice of you to say. We're all gonna eat good today.

Man that looks good...I can't wait to get my pork butts off the smoker so I can get my que fix

thanks fellas... this is when I woke up this morning and got out to the smoker at around 9 am... about 8 hours into the cook

Thanks Ray. I got just over 4 hours sleep last night before my two kids came in pounced on me to wake me up lol. I finally crawled into bed at 4:30 this morning. I'm using Stokerlog through Boot Camp on my Macbook Pro and for some reason my speakers won't play. so I was up for a good while...

While I was still awake, I figured I'd get Stokerlog up and running on my Macbook. Little backdoor action with Boot Camp and Stokerlog is running and I like this.

Thanks John...if they go hungry it's their own fault not mine lol Here's the pics from putting the butts on the smoker. I kind of fell asleep and woke up at 1 am so that's when I got up and rubbed the butts and started the smoker. By the time I walked back inside it was almost 2 am.

I'm the same way about my WSM and therapy...great looking cooks

oh yeah, I forgot about the deviled eggs. Everything we made tonight was made homemade from scratch with some help from my wife.

thanks fellas...this is kind of a preliminary run for 4th of July...We'll be throwing a huge cookout here on the 4th and I need to get my abilities honed in lol. Anyways, here's some pictures for y'all. Just some things to note. I love Myron Mixon's recipes for his injections and sauces. I...

So my mom and dad are coming up from Charleston first thing tomorrow morning (they should be right around the corner when we wake up). I asked my dad if he wanted some BBQ when he came up and he said of course lol. So a couple of days ago I defrosted 2 - 10.5 LB butts. Figured if I'm going to...

I'm a happy camper...so the fact the stoker came in the mail today while I was home for lunch is a good reason not to go back to work right lol...I had already planned on smoking a butt tonight so I injected the butt earlier... I opened the package set everything up...have the stoker running...

thanks Cliff

final thoughts... I REALLY like the taste of the Frontier Lump Charcoal over the KBB...the KBB has a distinct smoke flavor to it...the Frontier doesn't have that strong of a smoke flavor...I put small hickory chunks and apple wood chips in with the lump...I could definitely taste the hickory...

Well, got the ribs off the WSM...temp wouldn't come up any higher than 165 the last hour...they look awesome...taste wonderful, but they aren't completely done enough...they are done enough as far as temp, but the Boss thinks they could be done more...and I do too honestly... also, the potatoes...

I have only done one brisket so take my advice as that...I injected my brisket and it was pretty moist and way over done...fell apart on me...my brisket was a small flat only also

WSM is loosing temp...looked in the door and there's not much lump charcoal left in the basket...so I guess I should have put more than a half basket in there lol...I always put a little more than a half basket of KBB in there and never use it all...so I figured I'd only use a half basket of the...

thanks, I appreciate that...I'm gonna have to pick one up

ribs unfoiled, glazed, and put back on the WSM...

Took the ribs out at an hour to check for tenderness and they weren't tender enough so they went back in, but before I put them in I put the veggies on the lower rack...

Where did you get that rack...those chicken legs look awesome...the rack would be great...my kids love them some chicken legs