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How it turn out did you get in?

Who is in and where? We are in NJ contest in aug.

Add enough unlit coal to complete the job. I always fill it up with unlit then shut it down when done. I agree higher temp for chicken so start with at less 1/2 chimney lit get temps up. Did you use the water pan? Brine the yardbird. Good news no pictures it didn't happen. :)

Here is the link for the prices. http://www.pitmaker.com Started to look at the trailers with tv omg. Bigmista cooked on one during the ultimate bbq show.

Anybody here cooked on one own one? Been looking to upgrade for a few years I think this is the one. http://www.pitmaker.com/gallery/?vin=23 ... Pit-2a.jpg

Thanks for the feedback guys more practice ahead. God I love playing with fire. :lol: Tri-tip keep us posted good,bad or ulgy.

Inject place in fridge 4 hours season with a good rub add mustard re-season. Place on smoker til done.

Do you add rub to the liquid?

What is your fav liquid to use beer,broth,apple juice,dr.pepper,water or what? Is there a different liquid for each meat?

The can would be mt after the brisket cooks a little remove can. Can't waste beer. :lol:

Was wondering where this was going. That was a nice trick I used to put a can of beer under the flat after 2 hrs no problem.

Hey Mon (Jerk lollipops) frenched drums season with walkerswood noo problem.

Looking to design my own pit. Anyone know what cad program Myron used on The Pitmasters show to describe his pits?

Season inject, season inject wrap cook belly-up til 180 in the hams. Oak & peach wood my favorite at this time.

Thanks for the heads up guys. I do a little catering like show what I can do.Most seem to point to nikon.

First brisket keep it simple. One pound raw meat per person. On a drum 230-250 30-40 min a pound.

Looking to get a camera to take mostly food pictures. Looking to spend about 250 dollars. If I tell the wife it's on sale can go up to 500. Any suggestions?

Looks great made me hungry not much taste when tried to lick the cheese. :oops:

That's a good looking bird and about 50 cent a lb less than the lowest price here.

I have electric turkey can do a 14 lb. Thanks Andy I'll use that pot to brine. We do turkeys 325-350.

Congrats to OC assassins GC and 3EYZ RC locals showing the tv stars what time it is!!!

How big a bird are you planing to do this year? We are thinking 13-15 lbs. may be getting some scarlet oak to add with apple to smoke with.

How do you plan on doing your turkey? In the oven,deep fry,smoke then fry or smoked. Brine,no brine, butterball, free range? What is on tap?

Cliff little girl sure looked happy who could blame great looking grub. Happy Birthday.

Great write up Dan. That rub you guys have is great also.