JB58

Excuse me while I go get a towel to wipe the drool off my keyboard........great looking dinner.

Do a smoke test, get it going add some smoking wood once you have plenty of smoke rolling shut the vent and see where any smoke is leaking. Might just need some minor adjustments.

Search in the recipe section for Reburg's no salt rubs also do a internet search for Meatheads Memphis Rub, both are pretty good.

Thats a shame, glad I got mine last year. Love the JR but probably would never have bought one on its own.

Man, lucky it wasn't on your deck, you just need a new fire bowl. Is that the stock nest for the vision ?

Congrats on the new grill, have fun .

KJ Big Block, RO red bag and now that I have cooked on it a couple times Western lump. Have also used Frontier with out any issues.

Don't know about the new ones but I bought mine last year and when the paint started peeling I just peeled all of it from the inside and kept on cooking. I really like the other features of the new versions over the first gen.

Looks great, see a lot of fun cooks in the future.

Has anyone tried pellets in a smoke pot?

The only really must haves are a good meat thermometer, good lump and meat, fish or poultry everything else is a luxury

When I do ribs I try to stay around 225-250 for 4-5 hrs and don't spritz, staying low on temp with the vents almost closed there's not enough air flow to dry them out. Thats what works for me.

But I like Burger Meister's better

Patio umbrella in a weighted stand and bungeed to the back of the shelf.

I'm no expert but have done about 2 dozen and shoot for around 225-250 and figure ball park around 1.5 hr per pound but rely on probe temp of around 205 to pull it. I always let mine sit on the counter for 10-15 minutes and then wrap in 2 layers of foil and put in a cooler under an old beach towel for a couple of hours. also like Mike Echo said check out the sticky at the top of this forum, lots of good advice.