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Thanks everyone! I will be doing this again real soon. My wife already asked me to make them again.

MAN!!! THOSE WERE GOOD! Nothing but a pile of bones now.

Both are done and if they taste half as good as they look I will be happy. I'm gonna let them rest then I will cut them up and share some more photos

These bab boys are done

3 hours in. The thin one is at 192 the thicker one is at 183

My boss checking in to see how the smoke is rollin.

Last night I trimmed all the big hard clumps of fat off and coated them with Worcestershire and oil and got them rubbed down with some coarse black pepper, salt, granulated garlic&onion,chilli powder and ground cumin. Can't wait to see how they turn out.

Last night I trimmed all the big hard clumps of fat off and coated them with Worcestershire and oil and got them rubbed down with some coarse black pepper, salt, granulated garlic&onion,chilli powder and ground cumin. Can't wait to see how they turn out.

I should have been more clear in my original post. I use a raised basket in my firebox and was wondering what tools are best for removing the ash under the basket during cooks.

How does everybody handle their ash during cooks when it builds up? What tools do you use to remove it?

Can this be used to seal my fire box. Has anyone tried it? http://multimedia.3m.com/mws/media/285199P/3mtm-fire-block-sealant-fb-136.jpg?boundedSize=310 Thanks in advance

Since I was a kid I was always fascinated by fire and smoke, so after playing college ball I set out to become a fireman. As if I didn't have enough fire and smoke in my life a few years back I got into meat smoking. I started out on a cheapo vertical propane smoker. It did the job for a few...