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Originally Posted by cementor
I have had mine for a number of years. Love it. I use mine for smoking (pork shoulder, ribs, lamb, beercan chicken, turkey breast, Beef tenderloin all turn out great. Only thing I haven't mastered is brisket. Always tastes great but haven't figured out the secret to tender (this week a 7#er for 14 hours at 180F still didn't tender up??). I have grilled steaks a couple times with outstanding result. and chicken breasts for use with ceasar salad or to be chopped up in enchiladas is a definite home run. The indirect heat is a must for long cook times and when I need moisture I often just crack a can of beer and stick it in there. I also got a 3 level rack that helps when volume is required. I can get 8 racks of ribs on my large unit. Only mistake I made was not getting the biggest one they make. Have fun it's a great piece of equipment. Vary your wood choices for different flavors. I like pecan wood. beware long slow cooks w/ mesquite as it can get a bitter tang to it. Shorter cooks its a great choice.
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Good info, thanks.
We are at the two week mark. As I mentioned, I grill out a lot. So in the last two weeks I've done two pork shoulders at two different times (one has a thread in this forum with pics), 4 racks of ribs, chicken thighs and wings, burgers, ribeyes, brats, plus a ton of sides like corn, potatoes, veggies, etc. Tonight it is porterhouse steaks, asparagus, and baked potatoes, all on the grill. Tomorrow is beer can chicken. I am blown away by this thing. It is amazing how easy it is to get things to turn out top notch. The temperature control is phenomenal. I did one pork shoulder for over 18 hours. I never had to add fuel (in fact, it was half full when I was done), and barely had to adjust the vents. It was awesome. I'm kicking myself for not getting one of these things sooner.