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I got this at the burn shop. Look him up on Facebook, really nice guy to deal with, and can cut just about any design. Sent from my iPad using Tapatalk

Beautiful KK Pizzaiolo. I had a similar experience on my first cook, but listen to the folks here, they will get you through it. I throw my wood chunks right on the fire before I place the meat. Over time I learned to just leave things alone until the stall and have taken to wrapping in foil at that point, usually on butts for me it is ~160 -165 or so. I have tried several w/ paper and just left them unwrapped and that worked fine too, but keep coming back to the foil after that I let it rise to ~201, pull them and wrap a towel around the foil and place them in my Yeti cooler for a few hours. They are still blazing hot when I get to them and pull/shred them The bark is usually pretty good too. Here is a pic of one I tried leaving the cap on, it was good too. The point is.. relax and enjoy it, you're going to have a blast with that beauty. -- Rick

Start the day off with a nice roast of a butternut squash. A little butter and maple syrup in the hole and they are ready for the grill @425-450 F for an hour or so. On the grill. Done and what a wonderful aroma from the maple syrup and butter. Now for the soup, sauteing some onions. Like my tasting spoon???? This spoon has two ends, one for scooping up a little soup and hold the other end to your mouth and the soup just runs to you for a taste. Ready to serve.

It's one of my favs, right up there with the Purple Crack. It's sweeter than roasted garlic and the consistency is like a gummy bear. Like Purple Crack, they will stain your foods - in this case black and not purple.