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I might have a picture or three of it. I call it "Good Time Charlie" cause I picked it up in Charleston, SC. It hold 10 pork butts, or 8 half pans on the bottom shelf and then there is a second shorter shelf that holds ribs and such. It has served me pretty good in that it has gotten me on the stage for roughly a third of the competitions I've participated in.
I've tried a lot of woods, but have settled on the basics. For flavor,,, oak. I want nice clean red or white oak firewood like you burn in the fireplace. For color, I will mix in a little bit of cherry for the first couple of hours. I'll burn some hickory or pecan also,,, but oak is what I prefer.