A few shots of a cook today with a couple other gentlemen for a gathering of about 200 hungry party goers at a fundraising event. We had 4 serving lines on 2 buffets. We cooked 25 brisket flats and 25 beer butt chicken. Lots of happy tummys and smiling faces. I had picked up a new 14" slicer for this cook. In retrospect I should have rented a meat slicer - needed a new slicer knife anyway. Hat tip to those who cater for a living. Warming the smoker up. I am on the left. We started out cooking with charcoal and needed to light more charcoal than chimneys could hold. Hence the weed burner. Also used it to burn off the grates - evidently it hadn't been used in quite a while. The smoker appears to be an old propane storage tank. It was a gift to the organization I was helping. It looks like it could hold 2 fairly large whole hogs. It is piped for propane but no one knew if it worked or not. I ended up figuring out that one of the 3 burners actually worked well enough to heat a load of wood. About half the briskets in the first phase of cooking. Cherry wood smoke.