C6Bill

He might have said “you get a lifetime membership” to the owners section of the forum. It’s where all the cool kids hangout, and Tony lol

Went to a party at a friends house today so i cooked a 20 pound pork shoulder, smoked for 19 hours at 235. Also baked a couple loafs of bread so we could make sandwiches And they have a puppy !!!

That moment when you are sure it will fall lol

I'd look harder at how you built your fire and where did you light it. for a low and slow you want big chunks of lump on the bottom then medium sized chunks over that and then some smalls on top. Then I will typically light in the center and let the fire work it's way to the outsides on it's own for a really long cook. I am 14 hours into a pork shoulder right now and i took a couple pics as i was filling my basket.

Here is my coffee setup 😁

That looks great David !!!!! I made pumpernickel

Beautiful bird !!!

Congrats and you should have received emails from @DennisLinkletter with your owners manual. But you can download a copy from my OneDrive if you like KK Owners Manual

Decided to make something nice today, it was in the 80's so it actually feels like summer time. 40 oz Porterhouse from SRF, did a reverse sear. Finished caveman style of course

You need to open a bakery lol

That’s a lot of hooks !!!!! 👍

I get it wet and it hasn’t complained yet 👍

@MacKenzie That’s not bacon, it isn’t round 😂

Great looking ribs !!!!

Nice !!!!!

All good stuff for chopping up during the week for quick meals 😁

A funny thing happened on my way to get pork loins, I forgot and ended up getting chicken and duck lol

I have an $11 Amazon Basic one, it does just fine for me Amazon Basic

Looks like I need to go get me some pork loins now lol

WOW !!!!

I bet those are gonna be real good !!!!

At 225 to 230 you should not need to reload any charcoal. Check the temp around 8 AM and if you are not through the stall then bump the temp up to 245. That should get you finished around 3 PM. That gives you plenty of time to rest. They are all different so maybe earlier maybe later. I like to cook my butts at 235, but i am usually cooking two at a time and i try to schedule out for an 18 hour cook.

It looks like they cooked evenly top to bottom, that is my worry with hanging meat like that. I guess that wasn't an issue ?

I really like their gold grade, i have several roasts and tomahawks in my freezer right now

I’d eat that 😁