Our little shindig at Montana De Oro went off without a hitch.
Lots of room on the grill now for munchies:
And the pig fit with a few inches(literally) to spare:
The pig came out GREAT:
Pounds and pounds of pulled pork...yeeeaaaaahhhhhh...
I oops'ed a bit and forgot to reinstall the side thermometers after the mod, resulting in me having to do this:
When the pig was in I trusted my settings and the temp ran a tad high resulting in a 9 hour cook time before the ham temps reached 190*.
(I probably could have left it a few more hours, but chickened out)
A few things to consider:
I need to install pipes to refill the water pans (Or put in a piece of flat stock and make a permanent built-in one)
I might want to insulate the smoke chamber.
I need to install proper thermometers(duh)