Originally Posted by MStoney72
I am so dang ready to fire this thing up this weekend its killing me. Kinda that feeling I get when I haven't Que'd for awhile;)
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Fill it with charcoal and put a butt on over night. There are plenty of threads that describe this.
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro