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Cold meat and charcoal that is NOT grayed over will give best results. I get smoke ring at 300f+.

I like the candle style Sterno for lighting chimneys, not the gel style. Newspaper creates lots of ash that flies around. Propane is my favorite with a Weber Chimney.

If it's not a comp I always cut in half. For comps I butterfly.

I start with as big a piece of wood as will fit in my WSM and then add as needed based on my observations. Cherry is my go to wood.

One pound of raw butt yields two cooked four ounce portions.

Owner Operators that are not franchised have a very different failure rate than any one size fits all answer would suggest.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Nate C: Konrad Haskins has owned a BBQ Restaurant and could give you some great insight. </div></BLOCKQUOTE> My advice is don't do it. At the very...

Disposable aluminum pan full of water.

The only problem with that is you often find roasters labelled as fryers.

I go to whole paycheck aka whole foods and buy a nice bird bird for easy to find good flavor. The best is raising your own if you have the space, I've done that in the past. Backyard chicken raising is sweeping the country.

For an egg, use the place setter (legs down) and lift the pizza stone off the place setter with the BGE little green feet or a few SS nuts. Then use cornmeal to stop the pizza sticking. Preheat for 30 minutes and keep the topping thin.

How smoky depends on your ability to make a clean burning all wood fire. A fire grate is a major help in that department. Split seasoned wood on a bed of coals (on the grate) with two pieces of wood reflecting heat at one another works best.

Pork fat is king. Everything tastes better when it's cooked under pork even vegetables.

Apple juice and foil will finish to tender and moist.

It's always less stress to get it done ahead of time and rest. I think it improves quality to rest. 99 cent cotton gloves under exam gloves is a great trick I picked up from Minion.

My standard answer to what is my favorite BBQ is anything I don't cook on a regular basis. I've done 100,000# of each of the four basic KCBS meats and at that point the novelty has worn off.

I'm not a big fan of thermometers even when they are there I trust the palm of my hand more. Meat shadow can throw off the thermometer reading. Two full Weber Chimney of Kingsford (Can you get that in Sweden) one on each side runs 325f (163c) with all vents wide open.

The 26" OTG packaging sucks mine had the exact same problem. Come to think of it my Homer OTG also needed a new bottom. Weber takes great care of customers.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jay Lopa: Do you have to use bone in skin on chicken or can you use boneless and skinless for comps????? </div></BLOCKQUOTE> If you want to win you...

I know all the "books" push low and slow but going to 275 is not going to hurt anything and it will get done a lot faster.