Tucker

Thank you All of it was eaten, I took that as a good sign

Just cut the second one

Sorry Tom, neighbors folks came in the weekend, tried a new recipe. One came off at 10 hours, other off at 12 hours. Turned out excellent. Spicy and juicy. Cheers!

At 4 this morning I started both 23 inchers to do 2- 12pound briskets. Supposed to be a 10-12 hour cook with mopping.

LOL - i must be cheap, i use a plastic garbage bag laid out under the front vent, reach in from above and sweep the ash out with a 4" paint brush. I guess that is why Baskin Robbins has 53 flavors!

The front door with the dials should slide out like all of the other models.

I started with a 23" because at the time, it was the largest size. I have cooked for upwards of 40 or so from one 23"; with planning of course. There are many on the forum who own either a 32" or 42", and I will let them guide you on choice there. Tile v Pebble; I own both and I like the Pebble best. Good luck with your selection; there is really no bad choice, and good luck with getting the wife on board.

Boy, those chickens look like a bantam on that grill !!

I agree with Tyrus; for $20 hit the local hardware store for a bag of lump and fill it in.

I guess I am just old school. I use a weed burning cane w/propane. just get the tops of the coals going, turn the top out 1 turn for low cooks, two-three for high cooks; leave the front vent all the way open; walk away, come back in 15-30 minutes and do final temp adjustments for my desired cook. simple, and maximizes my drinking time, er, I mean, thinking time

Regarding Temp control, I agree with 5698k. I have been using the DigiQ product with all of mine.

My pork butts, cooker at 220f until internal hits 195f, then wrap in double foil, put in cooler and hold until I am ready to pull it, usually 3-4 hours later. Cook time is usually 16-18 hours. I start at 6pm or so day 1, then I am ready even if it is a lunch event day 2. When you wrap and put in a cooler, it stays piping hot, probably carries over into the 200-205 range (never checked) and keeps it juices.

Looking good. are you leaving the ceiling vaulted and open ended gables for air ventilation?

ditto alimac23 practical knowledge for us backyard burners is gained thru experience, watching uTube, various cooking shows and from each other.

I use both lump (Royal Oak, Rockwood) and Dennis's extruded. The lumps are easily sourced locally, any others would have to be shipped and that is just a mess to do so. Use a smoke wood from Fruita Wood when appropriate.

I cannot add anything to the others., except ; welcome!

wow, two baskets of lump!? Something is wrong there. I have cooked low-n-slow (200-225f) on my 23" for almost 72 hours on one basket; multiple cooks of course, shoulder, ribs, brisket. I also use the digi Q without issues. very troubling.

Show me the money, err, the MEAT, Yeah !!

for all of the cookers I have brought on board, I just fired 'em up and cooked.

Excellent looking results - just disappointing the web is not scratch-n-sniff!! Regarding thermometers, are you using a BBQ Guru or some other temp control unit? it has a grate temp probe. Or you could be using a maverick for the grate temp probe.

Hey, where are the pics with the finished cook?

Very good looking table, great job.

Boom! - nice setup - what an upgrade

At first I did not use one, I did several low-n-slow pork butts with good results, but I did get up a few times overnight to check the temps, which sometimes I had to adjust the vents. I then bought a DigiQ with 10cfm fan. i set it, forget it and every cook is worry free and perfect. My BBQ Guru digiQ has not given me any issues since 2008 with probably 200+ cooks.

Looks awesome. I noticed your probe wires running out over the front lip. Why not have them run through the side hole built for running the probe wires?