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Foil the clay 2x, then put it inside and foil the whole pan 2x. Cleanup forever will be easy, just swap the outer layers of foil. No water at all.

I've had no luck with homemade sauces. But I've had some success with Sweet(er) Baby Rays that I doctored up a little bit. For chicken.

Yep MJ, try with no water. You'll use less charcoal, too.

Steak looks perfect, nice!

mmmm Pacifico

if you wrap it up tight with foil it will still serve the same purpose, but a little bit more awkward to handle since it's broken.

Thermal shock, it happens. Maybe the saucer had some water in it, or maybe it was cold when it went on the flame...

It will work great either way. I've cooked birds in my oven at max temp 500+ and they come out great, so long as you pay attention.

Boneless will cook faster but it's not really a big difference in the scope of a pork butt cook (+/- 30 minutes on a 10+ hour cook)

If doing what I said above I'd cook the bird with the drumsticks facing the heat.

Sounds pretty good. I would be more inclined to put the front burner on HIGH and other two burners OFF for about 400-450, and put the pan in the back for no heat under the pan. This makes hot air circulate over the top of the bird as it exits the rear of the Genny.

nice! One of my favorite dishes.

Thanks everyone! Nate, no doubt it works with pink paper, it would work with aluminum foil, too. Dave

It's unpleasant but a trash bag full of ammonia and a strong rinse works well for me. A little brushing maybe for stubborn messes.

Bob, This is really cool. How much char cloth do you think it would take to get a 10 hour burn in a WSM charcoal basket?

I think it's better than OK.

Looks good to me!

Living in Denver, WF has the best seafood at retail. Plus they carry bulk foods and some specialty items like dulse that you can't find elsewhere. And they're cheapest for organic milk, surprisingly enough.

I'd also like to note that your smoker grates are always immaculate.

This is a previously frozen wild sockeye filet. I took the skin off and portioned it into four servings. Sliced leeks and mushrooms, lemon zest, salt pepper and oil underneath. Salt and lemons on top of the fish. Wrapped up with parchment I cooked these indirect on the Genny on the warming...