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My .02 - do it the day of. Vacuum seal the pork and reheat it in the bag and you'll be fine.

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One other thing I just noticed, the door on top of the chute could use a lip or a raised jamb that it closes against. If it rains while you are cooking (and it will) it will keep water out of your chute.

It'll add a bit more weight. Plan your wheels well. The cheaper pneumatic casters from TSC are a hassle. I'd recommend some lawn tractor tires.

Welcome! I'm in Omaha and my GF cooks just find in all weather. I'm up in SF from time to time, nice place!

I use my guru on my GF and natural draft on my RF. I got tired of the electrical for my RF.

Speaking of paint/powdercoating, I know Frank went through hell powdercoating one, but my experience was better. They masked the critical components and really only got powdercoating in one place that I didn't want.

Proceed with caution, find a reputable shop.

I don't think that was executed correctly.

Couple of things I see: 1. Reverse the way your door is opening. It looks good on paper, but you'll run in to problems putting it into practice, plus you'll be able to swing that door as wide as you want when you need some room. That door will be hot and trying to avoid getting burned while taking f...

I have 2 double pan GF and with a guru I can run anywhere between 90deg F and 350deg F. 90 deg F only works when it's cold outside.

So, hanging out with Frank for a couple of days has a bad habit of getting me motivated to do something. I've been meaning to rewrite the pit calculator into something a little more modern and mobile friendly, so I started doing that. It is not functional yet, but you can see how it is starting to ...

Holy cow! I have had very good luck with my GFs. They dont like briquettes very much as the ash builds up at the throat and limits the airflow. I have never seen a branch like that in a bag.

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It has been a heck of a couple of weeks. I got stranded in western PA when the truck I was driving broke down and I nearly froze to death. Then I ended up in the hospital when my throat swelled up and tried to choke me to death. So all in all, havent had a lot of time to focus on this. I am hoping t...

Dang that is cool as hell. I built something similar a few years ago to power multiple fans to drive my RF. I used a BBQ guru as the brains and two ATX PC power supplies as DC output to power the fans. Rig a little relay between the guru and the fans and voila! Hang as many fans as you want off a gu...

Thanks Big T, good feedback!

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So, hanging out with Frank for a couple of days has a bad habit of getting me motivated to do something. I've been meaning to rewrite the pit calculator into something a little more modern and mobile friendly, so I started doing that. It is not functional yet, but you can see how it is starting to w...

That's cool! I'm surprised the temps around the FB are that high. Mine gets hot enough that I wouldn't recommend touching it, but not so hot that it would burn you. The diamond plate is a good idea.

I am coming! I need an RV Spot. I will have at least 1 person with me. I am bringing my smoker and all necessary supplies. I could pick someone up at KCI if needed.

It has been awhile. It'll be good to see you crazy kids.

I seem to recall Frank's yoga back at Smithville and definitely looking forward to the g-string comp - I got a good one - gonna knock your socks right off.

Don't worry DC, I'll have my Zima and Virginia Slims and we can snuggle.

Hi I'm Ben and I'm new here. What do you do at these gatherings?

I guess in a nutshell, my question would be, is there a limit where a cooker is technically overloaded even if you can fit it in? Yep. I overloaded my Chuterdoo on Thanksgiving last year and couldn't get the cabinet to heat up. Ended up having to pull some of the turkeys out and use a second one. I...

That's a lot of meat. For 40-50 people I'd divide it by three and plan 1/2# pork each, 1/3 rack of ribs each and 1&1/3 piece of chicken each. Round up obviously. Add 15% to each. So @16 * 1/2 * 1.15 for pork, same calc for each of the others using the portion I listed. I just bid a dinner party for ...

I see DC never change his either.

It is actually...

I find this video highly offensive

If you really don't want to wrap it you're going to need a good mop with some olive oil in it. If you're going to go that route, get yourself a bunch of the good stringy mop brushes and mop those briskets like crazy. Invest in prime beef also to get the fat you're looking for and then stop trimming ...