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4 or 5 slices leftover.

They were. Put the drippings from the pan through a fat seperater and mixed it with a little bbq sauce. Glazed them and 30 more minutes on the smoker.

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Next post has a link to all the pics. I need to figure out how to add a pic not just a link.

Started with a 15lb packer. Smoked at 225ish til IT hit 170. Split point from flat, wrapped flat in butcher paper and panned point. Cooked point to tender and flat to 205.

https://flic.kr/p/25FhXhU https://flic.kr/p/25FhV9q https://flic.kr/p/HBdjd9 https://flic.kr/p/G5Zg9X https://flic.kr/p/HBddeq https://flic.kr/p/HBcYAd https://flic.kr/p/25FiaFw

https://flic.kr/p/25FiaFw

Hmm.... having issues. - - - Updated - - - http://https://photos.app.goo.gl/gLNWAAARf46NNYHI2 - - - Updated - - - http://https://flic.kr/p/25FiaFw

I take a hose to it every spring. .....other than that dump ash and clean grates. Ryan B

I never use water in the pan. ...I cook mostly ribs and never had problems from them drying out. I also find temp control a cinch with the 22.5 bullet. Ryan B

Hello fellow smokers. I'm smoking pork steaks tomorrow. ...looking for tips on taking them to the next level. I use butt rub with hickory. I keep the steaks on for about 4 hours trying to keep it between 180 and 200....found this best keeping the moisture. I'll finish them with Big Bob...

Do you still have to use a secondary site to post pics? It's been awhile.