I promise there will be no alcohol consumption, resulting in mediocre Q.....until at least noon :)
Things are cruising right along. The pit is keeping a good steady temp of about 250 with minimal maintenance. I'm just adding a small split every 45 minutes or so. The temps here in Illinois are still a little chilly this morning. It was 33 when I started out. We are expecting a high of about 50.
Regarding the pit full of meat, this is more of a big smoke in celebration of the new pit. I will have several friends stopping by throughout the day, and I'm sure some will stick around for the NCAA games tonight. I've also had a couple of orders from family members for some pulled pork. I am using a combination of apple and cherry woods. The "magic dust" I am referring to are the homemade rub recipes that have been developed after years of research and trial and error
I'll keep ya posted as things move along. Thanks for stopping by!