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Welcome to the Board.......

Looks great, awesome job.....

Thanks Kindly, it was an ole carport that I enclosed for more Bar Room and bring my smoker inside....

The cook had to sample..

Steve, they are fresh Oysters from HyVee and that is how they com in to them... Shuck them and get started..

Bought some Oysters the other night and kicked them up a few notches. Hope you enjoy.. Had to have a drink of two Covered Oysters with a mixture of peppers, red onions, real butter, garlic, sour cream and bacon Then topped with Cheese, More Bacon and Jalapeños Added a small pan of Crab...

Welcome, I'm from St. Joseph MO..

That is what we do also with Fried Taters... 

Here is mine, it is inside one room of my Tiki Bar... No issues at all, had it that way for 3 months now. Use it at least Twice a week... Only use the AMNS for smoke that way the door is never open....   Have it vented with Dryer vent material outside...

What A night

Baked Beans ready to go Shrimp going in smoker for a hour.. Ribs going back in for last hour

Ribs off after 3 hours, getting wrapped. Then back in for 2 more.

Tonight at the Tiki Bar have a bunch of friends coming by to drink and snack on some food..  Getting ready for tonight 6 Slabs of ribs & Beans going in smoker.. Applewood Smoke & Brown Sugar Jerk Ribs Smoker Loaded 3 Hours then Wrap AMNS ready to light Cooler Loaded,Fridge Loaded...

Tonight Stuffed Mushrooms plus Stuffed Crab... Photos to come...

They were awesome. So moist, a 24 hour brine. Then rubbed with dry rub and injected with Caribbean Jerk marinade.. We had a winner..

The 20lb  The 12lb  off the smoker...

I made them last night... Have photos posted on the Tiki Bar Q View page...  They were awesome.. Next time I am adding an oyster in with it..

Same thing has happen to 2-3 times in 3 years...