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You're right I typed it in wrong, it was $12.98

On sale 2 20lb bags for $11.98.

Thanks for the tips. I was a bit worried about getting too hot so I probably kept the vents shut more than needed and the temp stayed closer to 225 for the majority of the time. I wound up with a nice smoke ring but no bark to speak of. Next time I won't worry so much about the temps and...

Hi Tim, yeah it's cap down. I'll leave it alone until it's time to check the temperature. Thanks.

Hello Bob, a pork shoulder roast was planning on making pulled pork with it so I slathered it up with mustard and rub. Been on about 4 hours now which should be should midway through and I'd figured I should probably turn it maybe after 5.5-6 hrs. but if there's no need I'll leave it be.

Cooking a small (4lb after trimming excess fat) roast. So I figure 7-8 hours cooking time, about how long should I let it go before turning it over?

Thanks for the tips, after everything cooled down I took off the door and reformed it which took care of the gap. One more question, does using foil in the pan instead of water result in higher temps or doesn't it make any difference?

Smithfield is fast food bbq so it"s just so-so. I prefer the fried chicken or Brunswick Stew. if you want good wood cooked ENC style try Wilbur's in Goldsboro.

Thanks for the info timothy.

First time using the 18.5" and tried some boneless chicken breasts following the recipe from the website. They came out quite tasty but I never got the temp down below 310-315 degrees even with the vents closed 3/4. I can't swear to the accuracy of the dome thermometer but it does occur to me...