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Good choice.

Try THIS. Best I ever had!

bump!

Water in the pan? Cooking grates open, not covered with anything?

Welcome to the forum, Steve. You'll find everything you need to have great cooks in these pages. HERE is a link to the poultry section of cooking topics. The "find" tab works pretty good, too.

What kind of therm are we discussing here?

Looks mighty good to me. Oak is a good choice, how much did you use?

a heated saucer works pretty good as a heat source in my camper on chilly mornings.

walmart and walgreens have it.

Water in the pan? External temps low? I prefer to cook chicken without the water pan, keeping temps 325 or so. I just keep flipping the meat around to avoid incineration. After an hour or so, I put he cooking grate directly on the coals to crisp everything up nicely. Caution is advised with this...

This year I used THIS for smoke. I made 2 foil packets with a third of a cup of pellets in each. Great smoke. I have a small orchard on the property, so I have no lack of various fruit woods, but really liked the results with the pellets.

Aaron, there is a quite a bit of anecdotal evidence on these pages suggesting the OEM therm is unreliable. A boiling water test should answer your concerns.

i use the heat of the grill and a wire brush...been doing that for an interesting collection of decades.

Plus 1 to what tim said. 250 is a good temp for butts on a deadline.

green fruitwood works fine. If these are "cultured" trees that have been sprayed with any kind of 'icide, I would peel bark. In my opinion uunseasoned hardwoods, oak, hickory pecan and the like come off a little bitter smelling.

Make an offer!

Yeah, I just got that today in my inbox. nice to know, doesn't mean I'll make any changes.

definitely. If not sprayed with any pesticide, good to go right away. If sprayed, peel bark. Either way, not necessary to "season", just go for it.

Unfortunately, my son-in-law is just not interested in charcoal cooking. When visiting them, they beg for "bbq" ribs. I rub, with a commercial rub, wrap in foil, cook for an hour in 350 oven. if the pull-back from the bones looks good, then i move them to his gasser. I do make a smoke pouch and...

I have used pellets in foil...as long as the flow of O2 is restricted, plenty of smoke. I find the small packs quite handy and easy to have a variety of woods on hand.