The good ol days are back. grill looks pretty good and priced right. May the testing begin!

Bentley,  check out your Food Lion for the creamy dill mustard.  The Food Lion here in West Point has it for $ 3.19.   Its tasty on sandwiches and hot dogs.

I texted Keith (ITC1) from Weber yesterday afternoon.  He said they would try and get the unit out start of next week, so it is giddy-up time!

Will use the tests we did on the 2 Camp Chef models.  Stuff that is fairly objective and technical in nature, heat, set temperature control, grill space etc... Then some more subjective tests, smoke out put, how much smoke flavor is imparted.

Then I would like to solicit the Members to submit things they would like to see tested or reviewed!

Bentley would you please tell me what how you benchmark a unit.

Just looked on the Wally World  website and I could order it for $13.00, but not in stock.

Yeh, just looked at Safeway, apparently it hasn't made it to the west coast yet.

Digging through the archives there, Paul.  Thanks for the resurrection.  Six years later, and that is basically my method of cooking pork shoulders.

I didn't forget about this post, Lew.  I tried it.  Here are my results–

•  10:00 … Into Masterbuilt Gravity smoker
•  Masterbuilt set at 275°.  (It ran at 276-278°, verified by Fireboard.)
•  3:00 … IT hit 160°, wrapped in 3-beer bath.
•  3:30 … Added charcoal.
•  5:45 … Done (≈8 hours).



Pretty darn good and certainly easy.  Thanks for posting it.

I think that my next butt (soon) will be a ≈16-hour, overnight and rest butt on the MAK 2-Star.  I may like it slightly better but it's hard to tell.

I have a dill pickle flavored mustard that I use on hot dogs and kraut.

Just looked it is Trader Joe's

Bummer I was hoping you could get me some free bees