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I gauge based on the feel when I stick the temp probe in as much as the actual temp. If the probe slides in with virtually no resistance I deem it done.

One of the things I love about BBQ is that each of us "experts" have our own best method and they all enable us to enjoy excellent meals. It is always fun to see the new miracle products. Some I laugh about and others I can't wait to try.

Sounds like you did your homework and it paid off.

But at least you survived and now are getting back in practice

I used a grinding wheel to cut a small notch in the lip as mentioned above. It has worked fine for me and removed the fear of crimping the wire.

An additional trick that I stumbled upon is to leave the grates the smoker, with water in the pan and the vents closed, for a couple of days. I leave my smoker so the sun hits it. It seems that the sun causes some water in the pan to evaporate and cause a moist environment within the smoker...

I like that you time based on amount of beer drank

We enjoy the meats from Costco, including the pork belly that I love to process into bacon. Additionally we love e to have a bottle of wine with our steaks and Costco has a nice selection at reasonable prices.

I typically dissolve some of the rub I am using in apple juice for my injection. I know the apple juice contains some sugar but you could try using water instead of the juice.

Looking good. Hopefully we can see some finished results later

If it tastes half as good as it looks I am sure you enjoyed a great meal.

I loved you're pics. They prove that there are others that realize that there is more to life than just great grilled steaks. There is good music and good wine to go with the steak.

I think of bark as the crusty caramelized surface that builds up as meat smokes. Like Clint, I do not think of bark on grilled meats like steaks. What is good bark? Well what do you like? Generally people think of bark as being somewhat dry, hard, and crusty. Since it is the caramelized outer...

Looks good. I have a feeling that you have inspired my next smoke

I like the addition of the pepperoni. I bet it added a nice compliment and contrast to the bacon

I nestle the wood chunks in the unlit and then, just as Chris discussed, I add the lit on top. This has worked well for me by YMMV. Mike

I was just thinking about a light meal to work on my New Years Resolution to loose a few pounds and I saw your wonderful meal. WOW I think my diet may have to wait.

You are a lucky man. It reminds me of when my inlays had their apple tree go down. I had a supply of wood that kept me and several friends supplied for quite some time.

Beautiful spread. Now to top it in 2019.

Looks tasty