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I've just recently purchased a 26.75". Figured I'd get much more real estate on the big grates. We have BIG families and didn't want to have to deal with 2 charcoal kettles. I have my Genesis 330, a 22 WSM and now the 26.75 OTG. The trifecta is complete! So far, my only gripes are, the...

Great info Noe. I may decide to spend the money on meat and charcoal instead! Well, I put it together, cleaned it up and fired it up. Did about a dozen chicken thighs. I really dig it. Man this thing is BIG! One thing I can't get over, the LACK of a handle ont the front of the lid (like...

Had a buddy recently buy an Ace Hardware here in Scottsdale, AZ (Franklins Ace on 90th ST and Via Linda). Ordered a 26.75 OTG yesterday, and Brett calls me today in the am. "Your grill's in". 9 minutes later I was picking it up! Putting it together tonight, and maybe even grilling a burger...

Chicken is awesome as it doesn't take that long AND it's cheap. My only advise, go easy on the smoke wood with birds...

Exellent tip on the slider buns. To me worst case scenario would be 8oz per person. Should be plenty with preprations for 'doggie bags' requets for your guests. I'd rather guests take leftovers so I can cook more often.

Look into A-Maze-N Products pellet cold smokers. Great buy for the $, EXCELLENT actually. I have the Medium Tube and the 5X8 (If I recall correctly). During cool weather they don't create enough heat to move the temps very much. They run on pellets, for 5 and 11'ish hour respectively...

I made a smaller ring (about 1/3 smaller diameter), same height. Made it from expanded metal sheet from Home Depot ($10). Thought I needed it at first as all my coals would burn off even after i was done and shut all the vents down. Now, after many cooks, all that sweet, sweet smokey gunk...

Agreed. I bought mine direct on their last open box sale. An email to the MFG can't hurt. Good luck.

To me, any meat cooked on the bone just tastes better. Plus the skin acts like a fatty, juicy, removable blanket on all that tasty chicken meat!

Nice work T. I dig the yellow can but we use more of the green can Jalapeno El Pato.

Steph, my guess is up to 6 probes, 4 easily.

Steph, I was nervous about drilling into mine for the lamp rod mod. I found step drill bits at Harbor Freight ($7-$8). Worked like a charm. I applied Blue painters tape, marked, used a center punch, drilled a pilot hole then used the step bit to go to 1/2". Whole thing took less than 5...

My advice is keep it as simple as possoble. My wife isn't a big fan of anything smoked and very bold rubs, so I find myself using mild/sweet fruit woods and less of it. Pasta dishes, over mashed potatoes with gravy on the side, grilled cheese sandwiches etc. I find that when I get my 7 yr old...

Matt, I had the same issue with mine when new. Now it shuts down real quick (ie 20-30 minutes). The 'gunkier' the better. I liked doing skin on thighs to break it in, cheap, tasty and fast. Keep on cooking, It'll get better. As for the lid, the flashlight idea mentioned above works. Just...

My prayers go to you and your family.

Bass Pro Shops here in AZ had it on the shelf. About $3 for enough #1 to cure 100lbs of meat.

Dwain, I'm thinking about dabbling in Nova Lox etc. My plan is to use the 5x8 for anything requiring more that 5-6 hrs of smoke. Given the quality of the 12" tube, I'm sure it's going to be awesome. Just received notice that the ebay seller was actually out of inventory. I'm re-buying it...

New to smoking cheese, but doesn't it need to "ripen" for 2-3 wks post smoke?

Just did a load of pepper jack, mozz and sharp cheddar (did some almonds too) this Monday night. Used the 12" amazen tube in my 22" WSM. Temps never went north of 64 deg's. smoked for About 2.5 hours but that 12" tube ran for a little over 5 hours. I just started experimenting, so I'll know...

I've notice when I get the cryovac pack from Costco (BB ribs) they are really thick. After 5 hours they are still far from being done (ie no meat pulling from bone). My next batch is going to get trimmed up to be more consistant from end to end. Any chance your ribs are just really thick?