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Guys- thanks for the advice. I cooked them for about 10 hours with no foil. They were very moist and starting to pull apart when taking them grill the cooker. Interal temp was about 196 degrees. I threw them in a cooler for 2 hours before I started to pull them. Nice and juicy when I was pulling them.

SoloQue- soaking them in apple cider vinegar is awesome. I did it for @1 hour and spice them. No sauce needed. Most people ate them straight off cooker. I can only image if you soak them overnight and then spice them a few hours before you need them. Gizmo- I try your suggestion as well and they wer...

I just soak 10lbs for a hour. About to pull them out and threw some spices on them. Ill chill them for about 5 hours and lets see how they turn out.

I was thinking that you dunk them in the vinegar and place your rub and salt on them. Throw them in a bag and let them get to know one another. I could be wrong.

I haven't wrap butts in years. Maybe that's the reason it takes me so long. I'm in it for the long haul. Thanks for the advice.

Guys, I'm trying to see how longs does cooking butts on a RF takes? I know there are differnet variables that will come in to play. I have read thru a lot of post and I'm see 8 to 9 hours. On my old pit(indirect cooking) it would take 12-13 hours almost everytime. I'm planning on preheating the cook...

Cool Beans. Straight up is the winner. Thanks again. I'll try to post some pictures this week. Since its raining like cats and dogs, good time to prep 24 racks of ribs. Time to straight pulling that silver skin on them ribs.

Overnight would be nice but I won't be able to pick them up until tomorrow morning. A friend of mine works for big food supplier and he's giving me a case for free. I'll probably have about 5 hours of frig time for them. Would you added any oil(mayo) to them or just season them straight up? Thanks

Firebox door looks awesome!!!

Trying to see if anyone has a good recipe for smoked chicken wings. I planning on smoking @40lbs this weekend. I was going to take a large ziploc bag and toss the wings with some mayo and rub to coat them. Let them get to know each other for a while. Then I was going to smoke them at 225 for @2 hour...

Thanks for the input Rodcrafter and Rev. Mike. We will be doing a little slow dance this weekend. I'm cooking 80lbs of butts, 24 racks of ribs and 40lbs of wings. So I will just hold on tightly and let her lead. Ill keep feeding her when she's ready. Will try to get some pictures up this weekend.

Gizmo- I ran for about 8 hours total. I started with lighting and heating the cooking chamber for about 1.5 to 2 hours. I used bag of miniature hickory logs(1.5 cu ft bag) from bass pro. They seem pretty dried and burn quick. And I added maybe 4-6 pieces of per burn oak. Maybe a little more adjustme...

Thanks guys for your response on the FB question. Having a probe on FB is for peace of mind. I have to say that this unit holds heat very well. My old cooker was a converted oil drum which I mainly did indirect cooking in it. For 15 butts it would take me around 12 to 13 hours to cook. Should I expe...

Hey Guys. First time posting on the site. I have gotten a lot of information by reading other post. I just finish a reverse flow build last week. Thanks to Frank for drawing up some nice plans for me. I did a test run on Sunday with a couple racks of ribs and some chicken wings. Things went okay for...