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Thanks for in the input. Didn't think a black sharper would show up but obviously I was wrong. I will marking the ots tonight after work. Thanks again

I wad wondering if there was a way to mark my ots so I ca n close the bottom vents to 50%, 25% without having to take the cover off to see. How else does everyone mark or know when the vents are closed? Can a dab of paint, tape, something else b e used?

I have some questions concerning the minions method that hopefully someone can shed some light on for me. I have a ots and have not done any cooks longer then 2 hours. This weekend however I wad thinking about doing a Boston butt for pulled pork and wanted to use the ots for it. I realize it...

I am in the market for another wireless digital thermometer. I currently have a Mr. Bbq that was gifted to me. I normally throw that on the grate to monitor my heat and when it comes time to check the meat I simply insert it. I figured I would just get another one so I don't have to do that. Any...

Being new to charcoal grilling, I have no problem experimenting, but was hoping someone could point in the right direction to find a guide of some sort that explains or recommends how much charcoal should be used for a cook. I remember seeing somewhere that 12-15 pieces of charcoal will maintain...

I will difinately try that the next time. I was always under the impress that pork was the one that always had to be cooked thoroughly.

Thank you for the recommendation. I went home, fired up about a full chimney of charcoal, waiting about 10-15 mins and then threw the roast on. I cooked indirect for about a hour, until the internal temp was 172 (140-145 just seemed low to me). Needless to say it was one of the best things I...

I just picked up a Rib End Boneless Pork Roast and was interested is some cooking tips. Its only 2lbs, so I am not expecting a real long cook. I will be cooking tomorrow on my OTS 22.5. I figured cooked direct heat to sear for about 4-5 mins per side, and then move to indirect heat until it...

I have been a gasser all my life, but recently switched to charcoal. I have a OTS 22.5. I have only cooked steaks and a rack of spare ribs, so it's still relatively new. I am wondering if someone can dummy down charcoal grilling. I am confused to knowing what method to use when cooking. If...

Thanks for all the input guys! It's much appreciated. Charcoal is different animal compared to a gasser!

I just recently bought a OTS 22 and was wondering what the break in period is? I have made some steaks and ribs but wondering what can I start to use it with some wood chunks for some added smoke flavor. For example when I got my smoker it said to wait a couple of smokes befpre doing fish...