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Ok. Now I've got to try some.

Exactly

Exactly.

I read posts under the Ok. Joe threads about reducing smoke leaks and trying to hold smoke in. Number 1 that makes stale dead smoke that tastes bad. More important is it's easy to make more smoke. Chill, take a sip, and enjoy the smell of the leaks.

That's what I'm getting at. People get wrapped around the axel and miss the ride. The joy is in creating a meal. Take pleasure from the process.

There seem to be some that want smoking and grilling meats to be a science. I understand the need for a restaurant owner or even a competitor to be able to replicate their food on a schedule. They are working at it. Seems hat backyard folks are loosing the art of Q by following them. Backyard...

Not sure on the math side but it looks like a nice build. I would pour a small footing on the slab just to make sure you don't loose your hard work. That's a lot of weight. Depending on your soil type this may not be necessary.

Thanks. It made a mild clean taste. The sweet and heat in the sauce really came through nicely.

Not a pretty picture but very tasty.

About an hour and a half on smoke end at about 210-220. Then finished on grill in firebox. Oak fire.

Bone in, skin on thighs. It was fine.

Huli huli gone Cajun. It's good!!

Made a new baste sauce. Can't remember everything in it due to too many adult beverages as I was cooking it but wow!! Mongolian fire oil. Jalepeno mustard. Honey. Ginger. Apple cider vinegar. Garlic. Onion. TonyChacheres. Salt pepper. Not sure of amounts but I made a gallon!!!

I paid 88 cents a pound for 2 about two weeks back then they fell to 77 cents last week. I've cooked three and only had room for 6 more in the freezer. Haven't seen prices like that in a while.