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This link will give you some help. Willkommen zur Party

sounds like the real deal.

Yup, same thing cooking on the stove...if it won't turn, it hasn't cooked long enough.

I appreciate the replies. I would also have crusted them up a bit before foiling. Not sure about adding liquid to the packets, though.

I don't have a gasser, and probably never will. I have cooked on them fairly often (son-in-law is just the opposite). The lid was created for a reason. ????? ????.

I apologize for my ignorance...I have never used one...I just dislike seeing a question with no replies. In all things WEBER, I always assume LID ON...it's just the way they cook that leans me this way.

In my experience...fwiw...each butt will cook independently, they don't know they have company. At 250, I would allow 12 hours. 1 or 2 (or maybe all) will be tender before that time. I would start probing after 10 hours or so. The cooker will want more fuel than cooking 1, of course. 28 pounds...

This "recipe of the week" just popped in to my inbox. Foiled ribs over direct heat for an hour, then sauced and browned. Supposedly good after 1 1/4 hours. Anybody here ever tried this? I'll be visiting my son-in-law this summer. He has never made the switch to charcoal, so I'll give this a...

I like to do wings with the Roadside Chicken recipe. I prepare a bowl of the sauce and dip the wings. I get the WSM going with a full chimney of unlit blue, over a chimney of lit...hot fire all vents open, with no water bowl. The wings go on and are dipped at intervals of about 10 mins for 45...

Very nicely done, Jennifer...it's been years since I've had the oomph to pull anything like that off. You can try taking some of the pressure off your grill by using the WSM without the waterpan and a big load of coals.

Also, I might add to check your OE therm against a pot of boiling water...these things are notoriously inaccurate and variable. Ditto on using a full WEBER chimney.

I love the way my 18" cooks without the water pan...roadside chicken, brats, dogs, anything that doesn't need a hot sear.

I have not done one on a kettle, but should be interesting. An overnight cook on the kettle would require refueling, but 10 pounds of meat...you are looking 15 hours (or so) at 250. Butts are difficult to time, due to their inner structure. You are going to be adding coal fairly regularly. you...

Bump...helpful post.

Congratulations on a pair of fine looking chickens. I do like to do chickens held vertically, but I don't like to deal with the can full of boiling liquid. I have one of those little rack jobs that is supposed to hold the can, but no can. Works great. Brine is fine, and as hot as I can get the...

I haven't tried this...but it's on my list. I originally found this by using the "find" function for "burgers" But HERE is the link.

I don't particularly like hickory with chicken. But that's personal. I also limit smokewood with poultry, the 'less is more' approach. I do like apple, or, even better, sugar maple with thighs. Welcome to the party, and, just a suggestion, PICS PLS>

What temps do you plan to be cooking with? Full spares take 5-6 hrs at 230-240. The additional meat won't affect your brisket cook. I would put them on the bottom rack, not sure I'd want pork fat dripping on my brisket. You would want to throw another piece or two of smoke wood on, and expect a...

OH YES! That's the stuff, alright. Great post, thanks.

If you try to use the chimney with lump, be very selective with the pieces you put in. Smaller pieces get right through.