Hi guys! Long time...
I'm cooking a pork butt covered with Three Little Pigs Touch of Cherry, and a rack of loin back ribs that were on sale at S & F Tempe for $2.49/lb. I haven't got apple juice, but we seem to have a plethora of applesauce in cans, so...I'll let ya know.
Tiara is cooking pioneer chili--soaking beans and cooking with buffalo burger, so we won't have a shortage of food!
I'm cooking with the venerable Pro Q 20 that started out as one of Crash's brood, made it's way to Scott Reisenbigler, then to me when he bolted (briefly) to Iowa.
I was surprised when she burned out of fuel after...uh...about eight and a half hours. I'm using Royal Oak lump, and running the vents wide open, I was getting about 275. A quick relight/reload, and closing a couple vents, now running just under 250.