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Ok, I cheated, I quartered him up. It's much easier for me to handle by myself this way, but still turns out great! Our work is having customer appriciation day, so I end up cooking a whole hog, 6 lb brisket flat (for me and a few other employee's ) and a pan of my baked beans. Started the...

Did a spatchcock chicken and a naked Italian sausage fatty, both chicken and pig were grown here on the farm, and sausage was made by me and a few friends. Turned out good. Everyone ate great! Just getting on the smoker. Fatty is done, chicken has about 6-8 degree's to go at this point...

Since I haven't put many pics up here, I thought I would pack the camera today. Me and my little pit master/sauce maker are cooking some food for people for the holiday weekend. Small cook, relaxed, just the way I like it. I haven't got this new camera figured out quite yet, so please excuse my...

Copied stats from Lonestar's website. Only reason I am selling is, I don't need as much cooking area that this pit offers. I thought I would really like the vertical smoker on it, but I rarely use it. It does cook good though. There are some flaws on the pit from normal use. I haven't used it a...

I've lurked around here for a couple years, decided to join up.  I learn a lot from the veteran smokers on here, and always trying new things myself.  I have a couple different types of smokers.  I have a brinkman upright propane smoker for smaller meals.  I also have a weber kettle for...

I've seen some amazing recipes on here, and some great lookin pans of beans.  I'm new here, so I thought I would share a pic of the beans that I like to cook.  They turn out great, and I let them cook on the "cool" spot on my smoker for at least 4-5 hours.  Their great, but man I end up with a...

But it sure wasn't pretty by any means.  I smoked a brisket for 7 hours, and I wrap my briskets around hour 4.5 to about 6, then smoke the last hour at a bit higher temp to build up a good bark, but had someone stop by my house and chat a little to long and the brisket finished in the foil. ...

Smoked up a couple sides of ribs Saturday.  They turned out great.  For backyard BBQ, I trim fat off ribs, but leave as much meat on them as I can.  For comp ribs, I trim them down quite a bit.  If your cookin them to eat, just as well leave the meat!!