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your off to a great start. good luck with it and keep the pics rollin

I Use the stubbs sweat and heat sauce on some cooks when im in the mood for a bbq sauce. Im partial to vinegar based stuff anyway but stubbs has a good product. works well with pork and beef

holy being labeled rickman. Better call commissioner gordon and activate the Frank signal!

rick? im confused!

Attn: Attn:.......As is with most of our smoking brethern...I am never satisfied when a project is completed. therfore the King Cooker is in the process of an upgrade of sorts. I will be posting the process in the coming weeks. same bat time....same bat channel...some of you guys remember that.

MD requires a homemade trailer which tech the king cooker is to be inspected, assigned a serial number and tagged. When you tag it you have to pay taxes on the value of the trailer. :exp: . I have decided that a slow moving triangle sign on the back was my best bet because im not traveling far with ...

ive done both ways and I must say its not just a comp thing. I prefer not to have that leftover unchewable stuff left in my teeth and hanging off the bone. that is my preference. with that being said....there are a million and 1 ways to do fantastic BBQ. If it works for you to leave the membrane on ...

lookin real good. keep the pics coming

ok boys and girls. A friend of mine came across this steam kettle manufactered by BH Hubbert and son inc Baltimore md in 1968. He asked if I had any projects I would like it for and my only suggestion was a big azz crab steamer but being from the shore we all have steamers anyway so not much need fo...

To quote smokertom..... "Holy sheeemamma"! Perfect design

700 members. Wow. Remember when 100 was a big deal....congrats frank. Thank you

man the chain links as hinges..what a cool freakin idea, I may have to infringe on that at some point. Great build guys..very impressed as always!

Fantastic. U should b really proud of Ur work

beautiful!. points for you too DC

yes yes...plenty of points....thanks guys

i just brush the grates with grill scrapper and wash mine out while its still warm. grease is good

good looking piece. good luck with the cook!

First off dont forget to tell your mammas happy mothers day tomorrow. I figured I would do a nice pork butt for mothers day dinner so I fired up the king mini for a long days cook.. http://i1104.photobucket.com/albums/h324/rlmax02/IMAG0082.jpg threw a heafty 10lber on with plenty of room left. hmmm....

beautiful work. what a fantastic rig....great job

I think the Langs use cross bars across their doors and straight pieces on the sides of the warmer boxes for this. it may seem like a decoration but it isnt that purtty so must be to stop warpage

thats the fun part of it. build it...take it apart...and build it again

thanks for the reply frank. ill take everyones suggestions in as always

i dont remember what side was up on the foil. thanks for the imput guys. Im gonna wait for similiar weather and see if I can duplicate the problem and figure the fix. never had an issue like this before and the only thing that was different set up wise was the foil

Ok..heres a question for all of the BBQ gurus out there. First let me throw out the specifics so you can get a grasp on where im coming from. My BBQ partner Eric and I decided to do a test cook this weekend on 4 racks of ribs that Smithfield provided for entering their contigency program at the comp...

congrats guys. Im sure you had a blast and you did well in the comp. cant beat that