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Ray "Dr BBQ" Lampe has said it as well. His suggestion is to put the chicken on the empty holder, set the holder in a cake pan and pour some of the beer in the pan. At high temps some of the beer might steam and settle on the skin. I agree it looks cool, and that's part of the "presentation...

I like to smoke the whole bird, toss the skin and then pull all of the meat from the bones and mix it all together.

I've cooked a lot of chicken w/o a water pan and didn't have any issues. You will get a bit of smoke from the drippings vaporizing when they hit the coals, but I haven't noticed it causing an off taste. On a side note, I think the whole beer can chicken thing is just a gimmick. The fluid in the...

I've done eight butts more times than I can remember on my 22.5 WSM. For a few years I made pulled pork for the local high school to sell at the concession stand to raise money for the soccer team. And I've done eight for graduation parties and other large get togethers. I always buy the butts...

I'm in the minority around here, I toss them in the garbage. I really dislike all of the gnarly stuff in the trimmings.

The flats and whole packers are easy to find, but I've never seen just the point for sale by itself because those are typically ground up for hamburger. The flat can be successfully smoked and are very, very good. Here's one I did recently.

Looks like it came out very well!

Fat side down and no flipping, basting, spritzing, mopping or foil. I've also started separating the flat from the point before cooking and much prefer the results. And welcome to a fellow Hoosier!

One chimney isn't enough. I almost always fill the charcoal ring completely full, then shut all the vents went I'm done cooking so that the fire goes out. A few days later I recover all of the usable coals and reuse them next time.

I couldn't agree more, very well said.

People have been bad mouthing Kingsford for years, it's nothing new. The average review on their site for KB is 4.2 out of 5, that's pretty good.

You can also just foil the empty water pan, that's how I do almost all of my cooks.

Here's one that weighed a bit over 14 lbs that I did awhile back. I like to cut them in half, and larger ones I cut into 4 pieces. More bark and quicker cooking time. I usually pull them when they hit around 215-22- internal. I love chuck rolls.

Looking good. Still waiting for directions...

You can bury a couple pieces in the coals if the cook is going to last long enough to reach them, you can just scatter them around on top of the unlit or pile it all on the lit coals. I generally like to put one piece on the lit coals and then lay the remaining on top around the outer part of...

As a fellow Hoosier I feel it is my duty to test eat a couple. I'll be standing by for directions.

Just my opinion, so take it for what it's worth, but I believe new barbecutionists are better off doing their first few rib cooks without foil, mops, spraying etc. Just a nice light rub, a small amount of mild wood and concentrate on getting them done to the correct level of doneness and...

I've done it a couple times, and quite honestly don't see any real benefit.

I use THESE

I never turn, baste, flip, rotate, spritz or put sauce on butts, they just set there cooking until done. It's not unusual for them to fall apart like that, I usually slide a large spatula under to unstick them from the grate then just lift it off with a set off heatproof gloves. I've had them...