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Thx...

Thx...

First tiime trying both...Can't believe how good oxtails are. Might be my new favorite..Used a simple rub of salt, pepper, lawrys, garlic powder, and light brown sugar. (After years its what I've settled on for beef) Went about 5 hours at 250-260, spritzed with apple juice/cider vinegar mix.

Threw a 5 1/2 pound chuck roast in for Easter...Ran temps between 230-250 for about 10 hours. Wrapped at 165 (about 4 hrs in), pulled it off at 195. Would have went longer but ran out of fuel...let it rest for little over an hour. 195 ended up being perfect for slicing which is what I wanted...

Thx..Wallyworld has them...Saw them one day and for $7 figured I'd give the a shot. Ended up liking them....Grabbed a few packs for me and my son for dinner today..Keeping it simple..:cool:

Fries going on the same sheet pan...rib flavored fries...😎

Just different salt/pepper/ Lawry's combos.. (pic wouldn't load right in op)

Love these things...They have great flavor and are cheap so theyre good to experiment with. Couldn't fire up the smoker today so throwing them in the oven. I like them that way as well

It's pretty much all the way in..

Yea my first one 04' I think it was didn't have it either. And I figured when I got this one I couldn't rely on it, so I got the digital before I used it the first time.

At the grate port.

Anyone else run into this issue? And is the Lid thermometer removable so I can check the accuracy? It always been off (lower) compared to my digital in the beginning, but tends to catch up and be relatively close after a while...but this is not even close.

Well last week I did a couple of chicken halves, and went without the waterbowl. I put maybe 4-5 extra lit in than I usually do, around 17-18 total. It shot right up to 235-240, I closed 2 vents and left 1 cracked. It snuck up to 250 or so, then I closed that one. It hung at 250-260 the rest of...

Yea.. It gotta pretty beat up when I moved a while back.

Got about an 8-9pound brisket in doing its thing, its actually getting done quick for temps of 235-245. Its at 192 already, less than 6 hours in, wrapped in butcher paper at 170.

It's been with 3 different bags of charcoal, and they are kept in the house. I had my original 18" back in 04', that got pretty beat up in a move in 17', and I got out of smoking after that until I bought a new one 3-4 months ago. Only thin I can think of is maybe not as well seasoned yet. I've...

Having trouble getting temp to stay at 250, using full ring and 14-15 lit coals minion method. I let it get up to 235 (grate) or so then close vents down a bit, and it barely rises, end up opening them all back up and then it will barely crack 250. It stayed there for maybe an hour. Its already...

I'm guessing I'll will need something to both grind and stuff.

Would love to try and make my own sausages, but don't want to spend big bucks...Anyone have any suggestions? The reviews on ones that are in the range that I feel like spending are kinda iffy. Would like to keep it under $200...Thx.