You've touched on my biggest problem with the 14.5. Cooks longer than 8 -9 hours with Kingsford, which is my charcoal of choice, require dumping ash and reloading with lit charcoal. I use Royal Oak Natural sometimes but still don't get the 12 hour cook without having to reload and dumping ash...
That's interesting and I hope it comes to market. My cook times for KBB is way down over previous years. Once upon a time I could get 14 hours on my 18.5" WSM with a full chamber, now it's more like 10 hours.
That is a great looking bird. Because you posted this, I went to one of our local Walmart stores and found their last one marked for $50, already assembled with everything included. It is now in my garage.
Thank you, thank you!
What is the secret with pizza dough that makes it easy to slide from peel to the stone on the grill? I use a pre made refrigerated soft dough from Publix bakery and it is sticks to the surface of the pan when I add the sauce and toppings. Are any of you adding flour to the dough to make it...