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and the 22" model is 23% off of $59.00 ($45.99)

Awesome color on those birds!

Thanks for the link (y)

Brett, have you posted your full recipe for this before? Or is it in the recipe's forum section?

That is basiclly what I do very often using pork stew meat. Cut the shoulder into large chunks for more smoke flavor and quicker cooking. As a shortcut/cheat I like to use La Victoria Chunky Salsa Verde.

Hi Danny, welcome to tvwbb. I have a '94 2000 Redhead that I've redone twice since getting brand new. It's about time for another update/ new paint. I'm in the process of doing some patio remodeling and going to run a NG line for fire pit and the bbq. Message me if you still have the NG manifold.

Instead of using more traditional BBQ rub, you could use more of a Mexican style seasoning/rub and steer the cook towards smoked Carnitas.

Thank you Chris

Awesome (y), Hawaiian Spinner Dolphins! Which Island are you on Chuck We have seen them up close also, when out snorkeling off the West side of Oahu.

Late to the party, but: I call my Blue Performer the Blu-B-Q. And the SJ Mini 14 is the Flamin Bow Tie

I replaced my door latch with a Cajun Bandit latch. And sealed around it with Lava Lock gasket.

Mmm, love Loco Moco. I've made Meatloafo Moco before with leftover BBQ meatloaf. It's so good!

Looks great Tim! The pool is perfect for this weekend, 106*+! Are you in the 209 area also

Skin looks perfect to me!

Happy 25th anniversary Chris. Thanks for all your time and work you put into the site!

You hit the jackpot. Santa Maria valley Red Oak is the traditional wood for true "Santa Maria style" Tri-Tip and Sirloin BBQ. It has a great distinctive flavor!

Mmmmmm scorched Dogs, just the way I like em! I'll take 2 then a food coma please.

That sounds and looks amazingly delicious Case! (y)

Just entered, thanks for the chance Chris!

Thanks for the chance Chris!