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looks like a great time. dang. don't lift the lid...

now that's the way to do it. def gonna try your method to smoking cheese... thanks for the idea. don't lift the lid...

perfect, tender and juicy are understatements for your excellent cook. don't lift the lid...

great cook bob, nice touch with the fresh tomatoes. im assuming that's your own pulled pork? dig the placemat for plate and beer... don't lift the lid...

ricardo- thanks. full chimney on this cook, about a half dozen left in that bag so tossed them on top once in the kettle. usually dump the coals into the coal rack before the top coals ash over so they still have some life in them. yes the pork rub is very good, and the stubbs regular bbq rub...

those two plates are outstanding... don't lift the lid...

a natural and delicious pair. for sure. don't lift the lid...

nice cook, great food, thanks for the pics/info on cast iron. gonna do. don't lift the lid...

great looking tacos/asada tony & wife. thanks for the old pic too - handsome couple. don't lift the lid...

outstanding looking beef Jerome. nice pics too, looks tender. don't lift the lid...

hello Chueh. both 1 & 2 can be handled easily. the smokey joe is too small for lump charcoal, just use briquettes its easier and faster. and you dont need many briquettes around 20-30 depending on the cook. the lump charcoal you tried is for big cooks, and it takes more time and space to get...

absolutely spectacular weather today. sunny. 75. n/nw @ 3-5. everyones covered: wife, kids and dad trying the stubbs rubs. and the new S&W hog sticker in case I need a test bite later some trashy southern rock to go with the nite. don't hate on me for that comment - trashy is the...

good times. dang good times. perfect time and reason to take off work. his cook looks pretty good too for his age heheh. don't lift the lid...

thanks for the tips yall. on a lighter note, something about permatex making soap might wonder if id ever get my hands apart... don't lift the lid...

sizes are an easy choice for me, I learned the hard way to buy for assumed growth and expansion - its absolutely inevitable w webers and bbqing for friends/family. so consider that one point for the 22.5. on the flip side... heheh get that 18.5 and that builds in a second pit in the future...

I don't mind the packers... they are cheaper and its an excuse to use one of my cool butcher knives and cut and trim my own meat according to whos eating (some of my folks like the brisket kinda fatty, some of us folks lean, some folks just like the barked up fat!). seriously though, i actually...

11 hours, dang, gotta be tender as hell... nice color on all of the meats chief. don't lift the lid...

dang... you gotta love when that shoulder blades slips right out of that hog. impressive... don't lift the lid...

great cook, juicy stuff. I heard my computer whisper something about bacon..... im on the hook - show us. don't lift the lid...

gorgeous. great idea to stew em all together. don't lift the lid...