Center cut post oak. Looks big because the fire box isn't that big on the pit (and doesn't need to be.)

Picked this guy up on Friday, burned out and seasoned on Saturday, pork butt on Sunday morning...held temps like a champ.

Nice! Welcome to the club. I'll be smoking on mine this weekend.

NM. Just expanded to see it's a Mill Scale. And that's still a funny looking brisket!

Doing a brisket this weekend, figured pork butt was a little more forgiving to temp swings while I dialed it in.

Thanks, out of curiosity did you ever get the door leak figured out? Mine is leaking a little from the bottom of the chamber door as well as a small seep at the hinges on top. I figured it had a break in period and once I have cooked in it a while the creosote build up would create a seal. Also, what is your fire management practice when doing a 12 hr + cook ( size of splits, coal bed,etc...) I have been splitting seasoned mesquite and oak but have had some issues with the larger logs just smoldering and not burning clean.

Damn this thread. Every time I talk myself out of getting an offset, I see something like this, and I'm off the wagon again. Been wanting to upgrade my WSM for a while, and had settled on either a kamado or a Weber Summit, or even a soulless pellet smoker. Then I see these photos, and I'm right back where I started, salivating over a quarter ton of iron that I want to park in my backyard. Damn you all, and your pornography.

I hopefully pick mine up mid October...can't wait!

Picked mine up today. Getting it ready for the weekend!!

If you want to learn about fire control, the most important skill outside of meat selection in central Texas BBQ by a $300 Home Depot special then look at the mods on YouTube. You will spend another couple hundred but learn a lot in the process. Then upgrade when you have a better idea of what you like