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Yes, it's in the pic to the left of the pork. It was a BIG hit!  Thanks!

Thanks guys. We had an awesome afternoon and there's barely a scrap left after grazing on it all day. Looking forward to the next cook now! 

My Mom asked me to cook for a family reunion of sorts. We are going to have about 45 people and she wanted pulled pork and chicken (to go along with TONS of other food she was making). So, I did two 10 lb butts and two nice chickens (beer can style). Everything went great and prepping to eat in...

The chicken stands work great and can be bought at Walmart. Yes, I'm using a digital probe to measure the temp at grill level. The potato works perfect and ends up being a good snack too.

Thanks. First cook is in the books from Father's day. I posted it up in the pork section. Here's a pic though ;)

Thanks Dan. I say I have it figured out.... We'll see how the next cook goes. But I was pleased and looking forward to using it more! 

Ribs were a basis BBQ store bought rub that I added extra garlic, salt and pepper to. 2-2-1 technique.  Chicken was rubbed generously inside and out (including under the skin) with a very similar concoction to the Ribs. Prob a little more garlic. I did them bear can style and I also put a bunch...

Thanks guys. It was a good smoke on the new pit. Took me the first hour or so to figure out the temps, then it was smooth sailing! 

The family came over for some good grub and to hang out for Father's Day. This was the first smoke on the new pit. In honor of that, I did ribs, sausage, abt's and beer can chickens. It took me a little time to get used to the temperature differences on pit, but everything went great...

I ended up going with the Old Country Pecos. Seasoning it right now! 

Thanks David. There is an Academy Sports about an hour and a half from me. I think I may take a drive next week and check them out in person. I appreciate the feedback. 

That's interesting... Sounds like I may have to make the drive to Orlando to ensure a good pic. Thanks Anyone else have experience with an online order? 

I had a topic in another section of the forum with far less traffic. I'm trying to get some feedback on these pits as my old Charbroil has finally died. I want to step up to a higher quality Pit, but still keep it under $500.   Someone was kind enough to recommend the Old Country Wrangler and I...

Also, what's the real difference between the Pecos and the Wrangler, both made by Old Country BBQ? 

I've come across the Old Country Wrangler in my research too. It would definitely fit the bill.  I'm a little nervous though, as I do NOT live close to an Academy Sports store, so I'd have to order it online. From the reviews I've read, It sounds like no two are just alike and some have great...

Sorry... Horizontal. Charcoal / wood for fuel. 

I'm NOT new to smoking and have been on the site for a good while now. I need your help. I started smoking meat a few years ago on the old trusty Char Broil set up (around $250 ish). Made some modifications and it worked very well for years. I use it regularly year round. It's rusted through and...

Would love to attend, but that time of year is very difficult for me with LOTS of kids activities going on. Come to think of it, the entire year is pretty bad timing for me. Oh well, that's life with 3 young kids...  :)  Ya'll have fun and post some pics whenever you make it happen! 

Just to update this thread, we did do the hog and it came out great!  Here's some pics. Breakfast! And the centerpiece!  Everything was awesome!

I'm not sure if this is the right forum or not, so I apologize if I'm posting in the wrong section. For Easter, I'm cooking a whole (85#'s) pig on a spit. I'm pretty experienced with various meats on a smoker, but not a whole pig at once. Does anyone know what internal temp to cook the pig to...