Tucker

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?

All of mine are without the locking nuts, they pre-date that feature, hence the silicone.

I have had this issue, but since I have no use for that rear door, I used high temp silicone to seal it shut.

It is a 3 stage process. The foil step takes up a lot of room. Dry, bone down Wrap each in foil with apple/grape juice, meat down. Out of foil, more dry rub & sauce, bone down

20# of ribs, 50/50 St Louis & baby back. Doing them with big Bob Gibson wet approach.

I used to do brisket low-n-slow until someone on this forum introduced the fast-n-hot method. I only do brisket fast-n-hot now. Very reliable timing, temp, etc. Put brisket on cooker, indirect @ 350f, let it go until internal temp hits 160f. Put it into a foil pan, add 1/2 cup beef broth, cover and let it go another 2.5 hours. If you want a bit of bark, at 2 hours into the foil phase, take it out and let it sit on grate to bark up. This method is pretty much always at 4.5 hours of cook time and renders excellent results.

Once you give it a try , we all will know, right?

Here is a link you can explore to understand more about the Richard Johnson era. http://www.kamadofraudforum.org/ You are more than welcome here, regardless of cooker, we all love good 'Q.

That is a Richard Johnson POSK Portland cement and chicken wire. It'l; still crank out good food, just may not last too much longer.

That person sure knows how to make something so simple, complicated.

Very tight color - love it congrats, welcome, enjoy.

Glad my wife does not look on this forum. she loves duck - and this would pre-empt our visit to a newly opened chop house next weekend. but, man does that look good - nice job - diggin on the 'tenderizer' I will be back for this one

I am a very fortunate guy

Lol, if I got another cooker, I would not have a wife anymore. Those are pavers, not stone

Had to update photo - moved the cookers again. Previously the 19.5 pebble was directly under where I hang the TV, and the TV was getting smoked out. Also got a new trash can.

My 2 cents. after having used one of the old 19.5" models (the pebble one in my pics) for years now, I think you'll easily handle your max crowd with the new 21" model. I can fit a lot of protein on the 19.5 and am sure you'll do even better with the larger, taller 21".

Guess I’ll get the basket splitter and another basket

I used the gas burner I bought w/ the first grill so much I gave it away.

Watching Triple D, a place showed how they make theirs using a press like that; they fried them twice. Once to sort of blanch them, then when an order was due, they'd drop them back into the oil for second fry. super crispy and not soggy all the way thru.

ditto Bruce and Syzygies

I have done 4 (8 pounds each); I have seen folks on this site do 6 and Chris Lilly did 8. all using the main and upper grates. Put them on at 5-6pm eve prior to party. They'll come off at about 11-1 next day, then you can wrap in foil, towels and put in cooler to hold til you need to pull them. Pull them as you need to serve, they will stay nice and hot for you.

Sad, I hate it when we take a toll on nature.

LOL - random rotation; fill 'em all w/ charcoal, then use each one 'til the fuel is gone and move to the next. Unless of course I have a large group, then they all get pressed into service.

We used scissor trusses for our pavilion and left the ends open to facilitate airflow/smoke dispersal.