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Generally, I use a small amount of water in the beginning to up the humidity and help form the bark, just a quart or a little more usually , then let it go dry..it might not make a difference, or maybe a slight one, but it's how I roll, lol

I think your ok...It would have to be REALLY windy to blow it over...I guess you could install clamps on the sections if it would ease your mind...

The picnic is the lower part of the whole shoulder, the meat is very slightly different, but in whole hog, or whole shoulder cooking it all gets pulled, chopped, and blended in so in reality it's about the same, just realize that there is a big bone in that "arm", so less meat then in a butt.

The Gateway is very sturdy and reasonable

They don't pass by along the coast here anymore, used to get hundreds. Give those fillets a bit of dry rub and smoke them... very,very good.

That's the place, guess I can't spell German names,,,:cool: If you try the briquets let us know what you think, I thought it was good for the price.

Long Island, they started moving out here a few years ago, Aldi is here too, both German grocery chains, I think mostly on the east coast region.

FWIW, 15# bag of charcoal briquets are back at $5.69, If I remembered right. It's decent stuff, don't know the manufacturer other then made in USA. If you have a Lidyl grocery near you check it out.

For what it's worth, I bone out the muscle groups in a hindquarter, then either steak it before cooking or roast it to no more then 140, 145. It's too lean to cook to a high temp. Shoulders get smoked whole, but again to 140-150...sliced hot or cold.

You know...there's lots, and I mean lots of rubs, seasoning mixes, commercial and homemade..To me, most are very similar, I mean look at the ingredients, they're essentially the same, amounts probably differ but basically alike... I like regular or the reduced salt Lowrys on pork and chicken...

I just grill, or pan cook them till done, which to me is a pinkish center. Lowrys seasoning is my usual go to.. Nothing fancy, just done and eat.

Can't help with your question, but have you had the red wattle ribs or pork?, interested in your thoughts if you have, Thanks

LIVERWURST!!! If a dog won't take a pill in a chunk of liverwurst, you got a dead dog...:cool:

When I got my used 22, the thermometer was accurate, checked with a thermoworks DOT,... then it wasn't, lol I ignore the stock one, it's half full of water which I'm sure doesn't lend itself to accuracy... I just use the DOT and monitor temps at the grate.

Well I've been to Texas, had brisket there, There's plenty of sub par brisket to be found there... :cool:

I wouldn't go past 2 hours, ask me how I know....:cool:

Never did goat, but have smoked whole deer shoulders, can't imagine there's much difference. I just throw on a rub , your choice, and smoke to about 140, 145 .. slice and eat...;)

I never noticed an off flavor

I have grill grates on my gasser, I use them flat side up like a griddle. Frankly, I think the claims grill grates make are more hype than fact, I don't see any real difference over regular grates, but I like the griddle surface.

I just wired them together using tie wire used with rebar... been holding for years, and the wire is dirt cheap...