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pics we need pics lol

Congratulations! It all looks wonderful. I bet it was a homerun for everyone.

I hope it all goes well for you and we say if there are no pics it didn't happen! LOL Enjoy, your family will want more smoked meats now. Check out the mods for the Mems 30"

Welcome, help is always here,enjoy.

just search my profile. everything should be there

search using my name it should show everything you need

I highly recommend getting the AMNPS 8x6 with some Pitmasters Choice pellets. The side shoot loader can catch on fire, been there done that. with  this smoking box you dont have to keep loading every 30-45 mins. Good for the whole smoke. Congrats on the gift I have the same one. If you have any...

I have  2 whole chickens going right now. I melted 1 stick of butter added dried rosemary ground very fine and 1 bottle of hotter texas pete 6oz. then injected and added a good amount of dry rub of your choosing.

pitmasters choice

I use a alumiun tray to cover the AMNPS so the dripping wont put it out.http://assets.smokingmeatforums.com/f/f4/640x481px-LL-f4732c75_100_0084.jpeg hope this helps

This was from the help of DaveOmak. I had a big difference in mine also but I put 2 aluminum trays in, hefty brand, 1 on the bottom to cover the smoking chamber and rack on bottom left, this is where I put my AMNPS. The second one I cut a 2.5-3" hole in the middle of it and wedged it in the top...

My 10.26# was done in 12 hrs in 30" mens using AMNPS with pitmaster's choice, Temp set at 230. IT was 200 when I closed up the mens and let it rest alittle while. Fat Cap on top. Just my 2 cents.I had a 8# that took 14 hrs they vary thats why I go with temp and not hrs per #. Good luck. I dont foil.

Damn just ordered right at $44 worth did not even know this was going on, I would have bought more!! ordered on the 9-24-12

I agree pulled is alot better than chopped. I like the big chunks that are so juicy. great looking butt. chopped just dries out then you have to cover it in sauce

I think the closest would be" YUCATAN SUNSHINE"

I already had the pepper sauce made up 1/2 cup pepper sauce 1 Tbsp apple cider vineger 1/4 castup 1/2 cup yellow mustard 1/4 cup orange marmalade simmer till it coats the spoon without dripping off

here it is I made alittle mustard base with some hot pepper sauce i made last week and the sweet comes from orange marmalade. Great taste the heat gits to the back of the the tongue

you really need a trap on the lid, like brewers use for beer and wine. http://www.northernbrewer.com/shop/media/catalog/product/cache/3/image/245x245/9df78eab33525d08d6e5fb8d27136e95/i/m/image_366.jpg you dont want air going into the container just co2 coming out

12 hrs later

cute singing frog. here is the PIG BUTT