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Try Feldon's BBQ pit calculator. Feldon's BBQ Pit Builder Calculator

Impressive. IMO you should loose the stack elbow.

SoEzzy is the moderator on The Smoke Ring. Head over there and ask him to help.

One of the vast un-washed masses who thinks BBQ is cooked on a gas grill. or in an oven.:butthead:

Nice looking cook. According to what I'm finding Ozark Oak has become part of Royal Oak. Looks like they may be producing a new blue bag version of Royal Oak.

You should not use galvanized metal in your cooker. Bad stuff when it out gasses.

Very nice. I salt both sides and go for 1 hour per inch of thickness and then rinse and dry. Does wonders for steaks.

Dayum, Now I have to go find a steak to cook for dinner today.

Use lump charcoal.

I'm surprised the Pit Barrel cooker craze hasn't struck here so you'd already know about S-hooks. Pit Barrel Cooking | Outdoor Cookers | Outdoor Smokers | Pit Barrel Cooker Co. S-hook and hang off the top rack.

Have you tried CLA Grills for your parts? Member's Mark Grill Parts. FREE shipping on parts

BW, it's along the lines of a double walled metal, insulated version of a Big Green Egg.

That's still one of those round to it things.:oops:

Yeah, they make 'em BW. I've even got one - somewhere.:mad: Bought it in one of the state park gift stores.

There should be laws about pics of that cake w/o a recipe.

The last time I sent a gun out was several years ago for some custom work. At that time I used UPS ground and think I called the contents of my package precision machine parts. I don't remember them having any red label restriction then but didn't really want everyone to know what it really was...

Anyone who has a Do it best hardware store nearby can order the lump charcoal in the link below and have it shipped to your local store w/free shipping for the price in the link. 40lb Briquette Charcoal by Royal Oak - 192-104-026 - More Charcoal and Lighting Items at doitbest.com

I checked last night and that episode is gonna be aired again on the 20th I think in the evening.

Look for it as a sub forum of the general discussion forum.

You're right about the fatter hogs. I saw this process done on an Andrew Zimmern Bizzare Foods. Seems like they did it up in PA and I'm pretty sure is was a heritage breed hog. They took the fat off down to the flesh and left it attached to the skin, cut it up into smaller pieces and started...

I've switched from lava rock to the generic flavorizer bars in mine.

BW, that's if you have aquired your pork skin fresh off the slaughtered hog with all the fat still attached.

PGA = Pure Grain Alcohol AKA Everclear TVWBB = The Virtual Weber Bulletin Board

There's a very long running thread about lemoncello over on the TVWBB site. Their recipe uses PGA as the alcohol base.

Their Crab Imperial may be the best crab dish I've ever eaten.