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Looks great, whole hogs done right are the best. I also skin all my hogs, rub down with olive oil, and season the hell out of it inside out with a combo of Cajun seasoning and brown sugar. Then inject the whole thing with about a gallon of what I like to call my whole hog mojo its a combination...

Only have a couple before pics, to many hungry people with knives for end pics lol

Just wanted to pass it along if your undecided on how to cook your rib roast I did two yesterday day in the Akorn using a recipe off the Thermoworks blog and they turned out awesome. Tender and great flavor. The dry brine was 1/2 cup Montreal Steak seasoning, 1/2 cup brown sugar, and 1/3 cup...

At the restaurant and for personal use I use exclusively Canadian Steak seasoning. Rub down with olive oil and apply. Everyone raves how good my brisket is. Just my .02

Oops, one to many Jack n Cokes and forgot to take end pics but the 8-10 people around the fire didn't go home hungry lol

Two racks of baby backs and my homemade Cajun deer sausage stuffed with cheddar cheese then wrapped in applewood smoked bacon n rolled in my sweet BBQ rub ohhhh son "Cuz a brothers gotta eat" to be continued

Bbqgaskets.com used many times with excellent service and fast shipping

Thanks for the reply

I have been catering BBQ for about 15 years now and a local bar that I have worked with many times over the years wants to add my pulled pork and brisket to their menu. I would only be able to smoke all the meat for the week on Sunday due to other obligations. My question is how is the best was...

Once in awhile I inject if doing for my personal use this is my go to mojo 3 parts simply apple or apple cider 1 part apple cider vinegar and Cajun seasoning with some dark brown sugar to sweeten up to your taste  so for example, 3 cups simple apple 1 cup apple cider vinegar 2-3 Tbsp...

I have a Meadow Creek chicken cooker on my BBQ trailer (great unit, wouldn't be without) and will be more than happy to get you any measurements you want but, you'll have to give me till later today for my pit is down the road in my pole barn. To be continued.

Gordon Food Service (GFS)  has a good selection or Sams Club, If I'm buying offline The Sausage Maker has a great selection. I wait till they have free shipping then stock up.

I have been doing BBQ for events for years and I always offer sauce on the side never on the meat. I give my customers the choice.

Its called the "Smoke" and there is only one model. You can see it on thermoworks website. Ill try to get a pic or two for I'm smoking a whole packer in the Akorn today.

 Came in the mail earlier this week and put it to the test yesterday and was very impressed . First, it seems to be built like a tank, it has much better probes than the others, super fast readings and communication with its remote, both the main unit and the remote have a backlight, large...

I have a ton Hickory available, most having a smooth bark and that produce a small green nut that falls to the ground in the fall. I believe them to be pignut. I have had mixed opinions on the wood, some say its bitter or sour and not a good wood for smoking, and others say it's good for...

Had 2 flank steaks out so I ran them threw my slicer and broke in the Blackstone today with what other than some cheese steaks. I was very impressed how fast this griddle cooked. I see myself using a lot.

HGW pork injection 3 parts simply apple juice or apple cider 1 part apple cider vinegar and a very generous dose of rub, Wisk together well and inject,

The wife and kids got me a Blackstone 28" for Christmas and I still haven't use it yet. Might have to break out this weekend and break it in on some cheesesteaks.

I do about 10 to 15 events a year, figure .30 lb. cooked pork per person. .30 x 200 = 60 lbs cooked x 2 = 120 raw meat you will need. Id figure one piece of chicken per person. I always do thighs and usually buy at Sams club @ 75 pieces per case. Do yourself a favor and trim and season the...