steve howard
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Zach,
I’m partial to my Big Green Egg. I can load it with lump charcoal, stabilize the temp, put an 8 pound butt on…..and in 12 hours I have fall-off-the-bone bar-b-que. It’s that easy…..Of course it ain’t cheap.
Have a friend who is really wanting an Egg. I like my Kingsford (built by Masterbuilt in Georgia). My 12 lb butt cooked in 7 hours and fell off the bone. I use some competition secrets, wrap the meat in foil and raise the temp just a little (average 300 degrees) and smoke away.
BTW, the foil is a not a huge secret, just allows the meat to steam and the rub doesn’t come off, plus you can salvage a lot of the juices in the foil wrapping and create a nice BBQ sauce.
Great, now I am hungry.
Check at both Cabelas and here, http://www.lemproducts.com/.
LEM specializes in smoking sausage and game.
No pictures but I smoked a 12 lb pork shoulder on Sunday with a dry rub that I create.
Yummy, now I have bbq to eat for a while.
I have a Simms waist pack that is great. Not a ton of features but pretty dang bullet proof. Also have an older JW that is full of features and has stood up very well.
Welcome and thanks for posting the images, especially the second one (overhead of the fish in the water) and the B&W.
Warm in Nashville as well yesterday, 98 was the high, which was relief after 17 days of 99 or higher.
Have a ULA 2x mated to Scott S3 5 wt and love it. Drag is silky smooth and performance is great. The light weight is a bonus to balance off the set-up. I would recommend going with gel spun backing as normal backing adds a little too much bulk to the spool with a WF setup.
I wouldn’t hesitate to buy another one.
