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The ABTs are just sliced in half, filled w/cream cheese, a little smokey sausage, wrapped in bacon. The meatloaf is 2 parts ground beef, 1 part italian sausage, 2 eggs, diced onion & green pepper, oatmeal for binding, & about a cup of bbq sauce.
I use the cover that was made for the large round firepit all the stores sell for around $40. It covers the whole thing all the way to the ground.
http://www.walmart.com/ip/Heatwave-O...-Grate/5969604
Cooked a full packer after trimming down the fat cap to about 1/4". I use a Chargriller w/sfb. Smoked it with coal & mesquite chunks. When it was done I seperated the point from the flat & diced up the point, soaked them with sauce & threw them back in till the sauce carmelized. Then sliced up...
A piece of metal flex dryer vent pipe ,over your stack, curved with the opening down wind. Will pull air through cooker & prevent blowback down the stack.