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Looks to be in great condition. Congrats on the acquisition.

i use a regular Coleman cooler. In terms of stinking I always store my cooler with the lid open when not in use. I have never noticed a stink lingering.

I think you did a good job on the cook. If the meat was good I think you nailed it... The outside should be a little bit crusty in my book!

I would get a chimney and maverick 733. Have him do a few cooks and let him invest in accessories as he sees fit. Most of the things mentioned I have but a few I just personally have not felt the need to invest in. You never until you start cooking!

What part of Garland do you live in? I live off North Garland and Apollo right behind Naaman Forest High School.

Did the meat taste bad? The meat didn't pullback exposing the bones...

If temps never got above 280 I feel like they would of had to be on the cooker for a LONG time to burn... Were you basing temp of dome thermometer? Do you have a picture of the final product to share?

I could see a real advantage. If the chimney lights faster the bottom coals won't be nearly as spent as they are normally. If I light a whole chimney with one lighter cube by the time the top is ashed over the bottom coals are almost burnt up!

I would recommend moving to Texas! :cool:

next up I am going to attempt to spin a rack of ribs.

I normally cook with water but if you are shooting for over 300 def skip the water! good luck

In my opinion the biggest part of being on a website like this is learning. New and old cooks ask questions to get opinions on different situations. There is no right and wrong way but people want to understand why others do what they do so they can gain experience and come up with their own...

I never thought you would ask! It went well! I actually cooked two birds this weekend. I fired up about 3/4 of a chimney of charcoal and when lit dumped into two pans. Drip pan in the middle. I loved the roti! Thank yall for the advice!

I haven't considered only one side. Did you light an entire chimney? did you use a full chimney for the two baskets?

I have never cooked with a rotisserie on a kettle. I was planning on lighting a whole charcoal chimney and pouring coals into two charcoal baskets. I am going to put the baskets on the outside of the charcoal grate and put a drip pan under the bird in the center. Is this the best set up? How...

I've always been under the impression the brisket deckle is the band of fat that runs between the point and flat. If you trim following the deckle you will separate the point from the flat. This band of fat in between the point and flat is the deckle and that fat band runs under the flat it is...

Well what a game in Texas! I guess they did not forget the bat flip! I really hope these teams meet up in the playoffs!

I have never bought a weber grill new. I have bought my WSM, blue performer, lime green kettle, SJ gold and SJ silver all off craigslist. Webers are pretty durable and I don't mind buying used. Can find some great deals. In terms of safety I have been buying and selling on Craigslist for years...

I go by the "color change" of the smoke

I was able to see a summit at my local Ace hardware in Richardson, TX. They had the model with the table. It seemed nice, hefty and solid. The walls of the cooker were really thick compared to standard kettle. The charcoal grate had extra thick bars compared to a normal charcoal grate. So in...