I cannot begin to tell you how pleased I am with my Tucker.

For the Maiden Voyage I woke up Sunday at 0430 (I had already seasoned it
Friday Night) and started the fire.  Put 3 Boston Butt's on at 0530 and
maintained my temp at around 220-245 pretty easily.

At noon I put on 4 beer can chickens and 6 slabs of ribs.  Temp would come
right back up after having the lid open for a period of time loading the
meat and basting.

At 5:30 pm I took all the meat off and it was about the best BBQ I have made
to date.  My father in law sincerely said it was the best he ever had and
that is the best compliment I could get. 

I have not entered any BBQ competitions but I can say when I do, it will not
be in the backyard division - I can compete with the well knowns now that I
have my cooker.

Vic