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Can't beat the TC120 smokers!

Try using some royal oak to keep some hot coals under your wood and you should be fine. I've had to do that a few times on some of my longer cooks when I've been holding good heat for a while then things start to cool off (lost a lot of my hot coals)  my wood won't burn good like you are seeing...

We make the same salad. I like to take small new potatoes from the garden boil and smash with a fork on my plate with a little butter then top with the dressing.  

Yep started the butts and brisket early Friday morning finished off the evening with the 10 racks of baby backs. Then Saturday cooked the chicken on site.

Congratulations on the new smoker!!! You will love it A couple of cooks and you will be a pro at it! I've had mine a little over a year now and don't know how I ever got along with out it. It makes BBQ'ing so much easier.  

What a way to start the weekend! Smoker going with 3 brisket and 2 pork butts. A pot of boiling water with some old bays seasoning dropping in fresh lobster!!

Thanks SonOfaSmoker Meadow Creek TS120 Trailer with the warming box.

Turned out great! Didn't get many pictures due to all the rain. We ended up just shy of 5" of rain. Had a lot of compliments saying it was the best they ever had and I should open a catering business. Looks like I will be having another smoker full this coming weekend just from people at the...

Coming along nicely

Smoker loaded and rolling along. Calling for 2" to 4" of rain today with flooding.

5 butts 5 brisket and a pork belly rubbed and wrapped ready for morning. 10 racks of baby backs needing rubbed tomorrow afternoon. Trying the picture thing have never posted a picture.

I need to figure the picture thing out. Can you post them from your phone?

I'm guessing maybe 80 to a 100 quarters? Not real sure how big they will be. I'll will be smoking them. I believe they are expecting around 150 to 175 people.

They requested the quarters to be wrapped and placed in the cooler for late arrivals and to have warm chicken later in the evening. The pulling at 160 is a good point. Thank you

Been asked to do a graduation party next weekend. The plan is to rub the briskets and pork butts down Thursday night and cook them Friday. Will be doing 5 brisket and 5 pork butts. Plan on pulling the butts Friday night and slicing the briskets Saturday morning. Then Saturday at the party I will...