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Hey Mitch, welcome to the forum. How long you been BBQ'ing? What type of pit or grill do you have? Do you use lump or briquettes? Details man, give us details.
Avatar...go to the profile section at the top of the home page and go all the way to the bottom of the profile page and choose which option is best for you keeping in mind the size limitations. Mr. Rempe, the site Administrator, is pretty strict when it comes to size.
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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