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Looks incredible! Enjoy

Good lookin' eats! I'm stuffed myself and it still looks good.

I just did it yesterday. Turned out great! It took about 11 hours to get it to 200 degrees. Let it rest an hour and it pulled fine. I was surprised at how much meat was there. I will have plenty of leftovers. I will do more picnic shoulders after this experience. I think I paid 99 cent a pound...

I had a really good smoke last weekend minus some temperature issues that I attributed to using Kingsford. I ended up with a lot of unburned pieces that I believe were snuffed out by the copious amount of ash produced. This week, I went to Lowes and picked up one of the shaker baskets I've seen...

Sorry about the ribs!! That is a bummer. I ended up having to undo one of my mods during my smoke yesterday as I was having a bit of a struggle keeping my temps up, too. I had added a charcoal basket in the SFB. It worked great at keeping the coals out of the ash. However, there was not enough...

I'm bettin' that Texas-Hunter is right. In spite of the rupture, the fatty still looks pretty tasty. Actually, I didn't know that one could do that! I cooked three fatties today and had some minor cheese leakage, but no ruptures. I'll have to give the pizza fatty a try. Looks good!

You just inspired me to make my next smoke ribs!! Those look great

That just looks plain awesome! The ABTs look great!

Q, you might want to look at the Charcoal Smoker forum. There is a "sticky" thread that has some good mods for the CGSP. To get you temps up at the grate, you need to extend your smoke stack down to the grate. There is a lot of other good tips. I'm only only my second smoke with my CGSP so I am...

Been cooking and prepping all day. I put the shoulder on at about 9am this morning. Fatties and bologna went on around 1pm, I think. I pulled the fatties at 170 degrees, placed them in a foil pan to rest, and put on the chicken leg quarters. I got my ABTs stuffed and ready to go, as well. Here...

Yeah, what WaysideRanch said!! Beautiful scenery complimented by beautiful food!

I'm cooking up a bunch of grub for a Memorial Day get together tomorrow evening. I prepped a lot of the food last night and fired up the smoker this morning. The menu consist of a pork shoulder for pulled pork, 3 fatties, chicken leg quarters (was supposed to be turkey legs but they were sold...

Looks awesome!! I'm prepping for the weekend, too. Should be plenty of good eatin' going on.

Sure! This is my first, larger smoker so I am open to all ideas. All I know for sure is that briquettes were a challenge. Is wood a better solution than lump charcoal? I'm willing to try either or both.

Chimay is awesome. It is my special occasion beer. I was on a kick of trying new beers about 20 years ago and saw a bottle at the liquor store with a cork. Being that it was in the beer section, it caught my eye. I've been hooked every since. The blue label is my favorite, too. My everyday beer...

Thanks for the kind words, everyone! I can't wait to use the smoker again next weekend.

I did the baffle thing with mine. I had very even cooking temps from one end to the other. Now to fix the SFB issue. I'm already planning my menu for next weekend.

If you have an Academy, they carry them. At least, they did when I bought mine a year ago.

Great! I have a Warehouse Market just down the street from work so I will grab some tomorrow. Thanks for the link. Looks like a great resource!

I had my first smoke with my new Char-Griller Smokin' Pro yesterday. I did a lot of research before deciding on the Char-Griller. I knew when I bought it that I would need to make some mods. When I assembled the unit Friday, I went ahead and did the smoke stack extension and turned over the...