Poochie

I know this won't be popular because it doesn't cost more than the meat you're cooking, but I've had nothing but good luck with this stuff.  It'll burn evenly and slowly.  All natural is the key. I've been using it for a long time. My other favorite is Weber Charcoal. Super good stuff. 

Nothing to do but wait. The shipping industry is so messed up right now it's affecting everyone.  Dennis gets them on a ship and then it's really out of his hands until the ship docks. The storage at the dock is like stuffing a 600 pound gal into the rocket seat on Space Mountain.  Or guy if you gals got offended! Lots of packages and little storage room because they're not moving the stock out and getting it to customers.  Which all means I'll be waiting on my smoker and hope it gets here before Valentine's Day.  That way I can cook something nice for my wife who has been listening to my belly aching about it. I even feel sorry for her. Almost enough to stop bitching about it!

That's a nice layout of New Year snacks. Happy New Year to you too.

I agree with Tyrus. Get the accessories you THINK you need or want now. Cry once and enjoy all the goodies instead of wishing you would have splurged a little bit more later. The rotisserie is well thought out and works like a charm. Basket splitter too. The shelves are handy on every single cook. Think of the pizza stone as a bread stone too. It's a hefty 42 pounds for the 32". But since you have experience with the Primo and Kamado Joe, I'm sure you know what you'd use more often. Good luck on your selection.  Oh yeah, you forgot to tell us the what color and tiles or pebbles. 

Those are supposed to bring good luck for the new year. I guess this shoots that custom to hell. 

I have one of those and have had it for about 2 years. It's a first class piece of equipment. If any part fails within 10 years, Weber will send the part to you free. I can load it up and do an overnight brisket cook and have plenty charcoal left when the cook is done. The original ones had an ignitor on them and it was pretty worthless. That's why yours doesn't have one.  It basically sandwiches air between two layers of steel.  It's a  super deluxe version of the Akorn which is also air insulated.  I'm using it until my 32" KK arrives.  I'm starting to think the Titanic has my smoker.  It's due to dock on the 9th of January. That changes every 5 to 7 days.  Anyway, enjoy that Weber. It's a very capable machine. 

From what I've read, and I don't have one, it looks like larger wood chips give the most trouble. I think pellets work fine in it. I still may add it on...if my ship ever docks.

You might try reposting that photo. Not seeing much

Looks tasty to me. I'd have some of that for lunch.

Mudbug, crayfish, crawfish, a marron has to be the first cousin of a crawfish. But they do look much bigger than the average crawfish. The live price here in the heart of crawfish country is around $2 but as high as $4 a pound. Boiled go for $5 to $8 a pound. They have drive though places here too. You used to be able to get some nets and catch them like I did back in the Jurassic day, but now people own the ponds and won't let the public in.  Some humans like to leave their trash behind and messed it up for the rest of us. Anyway, they are still one of my favorite foods on this planet. 

There were two statues in the park that faced each other for years. A male and a female.  One snowy, cold Christmas Eve a magical wind blew through the park and both statues came to life.

Male statue: This is incredible. I’ve been looking at you for 30 years. Are you thinking what I’m thinking?

Female Statue: You better believe I am. Let’s do it!

So both statues go behind the bushes and sure enough, the leaves and branches start flying. After about 20 minutes, they take a break and speak.

Male Statue: That was wonderful. Do you want to do it again?

Female Statue: Oh yes, but this time you hold down the pigeons and I’ll **** on them.

I like snow for about 10 minutes. Thankfully we get about 1" every 5 years here. You should see Cajuns drive when we get ice on the roads. It's off or wide open no matter what the road conditions. See, I didn't say coonass...oop! 

Look for some aluminum tape. Heat resistant and has a sticky side just like duct tape. One shiny side facing the fire and one facing outside so the two sticky sides meet.

Yeah, instead of using that carrot for the snowman's nose, .....

That duck looks great. I need to cook one like that instead of always smoking them for gumbo.

Hit 80 today on our way home from visiting my son and grandchildren. Not much change until next Sunday.

Amen, brother!

No thanks MacKenzie, the cold you get would go right through my skeleton.  mid 40s is fine with me.

Nice hunk of meat, C6Bill.  How much does that sucker weigh?

That's a nice size brisket to cook in only 6 hours. Even with a temperature of 290. But it looks great and makes a nice birthday gift. Was it from Snake River Farms?

Glad to see you weren't hurt too bad. I like that crawfish/lobster hybrid.

I wouldn't mind some cold weather for Christmas. It's just not right putting on suntan lotion on Christmas Day. 

The prediction for our weather is 66 for the low and 80 for the high. No rain. What a contrast.  Hot honey? It sure sounds good!

I believe you have the right idea...treat it like a butt. It should cook pretty much the same. You'd have to cook it until it reached well over 200 degrees for it start coming apart in the rotisserie. I'd keep an eye on the rods that hold the meat in place and adjust them as the pork shoulder shrinks. Good luck and let us know how it turns out!

Absolutely beautiful pictures. I'd love to be there right now.