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Guess you're missing out then.

Yeah, I didn't mean liquid marinade for the shoulder, just the vacuum seal marinade process with the dry rub and injection. I don't inject for moisture, but to provide additional flavor.

I was figuring thats exactly how it would result. Thanks

Here is a question for you, anyone vacuum seal marinade their pork shoulders? I recently got a sealer, and was wondering if there is any benefit to placing an injected and rubbed pork shoulder in a vacuum sealed bag overnight vs just in a container in the fridge. Anyone tried this?

okay, finally done. I can't wait to get it going and enjoy some Q. https://imgur.com/iG2Rc5s

I appreciate the kind words

I appreciate it

Got it back from the blaster today, almost ready for paint. I can almost taste the ribs now.

good idea, I have some of the stock from the smoke stack that will fit the bill.

The shelf will be solid, bolted into place. The cart was repurposed, scored it with the casters for $20.

I'll read up on those brands thanks. And that glow in the dark one is cool.

I am nearing the end of my RF build and have a few questions about thermometers. 1. looking for suggestions on good brand/model thermometers to install in the lid, as well as the best location. 2. looking for suggestions on good brand/model bluetooth wireless multi probe thermometers 3. help...

a few more pics of the progress. latches on, front shelf done, smoke stack dampener done, side handle on. Getting pretty close to being done!

quick update, got both cooking grates in, lid on, ash tray done, and I'm currently working on a work shelf for the front. I think it's really starting to take shape.

Got the main cook grate together. I'm thinking ill do another slightly smaller grate above that one for additional cook space.

Got the smoke stack in, used 3-1/2" per availability and still within calculations. If you all don't mind, I'll keep posting pics of the progress.

Thanks again Dave, looking forward to getting this thing done and cooking.

I am so used to a regular offset and that dreaded hot spot on the firebox end, I wanted to leave as much of the firebox outside of the CC as possible. Seeing as how I used thinner material than the 1/4" I was hoping to ensure even temps across the CC as much as possible. Hopefully it helps.

Thanks Dave for the guidance. I would like to be able to "inlet" the smoke stack, hopefully there will be room for a clean install. I remember reading somewhere its good to allow the stack to protrude into the CC closer to the cook grate, maybe for more smoke or something? I don't know. I will...

thanks for the kind words, I will definitely seek Dave's input. here are the last two builds I did. Both customer bikes, the red white and blue one he wanted to pay tribute to the Honda 350X ATC's of the 80's.